Back to school lunches: Muesli and apricot slice

1. Preheat oven to hot, 200°C. Lightly grease and line a
   20cm x 30cm slice pan.
   
   
2. Melt butter and honey together in a small saucepan over a low heat, stirring. Set aside to cool slightly.
   
   
3. In a large bowl, combine apricots, flour, muesli, sugar and sultanas. Stir in eggs and cooled butter mixture, until combined.
   
   
4. Spoon mixture into prepared pan, spreading with a spatula to smooth surface.
   
   
5. Bake 15-20 minutes, until golden. Cool in pan 5 minutes before inverting onto a wire rack to cool completely. Cut into squares and store in an airtight container.

• This slice will keep for about 1 week in an airtight container, and is a delicious and healthy addition to lunchboxes.