These are great for breakfast on the run. With oats, fruit, nuts and seeds, they are nutricious and delicious, packed with essential carbohydrate, vitamins, minerals and fibre.
Sunflower seeds are a super source of Omega 3 and Omega 6, necessary for good health, preventing heart desease, cholesterol problems and some skin conditions.
Pumpkin seeds are aslo packed with fibre, vitamin Bs, especially Niacin and Pyridoxine, minerals such as calcium, magnesium and selenium, and numerous health promoting antioxidants. Although their calorific content comes mainly from fats, pumpkin kernels are especially rich in mono-unsaturated fats, which help to lower bad cholesterol and increase good cholesterol.
All in all, a great way to start the day.
Ingredients:
65g butter
160ml honey - I like to use heather or lavender honey as they give such a wonderful flavour
50g dark brown muscovado sugar
130g wholemeal flour
200g rolled oats
50g desiccated coconut
100g sunflower seeds
50g dried pumpkin seeds, chopped
50g dried apricots, chopped
50g dates, chopped
50g raisins
50g chopped nuts (walnuts, pecans, hazel nuts)
25g sesame seeds
Method:
Preheat the oven to 180C.
In a saucepan, melt the butter over a low heat. Add the honey and sugar, stirring to bring to the boil. Simmer for 5 minutes, then remove from the heat and allow to cool slightly.
In a large mixing bowl, combine the remaining ingredients, then gradually stir in the prepared butter and sugar mixture.
Press into a greased biscuit tray and bake for 25 minutes or until golden on top. Cut into bars while still hot and leave to cool.
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