Method
Pre heat the oven to 160 degrees Celsius.
Lay the coconut and almonds on separate baking trays and roast in the oven, turning regularly, until the coconut is slightly toasted and the almonds are evenly roasted (7 - 10 minutes). Set aside to cool.
In a large bowl combine the grains with the seeds. Using a pair of scissors, cut the prunes into small pieces and stir through one at a time to distribute the fruit evenly throughout. Toss the cooled coconut and almonds through and store in an airtight container.
Note : Flax seeds are a great source of naturally occurring phyto-oestrogens called lignans with proven benefits to include preventing against hormone related breast and prostate cancer and improving brain function, immunity, inflammation, and reducing LDL cholesterol.
Makes 20 servings