Mandarin and cardamom gluten-free muesli

Print Recipe
Mandarin and cardamom gluten-free muesli
Course Breakfast
Servings
cups
Ingredients
  • 2 medium mandarins 400g
  • 1/2 cup almond kernels chopped coarsely, 80g
  • 1/2 cup shelled pistachios chopped coarsely, 80g
  • 1/2 cup pecans chopped coarsely, 60g
  • 1/4 cup pepitas 50g, pumpkin seed kernels
  • 1/2 cup ground almonds 60g
  • 1 tablespoon ground cardamom
  • 1/2 cup coconut oil melted, 120g
  • 2 tablespoons honey
  • 1/2 teaspoon sea salt
  • 2 1/2 cups coconut flakes 125g
Course Breakfast
Servings
cups
Ingredients
  • 2 medium mandarins 400g
  • 1/2 cup almond kernels chopped coarsely, 80g
  • 1/2 cup shelled pistachios chopped coarsely, 80g
  • 1/2 cup pecans chopped coarsely, 60g
  • 1/4 cup pepitas 50g, pumpkin seed kernels
  • 1/2 cup ground almonds 60g
  • 1 tablespoon ground cardamom
  • 1/2 cup coconut oil melted, 120g
  • 2 tablespoons honey
  • 1/2 teaspoon sea salt
  • 2 1/2 cups coconut flakes 125g
Instructions
  1. Preheat oven to 160°C. Grease and line two large oven trays with baking paper.
  2. Peel rind from mandarins. Using a small sharp knife, remove the white pith. Cut rind into thick strips. Combine mandarin rind with remaining ingredients except the coconut flakes in a large bowl. Using your hands, squeeze and rub the mixture together to release the oil from the mandarin rind; fold in coconut flakes. Spread mixture evenly between trays.
  3. Bake muesli for 20 minutes, stirring occasionally into clumps, or until lightly golden. Cool on trays for 15 minutes to crisp slightly.
  4. Serve muesli with milk or yoghurt and fresh fruit such as mandarin and blood orange.

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