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    Nutty cranberry muesli recipe

    A revitalizing and easy-to-make mix of nuts, toasted coconut, sweet cranberry and salty macadamia

    This homemade muesli is wonderful on its own as a snack, or you can add fresh kiwifruit, banana or stone fruits for a delicious, healthy breakfast.

    This is a bulk recipe, making about 4.5 kg of muesli, and should last a good few months.

    Ingredients

    1 ½ kg oats


    500 g almonds


    500 g walnuts


    500 g macadamias


    500 g desiccated coconut


    500 g dried cranberries


    250 ml Canadian maple syrup or honey


    ½ teaspoon sea salt flakes


    Method

    1. Preheat fan-forced oven to 220°c.


    2. Massage oats with half the maple syrup or honey to lightly and evenly coat. Lay out flat on two oven trays lined with baking paper.


    3. Place in oven on high for about 5 minutes then turn down to 170°c and toast, gently shaking trays to rotate the oats every 20 minutes. The oats should take around one hour to evenly toast, turning a beautiful golden brown when ready.


    4. At this point, have a clean bucket or large jar on hand, so that you can mix all your toasted goodies in there.


    5. While the oats are in the oven, add walnuts and almonds to a bowl and toss with the rest of the maple syrup or honey.


    6. Once oats are done, you can roast the walnuts and almonds, following the same technique as the oats. Make sure you taste nuts at every shake to see how they are progressing; the colour inside the nuts should be changing from vanilla to a latte tone, indicating they are ready.


    7. Remove the nuts when they are at the latte stage as the oils and sugars contained in the nuts will be super hot and they will continue to cook after they have been pulled from the oven. Be aware – nuts will also turn very quickly at this stage so a close eye is paramount.


    8. Once you’ve toasted your oats, walnuts and almonds, it’s time to bake the desiccated coconut. The coconut is similar to the nuts in that it will turn very quickly and a more regular shake is necessary, so best to check every 10-15 minutes. Turning the coconut that is located on the outsides of the tray to the middle helps achieve a more even result.


    9. Once done, finish by toasting the macadamias and place in a separate bowl whilst still hot and toss through sea salt.


    10. Now combine all the toasted ingredients with cranberries in your bucket or large jar and you’ll be set for spring.


    For more seasonal recipes or fruit and vegetable supplies, visit thelocalsmarket.com.au

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