*Gluten-Free, Grain-Free, Refined Sugar-Free, Dairy Free, Soy Free, Egg Free
 
Ingredients
1 cup (180g) raw unsalted almonds
1 cup (180g) raw unsalted  hazelnuts
½ cup(100g) raw unsalted macadamias (or raw cashews for a more economical option)
½ cup (100g) raw unsalted brazil nuts
A good grinding of pink Himalayan Rock Salt
Zest of one orange (use a vegetable peeler to ensure  you only get the rind and none of the bitter white part!)
½ cup (100g) unsweetened dried figs, stems removed and quartered
½ cup (80g) unsweetened dried pineapple
¼ cup (40g) unsweetened dried inca berries (or raisins)
¼ cup (50g) unsweetened dried cherries
¼ cup (40g) unsweetened dried cranberries
½ cup (80g) pumpkin seeds
½ cup (70g) sunflower seeds
1 tsp. ground cinnamon
2/3 (40g) cup unsweetened coconut flakes  (or desiccated coconut)
1- 2 tbsp. (20- 40g) maple syrup, depending on how sweet you like it.
1 tbsp. (15g) Natvia
1 tbsp. (10g) vanilla extract
1 tbsp. (20g) coconut oil
1-2  tbsp. chia seeds
 
Method:
Activate your nuts:  Place all of the nuts into a large bowl.  Sprinkle with freshly ground salt and cover with water and leave to soak overnight. Drain and rinse nuts and pat dry.  Place in a very slow (70C) oven for 3 – 4 hours. Remove and set aside. (Keep the lined tray so you can re-cycle it to bake your muesli)
Preheat oven to 160C.
Place orange zest into food processor and chop on medium speed until broken down into small bits. (TM – 5 Secs / Speed 6)
Add half of the nuts into bowl along with the rest of the ingredients, except chia seeds, and combine on a medium speed until well combined. (TM – 10 – 15 Secs / Speed 5)
Add the remaining nuts and use the pulse button to combine with the rest of the ingredients without breaking the whole nuts down too much. (They add a lovely chunky texture to your muesli!) (TM  – Turbo 2 – 3 x 2 second bursts)
Pour contents of the food processor onto your lined oven tray, spreading it into a flat and even layer.
Bake for 25 – 30 minutes, moving contents around 3 times during baking to ensure even toasting.  When your muesli is a nice even dark brown colour, it’s ready to come out.
Remove from oven and allow to cool completely.
Scatter over the chia seeds then pick up the edges and funnel the muesli into an airtight container until time to serve.
Delicious served, in small quantities, with coconut or almond milk, fresh fruit, a drizzling of honey and/or Greek yogurt if you are dairy tolerant.  Also great as a portable snack on its own!
 
*TIP  – If you want to make this muesli go further (and more economical), and you are okay with eating grains, you can easily do so by add 2 cups of gluten-free oats at stage 3.  You will probably need a second tray for baking.  If you like a crunchier, lighter cereal add 2-3 cups of Amaranth flakes (or similar) at stage 9.