- 100 g roasted oat flakes
- 100 g roasted almonds
- 100 g sunflower seeds
- 100 g sesame and linseed
- 100 g dried fruit in pieces (dried apples, plumbs and dates)
- 100 g raisins
- teaspoon cinnamon
- 1/2 cup barley malt
- 3 tablespoons sesame oil
- pinch of salt
- Prepare all the engredients so they’re within your reach befor you start cooking.
- Dry-roast oats in non-stick skillet until they start smelling and change colour slightly.
- Do the same with almonds and seeds.
- Rinse them in sifter and leave to drain before roasting.
- Cut dried fruit into small pieces.
- Rinse raisins and dry them in skillet.
- Heal oil in large saucepan, add salt and malt.
- Stir until foam appears.
- Turn off heat and add seeds, almonds, dried fruit and finally oats.
- Stir thoroughly and transfer mixture on tray with baking paper.
- Put baking paper on top as well and press mixture with hands or with a rolling pin or cutting board.
- Leave to cool down and rest for at least one hour.
- Then cut into pieces or shapes of your choice and serve.
- When you’re at it, you can roast a larger quantity of almonds and seeds and use them as a snack or you can sprinkle them on your soup or meals.
- You can vary the mixture of seeds and dried fruit by adding other types and leaving out others. Pumpkin seeds, chia, coconut or poppyseed may be used as well as dried apricots or goji.
- Suitable for children aged 1.5 years and older. Depending how many teeth they have or how skilled they are with nuts and seeds.