wholegrain puffed rice (Kallo) 225g
whole almonds, chopped 100g
sunflower seeds 60g
pumpkin seeds 60g
apricots 100g (used the sulphited ones for a bit of bright orange zing)
agave syrup 1 tbsp (a good squirt)
I mixed the seeds and nuts with the agave syrup and toasted them in a medium oven until they were just faintly tinted brown. I mixed these while hot with the rice and fruit and left to cool before storing in an airtight container.
|chop the nuts to a size you like in your muesli|
|dried fruit - chop to suit your taste|
|toast the nuts and seeds in the syrup|
All measurements can be approximate - just grab handfuls of your favorite nuts, seeds and dried fruit and mix them into your puffed rice or buckwheat or whatever you like the flavour and texture of. Toasting the seeds and nuts with a little syrup makes them much more enticing for people who aren't too keen on a daily portion of the pumpkin and sunflower seeds which are so rich in good fats.
|a bright and tasty muesli - and very easy|
This muesli does not taste like sawdust. Using whole toasted rice avoids that pasty sludge that muesli can turn into if you use flakes.