Wednesday, 24 August 2016

Breakfast Crunch

This breakfast crunch topping is delicious. I scatter it over my breakfast pretty much every day and have been known have a little as a snack. The seeds are crunchy, with a mild cinnamon flavour and are only slightly sweetened. It is good with a cold cereals and muesli or warm grains  such as oats / porridge or as shown here buckwheat. I make a big batch once a week and store it in a tightly sealed jar. Add your choice fresh fruit or berries, stewed fruit, nuts and yoghurt. Sometimes I make the mixture with almonds, this makes it a more expensive topping but is even more delicious.

Buckwheat porridge with yoghurt, prune compote and my breakfast crunch mix. 

The seeds after baking.

Crunchy Breakfast Topping

1 cup sunflower seeds
1 cup pumpkin seeds/pepitas
1-2 tablespoons agave syrup or maple syrup or warmed honey
2 teaspoons ground cinnamon
1 cup almond slivers/flaked almonds (optional)

Place seeds and cinnamon in a bowl. Mix well.

Add 1 tablespoon of the syrup/honey ands stir through, add a little more if necessary but do not make the seeds too sticky or wet. The syrup is used to enable the cinnamon to stick to the seeds.

Place the mixture on a tray lined with baking paper and bake at 180 deg C until the seeds start to go go golden brown, approximately 15 minutes.

Allow to cool on the tray. When cold the mixture can be crumbled and stored in an airtight jar or container.

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