Toasted Macadamia Muesli with Apricot & Coconut

$12.30$31.00

  • Award Winning
  • Australian Dried Fruits
  • Australian Bush Honey
  • Toasted Coconut
A gourmet Toasted Macadamia Muesli with 17 ingredients including premium wholegrains and apricots. Brookfarm's Toasted Muesli is a world apart from the cardboard taste of traditional supermarket mueslis. Carefully made from seventeen different ingredients; a combination designed for maximum flavour and health benefits. Our brans, seeds and grains come from the fertile central plains of NSW, we source our naturally dried currants and sultanas from the Barossa Valley, apricots from the Murrumbidgee and the quality Macadamia nuts come from Brookfarm in the sub-tropical Byron Bay hinterland in Northern New South Wales.
  • 1.5kg Pack
  • 500g Pack
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Nutritional Information

Servings per 500g pack: 10

Servings per 1.5kg pack: 30

Serving size: 50g

Per 50g Per 100g
Energy 995kj
238cal
1990kj
475cal
Protein 5.6g 11.1g
Fat Total 11.8g 23.6g
     saturated 2.8g 5.6g
     trans 0g 0g
     polyunsaturated 2.3g 4.5g
     monounsaturated 6.8g 13.5g
Cholesterol 0mg 0mg
Carbohydrate Total 25.3g 50.5g
     sugar 8.3g 16.5g
Dietary Fibre 4.6g 9.1g
Sodium 3.9mg 7.7mg
Ingredients & Allergens
Ingredients

Rolled oats, honey, barley flakes, macadamia oil, rice bran, macadamia nuts (7%), sunflower kernels, barley bran, oat bran, natural sultanas, currants, apricots (3%)[humectant(vegetable glycerine-422), (Preservative sulphates-220)], wheat germ, pumpkin kernels, coconut flakes (3%), prune juice, cinnamon.

Allergens

Tree nuts, wheat, cereals containing gluten, sulphites (on apricots to preserve colour)

Recipe: Muesli Parfait

Muesli Parfait with Rhubarb and Strawberry Compote

Recipe created by Pam Brook – inspired by a similar yummy breakfast at the Byron Beach Café

Cooked by Pam and Eddie for the Electrolux chefs during their visit to Brookfarm.

Serves 10-15 depending on serving glass size

Ingredients

Rhubarb Strawberry compote

  • parfait-slide6734250g/oz dark palm sugar
  • 7500g/oz fresh rhubarb stalks chopped into approx 3cm chunks
  • 500g/oz fresh strawberries, hulled and halved
  • 1 tsp butter

Vanilla Honey Infused Yoghurt

  • 800g natural yoghurt
  • 2/3 tsp organic vanilla powder
  • 4 tblsp dark honey
  • 250g/9oz Brookfarm Toasted Macadamia Muesli (you could substitute the Gluten Free)

Method

Rhubarb Strawberry compote

  • Place rhubarb and palm sugar in covered saucepan on low heat with 1 tablespoon water and bring to low simmer. Cook with lid on for 10 minutes or until rhubarb is tender but still retains it’s shape.
  • Add strawberries and cook for further 10 minutes on low heat with lid on.Remove from heat and set aside to cool.

Vanilla Honey Infused Yoghurt

  • Add honey and vanilla powder to yoghurt, stir through gently with fork
  • Return to fridge to set for 15 mins
  • In glasses wide enough for good spoon access layer compote, yoghurt and muesli – repeat layers until glass is full finishing with muesli layer on top
  • Serve straight away or can be prepared up to 20 mins prior
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