Usually I have a smoothie in the morning, but in the weekends I like to have muesli with cashew cream (yum) before I go tramping, so easy to make too.
Vegan Muesli (Gluten Free, Vegetarian, Dairy Free)
2 cups quinoa flakes
1 cup almonds (chopped)
1 cup pumpkin seeds
1 cup walnuts (chopped)
1 cup dried coconut flakes
3 tsp cinnamon
Preheat the oven to 350°F and line roasting dish with baking paper. Mix the dry ingredients . Spread them out on the baking sheets and let it roast in the oven for 10-15 minutes. Stir around a couple of times to keep it from getting burnt.
100 g dried mango (chopped)
200 g dried apricots (chopped)
100 g goji berries
100 g raisins
100 g any fruit
1 cup puffed buckwheat
1 cup puffed amaranth
While the dry ingredients are in the oven, chop the soft ingredients roughly and put in a large bowl. Let the roasted dry ingredients cool of before stirring it all together.
Store the muesli in large glass jars.
Cashew Cream (Gluten Free, Vegetarian, Dairy Free)
1,5 cups raw cashew nuts, soaked overnight (8-12 hours)
2 tbsp lemon juice
10 tbsp water
2 fresh soft dates or soaked dried dates, pitted
1 pinch sea salt
Place soaked cashew nuts in a high speed blender. Add lemon juice, water, dates and sea salt and blend until completely smooth. Chill in the fridge for 10 minutes.