Ingredients:
125 grams slithered almonds
200 grams pepitas
2 cups of oats (wheat free are best)
125 grams sunflower kernels
1/2 cup of sultanas
1/2 cup dried cranberries
1/2 cup diced apricots
1/3 cup cocoa nibs
Wet ingredients:
220 grams butter
1/3 cup rice malt syrup
Method:
Combine all dry ingredients in a bowl
Mix with spoon
Melt butter and rice malt syrup in microwave or on stove top
Mix wet ingredients
Poor over dry ingredients and stir together
Poor into slice tin lined with baking paper
Bake in oven 150 degrees Celsius for 45 mins
Allow to cool then put in fridge for 3 hours
Cut and store in air tight container will keep for 4 weeks or more