Its so nice at the moment to have the time to recharge the batteries after a long and successful wedding season. Relax, listening to music  dancing and my favourite bars.

BIRD SEED BARS - Annabel Langbein 


  • On a baking tray mix together:
  • 2 cups of rolled oats
  • 1 cup of sunflower seeds
  • 1 cup of pumpkin seed
  • Toast in an oven at 180deg C for 5 mins. I substituted half of the pumpkin seeds for some linseed. When done add 1 cup of dried fruit. I did half dried cranberries, half sultanas.
  • In a small pot, melt together:
  • 120g butter
  • 6 T Golden syrup or honey
  • 8 T Raw sugar
  • 1/3 C peanut butter 


Stir as it heats and simmer for 5 mins on a low heat. 

Add the hot caramel to the toasted seed mix. Work fast as it moulds quickly. Transfer the mixture into a lined Swiss roll tin or baking tray and press flat.

Let cool in the refrigerator for 3-4 hours. When cool, cut into bars. Store in an airtight container