Fri, 12 January 2024
Ingredients
50g oats
50g spelt puffs – unsweetened
50g pecans - chopped
50g almonds nuts - chopped
100g dried figs - chopped
50g sunflower seeds
50g pumpkin seeds
50g puffed quinoa
4 tablespoons chia seeds
2 tablespoons ground flaxseeds
2 tablespoons honey
3 tablespoons coconut oil
1 egg white
Preheated oven @160oC
Method
1 Put the coconut oil and honey into a small saucepan. Heat slowly until the oil is melted.
You can also melt in the microwave.
2 In a bowl mix together all the remaining dry ingredients except the figs. Pour the warm
coconut oil and honey over the ingredients. Mix until all the ingredients are well-coated.
Lightly beat the egg white until frothy and then add to the mixture.
3 Line a baking tray with baking parchment. Pour the mixture into the tray and spread out
evenly. Bake for 35-40 minutes until golden brown. Stir the mixture every 10 minutes while
baking to ensure it is evenly baked.
4 Remove from the oven then add in the chopped figs and allow to cool completely, and then
pour into an airtight container. Serve with yoghurt and fresh fruit.
Tue, 24 March 2026
Chef: Aisling Larkin
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