1 Cup rolled oats

1 Cup dessicated coconut

1/2 Cup Wheatgerm

1/2 Cup Sesame seeds

1/2 Cup Sunflower kernels

1/2 Cup Pumpkin seeds

1 Cup dried apricots – chopped

125g Butter

1/2 Cup Honey

1/3 Cup Brown sugar

1. Grease and line 20 cm slice tin.

2. Gently roast the oats, coconut, wheatgerm, sesame seeds, sunflower seeds, and pumpkin seeds in a pan, stirring constantly for 8-10 mins. Set aside to cool.

3. In a small saucepan melt the butter, honey and sugar over a low heat for 3 to 4 minutes. Bring mixture to the boil and reduce heat, simmering for 7 minutes. The mixture will form small balls when dropped into iced water.

4. Add the toffee mixture to the dry ingredients along with the apricots and stir until combined. Spoon into the tin and press down firmly. When cool cut into bite sized squares.