Pre-heat the oven to 180'C.
Grease a 20x30cm roasting pan with the butter. You can use coconut oil instead if you prefer a dairy-free alternative. Set aside.
Toast the almonds, pumpkin seeds, dessicated coconut, oats, and quinoa flakes in the oven until golden brown, about 10 minutes. For best results, toast the almonds on their own as they will take longer than the other ingredients.
Once the dry ingredients are toasted, pour them into a large mixing bowl, and combine with the dried cranberries and black sesame seeds. Chop the the candied ginger and dried apricots before adding to the mix.
In a sauce pan, combine the golden syrup, demerara sugar and Maldon salt and bring to a boil. leave to simmer for 5 minutes while stirring constantly.
Pour the hot syrup over the almond mix, and stir carefully until everything is coated and sticky.
Transfer the mix to the buttered pan, and press firmly to compress the granola. You may need to oil your hand to prevent sticking.
Leave to cool down completely before removing the slab from the pan and cutting into squares or bars.
Yields 12 bars or 24 squares.
«Use skin-on almonds to up the fibre content, and vary the dried fruits for different flavours. If you want less sweetness, use brown rice syrup instead of the golden syrup.»
Everyone can appreciate a good granola bar, and this recipe will be no exception. It is both sweet and salty, filled with proteins and fibre, so it will keep you feeling full and satisfied for longer.