Serves: 10
Source: Adapted from My New Roots
Ingredients
- 4 cups Bob’s Red Mill barley flakes + 1 cup old-fashioned oatmeal
- 2 cups unsweetened flaked coconut
- 1/2 cup cashews roughly chopped
- 1/2 cup whole raw almonds roughly chopped
- 1/2 cup pumpkin pepita seeds
- 1/2 cup sunflower seeds
- 1/4 cup sesame seeds
- 1/3 cup virgin coconut oil
- 1/3 cup tahini
- 1/3 cup honey
- 1 tsp. pure vanilla extract
- the finely grated zest of 1 orange
- 1/2 tsp kosher salt
- 1 cup raisins
- 1 1/2 cups dried cranberries
- 1/2 cup pitted dried dates roughly chopped
Instructions
- Preheat oven to 350°F / 180°C. Combine barley flakes, oatmeal, coconut, cashews, almonds, pumpkin seeds, sunflower and sesame seeds in a large bowl using your hands to combine thoroughly. Combine coconut oil, honey, tahini, vanilla, orange zest and salt in a small pan and bring slowly to the boil, stirring constantly until melted and combined. Pour over dry ingredients and mix well.
- Transfer to a large deep baking sheet and bake for 25-30 minutes, stirring every 10 minutes, until toasty and golden brown. Stir the edges well each time so they don’t burn! Remove from the oven and set aside to cool. Stir in the dried fruit and transfer to a large glass jar or airtight container. Will keep for 2-3 weeks as long as airtight.