Gluten-free seed clusters
A nutritious and crunchy snack for lunchboxes. And they're yummy! Also nut-free and egg-free.
Equipment
- 1 mini muffin oven tray 12 cavities, 25 ml capacity
- 12 small patty pan cases
- 1 shallow slice oven tray
- 1 Large mixing bowl
- 1 Mixing spoon
- 1 Small mixing bowl
Ingredients
- 60 g sunflower seeds
- 60 g pumpkin seeds
- 35 g sesame seeds
- 50 g dried currants
- 40 g butter, melted
- 40 g rice malt syrup (or honey)
- Cooking spray
Instructions
- Preheat oven to 180° Celsius (conventional oven) or 160° Celsius (fan-forced oven)
- Grease and line 12 cavities in a mini-muffin (25 ml capacity) tray. Lightly spray the bottom of each patty pan with cooking spray
- Grease and line a large shallow slice tray and spread seeds over tray in a thin layer
- Bake for 10 minutes.
- Remove tray from oven and allow to cool a little
- Put seeds into a large bowl, along with currants. Combine
- Put butter and rice malt syrup into a smaller bowl
- Cover the smaller bowl with a plate and microwave on high for 30 seconds, or until butter is melted. Stir to combine
- Pour butter mixture into seed mixture and combine
- Put heaped teaspoonfuls of the mixture into each patty pan
- Press down on the mixture with the back of the spoon to compact it and then fill each patty pan with more mixture
- Press down again with the back of the spoon to compact the mixture
- Put the tray in the oven and bake for 15 minutes
- Allow to cool in tray
Notes
Store in an airtight container and consume within three days.
- Nut-free
- Refined sugar-free
- Egg-free