• 150 g honey
  • 120 g butter
  • 70 g almonds, roasted at 160 °C for 9 minutes
  • 40 g sunflower seeds, roasted at 160 °C
  • for 7 minutes
  • 125 g oats, coarse
  • 125 g oats, fine
  • 60 g cranberries
  • 40 g amaranth, puffed
  • 9 g hibiscus, ground
  • 2 g salt

To prepare

Warm up the honey and butter briefly in a pan. Roughly chop the roasted almonds and mix all the dry ingredients together. Mix in the melted butter and honey mixture and knead together. Spread the mixture in a 1.5 cm thick layer onto a rectangular baking tray that has been lined with baking paper. Press down firmly so that the mixture is very compact. Bake on the hot air setting at 130 °C for 35–40 minutes. Press everything firmly again, let cool and cut into bars. The bars will keep in a sealed container for a few weeks.

Cooking level

35–40 minutes | Hot air setting at 130 °C