Thursday, May 1, 2014

Natural Buzz Müsli

Good morning my lovely readers and a happy work day to you too (May 1st is Working Day so naturally nobody works). I am spending the morning completely dehydrated because I told myself I would not get up for any reason until I am done writing this post. Oh how nice I am to myself.

I think you must be wondering how my 21-day vegan challenge went considering it is now over. Very well actually! I should write a separate post about it because it really changed me, but in short, I absolutely loved it. Today I am writing to you all with a recipe I came up with while on the cleanse.

I love to eat cereal when I want something quick. The problem with cereal when eating vegan, gluten free, and refined sugar free is that a lot of the cereal in the mass market has added sugar or glucose syrup and enriched wheat flour. Muesli is primarily made from oats so many people think it's better, but it can easily fall under the same trap. Why not make your own with better for you ingredients? I swear it's not hard at all.

Natural Buzz Muesli
  4 Servings

1 cup Oats (any type is fine)
1 tsp Cinnamon
1 tbsp Ground Flaxseed
1 tbsp Chia Seeds
a pinch of Salt
Nuts and Dried Fruit
2 tbsp Nut Butter (I used Peanut Butter)
1 tbsp Black Strap Molasses
16 drops of liquid Stevia
2 tbsp Oil (I used Sunflower, but you can also use Coconut, Olive, Flax, etc.)
2 tbsp Non-dairy Milk (I used Almond)

Preheat the oven to 150° C (or 300° F).

Prepare all your dry ingredients in a bowl and mix. Chop up the dried fruit and nuts into small pieces (I used almonds, walnuts, dried figs and apricots, but if you use fruits such as raisins or cranberries, chopping is not needed) and add to the dry ingredients.

In a separate bowl or cup, mix together the wet ingredients until it comes together. Pour over the dry nut and fruit mixture and toss together. The texture should be clumpy and not damp (as shown in the picture below).

Place parchment paper onto a metal cookie sheet or tray and evenly distribute the mixture. Bake for 15 minutes, stirring constantly. Then turn the oven off and leave the tray inside for another 10 minutes. Take the tray out and let it cool.

Store the cooled muesli in a clean jar or plastic bag.
Now you have your own homemade muesli, complete with natural sugars to keep your energy up for the rest of the day. Enjoy!

1 comment:

  1. Ayaya, I've been rather reluctant to try Chia seeds actually. A lot of people online who've eaten the seeds without sprouting them seem to have had some sort of explosive diar-youknowhat. Never thought of using it in muesli though.

    Amy C