Scale
Ingredients
- 2 1/2 cups raw almonds
- 2 cups macadamia nuts
- 1 1/2 cups coconut flakes
- 10 medium to large strawberries
- 6 dried apricots, roughly chopped
- 2/3 cup dried cranberries
- 2/3 cup dried Goji berries
- 2/3 cup chia seeds
Instructions
- Preparing the oven-dried strawberries is easy but it does take a bit of time, so you can occupy yourself with other errands or reading a book while they’re baking. Wash and pat dry the strawberries and slice lengthwise. You should get about 5-6 slices from each strawberry.
- Heat the oven on its lowest heat setting, about 75 C / 165 F. Spread the strawberry slices on a parchment paper covered tray or sheet pan, or ideally on an oven tray with holes for better air circulation. Bake (oven-dry) the strawberries for 2.5-3 hours. At around 2-hour mark, carefully peel and turn the strawberry slices over. You can also dehydrated the strawberries using an actual dehydrator.
- Remove the strawberries from the oven to cool, and turn the heat up to 150 C / 300 F. Mix the almonds and macadamia nuts in a large baking tray and roast for 10-12 minutes, stirring every 3 minutes or so. You’re after golden brown colour and a nice toasted smell. Watch the nuts towards the end of the roasting period as they will need more frequent stirring.
- Remove the nuts to a bowl and allow to cool. In the same baking tray, scatter the coconut flakes and roast for 3-4 minutes until golden brown. As with the nuts, keep an eye on them and stir half way through.
- Place the almonds and macadamia nuts in a food processor and grind into smaller chunks/crumbs.
- Mix the nuts, coconut flakes, and oven-dried strawberries with the rest of ingredients and let the mixture cool down completely before storing in an air-tight jar or container. It should keep for a few weeks, although you might end up eating it much quicker.