130g unsalted cashews
130g pecans
400g rolled oats
100g quinoa (uncooked)
40g chia seeds
100g shredded coconut
60g sunflower seeds
75g dried cranberries
120g honey
200g macadamia or coconut oil
Preheat the oven to 180C.
Line a jelly roll pan or oven tray with non stick paper.
Roughly chop the cashews and pecans by using Turbo for 1 second.
Add remaining dry ingredients and mix at Reverse Speed 5 for 5 seconds.
Set aside in a large bowl.
Without cleaning the bowl, melt the honey and oil at 80C Speed 2 for 1 minute.
Pour over the reserved oat mix and stir well coated.
Spread the mixture evenly over the jelly roll pan, pressing down slightly.
Bake at 180C for 40-45 minutes until golden, stirring occasionally to allow for even toasting.
Allow to cool completely, then break up into large chunks (to your preference) and transfer to an airtight container or into 2 x 1 litre TM Essentials Reusable Pouches.
