Tag Archives: walnuts

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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Sugar Free Super Food Muesli

21 Oct

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.

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Sunday Porridge

5 Aug

The sun was glorious this morning so I made breakfast to eat outside in the garden. This gave me energy for a jog around Centennial Park in preparation for City 2 Surf next Sunday!

1 cup of oats
1 pear peeled, cored and diced into cubes
Water
Turmeric powder
Cinnamon powder
Chia seeds
Sesame seeds
Walnuts
Extra virgin coconut oil
Himalayan pink salt

Put the oats in a small saucepan and cover with water. I use my own judgement with this and add more water during cooking if needed. Sprinkle in some turmeric, cinnamon and salt.

Bring to the boil and reduce the heat to a simmer. Add the pear cubes and continue cooking. Stir to make sure it doesn’t stick to the bottom of the saucepan.

When the oats are cooked (I test by tasting it) serve into a bowl, mix through the desired amount of coconut oil (I use 1 teaspoon per serve) while the porridge is hot. Sprinkle with the nuts and seeds to suit your taste.

The pear adds just the right amount of natural sweetness.

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Toasted Cardamom, Cinnamon and Rosewater Muesli Recipe

17 Feb

So my last muesli recipe was designed to give your jaw a day off but I do love crunchy toasted muesli. This is a recipe to get your jaw muscles warmed up for your daily workout.

Ingredients List:

4 cups of rolled oats

3 tablespoons of whole almonds

1 tablespoon of flaked almonds

2 tablespoons of walnut chunks

2 tablespoons of whole hazelnuts

2 tablespoons of sunflower seeds

1 tablespoon of slivered almonds

1 tablespoon of pepitas

1/2 a teaspoon of salt

2 heaped teaspoons of cinnamon powder

1/2 a teaspoon of cardamom powder

1/4 of a cup of extra virgin olive oil

1/2 a cup of freshly squeezed orange juice

Rind of 1 orange finely grated

1/4 of a cup of honey

1 teaspoon of rosewater

1 teaspoon of vanilla essence

2 tablespoons of goji berries

1 tablespoons of craisins

Method:

Place the oats, nuts, spices and salt in a large baking tray. Put the orange juice, orange rind, olive oil, rosewater, vanilla essence and honey in a jug and stir well.

Pour the liquid over the dry ingredients and stir well. You may need to separate the mixture onto 2 trays to allow it to toast evenly. Place the trays in the oven at 160°c for 30 – 45 mins depending on how golden and crunchy you want the muesli to be. Keep an eye on it, give it a stir about every 10 mins and swap the trays between the top and bottom shelf to allow even browning.

When the muesli is golden and crunchy enough, remove from the oven, allow to cool and stir through the craisins and goji berries. Store the muesli in a jar or airtight container.

*All nuts are raw and unsalted

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