| 220 g porridge oats
60 g plain flour 60 g SR flour 85 g unrefined castor sugar |
85 g sunflower seeds
85 g pumpkin seeds 170 g butter 170 g golden syrup 1 tsp vanilla extract |
Grease medium tray bake with butter and pre-heat oven to 180 C
Mix dry ingredients in large bowl
Melt butter with syrup and vanilla extract and add to dry ingredients
Mix well
Tip into tray and press out evenly and bake for 17mins until brown
Remove from oven and make a gap around the edges between cake and tin with wooden spatula
Leave in tin until cold then turn out and cut into pieces