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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 5 |
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From little ideas diabetes by Jody Vassallo, Ingredients:
rolled barley (300g/10oz) |
1 cup wheat flakes (30g/1oz) |
1/2 cup rice bran (extruded 50g/1 2/3oz) |
1 cup dried apple (chopped 75g/2 1/2oz) |
1 cup dried apricot (chopped 135g/4 1/2oz) |
2 tablespoons pepitas |
2 tablespoons flax seeds (linseeds specified) |
2 tablespoons honey (yellow box suggested) |
1/3 cup unsweetened apple juice (low-gi 80ml/2 2/3fl oz) |
1 teaspoon ground cinnamon |
1/2 teaspoon ground cardamom |
1 teaspoon mixed spice |
Directions:
1. Preheat oven to 160C (315F/Gas 2-3).
2. Line 2 baking trays with baking paper.
3. Put the all-bran, barley, wheat flakes, rice bran, apples, apricots and seeds into a bowl and mix to combine.
4. Put the honey, apple juice and spices into a pan and bring to the boil and then pour over the dry ingredients and mix to combine.
5. Spread on the prepared trays and bake for 30-35 minutes or until crisp and golden.
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