160g macadamia nuts
75g sunflower seeds
75g pumpkin seeds
40g sesame seeds
2 tbsp ground flaxseeds or chia seeds
120g dried goji berries
2 Pink Lady apples, peeled, cored and roughly chopped
80ml coconut oil
1 tbsp ground cinnamon
1 tsp vanilla extract
1 tbsp licorice root powder
1 tsp ground ginger
honey, to taste
65g shredded coconut
nut milk or coconut milk, to serve
fresh blueberries and raspberries, to serve
Place the nuts, buckwheat and seeds in a large bowl. Cover with room-temperature water and soak for 7 hrs. Also place the goji berries in a small bowl, add just enough water to cover and soak overnight.
The following day, heat your oven to as low as it will go. Line a large tray with baking parchment. Drain the nuts, buckwheat and seeds, and rinse well. Dry thoroughly using a clean tea towel or kitchen paper and process in a food processor. It’s up to you how long you process them for; it depends whether you prefer a chunky or fine muesli. Transfer to a bowl and rinse the food processor.
Drain the goji berries and put in the food processor. Add the apple, coconut oil, cinnamon, vanilla, licorice root powder, ginger, a pinch of sea salt and honey (if using), and process to a fine purée. Combine the two mixtures in a large bowl and stir well. Spread out on the prepared tray and place in the oven for 6-8 hrs, or until you reach your desired level of crunch. Carefully give the muesli a light toss every few hours.
Remove the muesli from the oven and allow to cool before breaking it into bite-sized pieces. Combine with the shredded coconut and store in an airtight glass container. The muesli will keep for up to four weeks. Serve with nut or coconut milk and a sprinkling of blueberries and raspberries.