Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Brown sugar |
| 100 grams | Butter |
| ½ cup | Apricot jam |
| ¼ cup | Golden syrup |
| 3 cups | Flemings Rolled Oats |
| 1 cup | Pumpkin kernels |
| 1 teaspoon | Mixed spice |
| ½ cup | Sesame seeds |
| ½ cup | Coconut |
| 1 teaspoon | Vanilla essence |
| 1 cup | Sultanas; (optional) |
In a saucepan, melt together the sugar, butter, apricot jam and golden syrup.
Combine the rest of the ingredients in a large bowl and mix well.
Pour in the melted mixture. Mix together.
Press the mixture firmly into a greased 20 x 30 cm sponge roll tin.
Bake at 180 C for 25 minutes or until golden brown.
Cool slightly and cut into bars.
Makes 18.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.