A little less sweet than the traditional version, this is a perfect lunchbox addition or afternoon tea treat. 

This is a twist on an old classic and I think swapping out the raisins for apricots, making it a little less sweet, and finishing it off with a pinch of sea salt takes this recipe to the next level. They make a wonderful lunchbox treat or an afternoon tea snack served with a cup of tea or coffee. 

APRICOT & CASHEW BIRDSEED BARS 

Makes 18

• 1¼ cups sesame seeds
• 1 cup sunflower seeds
• 1 cup desiccated coconut
• 1 cup cashew nuts, roughly chopped
• 1 cup dried apricots, sliced
• pinch of sea salt
• 100g butter
• ⅓ cup honey

Line a 27cm x 21cm (or thereabouts) baking tin with baking paper.

Put the sesame seeds, sunflower seeds, coconut and cashews into a large frying pan and toast over a medium heat, stirring frequently, until fragrant and light golden brown. Tip into a large bowl, add in the apricots and a pinch of sea salt and mix well to combine. 

Put the butter and honey in a heavy-bottomed saucepan and bring to the boil. Reduce the heat and simmer for several minutes until you reach the soft-ball stage. To test you have reached this stage, fill a glass with a couple centimetres of cold water and using a teaspoon, drip a drop of the mixture into the water. Once it holds together in a soft ball it’s ready.

Remove from the heat immediately and pour over the mixture in the bowl. Mix well to combine and then spoon into the lined baking tin. Using the back of a spoon or clean hands, press the mixture into the tin and refrigerate until almost cold. Remove from the fridge and cut into pieces before putting into an airtight container and returning to the fridge.