Dairy Free

Gluten & Grain Free


Egg Free

Low Disaccharide

Makes 3 oven trays

Prep time: 15 mins

Cooking time: 20 mins

Ingredients

  • 3 cups of mixed nuts, roughly chopped
  • 2 heaped tbsp cinnamon
  • 1 cup buckwheat
  • 1 cup coconut flakes
  • 1 cup pepitas
  • 1 cup sunflower seeds
  • ½ cup chia seeds
  • ½ cup hemp seeds
  • ½ cup flax seeds
  • ¼ cup poppy seeds
  • ¼ cup sesame seeds
  • 1 cup rice malt syrup

Method

  • Cover 3 oven trays or baking dishes with baking paper.
  • Toast chopped nuts in oven at 180℃, until just browning, then place into large bowl.
  • Add all other ingredients to the nuts, and mix well to coat with rice malt syrup.
  • Spread roughly onto oven trays, I used 3 large trays, and bake in oven until coconut has turned brown (about 15-20 minutes).
  • Remove from oven and cool on bench.
  • When cold, break up into chunks and store in airtight containers .
  • These keep crisp for several months.
  • Enjoy as a snack, or on yoghurt and fresh fruit.

Notes


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