MUESLI, LOW-CARB

(courtesy Sally-Ann Creed)

Dry ingredients:

150g linseeds                           150g sesame seed

150g coconut shavings             150g sunflower seeds

150g pumpkin seeds                 500g almonds

500g hazelnut                           500g macadamia nuts

500g walnuts                              cinnamon/nutmeg

Wet ingredients:

2 teaspoons coconut oil

2 teaspoons butter

1 to 2 oranges or apples to sweeten.

Method:

Mix dry ingredients in a bowl. Blend a few nuts to make them smaller and leave the others whole. Dry ingredients should fill a 3 liter bowl

Chop the apple, discard core. Melt the butter and coconut oil and place the fruit in the bowl. Blend until smooth – about 200ml liquid.

Pour the wet ingredients over the dry ingredients and stir well. Coat ingredients well but don’t add too much liquid or the muesli won’t be crunchy.

Spread the ingredients over the two 35cm x 25cm baking trays and bake at 120 degrees C for about an hour or until roasted. Remove from the oven, allow to cool fully and place in an airtight container.

Serve with full cream joghurt and berries.