|1/3 cup||almonds — chopped|
|1/3 cup||pumpkin seeds|
|1/3 cup||sunflower oil|
|2 Tbs||sesame seeds — white|
|1 Tbs||sesame seeds — black|
Preheat the oven to 170º C.
Line a tray baking tray with parchment paper.
In a bowl, mix together all the ingredients, except the apples of course. It’s best to do this by hand to ensure the nuts and seeds are well coated. Spread the mixture out onto the tray and roast for 15-20 minutes, turning at 5 minute intervals to prevent catching. Set aside to cool completely and crisp up.
To make the apple doughnuts, core the apples and slice into 1cm rounds. Spread the tops with almond butter and press face down into the tahini nut crumble. Serve with fresh fruit and Greek yoghurt for a supremely delicious and healthy breakfast or snack.
Recipe reprinted with permission of Bibby’s Kitchen@36.
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