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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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An adjusted recipe for muesli. Original recipe from The Big Bean Cookbook uses wheat flakes - I'm gluten intolerant so I substitute the wheat flakes with quinoa flakes. Works great. This combination of seeds, grain flakes, nuts and dried fruits works well, but you can alter the balance of ingredients or substitute others, to your taste. Try brown rice flakes, millet flakes, oat flakes or corn flakes. Ingredients:
1/2 cup roasted sunflower seeds |
1/4 cup pepitas (roasted pumpkin seeds) |
1 cup rolled oats |
1 cup quinoa |
1 cup barley or 1 cup brown rice, flakes |
1 cup golden raisin (sultanas) |
1 cup hazelnuts, chopped and roasted or 1 cup pecans, chopped and toasted |
1/2 cup unsulphured dried apricot, chopped |
2 cups dried apples, pieces |
1/3 cup dried unsweetened coconut |
Directions:
1. Mix all ingredients together and store in an airtight container.
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