What to eat Wednesdays - Apricot and almond muesli bar

My sister-in-law, Mandy, brought a batch of this homemade muesli bar to one of our family holidays, where it was quickly devoured by one and all. I asked her for the recipe and finally got around to making it the other day.

Mine didn't turn out as well as Mandy's, looks-wise, but it still tastes good. L and I have been working our way through it over the past week.

Note: I intend to make a real foods version of this recipe at some point, and will share that with you if it work. (By "real foods" I mean the rolled oats, nuts and seeds will have first been soaked to break down their phytic acid. I will also try replacing the golden syrup with either honey or molasses. These changes will make the muesli bar a whole lot more nourishing.)

Ingredients

• 125g butter
• 1/2c unrefined dried sugar cane juice, eg. jaggery, rapadura, muscovado.
• 2T golden syrup
• 2c rolled oats
• 1/2c mixed seeds, eg. linseed, sunflower, pumpkin and sesame
• 1/4c coconut threads
• 1/4c slithered or chopped almonds
• 1/2c dried apricots, diced (look for sulphur-free apricots)

Method
1. Preheat oven to 180°C and line a 20x20cm cake or slice tin with baking paper.

2. Heat butter, sugar and honey in a saucepan and simmer until mixture is bubbly and sugar has dissolved.

3. Add remaining ingredients and mix well before pressing into baking tin.

4. Bake for 25 minutes, or until golden brown.

5. Allow to cool in tin, then slice into pieces and store in an airtight container.