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