Sat, 19 June 2021
Chef: Krissy Gibson
This is wonderful to eat as a snack, on top of yogurt, or in milk as a breakfast cereal.
Ingredients:
115 g raw porridge oats
165 g chopped pistachios
100 g light muscovado sugar
40 g white sesame seeds
15 g anise seeds
70 g pumpkin seeds
85 g flaxseeds
7 g salt
100 g honey
60 mls olive oil
2 large egg whites
Method:
Preheat oven to 150 degrees Celsius. Combine all ingredients in a large bowl until well coated, then spread mixture on a rimmed dry baking sheet, patting into an even 1/4-inch-thick layer.
Bake 35 minutes. Use a wide spatula to flip in large sections. Flatten back into a single layer and bake 10 minutes more. Let cool completely on a wire rack.
Scrape up baked seed mixture with spatula and break into chunks. Clusters can be stored at room temperature for two weeks.