Dried fruits plus coconut and seeds make this a sturdy slice that's just right for packing into lunchboxes
Melted butter, to grease
1 cup self-raising flour
1½ cups untoasted apricot, date and almond muesli
½ cup brown sugar
⅓ cup desiccated coconut
½ cup sultanas
⅓ cup finely chopped dried apricots
125 g butter
¼ cup honey
2 Tbsp pepitas
2 tsp sesame seeds
- Preheat oven to 180°C. Grease a 30 x 20cm lamington tin with melted butter and line with baking paper. Put flour, muesli, sugar, coconut, sultanas and apricots in a large bowl. Stir to combine.
- Put butter and honey in a small saucepan over a medium heat. Stir until butter has melted and mixture is well combined. Cool. Add butter mixture to flour mixture with egg. Stir until well combined. Spread mixture evenly over base of prepared tin. Press firmly. Sprinkle with pepitas and sesame seeds. Bake for 25 minutes or until golden and cooked through. Stand for 10 minutes. Transfer to a wire rack to cool. Cut into fingers and serve, or store in an airtight container for up to 1 week.