Muesli Crunch. A snack or brekkie?  Your choice!

Perhaps you’re like me and you like a good snack.  Something healthy, low in sugar and free from artificial additives.  Filling but tasty too.  Well then this muesli crunch could be just the ticket!

It’s a bit of a variation on my paleo muesli so feel free to chop and change any of the ingredients.  The only downside is that I find it really hard with portion control!  And whilst I didn’t use to like toasting my muesli, I have to admit, it certainly makes it more yummy!

1 cup of activated buckwheat
1 cup puffed amaranth
1 cup quinoa flakes
1 cup of sunflower seeds
1 cup of pumpkin seeds
1/2 cup shredded coconut
1 cup walnuts (or whatever nuts you have handy)
1/2 cup dried fruit – I used sultanas and figs
1/2 cup ground flaxseed and chia seeds
1/4 cup macadamia oil
1/4 cup honey

Line a baking tray with baking paper and heat the over to 150C.

Combine all the dry ingredients.

Add the honey and oil to a small pan and place over a low heat until nice and runny.

Stir the liquid thoroughly through the dry ingredients and spread onto the baking tray.

Place in the oven and stir every 10 minutes until the coconut starts to look golden – usually no more than 30 minutes.

When cooled place in a container and store in the fridge.

To serve, add a generous dollop of Greek yoghurt to your muesli crunch.  Perfect for lunch-boxes or a quick brekkie.