Nut muesli in stock
Preparation
- Mix all ingredients (melt coconut paste beforehand and stir in spices) and place on a baking sheet.
- Roast at 160°C for about 10 minutes, stir well once and bake for another 10-15 minutes. Watch well so that the muesli does not burn!
- Allow to cool and place in screw-top jars or other tight-fitting storage containers.
Tip: Nuts can be changed according to your mood - try it with macadamia and pecans - a delicious taste!
Once the muesli has cooled down, you can also mix in coconut flakes - gives a wonderfully exotic taste.
Ingredients
| Ingredient | Quantity |
|---|---|
| chopped walnuts (belbake) | 100 g |
| Sunflower seeds (Rapunzel) | 100 g |
| chopped hazelnuts (Alnatura) | 100 g |
| Flaked almonds | 100 g |
| Coconut puree (Rapunzel) | 3 tablespoons (approx. 50 g) |
| Keto MCT Oil 77% | 1 TBSP. |
| Spice (e.g. gingerbread spice, vanilla, cinnamon, cocoa) | 2-3 TSP |
| Salt | 1 pinch |
| Berries (raspberries, blueberries,..) | As needed |
Nutritional values
| Energy (Kcal) | Protein (g) | Fat (g) | Carbohydrates (g) | Ketogenic quotient | Per |
|---|---|---|---|---|---|
| 3034,0 | 82,0 | 272,3 | 45,9 | 2,1:1 | 12 servings |
| 252,8 | 6,83 | 22,69 | 3,83 | 2,1:1 | 1 serving |
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