Crunchy Snack Mix

 

As snacks go and they go quickly this is one that will breathe new life into that box of cereal sitting on your shelf. Its versatility is a virtue here and depending on your tastes ingredients may be added or substituted. For all the minimal effort this sweet crunchy snack mix will help energize you through your day.    

Crunchy Snack Mix 

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Serves 4

2 cups (500ml) Honey Shreddies

1/2 cup (125ml) coconut flakes

1/2 cup (125ml) pumpkin seeds

2 tablespoons (30 ml) sesame seeds

2 tablespoons (30ml) ground flax seed

1 - 2 teaspoons ground cinnamon, optional

2 tablespoons (30 ml) olive oil or melted coconut oil

1/4 cup (60 ml) dark chocolate chips

1/4 cup (60 ml) dried cranberries

1/4 cup (60 ml) golden raisins 

Preheat oven to 350ºF (180ºc). Line a large baking tray with baking parchment and set aside. 

In a large bowl mix the Honey Shreddies, coconut flakes, pumpkin seeds, sesame seeds, ground flax seed. Pour the olive oil or melted coconut oil over the ingredients and stir everything together until coated. Sprinkle with ground cinnamon, if using. Spread the mixture on the prepared lined baking tray.

Bake, stirring once, in the preheated oven for 15 to 18 minutes or until the mixture is lightly toasted. Allow to cool completely. 

Add the chocolate chips, dried cranberries and golden raisins to the toasted cereal mixture and stir everything together. Store in a ziplock bag or airtight container.  

Creamy Coleslaw with Toasted Sesame Seeds

 

This has more to do with toasted sesame seeds than the coleslaw itself. Adding them gives a mellow nutty flavour, creating fine pockets of texture and taste to this crunchy classic. There are many incarnations of coleslaw, creamy, vinegary, buttermilk, red slaw, German Krautsalat and fruit and nut however adding toasted sesame seeds I find is a must to which recipe you use.      

Creamy Coleslaw with Toasted Sesame Seeds

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1 x 397 g bag coleslaw mix 

1/2 cup mayonnaise

1/4 cup sour cream

2 teaspoons Dijon mustard

1 tablespoon sugar

1 teaspoon apple cider vinegar

1 teaspoon lemon juice

1/4 teaspoon salt

1/4 teaspoon cracked pepper

1/2 cup sesame seeds, for roasting

Add sesame seeds in an even thin layer to a dry frypan over medium low heat. Shake or stir constantly every 20 seconds to prevent the seeds from burning. Roast for 3 to 5 minutes or until the seeds turn a lovely golden brown colour and fragrant. Carefully transfer roasted sesame seeds to a plate or a bowl and set aside. 

In a large bowl add the pre-made coleslaw mix. If you prefer, you can make your own coleslaw mix by finely shredding 1 medium head of cabbage (4 cups), 1 carrot (1/2 cup) and 1 onion (1/4 cup). 

In a medium bowl combine the mayonnaise, sour cream, Dijon mustard, sugar, apple cider vinegar, lemon juice, salt and pepper. Whisk together until smooth. Stir in half of the toasted sesame seeds.

Pour the mayonnaise mixture over the coleslaw mix and toss until evenly coated. Cover and refrigerate at least 1 hour to blend flavours. Before serving sprinkle the remaining toasted sesame seeds on top, if you wish.