INGREDIENTS
- ¼ cup unsalted pumpkinseed kernels
- ¼ cup unsalted sunflower seed kernels
- 1/3 cup maple syrup
- 2 Tbsp brown sugar
- 2 Tbsp canola oil
- 1 tsp ground cinnamon
- 1 ½ tsp vanilla extract
- ¼ tsp salt
- 1/8 tsp ground cardamom
- 2 cups rolled barley flakes
- ¼ cup toasted wheat germ
- 1/3 cup dried blueberries
- 1/3 cup sweetened dried cranberries
METHOD
- Preheat oven to 160°C. Place pumpkinseed and sunflower seed kernels on a lined baking tray. Bake for 5 minutes. Allow to cool.
- Combine syrup, brown sugar, canola oil, cinnamon, vanilla, salt and cardamom in a medium bowl. Stir in toasted kernels, barley, and wheat germ.
- Spread barley mixture in a single layer on a lined baking tray. Bake for a further 25 minutes or until lightly browned, stirring every 10 minutes.
- Remove from oven and allow to cool. Stir in dried blueberries and dried cranberries. Store in an airtight container.
