INGREDIENTS

2 cups (330g/11.8oz) buckwheat, soaked (see page 11)
4 Tbsp maple syrup
2 tsp ground ginger
1 cup (140g/4.9oz) pumpkin seeds
1 cup (140g/4.9oz) sunflower seeds
1/2 cup (120g/4.2oz) goji berries
1 Tbsp white sesame seeds
1 Tbsp black sesame seeds

TO SERVE
2 Tbsp yoghurt of your choice

1 cup (250ml) Almond Mylk

Method

Strain the soaked buckwheat and rinse under clean, running water (until water runs clear). Place in a bowl, and mix with maple syrup, ground ginger, pumpkin seeds, sunflower seeds, goji berries, and white and black sesame seeds.

When the muesli is mixed thoroughly together, place on dehydrator trays that have been lined with baking paper and dehydrate for 12 hours, or until it has reached your preferred crunchiness. Store in a large airtight jar or container.

To serve, place 2⁄3 cup of muesli in each bowl and serve with yoghurt and Almond Mylk.

Makes 6 serves