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  1. Home
  2. muesli recipe

Chilli’s muesli

This delicious breakfast muesli recipe will get 10 out of 10 from your family! - by Amy Sinclair
  • 24 May 2019
Chilli’s muesli
Prep: 20 Minutes - Easy - Serves 8-10
Proudly supported by

My eldest daughter, Chilli, loves her muesli, but has a gluten and wheat intolerance. Unfortunately, many of the gluten-free muesli options are too high in sugar. So my girlfriend, Nic, created this healthy mix of nuts and seeds. You will need to start this recipe two days in advance.

Ingredients

160g almonds

160g macadamia nuts

100g buckwheat

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

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  • muesli recipe
  • paleo breakfast ideas
  • healthy breakfast recipe
  • easy vegetarian meals
  • easy breakfast recipes
  • healthy vegetarian recipe
  • easy vegetarian recipe
Amy Sinclair
Amy Sinclair
Amy Sinclair is a contibutor for New Idea Food.

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