I’ve been shooting some amazing muesli lately for Clare from Te Atatu Toasted – quite possibly the tastiest and healthiest muesli I have EVER tasted! I especially love her Gluten Free muesli, which has loads of yummy goodness in it like buckwheat, channa, loads of seeds, quinoa etc. So so good and no refined sugars, which is always a bonus! I tried pairing it with my other current obsession – the new Blackcurrant and Heilala Vanilla Yoghurt from Raglan Coconut Yoghurt and came up with this yummy ice block that the kids love!
Makes about 16, depending on the size of you ice tray. All you need is:
- 1/2 cup Te Atatu Toasted Gluten Free Super Grains
- 1/2 cup Blackcurrant and Heilala Vanilla – Raglan Coconut Yoghurt
- 1 ice tray
- runny honey to taste
- about 16 ice block sticks
Using your finger and some coconut oil grease inside of each ice cube tray with oil. You can use any cooking oil. Combine the muesli and yoghurt and mix well. If it’s not sweet enough add some honey until you get the desired sweetness, mix well to combine. Spoon them into ice cube trays. Place an ice cream stick into the middle of each mixture. Freeze for at least 2 hours or overnight. Once frozen run bottom of ice trays under warm water to loosen and carefully wiggle each stick until they come away.