Mandarin and cardamom gluten-free muesli
  • 2 medium mandarins400g
  • 1/2cup almond kernelschopped coarsely, 80g
  • 1/2cup shelled pistachioschopped coarsely, 80g
  • 1/2cup pecanschopped coarsely, 60g
  • 1/4cup pepitas50g, pumpkin seed kernels
  • 1/2cup ground almonds60g
  • 1tablespoon ground cardamom
  • 1/2cup coconut oilmelted, 120g
  • 2tablespoons honey
  • 1/2teaspoon Sea salt
  • 2 1/2cups coconut flakes125g
  1. Preheat oven to 160°C. Grease and line two large oven trays with baking paper.
  2. Peel rind from mandarins. Using a small sharp knife, remove the white pith. Cut rind into thick strips. Combine mandarin rind with remaining ingredients except the coconut flakes in a large bowl. Using your hands, squeeze and rub the mixture together to release the oil from the mandarin rind; fold in coconut flakes. Spread mixture evenly between trays.
  3. Bake muesli for 20 minutes, stirring occasionally into clumps, or until lightly golden. Cool on trays for 15 minutes to crisp slightly.
  4. Serve muesli with milk or yoghurt and fresh fruit such as mandarin and blood orange.