165g Sunbeam Seed Mix (just Sunflower Seeds and Pepitas, so you can easily make your own)
1/2 Sultanas or Currants
125g Unsalted Butter
1/2 Golden Syrup (you could use Maple Syrup)
1/4 Cup Brown Sugar
Combine butter, syrup and brown sugar in saucepan over low heat until the butter melts and the sugar dissolves.
Meanwhile place dry ingredients in a large mixing bowl.
Pour liquid mixture over dry ingredients and stir to thoroughly combine, making sure all of the dry ingredients are moistened.
Press into a lined 16 x 26cm slice pan.
Bake at 180C for 25-30 minutes or until golden and set.
Cool in the pan, I then placed mine in the fridge to make sure it was completely set so it wouldnâ€™t crumble when I sliced it.
Slice into squares or bars.
Original Source: Â Good Taste Magazine (Currant & Seed Flapjacks), changed up a bit to suit my family.