Macadamias work really well here. We are lucky enough to have 10 trees and a rustic-looking but very effective cracking apparatus on the back verandah, which our grandchildren learn to use at a very young age I mean so they can eat freshly cracked macadamias, not slave labour shelling them for me! If preferred, replace the macadamias with walnuts or hazelnuts, or just use all almonds. I always store nuts in the refrigerator for freshness.
Ingredients
- 0.33 cup (55 g) almonds
- 60 g macadamia nuts
- 3 tablespoons sesame seeds
- 2 small–medium ripe pears, grated with skin on
- 3 tablespoons extra virgin coconut oil, melted
- 400 g natural probiotic yoghurt, plus extra to serve (optional)
- 0.66 cup (50 g) desiccated coconut
- 1½ tablespoons chia seeds
- Pinch of sea salt flakes
- 1 Lemon of finely grated zest
- Extra thinly sliced pear, to serve (optional)
How to Make It
- Preheat the oven to 180°C (fan-forced).
- Place the almonds and macadamias on a baking tray and bake for 8–10 minutes or until golden. Remove from the oven, stand until cool, then coarsely chop. Place the sesame seeds on the tray and bake for 6–8 minutes or until golden.
- Place the nuts, seeds, grated pear, coconut oil, yoghurt, desiccated coconut, chia seeds, salt and lemon zest in a medium bowl. Add 2 tablespoons warm water and combine well. Cover and refrigerate overnight.
- Remove the muesli from the refrigerator 20 minutes before serving and stand at room temperature. Divide among 4 bowls, then top with extra yoghurt and sliced pear, if using.
