Grain-free Muesli

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Grain-free Muesli

  • 2 cups mixed almonds, macadamia and brazil nuts
  • 1/2 cup pumpkin seeds
  • 1/2 cup almond meal
  • 1 cup desiccated coconut
  • 1/2 cup coconut flakes
  • 3-4 tbsps. chia seeds
  • 1/2 cup melted coconut oil
  • 5-6 tbsp. rice malt syrup
  • 1 tsp. vanilla extract
  • Zest of 1 orange
  • Preheat oven to 165 degrees Celsius
  • Add whole nuts to food processor.
  • Process the mixture into medium size crumbs (you want a variety so nut sizes – crumbs to bigger chunks)
  • Mix processed nuts and all other ingredients in a large mixing bowl.
  • Line a deep roasting tray with baking paper (make sure the sides are covered)
  • Spoon the mix into a tray and flatten.
  • Bake until golden brown on top (keep checking as this happens quickly!)
  • Mix the muesli through and cook until the top is golden brown.
  • Remove and let it cool completely.
  • Break into crumbs and pieces using your hands or a spoon.
  • Once completely cooled, transfer into an airtight glass container.
  • Keep, unrefrigerated, for up to a week (it wont last this long!)
  • Serve with your favorite milk and berries or a small amount of other fresh fruit.

If you have any comments in regards to this recipe, or would like to book a face-to-face, or distance consultation with me, please contact me at katiebarron@bigpond.com or phone 040 991 4552.

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