Nut “muesli”

This variation of crispy nuts can be eaten as a trail mix, or can also be used as a breakfast muesli, for those who can’t eat grains.

  • 2 cups almonds (or other nuts of your choice, or a mixture) roughly chopped in a food processor, blender or by hand -OR- 1.5 cups slivered almonds
  • ½ cup sunflower seeds (or pumpkin seeds, or a mixture)
  • about a Tbs coconut oil or butter
  • 1 tsp cinnamon, ginger, allspice, vanilla, or other spices or flavourings
  • about a tsp raw honey (optional*)
  • 1 cup shredded or dessicated coconut
  • ¼ cup hulled sesame seeds
  • 1 cup sultanas, raisins, other chopped dried fruit, or a mixture (optional*)

Soak nuts and sunflower seeds overnight, in water with ½ Tbs sea salt. Drain and dry as for crispy nuts. Partway through the day, when they are mostly dry, take out and tip into a bowl. Stir through a small amount of coconut oil or butter; just enough to nicely coat it. Add some spices or flavourings of your choice and mix well. Finish drying. Tip back into the bowl and stir through a small amount of honey. Then add the optional dried fruit, coconut and sesame seeds. Mix thoroughly, cool and store in fridge till needed.

To serve mix a few tablespoons with the following, and let sit for 10 mins or so before eating:

  • kefir, yoghurt, cream, full fat milk, coconut cream or honey yoghurt cheese (see below)
  • ground flaxseed (optional)
  • bee pollen (optional)
  • fresh fruit (optional*)
  • if you like more carbs, mix with some pre-cooked grains like oats, quinoa or rice

Note that often dried fruit has sulphur or other additives. Look for organic fruits without additives. If you have a dehydrator, you can dry your own. The instruction booklet should have details for each different type of fruit. If you can’t get good quality dried fruit, leave it out of the basic recipe and use fresh fruit instead. If you are overweight, have a chronic illness or are low carbing for some other reason, you may prefer to leave out the honey, dried and fresh fruit altogether.

Quick method: If you already have a selection of crispy nuts and seeds, that aren’t too salty, you can take a shortcut. Roughly chop the nuts and add the seeds. Put in the oven at 65C just till they heat up. Stir through the butter or coconut oil and the honey till they melt and coat the nuts. Add the spices and stir till coated. Add the other extras, and you’re done.

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