Recipe: Muesli Bars
100g (3½oz) self-raising flour
300g (10oz) rolled oats
50g (1¾oz) desiccated coconut
50g (1¾oz) sesame seeds
100g (3½oz) pumpkin or sunflower seeds
125g (4oz) dried cranberries
200g (6½oz) soft brown sugar
200g (6½oz) unsalted butter
125ml (4fl oz) golden syrup
Heat the oven to 170°C (gas mark 3). Grease a 20cm x 30cm (8in x 12in) shallow tin (at least 2.5cm/ 1in deep) and line with baking parchment, leaving a little hanging over the two long sides for easy removal.
Sift the flour and a pinch of salt into a large mixing bowl. Stir in the oats, coconut, seeds and cranberries. Mix through the sugar.
Melt the butter and golden syrup in a small saucepan over a low heat. Remove from the heat, leave to cool for 5 minutes and then pour the butter mixture into the bowl of dry ingredients. Mix with a large metal spoon.
Press the mixture into the prepared tin and bake in the pre-heated oven for 25-30 minutes, or until golden (it will still be a bit soft).
Allow to cool in the tin, then turn out and cut into 20 squares. You can store the muesli bars in an airtight container for 7 days.
These will still be soft at the end of the cooking time, but don't worry as they will firm up when cold.