This recipe is gluten free and dairy free. It is also a good source of dietary fibre. 

85g / 3oz of dairy free margarine

100g / 4oz soft brown sugar

45g / 2oz sultanas

175g / 7oz dried apricots (chopped)

85g / 3oz honey

175g / 7oz porridge oats

50g / 2oz chopped nuts

25g / 2oz ground almonds

1. Melt the margarine and honey in a pan and stir in the sugar.

2. Cook over a low heat for five minutes, stirring until the sugar has dissolved.

3. Boil for 1-2 minutes, stirring all the time until the sauce is thickened into a smooth caramel sauce.

4. Mix the other ingredients in a large bowl and pour over the sauce.

5. Mix together until well combined.

6. Press into a lined, greased, baking tin (9"square) press down well with wet fingers.

7. Bake in a pre-heated oven for 15 minutes, 190 C Gas Mark 5.