This breakfast boost is vegan-friendly and is great for anyone on a detox diet. What I particularly love about it is you can use this recipe as a base and unleash your creative juices to design your own creations with your favourite ingredients. Add almond butter and organic protein powder to the muesli to create mini bites, perfect when you are on the run!
Ingredients
· 1 cup almonds, roughly chopped
· ¼ cup dates, pitted
· ½ cup prunes, pitted
· ½ cup buckwheat puffs
· ½ cup sultanas
· ¼ cup goji berries
· ¼ cup golden flaxseed
· ¼ cup sunflower seeds
· ¼ cup shredded coconut
· 3 tsp cinnamon
· 3 tsp carob powder
Method
Place the nuts in a food processor and blend for a few seconds until they are roughly chopped
Pour the roughly chopped nuts into a large bowl and set it to one side
Chop the dates and prunes roughly by hand and add these to the nut bowl
Add the remaining ingredients
Using a spoon, stir the mixture until the ingredients are well combined (if you mix it by hand the seeds, goji berries, sultanas, coconut and buckwheat will stay intact)
Place in a glass container, seal and refrigerate
Serve with Banana Ice cream
An ideal way to use over ripe bananas is to turn them into a no-fuss ice cream.
Instead of discarding, simply place the bananas in the freezer whole with skins on. When required, remove them from freezer, cut the skins off, blend and puree. The end result is something of a delicious creamy banana ice cream, and most importantly without additives. To create further nutrition, texture and taste, add some summer berries!
