Contributed by Helen. Thank-you!
Helen said: "The following recipe comes from Mary Contini’s new book entitled ‘Easy
Peasy, Sweetie Pie’. I’m a big fan of this talented Scottish writer who has a passion for improving
the diet of children in particular and making them realize that its fun to cook and ‘easy
peasy’ to make simply delicious food."
"Easy Peasy Sweetie
Pie" by Mary Contini is published by Ebury Press, London.
- 100g of rolled oats
- 2 tablespoons of desiccated coconut
- 1 tablespoon of chopped hazelnuts
- 1 tablespoon of sunflower seeds
- 1 tablespoon of sesame seeds
- 1 tablespoon of runny honey
- 1 tablespoon of sunflower oil
- 2 tablespoons of sultanas
- Grease a baking tray (at least 1cm deep) and have a mug of hot water standing by.
- Turn on the oven to 200C/400F
- Mix together the oats, coconut, hazelnuts, sunflower and sesame seeds in a large mixing bowl.
- Dip the tablespoon into the mug of hot water and use this to measure out a tablespoon of runny honey. Pour it over the dressing.
- Add the tablespoon of sunflower oil, mix everything together.
- Spread the mixture roughly onto the greased baking tray and, using oven gloves, put the tray on the middle shelf of the oven.
- Set the timer for 20 minutes.
- When the time is up, use your oven gloves to take the tray out of the oven. The mixture will be nicely toasted and chunky.
- Tip it back into the mixing bowl and add the sultanas.
- Mix everything together. Leave to cool.
- Store the Crunchy Munchies in an airtight container.
- They are really good sprinkled over breakfast cereal, baked fruit or used in
Grumpy Angel’s Breakfast.
- You can make up Crunchy Munchies with any combination of nuts and dried fruits that you like.
- You will need to use the oats, honey and oil as a base.
- Try adding chopped dates, chopped dried apricots, or walnuts and pecans.
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