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20 min
I will never forget my first handful of scroggin, as a boy scout tramping up to the waterfall at the top of the Kaimai Ranges. It was the most tasty thing I’d ever eaten. From that day on I became a huge scroggin fan. The idea for this recipe came about when I first tasted the Pure Delish Primal breakfast mix of fruits, nuts and seeds, while judging this year’s New Zealand Food Awards. I thought it would be great to use in my next scroggin mix. Better still, why not bake it into a user-friendly hand-sized scroggin bar, perfect for the kids or for your next outdoor adventure.
Ingredients
| 125 g | Butter |
| ¼ cup | Golden syrup |
| 1 cup | Rolled oats |
| 2 cups | Pure Delish primal breakfast mix (Main) |
| ½ cup | Sultanas |
| ½ cup | Dried cranberries |
| ½ cup | Dried apricots, chopped |
| ½ cup | Almond flour |
| 1 tsp | Baking powder |
| 1 tsp | Vanilla essence/extract |
| ½ tsp | Cinnamon |
| ½ cup | Brown sugar |
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Directions
- Heat oven to 180C. Line a 20 x 30cm slice tin with baking paper and lightly grease.
- Melt butter and golden syrup in a small pot.
- Mix in all the other ingredients and press into the slice tin.
- Cook for 20-25 minutes until lightly golden. Allow to cool a little in the tin before cutting.
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