INGREDIENTS
- 4oz (110g) MELLOW YELLOW
- 5 tablespoon Honey
- 7oz (200g) Porridge Oats
- 1oz (25g) Sunflower Seeds
- 4oz (110g) Roasted Hazelnuts (roughly chopped)
- 2oz (50g) Flaked Almonds
- 4oz (110g) Sultanas
DIRECTIONS
Preheat oven to 180ºC
Use baking oven in 4 oven Aga or Roasting oven with cold shelf in 2 oven Aga
Place MELLOW YELLOW and the honey in a saucepan and over a moderate heat, stir until the honey has melted - the oil and honey will not combine but just need to be warm and runny. Remove from heat and add all other ingredients. Stir well and place mixture in a 9 inch square tin (oiled and lined with greaseproof paper) or individual muffin cases. If using Muffin cases the mixture should be about 1 inch thick. Press down firmly. Bake in oven for 20-25 minutes until golden brown on edges. Score into 12 bars whilst still warm. Leave in tin to cool.
