Muesli Paleo recipe inspired by Family food – Pete Evans
100g 2/3 cup Almonds
80g 1/2 macadamia nuts
3 Tablespoons sunflower seeds
3 Tablespoons pumpkin seeds
1 Tablespoons sesame seeds
2 Tablespoons Goji berries
4 dried Apricots sliced
2 Tablespoons dried cranberries
4 Tablespoons flax-seeds
2 Tablespoons coconut oil, melted
1 teaspoon ground cinnamon
2 teaspoons ground ginger
pinch of sea salt
2 Tablespoons of Honey or to taste
Serve with Strawberries, blueberries, banana. and nut milk or soy milk.
Place the nuts and sunflower,pumpkin and sesame seeds in a large bowl. Cover with filtered water at room temperature and soak for 7 hours or overnight.
Also place the Goji berries,dried apricots and cranberries in a small bowl and soak in filtered water overnight.
Preheat the oven to the lowest temp possible 50 to 60 is Ok and line 2 large cookie trays with baking paper.
Drain the Nuts and Fruit and rinse well. Place on a clean tea towel or paper towel and pat dry.
Add the flax-seeds, coconut oil, cinnamon, ginger,salt and honey – mix until combined.
Spread nut mixture thinly on the trays and place in the oven for 6 to 8 hours. I prefer to increase the heat at the end to 100 degrees for some crunch. You can process before you bake for a finer Muesli or break some of the pieces with a rolling pin after roasting.
Cool on the tray before breaking the pieces and storing in a glass container and store for up to 4 week.