Ingredients:
1. 250gm raw cashew nuts (chopped to fine pieces OR blended roughly)
2. 1 cup of millet
3. 1 cup of quinoa
4. 2 cups of oats
5. 1 cup of puffed canawa
6. 2 large eggs
7. 1/2 cup of sunflower oil
8. Soft brown sugar (how much you use is up to you) (I used 1/4 cup)
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1. Mix all ingredients above in a large bowl.
2. Once everything is combined well, scoop up mixture into mini cupcake liners and place them on a baking tray.
3. Preheat oven at 180C.
4. Bake for about 20 minutes or until golden brown.
5. Allow to cool. You can store in airtight containers which can be kept in the fridge for about a month.
Bon appétit!
A girl who survived death and was given a second chance at life, this blog is about life and on how to live a 'chemical+salicylate-free-life' in a 'chemical+salicylate world' to the best that she can.
Showing posts with label Multigrain. Show all posts
Showing posts with label Multigrain. Show all posts
Tuesday, 27 May 2014
Wednesday, 26 March 2014
Multigrain Snack
Ingredients:
1. 1 cup of organic oats
2. 1/2 cup of organic sunflower seeds
3. 1/4 cup of organic millet
4. 1/4 cup of organic quinoa
5. 2 large eggs (beaten)
6. 1/4 cup of organic sunflower oil
7. 3 tablespoons of organic soft brown sugar
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1. Mix all ingredients above in a mixing bowl.
2. Once everything is combined well, scoop up mixture into mini cupcake liners and place them on a baking tray.
3. Preheat oven at 180C.
4. Bake for about 20 minutes or until golden brown.
5. Allow to cool. You can store in airtight containers which can be kept in the fridge for about a month.
Bon appétit!
1. 1 cup of organic oats
2. 1/2 cup of organic sunflower seeds
3. 1/4 cup of organic millet
4. 1/4 cup of organic quinoa
5. 2 large eggs (beaten)
6. 1/4 cup of organic sunflower oil
7. 3 tablespoons of organic soft brown sugar
----------------------------------------
1. Mix all ingredients above in a mixing bowl.
2. Once everything is combined well, scoop up mixture into mini cupcake liners and place them on a baking tray.
3. Preheat oven at 180C.
4. Bake for about 20 minutes or until golden brown.
5. Allow to cool. You can store in airtight containers which can be kept in the fridge for about a month.
Bon appétit!
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