Cocktail Crunch
3 oz Rye flakes 3 oz Jumbo oat flakes 3 oz Barley flakes 3 oz Wheat flakes 3 oz Peanut kernals -- not salted or dry-roast 2 oz Flaked almonds 2 oz Sunflower seeds 1 ts (heaped) cor...
Ingredients
- 3ozrye flakes
- 3ozjumbo oat flakes
- 3ozbarley flakes
- 3ozwheat flakes
- 3ozpeanut kernals
- 2ozsunflower seeds
- 1ts (heaped) coriander seeds
- 1ts (heaped) cumin seeds
Directions
- 1
3 oz Rye flakes 3 oz Jumbo oat flakes 3 oz Barley flakes 3 oz Wheat flakes 3 oz Peanut kernals -- not salted or dry-roast 2 oz Flaked almond
- 2
Mix them with the nuts and seeds on two baking trays
- 3
Set the oven to 375 F (190 C) gas mark 5 and put the baking trays into the oven while it heats up
- 4
Meanwhile measure the flaked grains and mix them together in a large bowl
- 5
Put into a cup the garam marsala, tumeric, a good grinding of black pepper, a scrunch of sea salt, the soy, both sorts of oil and the water
- 6
When the oven has reached the required temperature, stir the nut and seed mixture with the flaked grains
- 7
Beat the spicy oil-and-water mixture with a fork to emulsify it, pour it on to the dry ingredients and stir for 2 minutes
- 8
Spread the mixture out on to the baking trays and bake for 40 minutes until golden