This one is one of my “just take some of this and a little of that” mix that turned out to be an amazing muesli.
This pink raspberry muesli is an excellent way to start the day! It’s real simple to make and a lot healthier to eat that all the proceed sugar bomb mueslies you get in the stores all over the world. You can mix it together the evening before going to bed and just sleep while it’s dehydrating in the dehydrator. Then just enjoy it the next morning with some veg milk, fruits and berries. You can easily replace the coconut oil and the sweeteners with one really riped crushed banana 😉
I hope you enjoy this one as much as I did.
Ingredients International (grams)
75gr shredded coconut
60gr rolled oats
10 pieces dried apricots, chopped in small pieces
65gr pecans, chopped (or other nuts)
1 to 1 1/2 ts cardamom
1tsp ground cloves
1 tbs raw/extra virgin coconut oil
1tsp himalaya salt
100g fresh or frozen raspberries, chopped
1tbs Maple syrup
1tbs Agave nectar
Ingredients (US)
1C shredded coconut
2/3C oats
10 pieces dried apricots, chopped in small pieces
1/2C pecans, chopped (or other nuts)
1-1 1/2 ts cardamom
1tsp ground cloves
1 tbs raw/extra virgin coconut oil
1tsp himalaya salt
3/4C fresh or frozen raspberries, chopped
1tbs Maple syrup
1tbs Agave nectar
Directions
1) Put all the dry ingredients in a bowl.
2) Masage in the coconut oil with your hands.
3) Pour in the Maple syrup and the Agave nectar or the crushed banana.
4) Mix in the chopped raspberries, until the mixture turns pink.
5) Pour over 2-3 trays. Do not pour to much mixture on each tray because they need some space to dehydrate evenly. Dehydrate for 11h at 115 degrees Farenheit/46 degrees Celsius or bake in the oven at the lowest temperature you got until baked and crunchy.
6) Serve with delicious vegan mylk, berries or fruits.
