Breakfast

Crunchy cereal with Original Rapunzel Muesli and nuts

Name: Crunchy cereal with Original Rapunzel Muesli and nuts
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: For one airtight container
Ingredients: 750 g Rapunzel Original Rapunzel Muesli; optional Rapunzel californian almonds; 1 tbs Rapunzel linseed flour; 1 pinch Rapunzel sea salt with iodine; 1 pinch Rapunzel bourbon vanilla powder; 2 tbs Rapunzel coconut oil cold pressed; 2 tbs Rapunzel white almond butter, from Europe; 4 tbs Rapunzel coconut palm syrup

Seraphine Wilhelm

20 Min.

For one airtight container

Vegan

Info

Perptime 5 Min.
Baketime 15 Min.

Ingredients

Portions

750 g Original Rapunzel muesli
Californian almonds
1 Linseed flour
1 Sea salt with iodine
1 Bourbon vanilla powder HIH
2 Coconut oil virgin HIH
2 White almond butter, from Europe
4 Coconut blossom syrup oder Maple syrup grade A

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Preheat oven at 150°C. Line a baking tray with parchment paper and set aside.

Mix muesli, extra nuts, linseed flour, salt and vanilla powder in a bowl. Add coconut oil, almond butter and coconut palm syrup and mix till everything is lightly coated. Transfer the muesli to the baking tray and spread out evenly. Bake for 15 minutes, stirring every 5 minutes to achieve an even gold brown color. Let cool off and serve with milk or yogurt and your favorite fruits.

Store the crunchy cereal in an airtight container.