Tini's crunchy muesli

Ingredients for 1 servings:

• 200 g cereal flakes (buckwheat flakes)
• 50 g millet (flakes)
• 100 g puffed buckwheat (buckwheat pops)
• 20 g amaranth, puffed (amaranth pops)
• 30 g desiccated coconut
• 50 g almonds, chopped
• 30 g sesame seeds
• 20 g puffed quinoa
• 100 g cornflakes (rice cornflakes)
• 50 g cereal flakes (rice flakes)
• 100 g sunflower seeds
• 50 g flaxseed, whole
• 40 g pumpkin seeds
• 100 g cranberries, dried
• 100 g raisins
• 1 tsp, heaped cinnamon powder, ground
• 50 g ground tiger nuts
• 20 g flour (grape seed flour)
• 1 tsp ground turmeric
• 1 tsp vanilla powder, or 2 packets of vanilla sugar)
• 300 g butter or coconut oil
• 240 g brown sugar
• 2 tbsp honey

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

gluten-free

Preheat oven to 180°C; line two baking sheets with baking paper, and mix all ingredients except the last three in a large mixing bowl. Melt the butter in a very large frying pan over low heat. Stir the sugar and honey into the butter, then increase the heat slightly. Continue stirring until the butter and sugar have combined to form a bubbling, slightly thick mass (like caramel). Remove the pan from the heat and add the entire flake/seed mixture to the pan, mixing until the flakes have absorbed the butter. Divide the muesli mixture between the baking sheets and bake in the hot oven for about 20 minutes until golden brown, stirring frequently with a spatula. Allow the baked muesli to cool on the tray. Store in a tightly sealed container. Tip: The whole buckwheat grains can be processed in a flake crusher.