Cocktail Crunch                 

Ingredients
3 oz rye flakes
3 oz jumbo oat flakes
3 oz barley flakes
3 oz wheat flakes
3 oz peanut kernels - not salted or dry-, roast
2 oz flaked almonds
2 oz sunflower seeds
1 tsp (heaped) coriander seeds
1 tsp (heaped) cumin seeds
1 tbsp gram Marcela
1 tsp turmeric
3 tbsp sesame oil
3 tbsp peanut oil
1 tbsp soy sauce
5 tbsp water



Directions

Crush the coriander and cumin - lightly. Mix them with the nuts and seeds on two baking trays. Set the oven to 375 F (190 C) gas mark 5 and put the baking trays into the oven while it heats up. Meanwhile
measure the flaked grains and mix them together in a large bowl. Put into a cup the gram Marcela, turmeric, a good grinding of black pepper, a scrunch of sea salt, the soy, both sorts of oil and the
water.

When the oven has reached the required temperature, stir the nut and seed mixture with the flaked grains. Beat the spicy oil-and-water mixture with a fork to emulsify it, pour it on to the dry ingredients
and stir for 2 minutes. Spread the mixture out on to the baking trays and bake for 40 minutes until golden. Swap the positions of the trays in the oven at least once during this time and stir the mixture
occasionally to encourage even cooking. Let the mixture become cold and crunchy before storing in an airtight jar. It keeps well for about a month. Makes enough to fill one jar.