Banana crunchy muesli without sugar

Ingredients for 1 servings:

• 1 banana(s), peel may already be nice and brown
• 50 g sprouted buckwheat
• 50 g sunflower seeds, germinated
• 50 g nuts, e.g. walnuts, almonds
• 30 g cranberries or other dried fruits

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

vegan, gluten-free, raw food

Two days before preparation, soak the sunflower seeds in water for about 0.5 days, then rinse with water and transfer to a jar, preferably a sprouting jar. Rinse the buckwheat with water and transfer to a jar, also preferably a sprouting jar. Buckwheat does not need to be soaked in water beforehand to sprout. One day before preparation, rinse the sunflower seeds and buckwheat with water every morning and evening. In the evening, soak the nuts in water; soaking is not absolutely necessary, but soaked nuts are simply easier to digest. On the day of preparation, grind the nuts and banana in a blender, grinding for longer or shorter time depending on whether you want smaller pieces of the nuts. Mix the buckwheat, sunflower seeds, and dried fruit with the nut and banana mix. Spread the mixture thinly on a baking tray lined with baking paper, or dry in a dehydrator on the lowest setting, i.e. at 50°C, until the mixture is crispy. You can then break off small pieces to make muesli bars for snacking, or you can crumble the mixture and use it as muesli. Both are delicious. The bars will be nice and crispy if you place the baking paper on a wire rack rather than a baking sheet.