Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      ounces        rye flakes
   3      ounces        jumbo oat flakes
   3      ounces        barley flakes
   3      ounces        wheat flakes
   3      ounces        peanut kernals *see note
   2      ounces        flaked almonds
   2      ounces        sunflower seeds
   1      teaspoon      coriander seeds -- (heaped)
   1      teaspoon      cumin seeds -- (heaped)
   1      tablespoon    garam marsala
   1      teaspoon      tumeric
   3      tablespoons   sesame oil
   3      tablespoons   peanut oil
   1      tablespoon    soy sauce
   5      tablespoons   water

Preparation:

*Note: Peanuts should not be salted or dry roast. Crush the coriander and cumin - lightly. Mix them with the nuts and seeds on two baking trays. Set the oven to 375 F (190 C) gas mark 5 and put the baking trays into the oven while it heats up. Meanwhile measure the flaked grains and mix them together in a large bowl. Put into a cup the garam marsala, tumeric, a good grinding of black pepper, a scrunch of sea salt, the soy, both sorts of oil and the water. When the oven has reached the required temperature, stir the nut and seed mixture with the flaked grains. Beat the spicy oil-and-water mixture with a fork to emulsify it, pour it on to the dry ingredients and stir for 2 minutes. Spread the mixture out on to the baking trays and bake for 40 minutes until golden. Swap the positions of the trays in the oven at least once during this time and stir the mixture occasionally to encourage even cooking. Let the mixture become cold and crunchy before storing in an airtight jar. It keeps well for about a month. Makes enough to fill one jar.