Here at Seed + Oat we’ll never leave you barking up the wrong tree! We figured candied nuts and chocolate are two popular favourites, so why not combine them!
Whether you’re a dark choccy, milk or white lover we hope this recipe will inspire!
EPISODE 14
Seed + Oat Candied Bark.
SERVINGS
14
COOKING TIME
10 Minutes
PREP TIME
15 Minutes
TOTAL TIME
25 Minutes
Ingredients
Candied bark, PHASE 1
Candied Hazelnuts & Oats
100g hazelnuts, chopped
1/4 cup rice syrup
1 teaspoon vanilla extract
Pinch of salt
30g Remedy Kitchen Omega Porridge
Chocolate base
240g white chocolate
1 tablespoon coconut oil
Toppings
1 Scoop Phase 1 Seed Cycle
freeze dried raspberries
Candied bark, PHASE 2
Candied Walnuts & Oats
100g walnuts, chopped
1/4 cup rice syrup
1 teaspoon vanilla extract
Pinch of salt
30g Remedy Kitchen Milled Oat Porridge
Chocolate base
240g milk chocolate
1 tablespoon coconut oil
Toppings
1 Scoop Phase 2 Seed Cycle
slivered pistachios
Method
One recipe, two ways. Follow the same steps to candy the nuts and oats depending on which phase you’re at.
Candied Nuts & Oats
Step 1
Add either chopped walnuts or hazelnuts (depending on which phase you choose to use), rice syrup, vanilla extract and salt into mixing bowl and stir well.
Step 2
Heat a large frypan to a medium heat. Add all the ingredients, stirring constantly until the nuts have candied and there is no liquid left in the pan. This may take 4-5 minutes. Add the Remedy Kitchen oats at the very end to avoid them sticking to the pan.
Step 3
Spread the candied nuts and oat mix out onto a lined baking tray to cool and set.
Chocolate Base
Step 4
Line a lamington tin with baking paper and set aside.
Melt chocolate, add coconut oil, mix until smooth.
Toppings
Step 5
Pour the chocolate into the prepared tin. While still warm, sprinkle 1 scoop of either Phase 1 or Phase 2 Seed Cycle, candied nuts & oats. Finally, sprinkle with slivered pistachios or freeze dried raspberries… or both!!
Refrigerate until set.
