This recipe makes a thoughtful gift for friends and family. It’s a great addition to breakfast as it’s full of healthy fats, fibre, and plant-based protein to anchor blood sugar levels and provide a sustained energy release throughout the day, helping to keep snacking at bay.

Ingredients:

• 125g raw pecans chopped
• 200g raw almonds roughly chopped
• 120g raw walnuts chopped
• 40g coconut flakes
• 40g ground flaxseed
• 1 tsp ground cinnamon
• ½ tsp nutmeg 
• 4 tbsp coconut oil
• 100ml maple syrup
• 1 tsp vanilla extract
• 70g pumpkin seeds
• 40g dried cranberries
• 40g dried raisins
• 40g dried prunes finely chopped
• Zest 1 large orange
• ½ tbsp sea salt

Instructions:

1. Pre-heat oven to 160C (fan 140C).
2. In a large mixing bowl, combine the nuts, coconut, flaxseed, cinnamon, nutmeg and sea salt.
3. In a small saucepan, melt the coconut oil over a low heat and add the maple syrup and vanilla extra, stirring to combine.
4. Pour the liquid mixture over the bowl of nuts and stir to thoroughly coat the mixture.
5. Spread the mix evenly onto two large lined, baking sheets and bake for 30 minutes. Then add the orange zest, dried cranberries, raisins, prunes and pumpkin seeds and mix the baking mixture around on the tray to evenly distribute.
6. Increase the oven heat to 170C (fan 150C) and bake for a further 5 - 8 minutes, or until it’s a deep golden brown.
7. Remove from the oven and allow the mix to cool completely. Then transfer to a sterilised airtight container and store for up to a month.

Notes:

Always buy unsweetened, organic dried fruit (non-organic contains sulphites which are an allergen and gut irritant).

Get creative with the ingredient combinations, swap the flaxseed for chia seeds or pumpkin or sunflower. You can add in oats or puffed quinoa too to make it go further.