THE CONSCIOUS KITCHEN
PHOTOGRAPHY + STYLING
May 7, 2018
When I was a child my mum would make huge big batch’s of home made muesli.
The sweet toasty smell of honey and oats was intoxicating and we always wanted to eat it by the spoonful straight from the oven tray.
I’ve started doing the same thing lately. It’s nice to know how much sugar is going into your cereal as well as being able to add anything extra you feel like (or that is lurking in the pantry).
Here is the basic recipe I use…
200g Sunflower Seeds
100g Pumpkin Seeds
300g Raw Cashews
200g Raw Almonds
300g Desiccated / Shredded Coconut
100g Coconut Oil
100g Dried Fruit (optional)
Preheat the oven to 160ºC.
1. Place all the nuts and seeds into a food processor and pulse until roughly chopped.
2. Line a large baking tray (or two smaller ones) with baking paper.
3. Pour the nut/seed mixture out onto the tray and add the oats and coconut.
4. Melt the coconut oil and honey gently together. Whisk until emulsified.
5. Pour the oil and honey mixture over the muesli and mix with your hands, ensuring that it is well coated.
6. Place into the oven for 25 - 30 minutes, stirring often to ensure it doesn't burn (this can easily happen).
7. Let the muesli cool, add any dried fruit you wish and pour into glass jars.
This muesli will keep well in the pantry for weeks (if you don't gobble it up before then!)
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