Wednesday, March 12, 2014

Homemade muesli


Puffed quinoa
Puffed amaranth
Puffed brown rice
Puffed buckwheat
Puffed millet
100g Shredded coconut
250g Raw almonds
250g Raw hazelnuts
150g Sesame seeds
200g Pepitas
200g Sunflower seeds
2 tbsp Chia seeds (not too many because they absorb 6 times their weight in water and make muesli gooey).

Unsulphured aussie raisins
Dried figs (sliced)
Dried pears (sliced)

Mix all the grains together and place on oven trays.
Bake at 120 degrees C for approximately 1 hour – checking regularly and moving the mixture around.
Make sure the small seeds don’t burn – if your oven is too hot turn down and cook for longer.
Bake till muesli is toasted to your liking!

Deghydrate the fruit fully (so it can be added to the muesli) in a dehydrator overnight or in the oven at 50 degrees C. However, the sultanas can go straight in the muesli as they are pretty dry already.

No comments:

Post a Comment