Ingredients
- Quaker gluten free porridge 270g
- Whole cashew nuts 150g
- Whole blanched almonds 400g
- Tate & Lyle dark soft brown sugar 90g
- Everday Favourites cooking salt 4g
- Three colour quinoa 300g
- KTC coconut oil 150g
- Everyday Favourites pure Canadian maple syrup 160g
Method
- Preheat oven to 170°C.
- Mix oats, cashew nuts, chopped almonds, sugar, salt and quinoa.
- In a clean saucepan heat the coconut oil and maple syrup for two minutes until well combined and mix immediately to the oat mix and coat evenly.
- Pour the mix onto thin oven tray and bake for 15 minutes, stir and bake for a further 10 to 15 minutes or until a deep golden colour and allow to cool.
- Serve as required.
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