- 140g butter, plus extra for greasing
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 140g light brown soft sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- 2 tbsp set honey
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
- 1 tbsp ground cinnamon
- 140g porridge oats
- 85g desiccated coconut
- 85g sesame seeds
- 50g sunflower seeds
- 1 tbsp plain flour
- 85g cashews or pecans
The seeds from the 'Cashew Apple' - a tree which bears bright orange fruit and is native…
Heat oven to 160C/140C fan/gas 3. Grease and line a 20 x 30cm cake tin with baking parchment. Melt the butter in a large non-stick pan, add the sugar, honey and cinnamon, and stir with a wooden spoon over a low heat for 5-10 mins until the sugar dissolves.
Remove from the heat and stir in all the remaining ingredients until well coated in the buttery spice mixture. Tip into the tin and press down to an even layer. Bake for 30-35 mins until golden. Cool for 5 mins, then mark into squares – don’t remove from the tin yet as they won’t hold together until they are cold. Will keep in a sealed container for a couple of days.