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Kat's Low Carb Muesli

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Kat's Low Carb Muesli

Dry ingredients: (be creative, you can put in what you like and how much you like)
150g Linseeds
150g Sunflower seeds
150g Sesame seeds
150g Pumpkin seeds
150g Coconut (shavings or desiccated)
500g Almonds (except if you’re Howard)
500g Hazelnuts
500g Macadamia nuts
500g Walnuts
(you can also add a bit of ground cinnamon/nutmeg if you want)

Wet ingredients:
2 teaspoons coconut oil
2 teaspoons butter
1 to 2 apples (or oranges)

Method:
Mix dry ingredients in a bowl. Depending on the texture you like you can put all or some nuts in a blender. I’d recommend briefly chopping up half and leaving the rest whole. If you use your own ingredients and quantities, your dry ingredients should fill a 3L bowl. 

Chop the apple up, discarding the core. Melt the butter and coconut oil and throw in the fruit. Blend until smooth (I use a hand held blender). You should have about 200ml of liquid in total.

Pour the wet ingredients over the dry ingredients and stir well. Its important to make sure that all your ingredients are well coated. A little goes a long way if you mix it properly – careful not to add too much liquid otherwise your muesli won’t be crunchy. 

Spread the ingredients over two 35cm x 25cm baking trays and bake in a 120c oven for about an hour or until roasted. Remove from the oven and allow to cool totally before placing in an air tight container. I enjoy it most with full cream yoghurt and berries or even as a dry snack. 

 

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