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

  • 20 mins preparation
  • 10 mins cooking
  • Makes 20 piece
  • Print
This recipe first appeared in Food magazine.
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  • 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


  • 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.


  • 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.