2) When the butter mixture cools to room temperature, toss with the dry ingredients until the dry mixture is slightly moistened. If the mixture seems dry, melt more butter and toss it in.
3) Spread the mixture in an even layer onto a baking sheet. Bake for 30 minutes, mixing the ingredients every 10 minutes and spreading them evenly. Remove from oven, mix again and set aside to cool.
4) When cooled, in a large bowl toss the mixture with the toasted almonds, dried fruit, honey puffed spelt and honey puffed corn. Store in an airtight container. Serve with yoghurt and fresh fruit and top with local honey or apple cider syrup.