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 not into measuring when I cook unless it’s completely necessary. I like to use my instinct and senses – taste as I go along, use my hands where possible. So you’ll have to experiment to make this muesli or create your own version.
I prefer salty foods unless I’m really craving something sweet. So much so that I added some salt to my muesli (as usual) but no honey or coconut sugar.
As the base I used raw (not toasted) muesli mix (oats, pepitas, almonds, coconut, sesame seeds). The toasted ones tend to have canola or vegetable oil and maple syrup, honey and added sugar. They also seem to have a lot of raisins and sultanas.
I mixed in a generous amount of shredded coconut, more almonds and a few walnuts. I melted some extra virgin coconut oil and mixed it through the muesli mix in a baking tray with my hands.
I toasted it in a hot oven and kept stirring to ensure the top layer didn’t burn. The nuts and coconut contain high levels of natural oil and can burn quickly if you leave it for too long.
When it was toasted enough I added more coconut, dried goji berries and dried golden berries, chia seeds and crushed some whole cocoa nibs. I left it to cool before serving with natural yoghurt, blueberries and a heaped dessert spoon of Loving Earth Rainbow Super Food Blend
When the powder mixes with yoghurt it turns to a beautiful rich purple tone. You may need to add a little milk of your choice to stop the powder from sticking to the bowl.
This kept me full until late afternoon! I couldn’t even eat lunch. I did however manage to fit in a bowl of olives with a Gin & Tonic on my way to Sculptures By The Sea.