This recipe first appeared in Food magazine.
Follow Food on Facebook, Instagram and sign up to their e-newsletter.
Ingredients
Method
1.Preheat the oven to 180°C. Mix the first three ingredients together on an oven tray. Bake until lightly browned, stirring often.
2.On a separate tray, combine the sesame seeds and coconut. Toast under a grill, watching carefully, as the mix will toast very quickly. Once toasted, combine with the pumpkin and sunflower seeds, cashew nuts and sultanas in a large bowl.
3.Heat the butter, honey and brown sugar to the soft ball stage, about 4-5 minutes in the microwave (see tip), then pour over the mixture in the bowl.
4.Press into a 30cm x 22cm x 2.5cm pan and flatten with a rolling pin. Cut into squares or bars while still warm. Store in an airtight container.
Note
- Soft Ball Stage: Drop a small quantity of the syrup into cold water and it will mould easily with your fingers into a soft ball. – Robert Harris Café, 73 The Square, Church St, Palmerston North, ph (06) 355 3503. Open 7 days, 8am-5pm. Franchise owners: Rose & Barney Hyde.
