Ingredients:
150 grams butter
150 grams golden syrup
100 grams crunchy peanut butter
300 grams porridge oats
100 grams dried cherries
50 grams sultanas
150 grams soft dried apricots
1 apple thinly grated
Zest of 1 orange
50 grams pumpkin seeds
Method:
Grease and line a baking tin. Pre heat the oven to 180 degrees. Melt the butter. Put all the other ingredients in a big bowl but reserve half of the pumpkins seeds. Pour in the butter and mix well. Press the mixture evenly in the tin, sprinkle the remaining pumpkin seeds on top. Bake for about 20 to 30 minutes or until golden brown. Cut while warm, and then allow cool. Can be stored in an airtight box for a month.
