|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|
- 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.