 | Ingredients 1 cup quinoa flakes 3/4 cup rolled oats * 3/4 cup millet puffs 1 cup chopped walnuts ¾ cup chopped almonds ¼ cup flaxseeds ½ cup sunflower seeds ¼ cup pepitas ½ cup dried cranberries/organic sultanas/currants ½ cup shredded coconut 1 tsp ground cinnamon 1tsp ground nutmeg 1tsp natural vanilla 2/3 cup extra virgin coconut oil (you may need to place jar in hot water to get oil to liquid) 1/3 cup rice malt/organic maple syrup *To make this gluten free, replace the rolled oats with extra millet/quinoa or some brown rice flakes. |
To make:
Preheat oven to 170 degrees C.
Add all dried ingredients (except cranberries and shredded coconut), to a bowl and mix well. Add the coconut oil, vanilla and maple/rice syrup and mix till dry mixture is well coated.
Pour mixture onto lined baking tray and spread out. Place in oven for 25 minutes, giving it a mix every 5 minutes or so and adding cranberries and coconut after about 15 minutes.
When cool, store in an airtight container. Enjoy with your choice of milk and yoghurt and some berries.
Preheat oven to 170 degrees C.
Add all dried ingredients (except cranberries and shredded coconut), to a bowl and mix well. Add the coconut oil, vanilla and maple/rice syrup and mix till dry mixture is well coated.
Pour mixture onto lined baking tray and spread out. Place in oven for 25 minutes, giving it a mix every 5 minutes or so and adding cranberries and coconut after about 15 minutes.
When cool, store in an airtight container. Enjoy with your choice of milk and yoghurt and some berries.
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