65g butter, chopped
130g raw sugar
150g pepitas (pumpkin seeds)
1 weet-bix, crushed (can be substituted with a handful of coconut)
40g currants (optional)
50g rolled oats
75g self-raising flour
Sprinkle of sunflower seeds
Sprinkle of linseeds
Sprinkle of sesame seeds
Preheat oven to 170°C (340°F). Line a 23cm (9 inch) square baking tin with baking paper.
In a large bowl, combine pepitas, weet-bix, sultanas, currants, oats, flour, sunflower seeds, linseeds and sesame seeds. Stir well to combine. Set aside.
In a small saucepan, combine the butter, sugar and honey. Melt together over medium heat, stirring constantly, until sugar is dissolved and the mixture is smooth. Set aside to cool slightly.
Add the butter mixture to the flour mixture and stir thoroughly until combined. Press mixture evenly into the prepared pan (you can smooth the surface by rolling a small cylindrical plastic cup or glass over it, or using the back of a smooth metal spoon).
Bake for approx. 20 minutes or until light golden brown. Cool completely in pan, then slice to serve.