OH! Magazine - Australian Version March 2016 | Page 26

( OH YUM )

MICHAEL MOORE’S
CRUNCHY NUT,
SEED AND OAT CLUSTERS
Michael Moore shares his recipe for a nutritious and portable snack.

Makes: Approximately 40
What you’ll need:
120g barley oat flakes
80g nibbed almonds
60g flax seeds/linseeds
80g unsalted peanuts, chopped
60g hazelnuts, chopped
60g pepitas/pumpkin seeds
60g sunflower seeds
60g dried apricots, chopped
60g cornstarch/cornflour
80g agave nectar
1 teaspoon vanilla essence
80g butter
3 large egg whites
1 tablespoon superfine/caster sugar
To serve
Fresh figs
Natural yoghurt
Milk

How to make them:
1. Preheat oven to 180°C. In a large mixing bowl combine
all dry ingredients and mix well.
2. In a small saucepan melt together the agave nectar,
vanilla essence and the butter. Pour over the dry
ingredients and stir thoroughly, coating the dry
ingredients as much as possible.
3. Using a whisk, vigorously beat the egg whites to a firm
peak, adding the caster sugar at the end. Add the dry
ingredients to the egg whites and mix well.
4. Place a sheet of baking parchment onto a baking tray,
lightly spray with oil and place teaspoon-sized drops of
the mixture at regular intervals, being careful not to let
clusters touch each other.
5. Place in the oven and cook for 10 minutes, then reduce
temperature to 150°C and cook for a further 20
minutes. Remove clusters from the oven and allow to
cool. The clusters should be lightly coloured, dry and
crunchy.
6. Store in a sealed container for up to three weeks. Serve
with fresh figs, natural yoghurt and milk.

This recipe is sourced from
Blood Sugar Healthy Meals,
by Michael Moore
($19.99, newholland.com.au)

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MARCH 2016 ( OH! MAGAZINE )