[cooked-sharing]
200 g Honey
300 g Warm Water
2 ½ tsp Biohawk Relief Powder
750 g Rolled Oats
100 g Pistachio Nuts
100 g Macadamia Nuts
100 g Slivered Almonds
165 g Seed Mix (Pepitas & Sunflower)
100 g Craisins
100 g Dried Mango
100 g Dried Apricots
1 tsp Ginger Oil
1
Mix honey, water and Relief Powder together.
2
Place oats, nuts and seed mix in large bowl.
3
Pour honey and water mix over oats and nuts and stir to coat. Cover with cling wrap or put in air tight container.
4
In a separate bowl mix chopped dried fruit with enough Ginger Oil to just coat. Allow to sit all day or overnight.
5
Take oat mix and spread into baking paper lined trays. Do not make too thick use two or more trays.
6
Place into oven at 120°C for 1 hour stirring occasionally until toasted, (lightly browned).
7
Allow to cool. Stir through dried fruit and store in airtight container.
8
Serve with milk or yoghurt pretreated with Biohawk products.
CategoryBreakfast
Ingredients
200 g Honey
300 g Warm Water
2 ½ tsp Biohawk Relief Powder
750 g Rolled Oats
100 g Pistachio Nuts
100 g Macadamia Nuts
100 g Slivered Almonds
165 g Seed Mix (Pepitas & Sunflower)
100 g Craisins
100 g Dried Mango
100 g Dried Apricots
1 tsp Ginger Oil
