The Singita Blog

Crunch This!

March 29, 2012 - Cuisine,Singita Grumeti,Singita Sasakwa Lodge

If you have ever started the day at Singita Sasakwa Lodge with their famed breakfast spread then you will remember the delectable homemade pastries…including Sasakwa’s breakfast seed bars.  That’s Justina Munuo in our photo above displaying mouthwatering morning fare.

This is a recipe that you will want to tuck into your most-loved recipe file and pass from generation to generation.

224g flour (1 cup)

256g sugar (1 cup + 2 Tablespoons)

128g coconut (1/2 cup)

128g oats (1/2 cup)

56g Rice Crispies (4 Tablespoons)

120g honey (1/2 cup)

200g butter (7 oz or almost a cup)

8g bicarbonate of soda (1/2 Tablespoon or 1 1/2 tsp)

50g condensed milk (1/4 cup)

20g sesame seeds (1 1/2 Tablespoons or 4 tsp)

20g poppy seeds (1 1/2 Tablespoons or 4 tsp)

20g chopped almonds (1 1/2 Tablespoons or 4 tsp)

20g sunflower seeds (1 1/2 Tablespoons or 4 tsp)

20g pumpkin seeds (1 1/2 Tablespoons or 4 tsp)

Not for the faint of heart – so close your eyes and fold in the condensed milk and butter – then enjoy these purely delicious squares!

Instructions – melt the honey and butter.  Mix all the other ingredients together and then add the melted butter and honey mix.  Mix well and place into a baking tray, pack down well, and bake for 30 minutes at 170 degrees Celcius.  Cut into squares while still warm.

http://www.dianasdesserts.com/index.cfm/fuseaction/tools.measures/Measures.cfm

The above link is a helpful baking resource for calculating conversions from grams to cups.


  • Charles Pelly

    Keep it up Justina for what you have doing there, we real proud of you,

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