100g rolled oats (ideally GF product)
8 Whole Grain Thins Ancient Grains slices, roughly crushed
150g plain flour (you can use a GF flour)
200g caster sugar
200g chopped dried fruit (we used apricots and figs)
50g mixed seeds (we used sunflower seeds and pepitas)
125g butter, plus extra to grease tin
1 level tsp bicarbonate of soda
1 tsp vanilla bean paste
Grease and line a 20x30cm rectangular tin. Preheat a conventional oven to 180ºC.
Combine oats, Ancient Grains slices, flour, sugar, fruit and seeds in a large bowl. Mix well.
In a small saucepan combine butter and honey, melt over a low heat then add bicarb and vanilla and mix well to coat all of the dry ingredients. Season with a pinch of salt.
Press the mixture into the tin, flatten the surface then bake for 30-35 mins until golden. Allow to cool completely in the tin then remove and cut into 12 rectangular bars.