250g Rolled oats
50g Crisp Rice
100g Plain flour
70g Dried apricots, chopped (keep 20g for the topping)
1 tsp Bicarbonate of soda
Pinch of salt
250g Runny honey
100g Coconut oil
2 tsp Vanilla extract
Preheat the oven to 170’C and line a baking tray, 30/20cm with baking paper.
Add all the dry ingredients (minus 20g of apricots) to a large bowl and mix together well.
In a separate microwaveable bowl add the honey, coconut oil and vanilla extract then microwave for 30 seconds or until the coconut oil has melted then stir the ingredients together and pour over the dry ingredients.
Mix together so all the dry ingredients are well coated with the honey mix then tip into the prepared tin and press the mix down firmly so it’s even.
**Use a sheet of baking paper on top of the mix and press down firmly with your hands until it’s flat.
Bake for 20 to 25 minutes or until just golden brown on top then remove from oven and using another tin, press down again to flatten the mix Leave to cool in the tin then cut into bars.