100 g (3½ oz) butter, softened, plus extra for greasing
25 g (1 oz) light muscovado sugar
2 tablespoons golden syrup
125 g (4 oz) millet flakes
50 g (2 oz) quinoa
50 g (2 oz) dried cherries or cranberries
75 g (3 oz) sultanas
25 g (1 oz) sunflower seeds
25 g (1 oz) sesame seeds
25 g (1 oz) linseeds
40 g (1½ oz) unsweetened desiccated coconut
2 eggs, lightly beaten
Beat together the butter, sugar and syrup in a large bowl until creamy. Add all the remaining ingredients and beat well until combined.
Turn the mixture into a greased 28 × 20 cm (11 × 8 inch) shallow rectangular baking tin and level the surface with the back of a dessertspoon.
Bake in a preheated oven, 180ºC (350ºF), Gas Mark 4, for 35 minutes until deep golden. Leave to cool in the tin. Turn out on to a wooden board and carefully cut into 16 fingers using a serrated knife. The bars can be stored in an airtight container for up to 5 days.