cocktail crunch
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| 3 oz. | rye flakes |
| 3 oz. | jumbo oat flakes |
| 3 oz. | barley flakes |
| 3 oz. | wheat flakes |
| 3 oz. | peanut kernals |
| | not salted or dry-roast |
| 2 oz. | flaked almonds |
| 2 oz. | sunflower seeds |
| 1 tsp | (heaped) coriander seeds |
| 1 tsp | (heaped) cumin seeds |
| 1 Tbsp | garam marsala |
| 1 tsp | tumeric |
| 3 Tbsp | sesame oil |
| 3 Tbsp | peanut oil |
| 1 Tbsp | soy sauce |
| 5 Tbsp | water |
| |
| 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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| (ID: 78129) Mirror: rec.food.recipes: Fri, Oct 17, 2003 |