Nut Crunch


During the summer months there really is nothing better to start the day than with a bowl of fresh fruit, yoghurt and some crunchy muesli.  This recipe is very tasty, really easy, it can be stored in a jar for a couple of weeks, and adds delicious texture to really bring out the flavour of the berries.  But hey, why just have it for breakfast, it also makes a very quick, delicious and easy dessert for those unexpected guests!

  • 100g Macadamia Nuts
  • 50g Almonds
  • 50g Hazelnuts
  • 100g shredded coconut
  • 1.5 Tablespoons of Coconut Oil
  • 1.5 Tablespoons of Maple Syrup
  • 1/2 Vanilla Bean
  • 1 pinch of salt
  1. Put all the nuts into a food processor and pulse for a couple of seconds.  Do not pulse for too long, you want the nuts to be roughly chopped and nut pulverised into powder! If you have a Thermomix 2×3 second bursts at speed 6 is perfect.
  2. In a small pan, heat the Coconut Oil and Maple Syrup until luke warm.
  3. In a bowl mix the nuts with the Coconut Oil, Maple Syrup and Salt.
  4. Spread onto baking parchment in a baking tray.
  5. Bake for 10 mins at 180°C.  Mix, then bake for another 5 minutes. The mixture should be lightly coloured, but not burnt.
  6. Take out and cool completely before storing in an air tight container for up to 2 weeks…. if it lasts that long!



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