STAR ANISE MUESLI WITH MACADAMIA ‘YOGHURT’
breakfast
gluten-free
autumn & winter
Ingredients
Makes 4–5 serves
Time 30 minutes plus soaking
MUESLI
1½ cups (150 g) rolled oats
½ cup (50 g) rice flakes
2 tsp vanilla extract
1/3 cup (50 g) macadamia nuts
9 star anise, crushed
1/3 cup (100 g) rice syrup
3 Tbsp pistachio nuts
1 Tbsp fresh thyme
MACADAMIA ‘YOGHURT’
2/3 cup (100 g) macadamia nuts
2 Tbsp rice syrup
2 dashes of lemon juice
TO SERVE
fresh seasonal fruit
Method
Preheat the oven to 180°C (350°F). To make the muesli, mix together the oats, rice flakes, vanilla, macadamia nuts, star anise and rice syrup. Spread evenly on a baking tray lined with baking paper and bake for 15 minutes or until light golden, turning occasionally.
Allow to cool and then add the pistachio nuts and thyme. Store the muesli in an airtight container – it will gradually absorb the star anise flavour, so will taste stronger every day.
To make the yoghurt, let the macadamia nuts soak overnight in a scant ½ cup (100–120 ml) of lukewarm water. Don’t have the time? Soak them for 1 hour in boiling hot water. Drain and rinse them, then combine with the rice syrup, lemon juice and ½ cup (125 ml) of water. Blend to a creamy yoghurt with a food processor or blender. It is best to start with a little bit of water, slowly adding more and more water until the yoghurt has the right consistency. For a velvety smooth result, keep the food processor running for a long time.
Serve the yoghurt and muesli with fresh seasonal fruit such as thin slices of pear or peach.