The ultimate crunchy-munchy, sweet-salty snack. Hugely flexible – feel free to use different nuts, different seeds, different nut butter, anything you’ve got to hand. Highly recommend breaking it into shards of different shapes and sizes so every snack need is covered.
- 75g cornflakes, roughly crushed
- 45g unsalted peanuts, nicely toasted in a dry pan and roughly chopped
- 35g coconut flakes
- 2 tbsp pumpkin seeds
- 2 tbsp sunflower seeds
- 1 tbsp sesame seeds
- ½ tsp flaky sea salt
- 130g maple syrup
- 50g natural smooth peanut butter
- Heat the oven to 160C fan (180C)
- Line a large baking tray with greaseproof paper, and have a second sheet the same size ready to go
- Tip all the dry ingredients into a mixing bowl and stir
- In a separate small bowl, whisk the maple syrup and peanut butter
- Tip the gooey syrup mixture into the cornflake bowl and mix gently but thoroughly
- Scrape onto the lined baking tray, roughly flatten and spread out with a spatula. Then lay the second piece of paper over the top and, using a rolling pin, flatten the mixture so it’s an even thickness of about ½ cm
- Remove the top sheet of paper, then bake for 25 mins, turning the tray once halfway through to make sure it bakes evening. It should be golden all over with toasty bits around the edges
- Leave on the tray to cool completely for at least ½ an hour, then break into shards. You can eat it straight away (I dare you not to have at least one piece immediately) or store in an airtight container to eat later. Keeps for a couple of weeks.
Sophie cooks 