Photo by Jim Walmsley
I'm sure it's not just my kids that consume chalk. I have to keep it out of reach or Matilda (2) would eat it a piece at a time.
1 cup rolled oats
1 cup wheatgerm
1/2 cup sunflower kernals
1/2 cup pumpkin seeds
1/2 cup sultanas
1/2 cup dates
125g butter
1/2 cup honey
OK. Grease and line with baking paper a 3cm deep 16x28cm tin. A lamington tin. Or really, whatever size you've got that's not in the dishwasher.
Cook the oats, wheatgerm, sunflower kernals and pumpkin seeds in a frying pan over a medium heat, stirring until golden or you start to lose your sense of humour about it.
Transfer to a bowl. Put it somewhere to cool where the baby won't tip it over her head. Stir in sultanas and dates.
Cook butter and honey in a small saucepan over medium heat for a few minutes. Come on, your stirring arm cannot be fatigued yet. Bring to boil and reduce heat to low. Simmer, without stirring, for a few minutes until the mixture is really golden. Let's say bronzed. Add to dry ingredients and stir until combined.
Spoon into your pan and use a large metal spoon to press down firmly. Cool and cut into squares. If you store it in a foil lined container they'll be good for seven days. Good luck keeping them in the cupboard that long. Now insist someone else do the washing up. You did the cooking and it's a very tasty, healthy snack. You gave birth AND you just made something with sunflower kernals in it. You are awesome.
Photo by Jim Walmsley
