2 cups gluten free porridge
1 cup sliced almonds
1 cup shredded coconut
¼ flax seeds
3 tablespoons unsalted butter or butter alternative
2/3 cup honey
¼ up dark brown sugar
1-½ teaspoon pure vanilla extract
¼ teaspoon salt
1 cup dried fruit, chopped
1. Start by preheating the oven to 325 degrees Celsius and butter an 8 x 12 baking tray and line with baking paper.
2. Then, stir the porridge, almonds and coconut together on a piece of baking paper and bake for 10 to 12 minutes until lightly browned. Transfer the mixture to a mixing bowl and stir in the flax seeds.
3. In a small saucepan, put the butter, honey, brown sugar, vanilla and salt together and bring to the boil over a medium temperature. Cook this for a minute and then pour over the toasted porridge mixture. Add the dried fruit and stir together.
4. Pour the mixture into the baking tray and press lightly into the pan. Bake this for 20 to 25 minutes until light golden brown. Cool for around 2 to 3 hours before slicing.
Recipe adapted from parenting.com