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Grape sea buckthorn muesli with walnuts

Grape sea buckthorn muesli with walnuts

Preparation time:
15 min
Difficulty level:

Nutritional values:

63 g
32 g
30 g


Grapes (fresh)Grapes (fresh) 50 g
Tangerine (fresh)Tangerine (fresh) 80 g
Pomegranate (fresh)Pomegranate (fresh) 80 g
Water, mineral water, carbonated waterWater, mineral water, carbonated water 1 ½ Teaspoon
Walnut kernels (natural)Walnut kernels (natural) 1 Teaspoon
Oatmeal (gluten free)Oatmeal (gluten free) 2 Teaspoon
Soy curd (natural)Soy curd (natural) 200 g
Sea buckthorn, juiceSea buckthorn, juice 1 ½ Teaspoon


Step 1:
Mix the soy curd with 1 tablespoon of sea buckthorn juice and the mineral water well to a creamy mass. Coarsely chop the walnuts and fold into the soy curd together with the gluten-free oat flakes.
Step 2:
Peel the tangerine and separate out the individual wedges, set half of them aside and cut the other half in half. Wash the grapes well and remove the stalks from them. Carefully remove the pomegranate seeds from the peel without the skin, collecting a little juice from them if necessary.
Step 3:
Now add the pomegranate juice, the halved tangerine pieces and about half of the grapes to the curd.
Step 4:
Finally, place the quark muesli in a deep plate and top with the remaining mandarin orange wedges, the grapes, the pomegranate seeds and the last remaining sea buckthorn juice and drizzle. Enjoy.

Macronutrient distribution:

The recipe Grape sea buckthorn muesli with walnuts is composed of the following macronutrients.

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Kitchen utensils needed:

Cutting board
Cutting board
Kitchen knife
Kitchen knife
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