Tahini and Coconut Muesli Recipe

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Maggie's Recipe for LifeAnother recipe with lots of seeds, nuts and dried fruit but the difference here is the tahini, which adds a great savoury flavour to the mix. I’d always just used orange zest in this until one day I happened to have a pile of mandarins and I dried the skins in a very old home-style dehydrator that I bring out from the back of a cupboard occasionally. I ground the dried skins to a powder and added some to the muesli. The result was fabulous, but it’s definitely optional.

  • Yield: 10 Servings (about 800 g)


  • 125 g brown rice flakes
  • 125 g organic rolled oats
  • 60 g coconut flakes
  • 70 g blanched almonds
  • 35 g pepitas (pumpkin seeds)
  • 40 g sesame seeds
  • 1 tablespoon finely grated orange zest
  • ¼ teaspoon sea salt flakes
  • 1 tablespoon extra virgin coconut oil
  • 2 tablespoons raw honey
  • 50 g unhulled tahini
  • ½ cup (80 g) sultanas
  • 0.33 cup (60 g) dates, seeded and very thinly sliced
  • 60 g dried peaches or pears, very thinly sliced
  • 2 teaspoons mandarin skin powder (optional)
How to Make It
  1. Preheat the oven to 180°C (fan-forced). Line 2 large baking trays with baking paper.
  2. Combine the rice flakes, oats, coconut flakes, almonds, seeds, orange zest and salt in a large bowl.
  3. Place the coconut oil, honey and tahini in a small saucepan. Bring to the boil over low heat, then pour over the dry ingredients and mix well, taking care to coat all the dry ingredients. Spread the mixture evenly over the lined trays and bake, stirring occasionally for 20–30 minutes or until golden and toasted. To check whether the flakes are crisp, take a small amount and cool out of the oven, then taste. Remove the muesli from the oven and set aside to cool completely. Stir in the dried fruit and mandarin skin powder, if using. Store in an airtight container for up to 2 weeks.

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