A generous tray bake to power you through the week, the wow factor of this particular bar has to be the ginger & cocoa nibs, rich and spicy, perfect with a coffee.
300g mixed seeds, (linseed, sunflower & sesame are the most economical right now)
150g dried fruit, (snipped with kitchen scissors into same size chunks – so if you use apricots or dried cherries, be sure to snip them into roughly raisin size for ease of mixing)
1 tbsp ground ginger
50g cocoa nibs
150g light brown sugar
Pinch of salt
Set your oven to 180c and grease & line a baking tray, 26cm x 39cm
In a large pan, melt the butter, sugar and honey together over a low heat.
Meanwhile, toast the seeds over a medium heat in a large frying pan until they begin to brown – this brings out the best of their flavour, and set to one side
Combine the remaining dry ingredients into a large bowl and add the toasted seeds.
Once the butter, sugar and honey has melted, pour over the dry ingredients and combine well until every last oat flake is covered.
Tip into your prepared tray and smooth over to equally distribute.
Bake for 30 minutes, turning the tray once, half way through.
Remove from the oven and allow to cool. After ten minutes or so, score into portions – this is so much easier to do whilst the bake is still soft. Allow to cool completely before decanting from the tray.