A wholesome treat packed with coconut, seeds, and dried fruit. 

Words & image: Kristina Jensen

Time: 20 minutes
Makes: 20-24 pieces

INGREDIENTS

1 cup sunflower seeds
1 cup sesame seeds
1 cup desiccated coconut
1 cup of a mix of raisins, cranberries & diced apricots
70g butter
2 tbsp honey
¼ cup sugar

METHOD

Line a sponge roll tin (20 x 30cm) with baking paper.

Lightly toast the seeds in a small frying pan over a medium heat, then lightly toast the coconut. Take extra care with the coconut because it burns very easily. Put the roasted seeds and coconut into a medium-sized mixing bowl with the dried fruit.

Melt the honey, butter, and sugar in a pot. Add to the mixing bowl and stir together quickly.

Press the mixture firmly into the lined tin with the back of a spoon. When it’s slightly cooled, put the tin into the fridge to set.

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