Title: Cocktail crunch
 Categories: Misc
      Yield: 1 Servings
 
      3 oz Rye flakes
      3 oz Jumbo oat flakes
      3 oz Barley flakes
      3 oz Wheat flakes
      3 oz Peanut kernals
           -- not salted or dry-roast
      2 oz Flaked almonds
      2 oz Sunflower seeds
      1 ts (heaped) coriander seeds
      1 ts (heaped) cumin seeds
      1 tb Garam marsala
      1 ts Tumeric
      3 tb Sesame oil
      3 tb Peanut oil
      1 tb Soy sauce
      5 tb Water
 
  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.