I am a bad decision maker at the best of times. I have been known to stare at options for so long that I get stressed and just give up. This mainly happens at super markets … in the cereal aisle.
This one has less sugar, this one has nice branding, this one looks healthy, I would get full in 10 minutes on that one, this one is $20 … sound familiar? Now try adding language barrier to the mix!
So in line with my Paleo trial I decided to take matters into my own hands. I make a bundle of this on a Sunday to last me the month. Of course you can really add anything you want, this is just some inspiration…
Makes 5-6 cups
Start this recipe the day before
Use raw, unsalted nuts
1 cup almonds
1 cup cashews
1/2 cup walnuts
1/2 cup pecans
1/2 brazil nuts
1/2 cup macadamia nuts
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1 tsp salt
4 tbs honey
3 tbs coconut oil
1 tsp vanilla extract
2 tsp cinnamon
1 cup desiccated coconut
1/4 cup chia seeds (optional)
1/4 cup raisins (optional)
In a large bowl, soak the nuts, seeds and salt overnight in water (this will help with digestion).
Pre heat the oven to 70 degrees and line two baking trays with baking paper.
Drain the nuts well and place on paper towel to absorb the water making them as dry as possible. In a food processor whizz up the mix to the consistency you like in muesli.
Mix in the honey, coconut oil, vanilla, cinnamon and coconut and spread the mixture evenly onto the baking trays.
Bake in the oven for an hour on the low heat. Stir the mixture then cook for another hour with the door ajar (you can do this by using a wooden spoon to keep the door open a little). If you want a little more colour at this stage, simply leave it another hour or turn up the heat slightly. Be sure to keep an eye on the mixture though to ensure it doesn’t burn. Once you are happy with your mixture turn the oven off, leave the door open and leave to cool.
Add the chia and raisins to the cooked mix if you are using.
Soak it up with blueberries and almond milk for breakfast!