1 CUP RAW ALMONDS 1/2 CUP HAZELNUTS 1/2 CUP TRADITIONAL ROLLED OATS 1/2 CUP PEPITAS 2 TABLESPOONS SESAME SEEDS 1 TABLESPOON OLIVE OIL 1/2 CUP CHOPPED DRIED FIGS 1/4 CUP DRIED CRANBERRIES 125G DARK CHOCOLATE, FINELY CHOPPED 1 CUP MINI MARSHMALLOWS
- Preheat oven to 160C or 140C fan-forced. Line a large baking tray with baking paper.
- Place half of almonds in a bowl fitted with the kneading/crushing blade. Pulse for 3 seconds or until coarsely chopped. Set aside on prepared tray.
- Repeat with remaining almonds. Place hazelnuts in the bowl and pulse for 3 seconds. Add to almonds along with oats, pepitas, sesame seeds and oil. Toss to coat. Bake for 10 minutes. Toss and bake for another 15 minutes or until golden. Add remaining ingredients and toss to combine. Stand until cool. Store in an airtight container.
Recipe rights: Taste.com.au
Created by: Lucy Nunes
Photography: Steve Brown