MUESLI BAR
Ingredients
1 cup of rolled oats
1 cup of unsweetened desiccated coconut
1/3 cup of wheat germ
1/4 cup of sesame seeds
1/2 cup of sunflower kernals
1/2 cup of raw pumpkin seeds
1 cup of dried, unsweetened apricots
1/4 of flax seeds
100 grams of white unsalted butter
1/2 cup of raw honey
1/8 cup of brown sugar
Baking or waxed paper

Method
Grease and line a square baking tin with baking paper. Cook the oats, coconut, wheatgerm, sesame seeds, sunflower kernels and pumpkin seeds in a fry pan over low to medium heat, stirring occasionally, for eight minutes or until golden. Be careful not to burn the mixture. Transfer to a metal bowl. Set aside to cool. Stir in the dried apricots and flax seeds. Cook the butter, honey and sugar in a small saucepan over medium heat. Stir constantly for three to four minutes or until sugar has dissolved. Bring to the boil and reduce the heat to low. Simmer, without stirring, for five minutes. Add butter mixture to dry ingredients. Stir well until combined. Spoon the mixture into the tin. Use a large metal spoon to press the mixture down firmly and evenly. Allow to cool and then cut into squares or rectangles. The bars can be stored in a foil-lined airtight container for up to a week.