Recipes
Date posted: 26/06/2019
Ingredients
| Everyday Favourites porridge oats | 270g |
| Three colour quinoa | 300g |
| Whole cashew nuts | 150g |
| Whole blanched almonds | 400g |
| Tate & Lyle dark soft brown sugar | 90g |
| Maldon sea salt | 4g |
| KTC coconut oil | 150g |
| Everyday Favourites pure Canadian maple syrup | 160g |
| Diced mango | 300g |
| Avocado IQF slices | 180g |
| Banana | 4 |
| Alpro coconut milk | 400ml |
| Cook Asia rich & creamy coconut milk | 400ml |
| Sun-Pat smooth peanut butter | 200g |
Method
- Preheat oven to 170C/325F/Gas mark 3.
- Mix the oats, quinoa, cashew nuts, chopped almonds, sugar and salt.
- In a clean saucepan heat the coconut oil and maple syrup for 2 minutes until well combined and add immediately to the oat mix and coat evenly.
- Pour mix onto a thin oven tray and bake for 15 minutes, stir and bake for a further 10 to 15 minutes or until a deep golden colour, allow to cool.
- For the smoothie blend the remaining ingredients together and keep chilled until required.
- Place the smoothie into a small kilner jar and top with the Quinoa Crunch & fruit of your choice.