Meals and Courses

  • 100 g (3½ oz) shredded dried coconut
  • 250 g (8 oz) buckwheat flakes
  • 250 g (8 oz) millet flakes
  • 100 g (3½ oz) flaked almonds
  • 100 g (3½ oz) blanched hazelnuts
  • 100 g (3½ oz) sunflower seeds
  • 100 g (3½ oz) dried mango, sliced
  • 100 g (3½ oz) sultanas

Spread the coconut out in a thin layer on a baking sheet. Toast in a preheated oven, 150°C (300°F), Gas Mark 2, for about 20 minutes, stirring every 5 minutes to make sure it browns evenly. Toast the flaked almonds, hazelnuts and sunflower seeds in the same way, but be careful not to allow the seeds to burn. Leave to cool, then roughly chop the hazelnuts.

Mix together all the ingredients in a large bowl until well combined. Store in an airtight container for up to 1–2 weeks.

Like This? Try These
More on Food