• 150g sprouted rolled oats*
• 50g sunflower seeds
• 50g pumpkin seeds
• 20g crushed linseed
• 20g hemp seeds
• 70g walnuts, roughly chopped
• 30g Brazil nuts, roughly chopped
• 2 tbsp tigernut butter (Alnatura) or almond butter
• 3 tbsp coconut oil, liquid
• 70g prunes or other dried fruit, roughly chopped
• 1 teaspoon cinnamon powder
• 1/4 tsp vanilla, ground or vanilla paste
• 1 pinch of salt
• 2 tbsp maple syrup (optional)

* To make the muesli suitable for alkaline fasting, sprouted oat flakes must be used. You can find these in Alnatura or online. If you are not alkaline fasting or following an alkaline surplus diet, you can also use conventional oat flakes.

1. Preheat the oven to 160 degrees top/bottom heat. Line a baking tray with baking paper.
2. Roughly chop the nuts and dried fruit.
3. Mix all the dry ingredients together in a bowl. Slowly melt the coconut oil in a small pan. Add the coconut oil, tigernut butter, dried fruit and maple syrup (if using) to the dry ingredients and mix well.
4. Spread the mixture on the baking tray. Roast in the preheated oven for 20-25 minutes. Stir the mixture occasionally to prevent the muesli from burning. Remove and leave to cool completely. Store the muesli in a sealable tin.