Ingredients
2 bottle(s)
Crunchy Museli
- 150 - 200 grams mixed raw nuts, almonds, pecans, walnuts, cashews
- 80 grams Mixed seeds, pepitas and sunflower seeds
- 100 grams Coconut chips
- 2 teaspoons ground cinnamon
- 80 - 100 grams coconut oil
- 30 grams Rice Malt Syrup (fructose free sweetener)
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6
23min
Preparation 3minBaking/Cooking -
7Preparation
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8
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Recipe is created for
TM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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9
Recipe's preparation
Preheat oven 180 degrees
Add mixed nuts to the the thermomix bowl
chop 2-3 sec/speed 5
Add mixed seeds, coconut chips, cinnamon, oil and rice malt syrup or preferred sweetener to the thermomix bowl with the nuts.
10 - 15 sec/"Counter-clockwise operation" /speed 3
Layer onto a lined baking tray and bake. Turn mixture mid way through baking to get an even golden crunch.
Coconutty Crunchy Museli
Accessories you need
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Spatula TM5/TM6
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Tip
** Be Careful not to burn during baking
*** If you let sit to cool after baking you can achieve nice chunky clusters.
**** Substitute half of the coconut chips with oats
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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