1 cup almond meal

1 cup hazelnuts – roughly chopped

1 cup dessicated coconut

1 cup sunflower seeds

½ cup pepitas

1 tsp cinnamon

1 tbs sesame seeds

1 tbs coconut sugar

1. Mix the roughly chopped hazelnuts, sesame seeds and coconut together and place

on a baking sheet

2. Place the baking sheet in the oven at 170C for 10 minutes – stir the ingredients to

ensure even browning of the coconut. Bake for another 5-10 minutes.

3. Once cooled place the roasted ingredients in a bowl with all the other ingredients.

4. Mix them all together and place in an airtight container in the fridge.

To serve:

If you like your muesli soaked overnight add ¼ cup milk (coconut/soy/almond, etc) to 1/3

cup of the muesli and mix well and place in the fridge overnight. Add yoghurt/fruit when

ready to serve.

Otherwise just use 1/3 cup and add fresh milk/yoghurt/berries when ready to eat.

The dry muesli keeps really well for a few months in the fridge.