Categories: November

Ingredients

• 175g butter, plus extra for greasing
• 175g golden syrup
• 250g light muscovado sugar
• 350g rolled oats
• 50g pumpkin seeds
• 50g golden linseeds
• 50g hemp seeds
• 50g flaked almonds
• 50g ground almonds
• 75g dried cranberries
• 75g raisins

Directions

1. Preheat the oven to 190˚C/fan 170˚C/gas 5. Grease and line a shallow 23cm-square tin with baking paper.

2. Melt the butter, syrup and sugar in a pan over a low heat. Mix the remaining ingredients in a bowl. Pour over the syrup and mix well. Spread into the tin and press down with damp hands. Bake for 30 minutes, or until just golden brown on top.

3. Remove from the oven and cool for 10 minutes. Cut into bars in the tin. Cool completely before turning out and cutting again with a sharp knife.

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