This Ottolenghi recipe is a relatively inexpensive treat if you sub the maple syrup for golden syrup like I did, it’s a very quick prep/cook and extremely delicious…so enjoy!
This is vegan and highly addictive (and can also be gluten-free – there are several gluten-free cornflake brands now out there, so look out for one of those, if required); it also keeps well for two weeks in an airtight container, so double the quantities and be everyone’s favourite person when it comes to mid-morning office snacks. Tweak the recipe to your liking – use whatever seeds you have to hand, and/or almond butter and roast almonds rather than peanuts.
Prep 20 min
Cook 40 min
Serves 4-6 as a snack
75g cornflakes, roughly crushed
45g unsalted peanuts, nicely toasted and roughly chopped
35g coconut chips (aka coconut flakes)
2 tbsp pumpkin seeds
2 tbsp white and/or black sesame seeds
¾ tsp flaked sea salt
125g maple syrup
50g natural peanut butter, smooth or crunchy, depending on preference
Heat the oven to 180C (160C fan)/350F/gas 4. Line a large 38cm x 30cm baking tray with greaseproof paper, and have ready a second sheet of paper of similar dimensions.
Combine the first six ingredients in a medium bowl. In a separate small bowl, whisk the maple syrup and peanut butter, then mix into the cornflake bowl until everything is well coated.
Spoon on to the lined baking tray, lay the second piece of paper over the top and, using a rolling pin, roll backwards and forwards to flatten the mixture so it’s an even thickness and covers the entire surface of the tray.
Remove the top sheet of paper, then bake for 25 minutes, rotating the tray once halfway through, until golden. Leave to cool completely – about 30 minutes – then break into shards and serve right away, or store in an airtight container to eat later.