1/2 cup organic coconut flakes
1/2 cup quinoa
1/2 cup pepitas
1/3 cup cranberry
1/3 cup goji
1/2 cup rice bran
1 tbs chia
1 tbs coconut oil
handful of almonds
Rinse and drain quinoa.
Place quinoa in a pan over medium heat, evaporating water and then add coconut oil. You will hear cracking as the quinoa develops its crunchy nutty flavour (aprox. 4-5 min)
I am using red quinoa, any variety is fine.
Meanwhile, in the oven separate almonds and pepitas and toast them for about 7-10 minutes(in 160 fan forced). Then set aside to cool and then roughly chop. If you want clusters of muslie add a spoonful of honey and mix it in while it it still warm and toast for a further 5 minutes.
I like the dominance of the coconut, but you could always add a bit of vanilla extract, or cinnamon if you’re that way inclined. Allow to cool completely, and then jar it, store it, eat it. Remember, variations are ALWAYS permitted with something as simple as mueslie.
Dont like quinoa? Try rolled oats, or puffed amaranth or rolled barley.
Dont like pepitas? Try sunflower seeds.
Goji & Cranberry’s can be substituted with any other dried fruit
Honey can be replaced by maple or agave syrup
Opt for organic coconut and dried fruit, as most supermarket brands contain sulphates in the product.
recipe found at :http://wildesage.wordpress.com/2013/04/21/summer-crunchy-muslie/