Makes:  24 small slices

Fresh from the garden: sunflower seeds

Recipe source: Adapted from a recipe by Frank Camorra

• metric measuring scales, cups and spoons
• baking tray
• baking paper
• knife
• chopping board & non-slip mat
• saucepan
• large bowl
• wooden spoon

• 115g wholemeal plain flour
• 1 tsp bicarbonate of soda
• 85g rolled oats
• 55g pepitas and/or sunflower seeds
• 55g dried apricots, chopped
• 55g dessicated coconut
• 100g butter
• 60g raw sugar
• 1 tbsp treacle

• Set out your ingredients.
• Preheat the oven to 180°C.
• Grease and line 23 cm square baking tray with baking paper.
• Place flour, bicarb soda, oats, pepitas, apricots and coconut in a bowl and stir to mix.
• Place butter, sugar and molasses in a saucepan and heat gently, stirring until melted and blended.
• Pour into dry ingredients and stir well until combined.
• Pour the mixture into the prepared tin and press down evenly. Bake in the oven for 15-20 minutes, and then cool slightly before cutting into 12 bars.
• Loosen the edges of the bars, then leave to cool completely in the tin.
• Remove from the tin and store in an airtight container.