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Rise'nShine Toasted Muesli

1/22/2014

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An easy recipe for toasted muesli that you can enjoy in the morning. Not too sweet and the buckwheat adds extra crunch. Serve with fruit, non-dairy milk and coconut yoghurt to be extra satisfied :)
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Makes heaps (about 10 cups)

Dry Ingredients

2 cups rolled barley
2 cups fine rolled oats
1 cup buckwheat groats
1 cup raisins
1 cup sunflower seeds
1 cup flaked coconut
1/2 cup pumpkin seeds
1/2 cup sesame seeds
1/2 cup cacao nibs

Wet Ingredients
2 heaped tbs peanut butter
1 heaped tbsp tahini
4 tbsp maple syrup
10 dates soaked in warm water for at least 10 minutes
3 heaped tbsp coconut oil
2 tsp cinnamon
1 tsp nutmeg

Heat oven to 150 degrees Celsius. 

Combine all the dry ingredients in a large bowl. 

Blend all the wet ingredients in a blender until well mixed and a smooth consistency. 

Pour wet ingredients into the dry ingredients and stir until well mixed. Spread mixture evenly onto a large oven tray (I had to do this in two batches). 

Bake for about 15-20 minutes or until the muesli is lightly browned. Check often and stir the mix so it gets toasted evenly. 

Allow to cool before storing in an airtight container.
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