Jessica Turner A nutrient-rich, quick and easy breakfast for staff or delicious treat for clients, Golden Door’s Executive Chef David Hunter’s top breakfast tip is that you shouldn’t skip it!
If you’re short on time most mornings but still want to have something healthy, or would like to provide snack options for staff and clients alike these scrumptious breakfast balls will do the trick.
Ingredients
2 ½ cups oats (grind half) or rice flakes
¼ cup coconut oil
¼ cup sunflower seeds and pepitas
¼ cup honey
½ cup dried cranberries and apricots mixed
¼ cup ground linseed
1 tablespoon mesquite powder (optional)
1 teaspoon cinnamon
zest of 1 orange
3 tablespoon orange juice
½ cup coconut flakes
Method
- Combine all ingredients in a food processor for 3 minutes or until combined.
- Roll tablespoons of muesli mixture into balls.
- Coat balls in coconut.
- Set aside to cool for 15 minutes before serving.
Makes 20. Store in an airtight container for up to a fortnight or can be frozen.
Recipe by Executive Chef David Hunter goldendoor.com.au
