Swap your grain based muesli for a Keto healthy, nutty, delicious, crunchy alternative 🙂
300g mixed nuts-Almonds, Hazelnuts, Pecans, Walnuts, Brazil Nuts etc (chopped)- choose low oxalate nuts
50g sunflower seeds
50g pumpkin seeds
3 tbsp organic cold-pressed coconut oil- melted
2 tsp ground cinnamon
1 tsp dried ginger
¹⁄₂ tsp nutmeg
2 tsps maple syrup
50g Coconut flakes
2 tbsp raw cocoa powder to taste
Preheat the oven to 160°C 0r 80°C (if hacking your health). If you have already activated your nuts and seeds, there is no need to roast them.
Roughly chop the nuts and mix them together with the sunflower and pumpkin seeds.
Tip the mixture on to an oven tray and bake them for 10 minutes
Toast the coconut in a dry pan until golden then add the maple syrup and couple pinches of salt- stirring well.
Add the coconut oil to the pan and the spices, fry gently.
Add the nut mixture and toast them briefly
Allow the mixture to cool then add the chia seeds. Store in an airtight container in the fridge.
N.B. It is recommended not to add dried fruit due to high fructose content and seed oils.
Use organic ingredients where possible, especially the coconut oil.
Serve with your favourite bio full-fat milk, yoghurt, kefir, creme fraiche or double cream. Attention to the ingredients of non-dairy milks for added sugar and seed oils.
Take care if you are sensitive to oxalates which are present in cocoa powder and some nuts n seeds!
Hacking your health- soaking: I have been reading this week about a chemical in nuts, seeds and pulses called lectins and phytates. These are apparently inflammatory to the body and can impair the absorption of the nutrients from these foods. Our ancestors actually knew about this and we used to soak them in slightly salty water for minimum of 4 hours. So to improve the digestibility of the muesli, soak the seeds and nuts for 4-6 hours in water with 1/2 – 1 Tablespoon of salt. Then dry them out in the oven at max 80°C or a dehydrator until crispy.