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Fresh Fruit Muesli Recipe

   
 

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     Fresh Fruit Muesli

Category   Breakfast - Brunch
Sub Category   Low-fat
Preptime   15 mins

Ingredients
1/2 cup burghul (cracked wheat)
3/4 cup rolled oats
1 cup apple juice
1/2 cup slivered unblanced almonds
3 Tblspns pine nuts
2 Tblspns sunflower kernels
10 dried apricots, diced
10 dried figs, stalks removed and diced
3 Tbspns soft brown sugar
 
2 green apples, cored and coarsely grated
1 lge or 2 sml persimmons, peaches or nectarines, about 200g in total peeled and diced
1 passionfruit
few drops of pure almond essence (optional)
pomegranate seeds or blueberries to garnish
extra diced persimmon, peach or nectarine to garnish

Instructions
In a lge bowl, combine the burghul with about 1 cup water and stir to combine. Cover and leave to soak for 30 mins to soften the burghul. Drain well in a sieve and return to the bowl.
Add the rolled oats, apple juice, almonds, pine nuts, sunflower kernels, apricots, figs, brown sugar, grated apple and diced persimmon. Fold into the burghul.
Cut the passionfruit in half. Place a sieve over the bowl of muesli and spoon the passionfruit pulp and seeds into it. Press until the juice has passed through the sieve and only the seeds are left behind. Discard the seeds
Add the almond essence, if using, and a little more apple juice, if needed, to make a moist but not sloppy consistency. Keep, covered, in the fridge until ready to eat, then serve topped with pomegranate seeds or blueberries, plus additional persimmon. The muesli can be kept in the refrigerator, tightly covered, for up to 2 days. Stir it well before serving, and then add the fresh fruit garnish.
Serving Suggestions
Can be served with yoghurt.


Originally Submitted
5/12/2010





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