1 cup self raising flour
2 ¼ cups rolled oats
¾ cup loosely packed brown sugar
¾ cup cornmeal
220g butter, melted
1 egg lightly beaten
2 cups loosely packed brown sugar extra
180g soft butter extra
1 teaspoon vanilla bean paste
200g pecans, roughly chopped
100g sultanas, dried apricots or raisins
50g sunflower seeds
Preheat oven to 180°C and line a slice tin with baking paper.
Mix flour, oats, sugar, cornmeal, butter and egg in a large bowl until well combined.
Spoon and smooth into slice tin and bake until just cooked through, around 11 minutes.
Add extra sugar to a heavy based saucepan and heat on medium heat until caramelised. Add Capilano honey and extra butter and cook on low for 3 minutes stirring continuously.
Remove from heat. Add vanilla, pecans, dried fruit, pepitas and sunflower seeds and stir through.
Spread mixture over the base and bake for 25 minutes.
Cool before cutting into small squares to serve.