10 Leksands crispy squares
1 cup Oat flakes
¼ cup Dried cranberries
1/4 cup Dried apples
1/2 cup coconut flakes
½ cup Russin
¼ cup Pumpkin seeds
¼ cup Sunflower kernels
¼ cup honey
¼ cup Water
Preheat oven to 175 degrees.
Cover a oven tray with baking sheet paper.
Break the crispbread into smaller pieces.
Mix the grains, kernels, seeds and flakes with the crispbread in a bowl.
Mix water and honey and turn it down in the bowl.
Sprinkle the musli on the baking sheet.
Roast in the oven for 1 25-30 minutes, take it out of the oven and turn it after 10 minutes,
then back in for 10 minutes, and one more time.
Let the musli dry on the plate overnight. Mix in cranberries and apples.