Swap your grain based muesli for a Keto healthy, nutty, delicious, crunchy alternative 🙂
300g mixed nuts-Almonds, Hazelnuts, Pecans, Walnuts, Brazil Nuts etc (chopped)
50g sunflower seeds
50g pumpkin seeds
50g chia seeds
3 tbsp organic cold-pressed coconut oil- melted
2 tsp ground cinnamon
2 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)
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 where possible, especially the coconut oil.
Serve with your favourite bio full-fat milk, yoghurt, kefir, creme fraiche or double cream
Hacking your health- soaking: I have been reading this week about a chemical in nuts, seeds and pulses called lectins. 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 80°C maximum until crispy.