A delicious way to start the day and use up ingredients in the pantry.
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
Blood Orange Infused Extra Virgin Olive Oil
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!
I’m having dinner with a friend this week and I volunteered to make the dessert. I came up with this recipe after an indulgent weekend. I had an absolutely delicious and fun feast but I can’t face sugar for a few days.
4 large yellow peaches
blood orange infused extra virgin olive oil
40g pistachios, shelled
a handful of shredded coconut, toasted
4 heaped tablespoons of natural yoghurt
1 cap full of orange blossom water
Wash the peaches, cut them in half length ways and remove the seeds. Place the peaches in a baking dish, drizzle lightly with the infused oil and rub it evenly over the fruit with your fingers. Put the peaches under the grill for 10 minutes turning them over after 5 minutes so they warm through evenly.
Put the pistachios into a blender and grind to a fine dust. Reserve a few teaspoons of the ground pistachios and continue to blend the rest until it comes together to form a paste.
Mix a dessert spoon of the paste in with the yoghurt. You’ll need to push the paste against the side of the bowl to smooth it out and mix it through the yoghurt and you will be left with some lumps. This adds to the texture and creates concentrated bursts of flavour through the yoghurt. Add the orange blossom water and stir through the yoghurt. It should be very subtle so you can still taste the pistachio flavour.
Once the peaches have cooled down to a bit above room temperature, spoon some yoghurt into the cavity where the seed once sat and top with toasted coconut and the reserved ground pistachios.
Grilling the peaches gets the natural juices flowing and intensifies the sweet, tangy flesh. This is such a simple dessert without any added sugar and it’s also perfect for breakfast. The leftover pistachio paste can be used as you wish. I’m going to be experimenting with mine so look out for more recipes.