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Birdseed Bars

Birdseed Bars
YIELDS
12 servings
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Ingredients

½
cup all-purpose flour (125ml)
½
cup packed brown sugar (125ml)
1 ½
cup quick cooking oats (375ml)
½
cup coarsely chopped dried apricots (125ml)
¼
cup each dried cranberries and sultana raisins (50ml each)
¼
cup unsweetened medium shred coconut (50ml)
¼
cup unsalted, shelled sunflower seeds (50ml)
¼
cup chocolate chips (50ml)
1
tsp cinnamon (5ml)
pinch salt (pinch)
1
large egg (1)
¼
cup each vegetable oil and corn syrup (50ml)
1
tsp each orange zest and juice (5ml each)
1
tsp vanilla (5ml)
1
Tbsp sesame seeds (15ml)
¼
cup sliced almonds
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Directions

Step 1

Preheat oven to 350 F/180 C. Line a 9-inch/2.5 L square baking pan with parchment paper and grease lightly.

Step 2

Whisk flour and sugar together in a large bowl and combine with the oats, apricots, cranberries, raisins, almonds, coconut, sunflower seeds, chocolate chips, cinnamon and salt. Whisk the egg with the vegetable oil, corn syrup, orange zest, orange juice and vanilla, and pour over the dry mixture. Stir until well mixed.

Step 3

Firmly press the mixture into the prepared pan and sprinkle with the sesame seeds. Bake on the middle rack of a preheated oven until golden on the edges, about 20-25 minutes. Remove from oven and cool completely in the pan on a baking rack.

Step 4

Run a knife around the edges of the pan. Flip carefully onto a cutting board, removing parchment paper, and cut into 12 bars. Bars will keep in an airtight container for 3-4 days.

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