I made muesli this afternoon, we do this on a semi regular basis- a friend once described it as the best muesli he’d ever eaten. It’s super healthy and tasty- the recipe changes a little each time, all the quantities are flexible, depending whether you like it nutty, seedy or grainy. I start with rolled oats, rolled spelt and rolled brown rice. Add pepitas, sunflower seeds, salt and cinnamon. Use a blender to crush macadamias, cashews and almonds in small batches (pecans and hazelnuts are good too) you want a mixture of ground nuts to coat the grains and chunky pieces to crunch. Mix all the ingredients in a large bowl with apple juice, agave syrup and vanilla- add liquid gradually until the other ingredients look moist and start to stick together, don’t worry if you add to much, you can just bake for longer. Spread the mix in a thin layer on baking trays, you want to leave some clusters for crunch and texture. Bake at 200 degrees, when the mixture starts to smell delicious, give it a stir, you want to bake it until everything is a golden toasty brown (if you’ve put in lots of nuts and agave it toasts much faster). Wait until the mixture cools, add dried cranberries, goji berries and chia seeds then scoop into jars. I’m not sure how long this muesli keeps for- we always eat it before it goes stale! Friends of the Earth on Smith St, Collingwood is the best place to buy all the ingredients- organic, bulk, good value and supporting a good cause!
