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Toasted Coconut Museli

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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

  1. Place the flakes, linseed, dates, cherries, Brazil nuts, and sunflower seeds in a large bowl and mix.
  2. 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.
  3. 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.
  4. Place the flakes, linseed, dates, cherries, Brazil nuts, and sunflower seeds in a large bowl and mix.
  5. 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.
  6. 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.
Appetizer
American

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