Ingredients
• 125ml golden syrup
• 80ml extra virgin coconut oil
• 1 whole nutmeg, finely grated
• 2 tsp ground cinnamon
• Finely grated zest of 1 orange
• 1 cup raw almonds
• 1 cup flaked almonds
• 1½ cups sesame seeds
• 1 cup sunflower seeds
• 1 cup pumpkin seeds
• 30g chia seeds
• 3 cups rice puffs
• 2 cups millet puffs
• 1 cup shredded coconut
• 1 tsp sea-salt flakes
• ½ cup dried blueberries
• ¼ cup sultanas
Note: Allow 30 minutes cooling
Method
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Preheat oven 160ºC. Line 2 oven trays with baking paper. Combine golden syrup, coconut oil, nutmeg, cinnamon and orange zest in a small saucepan and cook, stirring constantly, over a low heat for 7 minutes or until loosened in consistency.
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Put remaining ingredients, except blueberries and sultanas, in a large bowl. Pour over golden syrup mixture and, using two wooden spoons, mix to coat.
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Spread mixture onto trays in a single layer and bake for 10 minutes, gently stirring after 5 minutes to toast evenly. Remove from oven and set aside for 20 minutes to cool on trays. Stir in blueberries and sultanas. Store in an airtight container for up to a month.