120 g teff flour
60 g gluten free oats
60 g teff grain
50 g mixed nuts
50 g sunflower/pumpkin seeds
50 g coconut oil
50 g coconut nectar
40 g coconut chips
30 g flax seeds
2 tbsp. water
½ tsp cinnamon
Preheat oven to 150C fan/gas 3. Line a large baking sheet with parchment paper.
Mix the water and flaxseed and put aside for a few minutes.
Chop the nuts and mix all dry ingredients in a large bowl.
Melt the coconut oil with the coconut nectar, cool down slightly and mix in the water and flax seed mixture.
Mix the dry ingredients with the wet ingredients, spread evenly on the baking sheet.
Bake for 40 min, stirring half way through. Adjust timing depending on your oven.
Allow to cool and transfer to a jar or tin.
Delicious served with yoghurt and fresh fruit. Breakfast the Lovegrass way!