John Myers
Ingredients for 12 servings:
- 125 g oat flakes, gluten-free
- 75 g millet flakes
- 50 g puffed amaranth
- 50 g puffed quinoa
- 50 g buckwheat flakes
- 50 g coconut chips
- 50 g cocoa nibs
- 50 g flaxseed
- 50 g strawberries, freeze-dried
- 50 g banana(s), freeze-dried
Instructions
Working time approx. 10 minutes; Total time approx. 10 minutes
gluten-free muesli mix for storage
Chop the coconut chips into small pieces and break the dried bananas into pieces. If necessary, chop the dried strawberries as well if they are whole fruits or larger slices (this is not necessary for dried strawberry cubes, of course). Mix all ingredients in a large bowl, transfer to airtight containers, and store in a cool, dry place. Weigh out 50g of muesli per serving and enjoy with quark, yogurt, milk, buttermilk, or a plant-based alternative and fresh fruit, as desired. Notes: I used freeze-dried banana chips rather than roasted banana chips, as they are too sweet and fatty for me. I’ve only found freeze-dried bananas online so far. If you prefer “regular” (fried) banana chips, you can use those, but they contain about 50% more energy, as well as more fat and added sugar. The muesli provides a lot of magnesium, iron, and zinc, as well as vitamins B1 and K. Cocoa nibs also contain many polyphenols (secondary plant substances). Nutritional values per serving of muesli mix (50 g): Energy: 204 kcal / 852 kJ Protein: 5.7 g Carbohydrate: 25.55 g Fiber: 5.8 g Fat: 8.0 g
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