Nut & Seed Muesli

From The Eat Well Cookbook by Jan Purser and Kathy Snowball
5 minutes prep time | Makes 9 ½ c

Ingredients:
2 ½ c rice bran flakes
1 c puffed rice
1 c whole buckwheat
1 c flaked coconut
1 c flaked almonds
1 c firmly packed, chopped, preservative-free dried fruit
½ c sultanas
½ c Brazil nuts, sliced
½ c pumpkin seeds
½ c sunflower seeds
½ c flaxseed
½ c lecithin

1. Combine all ingredients in a large, airtight container. Muesli will keep for up to two months in a cool cupboard.