- 4-6 Servings
DIRECTIONS
- Preheat oven to 150 degrees Celsius.
2. Use a large rectangle baking dish and put all the dry ingredients in a saucepan gently melt the coconut oil with the Maple syrup.
3. Drizzle the oil and syrup over the oats ensuring all the ingredients have a light coat. Add a little more coconut oil if desired.
4. Ensure the ingredients are spread evenly over the base of the baking dish.
5. Place in oven and reduce to low heat of 125 degrees Celsius.
6. Gently bake for about 75 minutes, stirring occasionally.
7. Allow to cool, then store in an air-tight container in the fridge – lasts up to several days.
8. After oat combination is toasted well, add your choice of sulphur free dried fruits such as chopped figs and dates (6 or each). #health tip: figs and dates are packed with minerals and fibre to help clear your digestive system.
ingredients
- 1 cup organic Quinoa flakes
- 2 cups organic gluten-free Oats
- 1 cup activated Pumpkin, Sunflower seeds, Brazil nuts, Cashews & Almonds
- 2 tbsp. Coconut oil
- 1-2 tbsp. Olive or Macadamia oil
- 1 tsp. Seaweed salt (PhycoSalt or Tasman Salt)
- 2 tsp. ground Ginger
- 2 tsp. Fennel seeds
- 2 tsp. Cinnamon
- 2 tsp. Honey or Maple Syrup (optional)
To activate your nuts and seeds:
- Soak in purified water for 6 hours
- Rinse and drain well and remove excess
- water with a cloth
- Spread out evenly on an oven tray
- Heat to dry out for up to 24 hours on a
- low heat setting (50 degrees C)