1 cup rolled oats
1 cup desiccated coconut
1/2 cup wheatgerm
1/2 cup sesame seeds
1/2 cup sunflower kernels
1/2 cup pumpkin seeds (pepitas)
1 cup sultanas (I chose to use Craisins instead)
1/2 cup honey
1/3 cup brown sugar
Grease and line a 3cm deep, 16cm x 28cm (base) baking pan with baking paper.
Cook oats, coconut, wheatgerm, sesame seeds, sunflower kernels and pumpkin seeds in a frying pan over medium heat, stirring, for 8 to 10 minutes or until golden. Â Be careful not to over-cook these or they will taste burnt.
You donâ€™t need any oil, coconut contains itâ€™s own natural oil.
Transfer to a bowl. Set aside to cool. Stir in sultanas or craisins.
Cook butter, honey and sugar in a small saucepan over medium heat, stirring, for 3 to 4 minutes or until sugar dissolves. Bring to the boil. Reduce heat to low. Simmer, without stirring, for 7 minutes or until mixture forms a soft ball when a little is dropped into ice-cold water. Â I didnâ€™t bother with this little science experiment, I just made sure the sugar had completely dissolved.
Add to dry ingredients. Stir until combined.
Spoon mixture into pan. Use a large metal spoon to press down firmly.
Allow to cool. Â Cut into squares. Â I placed mine in the fridge and cut it when it was firm, but not too hard to cut.
Store in an airtight container for up to 7 days.