Robert Harris honey seed bar
Packed with sultanas, nuts and seeds, these honey seed bars from Robert Harris are the perfect recipe when you need a morning or afternoon pick-me-up
Mar 09, 2017 9:31pm- Makes 20 piece
- 20 mins preparation
- 10 mins cooking
This recipe first appeared in Food magazine.
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ingredients
- 3/4 cup pumpkin seeds
- 3/4 cup sunflower seeds
- 1 1/2 cup raw cashew nuts, chopped
- 1 cup sesame seeds
- 1 1/4 cup desiccated coconut
- 1 cup sultanas
- 100 gram butter
- 1/4 cup mild honey
- 3/4 cup brown sugar
method
- 1
Preheat the oven to 180°C. Mix the first three ingredients together on an oven tray. Bake until lightly browned, stirring often.
- 2
On a separate tray, combine the sesame seeds and coconut. Toast under a grill, watching carefully, as the mix will toast very quickly. Once toasted, combine with the pumpkin and sunflower seeds, cashew nuts and sultanas in a large bowl.
- 3
Heat the butter, honey and brown sugar to the soft ball stage, about 4-5 minutes in the microwave (see tip), then pour over the mixture in the bowl.
- 4
Press into a 30cm x 22cm x 2.5cm pan and flatten with a rolling pin. Cut into squares or bars while still warm. Store in an airtight container.
notes
- Soft Ball Stage: Drop a small quantity of the syrup into cold water and it will mould easily with your fingers into a soft ball. - Robert Harris Café, 73 The Square, Church St, Palmerston North, ph (06) 355 3503. Open 7 days, 8am-5pm. Franchise owners: Rose & Barney Hyde.