A few healthy recipes to kick us off into the new year!
With love and gratitude, Simmone x
I love the crunchiness of this- I think it has something to do with the peanut butter and honey. When it first comes out of the oven in heavenly little clusters of joydom, we all stand around the tray , chatting and having a good old go at the super-crunchy bits. It’s become a bit of a ritual in our camp.
MAKES 2.5 KG (5 LB 8 OZ) PREPARATION 30 MINUTES
BAKING 15 MINUTES
450 g (1 lb) runny honey
300g (10½ oz) crunchy peanut butter
750 g (1 lb 10 oz) rolled (porridge) oats
50g (14 oz) dried apricots, chopped
45 g (1½ oz/¼ cup) sultanas (golden raisins)
300 g (10½ oz) toasted flaked coconut
300 g (10½ oz/2 cups) toasted macadamia nuts, chopped
250 g (9 oz/1⅔ cups) toasted pistachio nuts
55 g (2 oz/⅓ cup) pepitas (pumpkin seeds)
Preheat the oven to 170°C (325°F). Line two large baking trays with
baking paper.
In a large saucepan, gently warm the honey and peanut butter until melted, stirring to combine.
Bake for 12-16 minutes, or until the mixture is golden, taking the tray from the oven intermittently do give everything a toss. It will get crunchier as it cools, so be patient. Once cooled, place in a large bowl and mix the remaining ingredients through.
Keep in an airtight container in the pantry for breakfasts and midnight snacking.
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