Toasted Muesli served with Strawberry and Raspberry Smoothie

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Toasted Muesli served with Strawberry and Raspberry Smoothie

By Recipe Guillaume Brahimi

Ingredients

MUESLI- makes 500g (alternatively you can buy your favourite pre-made muesli)
250g rolled oats
75g Spelt (quick)
75g rolled Spelt
70g whole almonds
Half a cup maple syrup
3 tablespoons of sunflower oil
1 teaspoon of vanilla extract
30g raisins
SMOOTHIE
2 cups Meredith Sheep's Milk Yoghurt
100g strawberries
100g raspberries
(Optional - milk to taste)

Preparation method

Pre-heat oven to 160.

Mix oats, spelt and almonds together and spread over a baking tray lined with baking paper.

Heat syrup, oil and vanilla over low heat until thin and runny - pour over muesli.

Bake for 12 minutes or until muesli is golden. You will need to stir (turn) the muesli once or twice while it is cooking- remove and cool.

Just before serving, blend all the ingredients for the smoothie using a stick blender.

To serve- divide the muesli into 4 individual bowls and top with smoothie mixture.

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