This gorgeous, bejewelled mix is as pretty as it is tasty.
You can spoon over porridge, add to cake and biscuit mixes or serve with ice cream as a lighter alternative to Christmas pud. Ooooh and it’s free from dairy, nuts and gluten too- Why not gift it in a pretty mini kilner jar?
Makes around 200g of mix.
25g /1oz pumpkin seeds
25g/1oz sunflower seeds
1 tsp fennel seeds
25g/1oz pine nuts
1½ tsp orange oil
½ tsp sea salt
55g/2oz natural cherries
25g/1oz mixed peel
25g/1oz glace angelica, chopped
Preheat your oven to 200°C/400°F/Gas 6 and line a baking sheet with baking parchment. Spread the pumpkin seeds, sunflower seeds, fennel seeds and pine nuts onto the baking sheet. Sprinkle the orange oil and salt over the top.
Pop in the oven for 6 minutes.
Leave to cool, then pop into a mixing bowl together with the cherries, cranberries, mixed peel, and angelica.
Mix together using a wooden spoon or your hands.