Friday, August 2, 2013

SUGAR-FREE, GLUTEN-FREE, LOW CARB TOASTED MUESLI

Anyone else hyper-aware of the excessive amounts of sugar in just about everything we eat? Once upon a time I chowed down on muesli every single morning. I thought I was so healthy, starting the day oh-so virtuously with my bowl of Swiss. Aaaaaand then the likes of Sarah Wilson and David Gillespie came along and told us that we were overdoing it. Grossly overdoing it. Pffft, I thought. Not me! I'm as healthy as they come! Until of course, I peeked at the nutritional information on the packet and dicovered that almost 20% of it was sugar. I had almost reached my recommended daily sugar allowance before 9am.

Now, I understand there's a more than a couple of camps when it comes to the sugar debate. I don't know who is right or wrong but I personally function better when I fill up on proteins and fats. I get less cravings and don't end up on mad late night sugar binges if have been off the sweets for long enough. But that's just me. I lack self control when there's anything sweet around, especially for the whole week before that time. And I also become a hideous, snappy monster who also has this deeply emotional side that makes them cry deeply and disproportionately about many things broadcast on television. But that's a story for another time.

Getting off to a good start is always a good way to, well... start?  Here's a recipe for an excellent low-carb, gluten-free muesli that'll even those with the sweetest tooth wouldn't kick out of bed in the morning! It's inspired by one from the ultra fit and healthy Caroline. You'll need:

1 1/2 Cups of Mixed Nuts, chopped roughly. I went with mixture of almonds, hazelnuts and walnuts but macadamias or pecans are glorious. It's really about personal preference!
1/2 Cup Sesame Seeds
1/2 Cup Sunflower Seeds
1/2 Cup Pepitas
3/4 Cup Flaxseeds
1/2 Cup Dessicated/Shredded/Flaked Coconut
1/4 Cup Oil or Melted Butter. I had butter at home, but Coconut Oil or Olive Oil would work well too.
1/2 Cup Water
1-2 tablespoons Mixed Spice
1-2 teaspoons Salt
Optional (if you would prefer a bit of sweetness): raw honey/rice syrup/stevia


1. Preheat oven to 200C.
2. Mix everything in a large bowl.


3. Spread mixture across a large tray and bung in the oven. After 10-15 minutes, stir up the mixture so everything cooks evenly. You will need to repeat this a few times.


4. After 45-50 minutes your muesli should be cooked, but how well you toast it is really going to depend on your tastes. Let it cool and place it in an airtight jar to store.


And that's it. So easy, right? I love to serve mine with milk, yoghurt, poached pears and a drizzle of honey. How do you take yours?

2 comments:

  1. That looks so delish AND healthy. I have to try it!

    ReplyDelete
  2. That looks delish! I made the nutty granola from the IQS cookbook which was super yummy too! Will have to try this one next weekend!

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