Blood Orange Infused Toasted Spelt Muesli

5 Mar

I love it when I can cook without a recipe and use my senses and this is a perfect example. I visited a favourite wholesaler on Friday and stocked up on ingredients to make a batch of muesli for the week.

Organic Wholegrain Rolled Spelt

Extra Virgin Coconut Oil

Sesame Seeds, white, hulled

Hazelnuts

Pistachios

Walnuts

Flaked Almonds

Coconut Flakes

Honey

Blood Orange Infused Extra Virgin Olive Oil

Turmeric Powder

Cinnamon Powder

Cocoa Nibs

Himalayan Pink Salt

Pre heat an oven to 180° c

Pour the rolled spelt into a baking tray and add the desired amount of nuts, sesame seeds and coconut flakes. Sprinkle over some salt, turmeric and cinnamon powder and crumble the cocoa nibs into small chunks.

If the coconut oil is too solid to pour, warm it just enough so it becomes liquid and pour generously over the muesli mixture. Drizzle with the olive oil and honey and stir well so all the ingredients are coated and evenly distributed.

Toast in the oven and stir regularly so the top layer doesn’t burn. When the muesli is golden brown, remove from the oven and allow it to cool to room temperature. Serve with your favourite milk, yoghurt, fresh or poached fruit. YUM!

This muesli is fragrant, full of texture and packed with ingredients that each boast their own list of health benefits. I’ve been enjoying it with this pistachio yoghurt and poached peaches. There’s another spelt recipe to follow and you won’t believe how good it is because it looks seriously naughty!

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One Response to “Blood Orange Infused Toasted Spelt Muesli”

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  1. Is it breakfast or dessert? Spelt Tart with Pistachio, Chia Yoghurt Filling | gourmetician - March 6, 2013

    […] my muesli recipe, I had some spelt left over to experiment […]

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