John Myers
Ingredients for 1 servings:
- 200 g oat flakes, wholegrain
- 200 g flakes (rice)
- 63 g puffed amaranth
- 50 g chips (coconut)
- 1 handful of almonds, with skin
- ½ handful of cashew nuts
- 1 handful of currants, or sultanas
- 1 handful of dried fruit
- ¼ handful of ginger, candied
- 2 tsp cinnamon (Ceylon)
- 1 tsp cinnamon (cassia)
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
Matched to rice milk, relatively unsweet muesli with a delicate crunch
Cut the dried fruit and ginger into small pieces and mix well with the remaining ingredients in a large bowl. Serve with rice milk. Note: The ginger and coconut chips add a special touch, enhanced by the cinnamon. Overall, the ginger, almonds, and cinnamon ensure the muesli isn’t too sweet and that it pairs well with the relatively sweet rice milk, which this mix is designed for. The idea behind the rice flakes is to create a subtle crunch. Avoid traditional rice flakes, which turn into mush when mixed with liquid. A certain organic brand, which can also be found in drugstore chains, sells sufficiently thickly pressed rice flakes that retain their crunch.
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