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This Shady Baker recipe is perfect for keeping small hands busy and using up odds and ends from the pantry.
WORDS AND PHOTOGRAPHY JANE SMITH
SEEDY HONEY SNACK
Recipe inspired by Ulli Piwarz, former chef at The Space, a retreat run by horsemanship coach Jillian Prince.
Makes about 40 snack-size pieces
150g rolled oats
250g mixed seeds, nuts and dried fruit, such as sunflower seeds, sesame seeds, pepitas (pumpkin seeds), chopped walnuts, macadamias, almonds, hazelnuts and dried blueberries or cranberries
1 teaspoon ground cinnamon
Pinch of salt flakes
40g butter or coconut oil
140g honey
1. Preheat the oven to 150°C. Line 2 baking trays with baking paper and set aside.
2. Combine the oats, seed mixture, cinnamon and salt in a mixing bowl.
3. Combine the butter or coconut oil and honey in a small saucepan over medium heat and stir until melted and combined.
4. Pour the honey mixture into the dry ingredients and stir thoroughly.
5. Divide the mixture between the baking trays and spread it out evenly.
6. Bake for 15-20 minutes until the mixture is golden brown. Check occasionally and turn the trays in the oven to prevent overbrowning the edges. Stir the mixture slightly, if necessary, to also prevent overbrowning.
7. Transfer the mixture to a large piece of baking paper laid on your work surface. Lay another piece of baking paper on top of the mixture and use a rolling pin to smooth it out until you have a large, flat, glossy layer around 5mm thick. Peel off the top piece of baking paper off and cool completely on the benchtop.
8. Break or cut into pieces. Serve as a snack, as a dessert with fruit and yoghurt, or crumble it over pancakes or muesli.
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“She’s a grand old lady, but she’s also a very friendly house,” Jillie Arnott says of the century-old home, now open to artists and guests.
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