Ages ago (I'm talking about two months ago) I said I would share how to make this delicious paleo muesli...
Well the photos have been sitting on my computer for about that long and here I am finally sitting down to blog all about it!!
What makes this muesli so special?
Because it's super dooper easy to make!! You don't actually have to measure anything out and you can basically add whatever types of seeds and nuts you like & if you have a nut allergy you can just omit them!!
Seriously though, this muesli is so versatile you can eat it in any variety of ways, so make a big batch and grab it for breakfast or a quick snack!!
Depending on how rushed my morning is I will either eat it like a cereal with almond or coconut milk, layer it parfait style with almond yoghurt, coconut yoghurt, coconut cream or nice cream topped berries... Or sometimes I will sprinkle it on top of a smoothie bowl.
Also I find when I start my day with this muesli I don't usually want to eat again until later in the day... So it basically keeps you fuller longer!
Anyway, enough of my babble... let me tell you what I've chucked into this particular batch...
1 cup of flax seeds
1 handful of pumpkin seeds
1 handful of sesame seeds
1 handful sunflower seeds
2 handfuls of almonds
1 cup shredded coconut
1 small handful gogi berries
*but you can include or exclude any variety of nuts and seeds that you like
How to Make
Preheat the oven to 180
Line three baking trays with baking paper
Place all seeds on one tray, all nuts on a second and shredded coconut on the third
Place the nuts and seeds in the oven for around 10 minutes until lightly toasted. Set aside to cool.
Place the coconut in the oven for about 2 minutes, until lightly golden
Once the nuts are cooled roughly chop them before combing all the ingredients in a large bowl and finally, mix through the gogi berries
Store in an airtight container and serve how ever you wish.
What about that delicious looking jam?!
2 cups of frozen berries (I have chosen to use a mixture of strawberries and raspberries)
1 tablespoon of honey (or maple/coconut syrup for a vegan alternative)
1/2 squeezed lemon
How to Make
Place all the ingredients in a saucepan and place over low-medium heat
Stir until the berries reach a sauce like consistency
Store in an air tight jar. Keep in fridge for up to two weeks.
Find out how to make whipped coconut cream here
Tell me what your favorite way of eating this muesli is!!
My son prefers it as a parfait so he can make a big, sloppy, yummy, delicious mess...