Make your own muesli. This toasted wheat-free muesli served in a melon with Greek-style yoghurt, gooseberries and honey is utterly divine and the perfect breakfast treat! Makes: 1,5kg muesli.
Toasted wheat-free muesli served in a melon with Greek-style yoghurt, gooseberries and honey
- 1 x 385g tin pie apples, drained
- 130g butter
- 130ml honey
- 500g whole rolled oats
- 250ml sunflower seeds
- 150g almond flakes
- 80g shredded coconut
- 125ml pumpkin seeds
- 60ml linseed, optional
- 250ml rye or millet flakes
- 3 melons, halved and seeded
- 750ml wheat-free muesli
- 750ml Greek-style yoghurt
- a handful of gooseberries, halved, to garnish
- toasted almonds, to garnish
- honey, to serve
Preheat the oven to 170°C.
For the muesli, purée the apples in a food processor until smooth and set aside.
Place the butter and honey in a small pot and cook gently over a low heat, stirring until combined, about 3 minutes.
Place the remaining ingredients on a large baking tray and mix well. Pour the apple purée and the honey mixture over and mix well. Bake until the grains are golden brown and toasty, about 25 minutes. Stir occasionally to prevent the mixture from sticking. Remove from the oven and leave to cool.
Place half a melon in a bowl. Fill the melon with some muesli on the one side, and some yoghurt on the other. Top with the gooseberries and toasted almonds, drizzle with honey, and serve.
The quantity of seeds in the muesli can be adjusted to your liking. If you don’t like sunflower seeds or linseeds, leave them out, or add dried fruit and your favourite nuts – brazil nuts, pecan nuts and walnuts all work well.