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Baked Coconut Crunchy Museli


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Ingredients

6 portion(s)

Granola

  • 280 g mixed raw nuts, almonds, cashews, macadamias, walnuts, pecans, etc
  • 225 g coconut flakes
  • 10 g chia seeds
  • 50 g pumpkin seeds
  • 50 g sunflower seeds
  • 1 teaspoon ground cinnamon
  • 80 g coconut oil, melted
  • 50 g Rice malt syrup
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Recipe's preparation

  1. Preheat oven to 150'c and line a baking tray with baking paper.

  2. Add mixed nuts and grind on speed 9 for 10 seconds. Add remaining dry ingredients and mix counter-clockwise operation reverse speed 2 for 15 seconds until combined.

  3. Add coconut oil and rice malt syrup and mix counter-clockwise operation reverse speed 2 for 15 seconds until combined.


     

  4. Spread evenly on a baking tray and bake in oven for 15-20 minutes until golden, turning halfway through the cooking time.  Remove from oven and let cool, once cool break up and place in a airtight container.

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Accessories you need

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Tip

We serve with coconut milk and a dollop of yoghurt for breakfast or eat as is for a snack.

 

Adapted fom Sarah Wilson's I Quit Sugar


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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