Ingredients:
500g organic rolled oats (if coeliac, substitute with quinoa flakes or more rolled rice)
250g thin rolled rice (can be sourced from Indian grocers)
50g puffed amaranth
500g assorted nuts, roughly chopped
100g sunflower seeds, ground
100g linseeds, ground
3 tbs fair-trade, organic cacao powder
3 tbs ghee or fat of choice
100mL organic maple syrup
2 tsp of cinnamon

100g goji berries
8 dried figs
6 dried pear halves
200g Australian oil-free sultanas
200g dessicated or shredded coconut



1. Chop all the dried fruit into small segments and mix them up in a bowl. 
NB: Be extra careful when chopping dried fruit, as the stickiness commonly causes many knife-related accidents.







3. Coarsely chop the nuts and add to the grains.




4. Grind the linseeds and sunflower seeds and add to the grains.
NB: Grinding seeds allow access to the seed's nutrients.  Most of us don't chew our food enough, and our digestive enzymes are not able to break down the hull, so without grinding the seeds will be passed whole straight through us to no nutritional benefit.


5. Add the maple syrup, ghee (or your choice of fat), cinnamon, and the cacao powder to the grains. 


6. Bake the grains in shallow baking trays for about ten minutes or until crunchy.


7. Add the shredded coconut and dried fruit to the grains on the baking tray and give a little stir.  Return to the oven to bake for another few minutes. 
NB: The idea of not adding the dried fruit and the coconut to later in the baking process is so they don't burn.  The coconut burns quite easily so regularly check it while in the oven.