Mindy Belle

Life in the Country

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.



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