1 cup of puffed millet
1.5 cups of mixed raw nuts – blended to chunks
1 cup of mixed seeds, sunflower, pumpkin – blended to chunks
1/2 cup coconut flakes
3 tbsp chia seeds or golden linseeds
1/2 cup LSA
1 cup of gluten free oats
1 cup of mixed dried fruit – I used persimmon, figs, dates, currants, cranberries
1/4 cup melted coconut oil
1 tbsp cinnamon powder
1/2 tsp nutmeg
2 tbsp of honey
1 tbsp grated fresh ginger
Process nuts and seeds in blender until chunky bits. Add in LSA, Oats, puffed millet, coconut, cinnamon and nutmeg. Blend together for a few seconds.
Mix melted coconut oil, honey, fresh ginger together. Then add to the nut mixture, stirring to break up large lumps.
Spread onto baking paper on baking tray. Toast in moderate oven for 15 mins or until crunchy.
Combine with chopped dried fruit.
Store in jar in the fridge.
Serve with yoghurt, apple sauce and a piece of fresh fruit. This is nice as sprinkles on top of fruit and yoghurt too.