Toasted Hazelnut, Honey & Ginger Muesli
- 4 cups quinoa flakes
- 1 cup barley flakes
- 1/2 cup coconut oil
- 2 tbl. sp honey or maple syrup
- 3 tbl sp. chia seeds
- 1 cup crystallised ginger cut into small pieces
- 1 cup hazel nuts, roughly chopped
- 1 cup coconut flakes
- 1 tsp ground cloves
- 1 tsp ground cardamom
- 2 tsp ground cinnamon
- 1/4 cup sesame seeds
Pre-heat your oven to approx 180-200c.
Combine the coconut oil and honey or maple syrup and place to the side. In a large bowl mix all of your dry ingredients except the ginger. Combine well and then add the liquids. Fold this mixture until the ingredients are all coated.
Scatter 1/4 of the mixture onto a baking tray lined with non-stick baking paper. Cook on the top half of your oven for approximately 10 minutes, turning over at the 5 minute mark. This mixture may need slightly longer depending on your oven. You want it to be golden brown. Remove from the oven and place into a metal or glass bowl and then continue the same with the rest of the mixture cooking in batches.
Once the mixture is cooked, stir occasionally to help with the cooling process. Once cold add your ginger and stir.
Serve with Coconut or natural yoghurt and or fruit. Alternatively this would make a great option for using as a crumble on some stewed fruit.
This muesli will keep in an air tight container for a week or so.
Happy Cooking & Happy Eating,
Leah
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