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Life & Style Food & Wine Food & Wine
PHOTO: GREGOR RICHARDSON
PHOTO: GREGOR RICHARDSON
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Makes 20+ servings
3 cups buckwheat
½ cup sesame seeds
1 cup sunflower seeds
1 cup tricolour quinoa
1 cup blanched or salted peanuts roughly chopped
¼ cup chia seed
½ cup flaxseed
4 cups steel cut oats
2 Tbsp cacao powder
2 Tbsp cinnamon
1 tsp salt
2 tsp vanilla
¾ cup brown rice/maple/date syrup
½ cup coconut oil
½ cup peanut butter
2½ cups coconut flake
1½ cups cranberry
Method
Heat oven to 180degC.
Mix all dry ingredients except coconut flakes and cranberries together in a large bowl.
Melt wet ingredients together and stir through dry. Lay on large oven trays and bake for 8 minutes.
Stir through coconut and cranberry and bake a further 6 minutes, checking and stirring every 2 minutes.
Remove from oven and allow to cool before breaking into clusters.
Can be stored in an air-tight containers for up to 6 weeks (or in the freezer for 3 months). Recipe may be halved or quartered to suit.
Recipe provided by Kind Company, Dunedin. Recipe requested by Bea Munro, Dunedin.