Toasted Macadamia Muesli with Apricot & Coconut
$12.30 – $31.00
- Award Winning
- Australian Dried Fruits
- Australian Bush Honey
- Toasted Coconut
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
