 |
Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
This version, slightly adapted from the 'Detox Recipe' book is a healthy, delicious option to consider for breakfast. Even my kids would forego a Macdonalds to have this sprinkled on some Greek yoghurt with a drizzle of honey.... To get the 'full' detox effect however eat with skimmed/rice milk or natural yoghurt and fresh fruit. Ingredients:
225 g oats, try to get organic ones |
60 g sunflower seeds |
60 g sliced almonds |
60 g hazelnuts, crushed |
2 tablespoons clear honey |
2 tablespoons sunflower oil |
85 ml water |
1 teaspoon vanilla extract |
1 teaspoon ground cinnamon |
85 g of finely chopped apricots |
Directions:
1. Heat the oven to 170 degrees C/Gas mark 5.
2. In a large bowl mix oats, sunflower seeds, almonds and hazlenuts.
3. In a separate bowl combine the honey, oil, water, vanilla extract and cinnamon. I find putting this in the microwave for a minute heats it sufficiently to mix the ingredients.
4. Add liquid to the dry ingredients and mix well.
5. Spread out on a large baking tray and bake in the oven for 30/40 minutes. You will need to stir/turn it occasionally until evenly browned. I wait until it is done then turn off the oven and leave the door open. This way it seems to fully dry out and stays crisp for longer.
6. When cool add the apricots, cut into thin slivers. Mix and store in an airtight tub.
7. A nice alternative is to use pecan nuts instead of hazlenuts. Do crush/chop the nuts yourself though as, if you buy the uniformly shop bought chopped ones, the texture is all wrong.
|
|