These have become my favourite addition to all my breakfast smoothies. I have been obsessing over cinnamon for its warming and sweet flavour. Since my nut consumption has been limited for the moment, I have turned to seeds and I have honestly really loved it. This ‘recipe’ is merely a guide. You could do the same with the nuts and seeds that you love. The recipe can also be easily doubled and stored in an airtight jar for a few weeks. I promise you will be adding these to your porridge, coconut yogurt or just going to the pantry for a sneaky handful. Please share a picture if you try these ones out!
Recipe (makes 2.5 cups)
1 cup coconut flakes
½ cup pepitas
½ cup sunflower seeds
½ cup buckinis
2 tbsp flaxseeds
3 tbsp cinnamon
Line a baking tray with baking paper.
Pour the coconut flakes, pepitas, sunflower seeds, buckinis and flaxseeds onto the tray in a single layer.
Place the tray in a 180C oven for 20 minutes or until the seeds are lightly toasted.
Remove from the oven and immediately add the cinnamon. Use your hands or a spoon to evenly distribute the cinnamon.
Allow to cool completely before storing in an airtight jar for storage.