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2 cups chopped raw cashew nuts
2 cups sesame seeds
2 cups coconut
2 cups sultanas
2 cups craisins
2 cups sunflower seeds
2 cups pumpkin seeds
½ cup honey
1 cup brown sugar
Toast cashew nuts and coconut until lightly browned. Mix with sultanas and craisins in a bowl. Add seeds.
Heat butter, honey and brown sugar until it forms into a soft ball when drizzled in cold water.
Add to mixture and combine well. Press into rectangular baking tin.
When almost cool, cut into bars and store in an airtight container.
Recipe requested by Lynn MacLean, of Gore. Recipe provided by Tin Goose Cafe, Alexandra.