Ingredients

300 g porridge oats 100 g pumpkin seeds or sunflower seeds, or a mixture of the two 50 g desiccated coconut 50 g Plain Flour 200 g Butter 200 g Golden Syrup 150 g soft brown sugar 150 g dried Apricots chopped 125 g crunchy Peanut butter 1 teaspoon vanilla extract

Description

Preheat The Oven To 160C/325F/Gas 3. Line An 18cm/7inx28cm/11in Swiss Roll Tin With Non-stick Baking Parchment, Leaving A Little Of The Parchment Hanging Over The Edges For Easy Removal Later. Place The Oats, Seeds, Coconut And Flour Into A Large Bowl And

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