for 16 pieces

Mixture

100 g	butter
200 g	liquid honey
60 g	pitted prunes, coarsely chopped
60 g	dried sour apricots, coarsely chopped
100 g	mixed seeds
50 g	almonds, coarsely chopped
1	organic lemon, grated zest and 3 tbsp of juice
200 g	fine whole-grain rolled oats

How it's done

Mixture

Place the butter in a pan along with all the other ingredients up to and including the lemon juice, bring to the boil while stirring occasionally. Remove the pan from the heat. Add the oats, mix well, transfer to the prepared tin.

To bake

Approx. 40 mins. in the centre of an oven preheated to 160°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool on a rack. Cut into approx. 16 equal bars using a bread knife.

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