This anti-inflammatory muesli is delicious. We do it every week! We like it best for breakfast with yogurt and freshly cut fruit, but we also use it to dress salads or vegetables.
INGREDIENTS:
- 1 tablespoon chopped walnuts/almonds/hazelnuts
- 1 tablespoon pumpkin and sunflower seeds
- 2 tablespoons sliced almonds
- 2 tablespoons grated coconut
- 1/2 dessert spoon of turmeric
- 1/2 dessert spoon of ginger powder
- 1 dessert spoon of cinnamon
- 2 tablespoons coconut oil
- 1 pinch of pepper to absorb the turmeric
- 2 tablespoons Linwoods seeds (crushed seeds)
- Almond flour (optional)
STEPS:
- Mix all the ingredients in a bowl.
- Pour the mixture onto a baking tray covered with parchment paper.
- Put the tray in the oven preheated to 160 degrees and let the seeds toast for 10-15 minutes, making sure they don't burn.
TIP: You can use the turmeric mixture used for the turmeric latte.
