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.
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)
Video: How to Prepare Your Muesli
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
250g/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
