Crunchi Mulberry Muesli

If you're one of those who don't like raisins, try mulberry instead. Silkworm berries are rich in antioxidants, vitamin C, iron and calcium. Mulberries have a toffee-like flavour, which is why they go well with cocoa nibs. You can add seeds and nuts to the mix to suit your taste, below is an example of one of my favourites.

MULBERRY MUESLI

1/2 dl maple syrup
1/2 dl honey
4 tablespoons virgin or coconut oil
4 dl large wholemeal oatmeal
1 dl mulberry jam
1 dl mulberries berries
1 dl almonds
1 dl walnuts
1 dl cashew nuts
1/2 dl sunflower seeds
1/2 dl cocoa nibs
1/2 dl coconut flakes
1 tsp cinnamon
1/2 tsp salt

Heat the oven to 140 °C. Put the nuts in a blender or mortar and reduce them to a suitable size. In a small coated mixing bowl, add the maple syrup, honey and coconut fat. Heat over medium heat for a while. In a large bowl, place all the dry ingredients and mix together. Add the warm syrup mixture and stir with a wooden spoon until all the dry ingredients are seasoned.

Spread the granola on a baking tray lined with baking paper and bake in the oven for 20 minutes. Make sure the granola is spread as thinly as possible so that it is crispy all over. Remove the baking paper and mix the granola on the tray.

Put back in the oven for 15 to 20 minutes until the colour turns golden yellow. The muesli should be allowed to cool for at least 15 minutes to crisp up the surface.

Store in a pretty glass jar with a lid and eat within a month if it stays that long!