Lynley Ruck

Ingredients

• ½ cup nuts, almonds, pecans or hazelnuts, coarsely chopped
• 1/2 cup rolled oats
• 1/4 cup pumpkin and sunflower seeds
• 1 tablespoon sesame seeds
• 1/2 cup honey
• 2 tablespoons oil
• 1 teaspoon vanilla essence
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground ginger

Method

Put the nuts, oats and seeds into a roasting dish and dry roast for 15 minutes until fragrant and lightly toasted. Melt the honey with the oil and spices, pour over the nut mixture and mix thoroughly until combined. Spoon the topping over poached or roasted rhubarb and bake in the hot oven until bubbly, 15-20 minutes.

[homepageimage][/homepageimage]

[smallimage][/smallimage]

Method