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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 12 |
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From The Natural Menopause Cookbook. Can be stored in an airtight container for up to 1 month. Ingredients:
75 g butter (3 oz) |
5 tablespoons clear honey |
1 teaspoon vanilla essence |
300 g rolled oats (10 oz) |
50 g dried shredded coconut (2 oz) |
50 g sliced almonds (2 oz) |
3 tablespoons sunflower seeds |
3 tablespoons pumpkin seeds |
1 tablespoon sesame seeds |
1 tablespoon linseeds |
75 g rye flakes (3 oz) |
75 g dried fruit (salad a mix of fruits 3 oz, roughly chopped) |
Directions:
1. Preheat oven to 160C, 325F or gas mark 3.
2. Place the butter, honey and vanilla essence in a small saucepan.
3. Cook over a medium heat, stirring occasionally for 5 minutes or until the honey and butter are combined.
4. Place all the remaining ingredients, except the dried fruit salad mix, into a large bowl and mix well.
5. Carefully stir in the butter mixture and then spread the mix over the base of a large, nonstick roasting/baking pan and place into the preheated oven for 20 minutes or until the grains are crisp and browned stirring occassionally to prevent the mix from sticking.
6. Remove from the oven and allow to cool,.
7. Stir in the dried fruit salad.
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