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Prep Time: 5 Minutes Cook Time: 120 Minutes |
Ready In: 125 Minutes Servings: 14 |
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From The Natural Menopause Cookbook. Can be stored in an airtight container for up to 3 weeks. Ingredients:
250 g strawberries (8 oz hulled and thinly sliced) |
250 g rolled oats (8 oz) |
75 g sliced almonds (3 oz) |
75 g pumpkin seeds (3 oz) |
75 g sunflower seeds (3 oz) |
25 g linseeds (golden 1 oz) |
75 g cranberries (dried 3 oz) |
Directions:
1. Preheat oven to 110C, 225F, Gas Mark 1/4.
2. Blot juice from the strawberries with kitchen paper and lay them in a single layer on a baking tray lined with baking paper.
3. Place tray in preheated oven for 1 hour, remove and turn strawberries slices and then return to oven for a further 1 to 1 1/2 hours or until strawberries are crisp.
4. Mix together all other ingredients and then carefully stir in the cooled strawberries.
5. Keep in an airtight container for up to 3 weeks.
6. Suggested you serve using soy milk.
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