2tbspscoconut oil(you can use butter if you prefer)
1tablespooncoconut sugar(swap for brown sugar if you want to)
2tbspshoney(rice malt syrup if you would like these to be vegan)
4cupscornflakes(if you want these treats to be gluten free, buy gluten free cornflakes)
Preheat your oven to 150º degrees celsius.
Combine the cornflakes, shredded coconut and sultanas in a bowl.
In a small saucepan heat the sugar, honey and coconut oil until frothy.
Add the hot ingredients to the dry ingredients.
Spoon into 15 cupcake patty papers, ensuring you get some sultanas in each one (they may have fallen to the bottom of the mix).
Bake for 10 minutes, then remove from the oven.
Allow to cool before eating. (some sultanas may blow up in the oven in size, but will deflate again once cool).
Once cool, keep in an airtight container in the fridge for 7 days.Swapscoconut oil can be swapped for buttercoconut sugar can be swapped for brown sugarhoney can be swapped for rice malt syrup to make these veganuse gluten free cornflakes to make these gluten free