Clean Toasted Museli - 3 Ways

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Recipe's preparation

To do

 

Way 1 - MuseliWay 2 - Museli Bars (see Tips)Way 3 - Crumb Mix (see Tips)

 

Museli1. Grind up 100g of almonds into almond meal - 30sec/sp9 - put it in a huge massive bowl (I mean HUGE.. you may even need to use a bucket if you don't have a bowl big enough). 

2. Crush the remaining 200g of almonds, plus the other nuts - 4sec/sp5 (or into whatever sized chunks you want). Chuck it in the bowl/bucket.

 

3. Dessicate (*he he*) your coconut - 20sec/sp5. Let it snow into the bucket.4. Add Pepitas and Sunflower Seeds to the bowl and crush a little for around 6sec/sp5. Into the bucket.5. Add oats to the bowl, crush for around 5sec/sp5. Just to break it up a bit. But if you want it a bit chewier leave them whole. Pop those in the bucket also. Add your linseed to the bucket now, no need to do anything else to these. 6. Add the coconut oil and honey to the bowl. Heat at 50degrees/3mins/sp2. Pour into the bucket. It wont seem like much, but stir through to try to get the liquid evenly distributed. 

 

7. Lay your museli out on baking trays (lined with baking paper for easy clean up) and pop into a slow oven for 20mins (my oven is slow at 180 degrees, but this may burn your museli. Just keep an eye on it). Check and stir to move the museli around. Cook for another 10mins. You may be happy with where its at now, if not, pop it back in. Cook it until its toasted to your liking. Blackened is bad - tried that by accident :/8. Let cool in the trays, add saltanas after its cool (otherwise they swell then go rock hard), then store in an airtight container.