Packed with dried fruit, seeds and cereal, these healthy cranberry and coconut flapjacks are great lunch box treats!
- 100 g butter, chopped
- 1/3 cup honey
- ¼ cup golden syrup
- 1½ cups natural muesli
- 1 cup desiccated coconut
- ½ cup mixed seeds
- ¼ cup dried cranberries, plus 2 tbsps extra
- 50 g white chocolate, melted
Preheat oven to moderate, 180 C. Line a 20 x 30 cm slice pan with baking paper.
In a large saucepan, combine butter, honey and syrup. Stir over low heat until melted and smooth.
Add muesli, coconut, mixed seeds and cranberries to saucepan and mix well.
Spoon into pan and press firmly and evenly over base. Bake 15 to 20 mins, until golden brown.
While still hot, score the top into squares. Cool completely in pan.
Drizzle cooled slice with chocolate and sprinkle cranberries over. Cut into squares to serve.