Preheat the oven to 200°C.
Tip the oats and nuts into a roasting tin and mix together. Bake for about 10 minutes, until just golden. Leave to cool.
Reduce the oven temperature to 170°C.
Meanwhile, rub a 30 cm X 20 cm tin (or similar) with a little coconut oil. Line the base & sides with baking paper and rub the paper with a little more coconut oil.
Put the toasted oat mixture, cranberries, coconut, sunflower seeds, and linseeds in a large bowl.
Put 65 g coconut oil, 120 g honey and 100 g light brown sugar in a pan and bring to a boil, stirring. Boil for 1 minute then pour over the dry ingredients in the bowl. Stir together then tip into the prepared tin and press down well.
Bake for 25 minutes until golden brown. Leave to cool in the tin.
After an hour or two (almost cold but not rock hard) turn out, remove the paper and cut into 16 bars.
They keep well in an airtight tin for up to a fortnight.
|Whole Almonds*||125 G|
|Dried Cranberries (e.g. Apple Juice Infused)||125 G|
|Coconut Oil||65 G (+ A Little Extra)|
|Sunflower Seeds||80 G|
|Desiccated Coconut||80 G|
|Linseeds (flax)||30 G|
|Light Brown Sugar Or Coconut Sugar||100 G|
|Clear Honey||120 G|
*Almonds - skin on or blanched. Or a mixture of almonds and other nuts, e.g. cashews / pecans / hazelnuts / pistachios.
Also good with other fruit - e.g. chopped dried apricots / dried cherries / dried blueberries / raisins / sultanas / dried pineapple, and with crystallised ginger.