1/2 cup (100 g) 4 oz ready to eat dried apricots, rinsed and chopped
4 oz (100 g) ready-to-eat dried stoned (seeded) prunes, rinsed and chopped
2 oz (50 g) plump dried figs, chopped
25 g (1 oz) dried banana flakes
2 oz (50 g) unsalted cashew nuts
25 g (1 oz) shelled pumpkin seeds
25 g (1 oz) shelled sunflower seeds
25 g (1 oz) natural roasted peanuts
4 oz (100 g) ready-to-eat dried stoned (seeded) prunes, rinsed and chopped
2 oz (50 g) plump dried figs, chopped
25 g (1 oz) dried banana flakes
2 oz (50 g) unsalted cashew nuts
25 g (1 oz) shelled pumpkin seeds
25 g (1 oz) shelled sunflower seeds
25 g (1 oz) natural roasted peanuts
method
1. Mix together the apricots, prunes, figs and banana flakes.
2. Lightly toast the cashew nuts, pumpkin seeds, sunflower seeds and peanuts under a hot grill for 3-4 minutes.
3. Add the seeds and nuts to the fruit and stir well.
4. Set aside to cool completely, then store in an airtight container.
2. Lightly toast the cashew nuts, pumpkin seeds, sunflower seeds and peanuts under a hot grill for 3-4 minutes.
3. Add the seeds and nuts to the fruit and stir well.
4. Set aside to cool completely, then store in an airtight container.
serving amount
makes 450 g (1 lb)
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
