Roasted lentils: Preheat oven to 400F. If you’re using canned lentils, drain, rinse and pat them dry first, before tossing with coconut oil. Line a baking sheet with parchment paper and spread lentils in a single layer. Bake for 12 minutes. Stir, and then bake for another 12-15 minutes, until crunchy. Keep an eye on them during the last few minutes so as not to burn. Let lentils fully cool before mixing with other ingredients (~20 minutes).

The Rest: Add the last 5 components and mix together. Et voila! Your fibre-topper is ready.

Storage: Store in an airtight container. I tend to bring about 1 cup of the mixture per week of vacation, aiming to eat about 2-4 tbsp. daily. Freeze the rest to keep it fresh.