PEANUT BUTTER & MAPLE SYRUP CRUNCH

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

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.