My absolute favourite way to start the day is with the yummy filling breakfast.

I hate being hungry so making sure I get eat a filling breakfast is super important for me. Having intolerances can be difficult at breakfast when you want something tasty & quick, so that's why I love this grain free muesli.

Ingredients

• 300g sunflower seeds
• 300g pepita seeds
• 250g slivered almonds
• 125g pecans
• 160g moist coconut flakes/shreds
• 10g vanilla extract
• 5g coconut essence
• 5g almond extract
• 115g almond milk
• 50g sultanas
• 50g dried cranberries

1. Turn oven onto 200g
2. Weigh in all ingredients except fruit. Place spatula into hole of lid. Put timer on 5 seconds then turn to speed 5 using the spatula to move it along. If you think it needs longer then go another 3 seconds. 
3. Spread onto 2 lined large baking trays. 
4. Turn oven to 180g & cook for 12-15 minutes stiring every 5 minutes to get even coat of golden onto the muesli. 
5. Allow to cool for about 15 minutes until cooler.
6. Add dried fruit & stir to combine. 
7. Pour into a sealable container. 

Per 1/2 cup 330 Calories, 9g protein, 11g carbohydrates, 25g fat, 4g fiber