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PREP 10 MIN · COOK 40 MIN
DF · EF · GF · VE · V
INGREDIENTS
SERVINGS 20

  • 12 cup (125ml) maple syrup (honey or rice malt syrup)
  • 2 tbs olive oil
  • 14 cups (150g) whole almonds chopped
  • 1 cup (180g) buckwheat
  • 34 cup (100g) pumpkin seeds (pepitas)
  • 34 cup (100g) sunflower seeds (kernels)
  • 13 cup (40g) macadamia nuts chopped
  • 14 cup (40g) sesame seeds
  • 14 cup (40g) chia seeds
  • pinch salt flakes
  • 34 cup (100g) hemp seeds
  • 12 cup (40g) shaved coconut
  • 12 cup (70g) currants
  • 14 cup (30g) goji berries chopped
METHOD
This method is based on 20 servings
  1. Preheat oven to 300°F and line a baking sheet with baking paper.

     

  2. Combine maple syrup and oil in a small bowl.

     

  3. Toss almonds, buckwheat, pepitas, sunflower kernels, sesame seeds, chia, macadamia and salt in a large bowl to combine.  

     

  4. Pour over combined maple syrup and oil and mix well to thoroughly coat all the ingredients.

     

  5. Spread mixture over baking sheet and bake for 35-40 minutes.

     

  6. Stir through remaining ingredients whilst still warm and set aside to cool.

     

     Once completely cooled, store in an airtight container for up to a month or freeze for up to 3 months.

     

NUTRITIONAL INFORMATION
Based on 1 serving
Energy (kJ) 1100
Energy (cals) 263
Protein 8.4g
Fat 18.6g
Sat. Fat 3.1g
Carbs 14.2g
Sugar 7.5g
Fiber 4.4g
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