Coeliac, gluten intolerant, paleo, avoiding grains or eating less carbs but still enjoy cereal for breakfast then this one is for you. So satisying you won’t need much.Ingredients
2 cups of almonds (with skin on)
1 cup of macadamia nuts
1 cup Brazil nuts
1 cup of pepitas (pumpkin seeds)
1 cup sunflower seeds
1 cup of almond or hazlenut meal
1/2 cup flaxseeds (linseeds)
2 cups of shredded or coconut flakes (or 1 cup of each)
1 teaspoon natural vanilla essence
½ teaspoon of cinnamon powder
½ cup organic maple syrup (or less)
225g of butter or expeller pressed coconut oil if dairy free
Directions:
Roughly chop all nuts
Mix dry ingredients together
Melt butter (or oil) with maple syrup
Mix liquid with dry ingredients
Spread evenly across a baking tray and bake at 180oC for approximately 30mins stirring every 10mins.
When evenly browned remove from oven and allow to cool.
Keep an eye on mixture so that it doesn’t burn.
Serving Suggestion
As this dish is high in protein, fibre & good fats you will only need a tablespoon of this muesli sprinkled over some yoghurt and some fresh or poached fruit to zoom through your day. Stewed apples are a great prebiotic to boost your healthy gut bacteria too.
Variations
Try a variety of nuts & seeds each time you make it.
Treat the kids or yourself and add a tablespoon or two of raw cacao powder, it’s packed with antioxidants.
Nutrient boosting tip
Soak nuts & seeds in filtered water overnight for 24hrs. Drain & allow to dry slowly in very low heat oven. Soaking breaks down the phytic acid allowing more of the mineral content of the nuts and seeds to be absorbed. Just 3-4 brazil nuts per day will give you your daily allowance of selenium a powerful antioxidant and vital nutrient for thyroid health.
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