I made this a week ago for the kids’ lunchbox as part of our return to whole foods and a healthier lunchbox. I found this recipe and got excited about all its health-giving properties. My friends on Facebook would have seen that all three children returned their slices uneaten. FAIL. But then …
… my husband said, “I think they only didn’t like it because it was too hard to chew.” He had a point. Both boys (7 and 6 years) have been losing baby teeth at an alarming rate over the past fortnight and it’s possible they were chewing somewhat gingerly.
So I left the slice out of the fridge all day to soften it a little. And sure enough, eldest child Fin, tried it again and loved it! The other two still don’t really go for it. DJ is more a doughnuts boy while Matilda is your classic ice-cream fan. But still, one kid is a win in my view.
So here’s the recipe:
- 1 cup rolled oats
- 1 cup desiccated coconut
- 1/2 cup wheatgerm
- 1/2 cup sesame seeds
- 1/2 cup sunflower kernels
- 1/2 cup pumpkin seeds (pepitas)
- 1 cup sultanas
- 125g butter
- 1/2 cup honey
- 1/3 cup brown sugar
- Grease and line a 3cm deep, 16cm x 28cm (base) baking pan with baking paper. Cook oats, coconut, wheatgerm, sesame seeds, sunflower kernels and pumpkin seeds in a frying pan over medium heat, stirring, for 8 to 10 minutes or until golden. Transfer to a bowl. Set aside to cool. Stir in sultanas.
- Cook butter, honey and sugar in a small saucepan over medium heat, stirring, for 3 to 4 minutes or until sugar dissolves. Bring to the boil. Reduce heat to low. Simmer, without stirring, for 7 minutes or until mixture forms a soft ball when a little is dropped into ice-cold water. Add to dry ingredients. Stir until combined.
- Spoon mixture into pan. Use a large metal spoon to press down firmly. Allow to cool. Cut into squares. Store in a foil-lined airtight container for up to 7 days.
For more delicious recipes like this go to www.taste.com.au and use their awesome search tool.