Daily Blend
With 30+ ingredients, this is not for the faint-hearted, but give it a go! Once you’ve gathered everything, it’s simply a matter of chopping, mixing and baking.
Ingredients
| Nuts | Seeds & flakes |
|---|---|
| 15 g pecans | 25 g hemp seeds |
| 15 g hazelnuts | 15 g black sesame seeds |
| 30 g walnuts | 20 g whole linseed |
| 15 g macadamia nuts | 20 g ground linseed |
| 20 g Brazil nuts | 30 g sesame seeds |
| 40 g cashews | 35 g chia seeds |
| 100 g almonds | 60 g sunflower seeds |
| 60 g pepitas | |
|
25 g quinoa flakes
|
| Wet mixture | Salt, spices & herbs |
|---|---|
| Zest of 1 orange | 1 tsp sea salt |
| Freshly squeezed juice of 1 orange | ¾ tsp kawakawa powder, optional |
| ½ tsp vanilla extract | ½ tsp ground cardamom |
| 45 g maple syrup | ½ tsp ground ginger |
| 60 g tahini | ½ tsp ground fennel |
| 30 g coconut oil, melted | ½ tsp ground cinnamon |
| 1 tsp ground coriander | |
| ½ tsp ground turmeric | |
| ⅛ tsp smoked paprika | |
| ½ tsp dried marjoram |
Method
-
Prepare: Preheat the oven to 160°C. Line a large baking tray with baking paper.
-
Chop: Chop the nuts by hand or pulse in a food processor, keeping some texture. Transfer to a large bowl and stir in the seeds and quinoa flakes.
-
Mix: In a separate bowl, mix the orange zest and juice, maple syrup, tahini, melted coconut oil and vanilla with the salt, spices, marjoram and optional kawakawa powder.
-
Combine: Pour the wet mixture over the nuts and seeds. Mix thoroughly until evenly coated.
-
Bake: Spread in a shallow, even layer on the tray, using a second tray if needed. Bake until browned, turning and stirring every 10–15 minutes, including the edges.
-
Cool: Leave to cool completely on the tray before transferring to an airtight container.
A note on kawakawa
I make my kawakawa powder myself by dehydrating the leaves, then blitzing them into a powder. Do this if you like, but if that feels a step too far (understandably!), just leave it out.
Enjoy!
