PEANUT BUT­TER & MAPLE SYRUP CRUNCH

PREP + COOK TIME 1 HOUR (+ COOL­ING) MAKES 4 CUPS

The Australian Women’s Weekly Food Magazine - - Lifestyle Vegan -

Golden lin­seeds (flaxseeds) are one of the rich­est sources of heart-healthy omega-3 fatty acids and may help in the pre­ven­tion of some can­cers.

1/3 cup (95g) smooth nat­u­ral

peanut but­ter

¼ cup (50g) co­conut oil

¼ cup (90g) pure maple syrup 1 tea­spoon vanilla bean paste

1½ cups (135g) rolled oats

1½ cups (150g) rolled bar­ley (see tips) ¼ cup (50g) ama­ranth (see tips)

1/3 cup (65g) pepi­tas (pump­kin seeds) 2 ta­ble­spoons golden lin­seeds

1/3 cup (45g) chopped roasted

salted peanuts

1 Pre­heat oven to 160°C/140°C fan. Line two oven trays with bak­ing paper. 2 Stir peanut but­ter, co­conut oil, maple syrup and vanilla paste in a small saucepan over low heat un­til melted and smooth.

3 Com­bine oats, bar­ley and ama­ranth in a large bowl; pour in peanut but­ter mix­ture, stir un­til com­bined. Spread be­tween trays in an even layer.

4 Bake for 20 min­utes, stir­ring once. Stir in pepi­tas and lin­seeds; bake, stir­ring ev­ery 10 min­utes, for a fur­ther 30 min­utes or un­til golden. Stir in peanuts; cool on trays. Store in an air­tight con­tainer.

SERV­ING IDEAS

Serve topped with co­conut yoghurt, ap­ple, rasp­ber­ries, nut or soy milk, then driz­zled with ex­tra maple syrup.

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