Preheat oven to 180°C (350°F). Line a 25x30cm pan with baking paper. <
P id=”instruction-step-2″>2. Mix all dry ingredients in a large bowl.
P id=”instruction-step-3″>3. Stir in cranberries, seeds, and optional coconut.
P id=”instruction-step-4″>4. Melt butter, add honey, and mix until combined.
P id=”instruction-step-5″>5. In another bowl, whisk together buttermilk, eggs, oil, and the butter-honey mixture.
P id=”instruction-step-6″>6. Pour wet mix into dry and stir just until combined.
P id=”instruction-step-7″>7. Spread batter into the pan and smooth the top.
P id=”instruction-step-8″>8. Bake for 45 minutes until golden and firm.
P id=”instruction-step-9″>9. Cool completely, then slice into finger-sized portions.
P id=”instruction-step-10″>10. Arrange on baking trays with space between.
P id=”instruction-step-11″>11. Bake again at 100°C (210°F) for 6 hours, flipping after 3 hours.
Id=”instruction-step-12″>12. Cool fully before storing in an airtight container.
