Baked Coconut Crunchy Museli by DollHeartsSam. A Thermomix <sup>®</sup> recipe in the category Basics on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

You are here:

Print to PDF

[X]

Print recipe

Baked Coconut Crunchy Museli

Print:

main picture

tips

step pictures

comments

Print recipe

Create a variant

I'm cooking this today

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

Add to shopping list

6

22min

Preparation 2min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 31
9
Baking Breakfast Brunch Easy Egg free Gluten free Lactose free Non-dairy Vegetarian

Recipe's preparation

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

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.

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

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.

Accessories you need

Spatula TM5/TM6
buy now

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 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.