Always check the labels of the products you use.
Method
- 1
Preheat. Set the oven to 150 °C (130 °C fan) with the shelf in the middle and line a large rimmed baking tray with baking paper.
- 2
Syrup. In a large bowl, whisk 80 ml maple syrup, 60 g tahini (well stirred before use), 3 tbsp white miso, 3 tsp vanilla and ½ tsp ground cinnamon until completely smooth.
- 3
Fold. Add 140 g raw unsalted sunflower seeds, 140 g raw unsalted pumpkin seeds, 125 g shelled pistachios, 60 g unsweetened coconut flakes and 70 g sesame seeds, folding gently until everything is evenly coated.
- 4
Spread. Turn the mixture onto the lined tray in a thin layer, then bake for 35-40 min, stirring every 10 min, until deep golden brown.
- 5
Cool. Take out and let cool completely on the tray on a rack, which helps it crisp, then break into bite-sized pieces.
- 6
Store. Keep in an airtight container.
Storage
Store in an airtight container for up to 3 weeks.
EU nutrition claims
- Source of protein: 3.4 g protein per 100 kcal, about 14% of energy (needs ≥ 12%)
- Source of fibre: 1.5 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 49 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
6.6 g per serving
13.2 % of the 50 g daily maximum · 26.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large rimmed baking tray (about 33 x 46 cm)
- baking paper
- large bowl
- whisk
- rubber spatula
- wire rack
- airtight container
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 388 kcal |
| Protein | 13.1 g |
| Carbohydrate | 20.8 g |
| of which sugars | 8.9 g |
| of which free sugars | 6.6 g |
| Fat | 30.7 g |
| of which saturates | 7 g |
| Fibre | 6 g |
| Salt | 0.5 g |
Protein per 100 kcal
3.4 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
