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, the pecans, pumpkin seeds, desiccated coconut,and oats in the oven until golden brown, about 10 minutes. For best results, toast the almonds and pecans 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 honey, 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 nut 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. They will keep for at least a week in an airtight box.
«You can really play around with flavours and textures by changing the fruits, nuts and seeds. If you are trying to cut back on your refined sugar consumption, you can use alternatives such as brown rice or agave syrup.»
These bars are crunchy and just sweet enough to satisfy your naughty side. Filled with nuts and seeds, these are not bog-standard cereal bars: they will keep you full for longer, and make you feel just a little bit virtuous!