Summer muesli

Summer muesli

By
From
Spoon
Makes
8–10 bowls

Muesli is something that I grew up eating. It was the shop-bought, highly sugared stuff that I could not get enough of when I was young. Now, as an adult, I find that muesli still has associations with time spent in Germany and Switzerland, where it originates, and where I have spent quite a bit of time working. I have always enjoyed mueslis that are on the lighter side and this one fits the bill perfectly. It is also a gluten-free recipe, which is something that we have been asked about innumerable times at our market stall and food fairs. Gluten-free mueslis can be dry and ‘dusty’, due to the small size of the flakes – something we have tried to avoid here. In simple recipes such as this one and Mountain Muesli, the easiest thing to do is to work with ratios of ingredients – this way, you can make as little or as much as you want. I find it best just to use a cup as a unit of measurement, which also makes it much easier to tweak the recipe to your taste. So, for example, if you use half a cup of oats in the recipe below, it will make around 500 g muesli in total.

Jonny

Ingredients

Quantity Ingredient
170g buckwheat flakes
95g dried apricots
65g brazil nut pieces
65g pumpkin seeds
50g oats
50g dried mango, cut into small pieces
25g puffed rice

Toppings

Quantity Ingredient
nut milk
fresh summer fruits, to serve

Method

  1. Combine all the ingredients in a bowl and enjoy with your favourite milk.
  2. This tastes great with a nut milk (of your choice) and some fresh summer fruits.
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