Oat free toasted muesli

Source

Ingredients

Display units in Metric

2	cups	walnuts
2	cups	almonds
2	cups	coconut flakes or desiccated coconut
3		egg whites
		ground cinnamon
		vanilla extract
		goji berries or cranberries or other dried fruit, to taste
1	cup	sunflower seeds
1	cup	pumpkin seeds
1	cup	cacao nibs

Preheat over to 130oC

Add the nuts and cinnamon to a food processor to break up the nuts into smaller pieces.

Whisk the egg whites until soft peaks form, then stir in the vanilla extract.

Add the egg mixture to the nut mixture and stir gently to cover. Spread the mixture on a baking tray covered with baking paper so it is no more than 1 inch thick.

Bake for 10 minutes at a time, stirring gently to break the mixture into smaller chunks for 40-50 minutes in total.

When cool, stir through the remainder of the ingredients and store in the fridge or a cool cupboard. This will keep for around 4 weeks in the fridge in an airtight container.

Option: Add the coconut to the nut mixture and toast it as well. Nuts can be raw rather than toasted, just leave out the egg mixture.

1/2 cup = 1 serve

Preheat over to 130oC
Add the nuts and cinnamon to a food processor to break up the nuts into smaller pieces.
Whisk the egg whites until soft peaks form, then stir in the vanilla extract.
Add the egg mixture to the nut mixture and stir gently to cover. Spread the mixture on a baking tray covered with baking paper so it is no more than 1 inch thick.
Bake for 10 minutes at a time, stirring gently to break the mixture into smaller chunks for 40-50 minutes in total.
When cool, stir through the remainder of the ingredients and store in the fridge or a cool cupboard. This will keep for around 4 weeks in the fridge in an airtight container.
Option: Add the coconut to the nut mixture and toast it as well. Nuts can be raw rather than toasted, just leave out the egg mixture.
1/2 cup = 1 serve

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