A healthy breakfast idea that is gluten free, dairy free and refined sugar free, created by our raw food chef Magalie and Amchara Gozo.
INGREDIENTS
- 80g buckwheat flakes
- 70g rice flakes
- 5 dried apricots
- 40g pecan nuts, broken
- 20g dried cranberries
- 20g pumpkin seeds
- 5 tsp. ground cinnamon
- Maple syrup to taste
- 1 tsp. vanilla powder.
METHOD
- Pre-heat your oven to 180 Degrees Celsius.
- In a bowl, mix the buckwheat and rice flakes with the maple syrup, vanilla powder, pecan nuts and pumpkin seeds.
- Flatten the muesli on a baking sheet and bake for 30 minutes.
- Let it cool and add the dried apricots and the cranberries.
- Keep in a glass container for up to a week.
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