Toasted Coconut Muesli
Equipment
- Bowl
- Frying Pan
- Bowl
- Frying Pan
- Bowl
- Frying Pan
- Bowl
- Frying Pan
Ingredients
- 75 g Rice Flakes
- 75 g Buckwheat Flakes
- 75 g Milled Linseed
- 175 g Soft pitted dates, chopped
- 75 g Dried sour cherries
- 125 g Brazilnuts, roughly chopped
- 50 g Sunflower Seeds
- 100 g Desiccated coconut milk, Greek yogurt, and fresh seasonal fruitof your choice, to serve
- 75 g Rice Flakes
- 75 g Buckwheat Flakes
- 75 g Milled Linseed
- 175 g Soft pitted dates, chopped
- 75 g Dried sour cherries
- 125 g Brazilnuts, roughly chopped
- 50 g Sunflower Seeds
- 100 g Desiccated coconut milk, Greek yogurt, and fresh seasonal fruitof your choice, to serve
How to make
- Place the flakes, linseed, dates, cherries, Brazil nuts, and sunflower seeds in a large bowl and mix.
- Place he desiccated coconut in a frying pan and dry fry gently for a few minutes until golden, stirring it around the pan so it doesn’t burn.
- Divide the muesli between 6 individual serving bowls, then sprinkle with the coconut. Pour over enough milk for serving and top with Greek yogurt and fresh fruit, if desired.
- Place the flakes, linseed, dates, cherries, Brazil nuts, and sunflower seeds in a large bowl and mix.
- Place he desiccated coconut in a frying pan and dry fry gently for a few minutes until golden, stirring it around the pan so it doesn’t burn.
- Divide the muesli between 6 individual serving bowls, then sprinkle with the coconut. Pour over enough milk for serving and top with Greek yogurt and fresh fruit, if desired.