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prep TIME
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SERVING size
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15 mins
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10 servings
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INGREDIENTS
60g sliced almonds
50g SIS Icing Sugar
30g egg white
30g pumpkin seeds
30g sunflower seeds
10g black sesame seeds
1 teaspoon salt
METHODS
- Preheat oven to 180°C. Spread the almonds and seeds on a baking tray lined with baking sheet. Bake in the oven for 10 minutes or until nicely brown. Set aside to cool.
- Whisk egg white and SIS Icing Sugar until the egg white are frothy.
- In a large bowl, add all the baked almonds and seeds into egg white mixture, and mix until combined.
- Scoop the mixture with a spoon on the baking tray lined with baking paper. Flatten and spread thinly using the back of a spoon.
- Bake in the oven at 180°C for 8 minutes or until golden brown. Remove from oven and set aside to cool on the tray for 5 minutes. Transfer to a cooling rack to cool completely, they will be crispy once cooled. Store in an airtight container for up to 1 month.
