Lemon, coconut + pistachio

Lemon, coconut + pistachio

By
From
Spoon
Makes
300 g

I like to keep my breakfasts unpredictable. These trail-mix combinations are a great way to vary breakfast bowl toppings. If time isn’t on your side, these are great to bring with you when you’re running out the door. Making big batches means you’re sorted for the week.

Annie

Ingredients

Quantity Ingredient
100g coconut flakes
100g chopped almonds
100g pistachios
1/2 lemon, zested
1 teaspoon lemon juice
1 tablespoon honey

Method

  1. Preheat the oven to 180°C.
  2. In a bowl, combine all the ingredients, mixing well to coat. Spread out on a baking tray.
  3. Place in the oven for 15 minutes, shaking halfway through.
  4. Store in an airtight container. It will keep at room temperature for up to a week.
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