Ingredients :
½ cup sunflower seeds
¼ cup pumpkin seeds
1 cup porridge oats
1 cup wheat flakes
1 cup barley flakes
1 cup raisins
1 cup roasted hazelnuts, chopped
½ cup dried apricots, chopped
2 cups dried apple slices, halved
1/3 cup desiccated coconut milk, to serve
Method :
Put the sunflower and pumpkin seeds in a dry frying pan and cook over a medium heat for three minutes until golden, tossing the seeds regularly to prevent them burning. Mix the toasted seeds with the remaining dry ingredients and leave to cool. Store in an airtight container. Serve with milk.
0 Comments