- Makes 6 Cups
- Prep time:
- 15 minutes
- Cooking time:
- 25 Minutes
- Level of Difficulty:
|2 cups puffed quinoa|
|2 cups rolled oats|
|1 cup flaked coconut|
|1/2 cup chopped natural almonds|
|1/2 cup sunflower seeds|
|1 tablespoon Gewürzhaus Wattleseed Roasted (see note)|
|1 egg white|
|2 tablespoons rice malt syrup|
|2 teaspoons vanilla|
Note: Gewürzhaus Wattleseed Roasted can be purchased online or in-store. For more information please visit: https://gewurzhaus.com.au/product/wattleseed-roasted/
This recipe is perfect to serve with milk and fresh fruit or sprinkled liberally over yoghurt and fruit for a healthy satisfying breakfast.
Preheat the oven on CircoTherm® to 160°C.
Combine the dry ingredients in a bowl and mix well.
Whisk together the egg white, syrup and vanilla until quite foamy then stir though the dry ingredients and mix well. Spread the mix onto a universal tray lined with paper.
Bake for 20-25 minutes, stirring twice during the cooking process, until golden. Cool thoroughly on the tray then transfer to an airtight container.
As an experienced home economist and Food Designer Trish has worked over the span of her career in the food and home appliance industry as a demonstrator, teacher, recipe developer and food stylist. For more than 20 years she worked for and later managed the test kitchen for a large FMCG company working on some of Australia’s most trusted and iconic food brands, developing recipes and usages for their products as well as styling mouth watering images for cookbooks and websites. She has also appeared regularly as a brand ambassador on a number of well loved television cooking shows.