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3/4 cup slivered almonds 1/2 cup Brazil nuts, chopped 1/2 cup sunflower seeds 1/2 cup pumpkin seeds 1 box (14 ounces) wheat flakes 1 1/2 cups unsulfured dried apricots, finely chopped 1 1/4 cups raisins |
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Lightly toast the almonds, Brazil nuts, sunflower seeds and pumpkin seeds in a dry frying pan over medium heat for three
minutes, stirring frequently until golden. Leave to cool. Combine the toasted nuts and seeds, wheat flakes and dried fruit in a large bowl. Mix well. Transfer to a baking sheet to cool. Store in an airtight container. |
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