Cocktail Crunch

Course : Appetizers
Serves: 1
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3 ounces rye flakes
3 ounces jumbo oat flakes
3 ounces barley flakes
3 ounces wheat flakes
3 ounces peanut kernals *see note
2 ounces flaked almonds
2 ounces sunflower seeds
1 teaspoon coriander seeds -- (heaped)
1 teaspoon cumin seeds -- (heaped)
1 tablespoon garam marsala
1 teaspoon tumeric
3 tablespoons sesame oil
3 tablespoons peanut oil
1 tablespoon soy sauce
5 tablespoons water

Preparation / Directions:

*Note: Peanuts should not be salted or dry roast. Crush the coriander and cumin - lightly. Mix them with the nuts and seeds on two baking trays. Set the oven to 375 F (190 C) gas mark 5 and put the baking trays into the oven while it heats up. Meanwhile measure the flaked grains and mix them together in a large bowl. Put into a cup the garam marsala, tumeric, a good grinding of black pepper, a scrunch of sea salt, the soy, both sorts of oil and the water. When the oven has reached the required temperature, stir the nut and seed mixture with the flaked grains. Beat the spicy oil-and-water mixture with a fork to emulsify it, pour it on to the dry ingredients and stir for 2 minutes. Spread the mixture out on to the baking trays and bake for 40 minutes until golden. Swap the positions of the trays in the oven at least once during this time and stir the mixture occasionally to encourage even cooking. Let the mixture become cold and crunchy before storing in an airtight jar. It keeps well for about a month. Makes enough to fill one jar.

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