Makes 150g
3 tbsp oats
3 tbsp almonds, chopped (can use any nuts)
3 tbsp seeds (I used pumpkin and sunflower seeds)
3 tbsp lupin kibble
1 tbsp butter (or coconut oil), melted
1-2 tbsp rice malt syrup(exclude for diabetic version)
Pre-heat oven to 180 degrees.
Combine all dry ingredients in a bowl.
Melt the butter and rice malt syrup.
Combine butter mixture to the dry mixture.
Stir well. Place on baking try.
Cook for 5 minutes, stir mixture.
Cook for another 5 minutes or until golden brown.
Diabetic Variation: don’t add the rice malt syrup. Most diabetic people are used to things not tasting sweet anyway. If you need it to be sweet, add a drop of liquid stevia to the melted butter.