• 5 cups of rolled oats
• 3 c almonds (skin on) coarsely copped
• 1 c sunflower seeds
• 3/4 c sesame seeds
• 1/2 brown sugar
• 2 tsp ground cinnamon
• 2 tsp ground ginger
• 3/4 c apple sauce/puree
• 1/3 c maple syrup
• 4 tbsp honey
• 2 tbsp grapeseed oil
• 1 tsp salt

Preheat the oven to 150C. Spray a large meat dish with cooking spray and then put the dry ingredients (excluding the salt) into this and mix.
 In a saucepan warm the apple sauce, maple syrup, honey, oil and salt until the mixture gently bubbles. Pour the apple mixture into the dry ingredients and mix well before baking in the pre-heated oven until golden brown.
Make sure you keep an eye on it and turn it often as it burns easily. Leave to cool and then store in an air-tight container. Makes about 12 cups.

• 300 g thin asparagus spears
• 50 g of watercress sprigs (or rocket is good too)
• 1/2 a small red onion very thinly sliced
• 1 orange cut into 12 segments
• 1 tsp finely grated orange zest
• 1 tbsp orange juice
• 1 tsp sugar
• 1 tbsp red wine vinegar
• 2 tsp poppy seeds
• 2 tbsp olive oil
• 60 g feta

Cook the asparagus in boiling water until just tender and then refresh under cold running water. Drain well. Arrange the asparagus on a platter with the orange, onion, feta and greens. Place all the other ingredients in a small bowl and whisk together before pouring the dressing over the salad. Season with salt and freshly ground pepper.