Gingerbread Muesli
Tuesday, 19 March, 2019

Gingerbread Muesli

Ingredients

4 cups of gluten free oats
1 cup soaked sprouted buckwheat (soaked for two days and drained)
1 cup apricots, coarsely chopped
1 cup unroasted raw peanut kernels, coarsely chopped
1½ cups walnuts, soaked for 2 hours
1 tsp sea Salt
1 tsp cinnamon
1 tsp ground ginger
¾ cup coconut oil (warmed in a baine marie)
1/3 cup agave syrup
1/4 cup grape molasses
Couple of drops of vanilla extract
1 cup of ginger, peeled and finely chopped

Spice up your morning with our delicious gingerbread muesli!

 

 

METHOD

  
Using a large bowl, fold all ingredients with a wooden spoon or by hand. Transfer to a dehydrator and dry overnight at 40, turning once. If you do not have a dehydrator then use an oven on 50 for around 4 hours. Store in an air tight container once cooled.

 

SERVE
 

Serve with chilled almond milk and stir in 1 spoon of Udo's Choice Ultimate Oil Blend.

 

Created by Stephanie Jeffs of exploreraw.com.

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