Paleo Toasted Museli

Paleo – makes enough for a week

Being slightly over eating eggs every morning, and not always having a blender handy to whip up my banana berry breakfast smoothie, I have been searching for a cereal alternative. This one is good… very good. But with all the nuts and fruit has a very high fat and sugar content, so I won’t be eating it everyday. But it’s nice to mix things up a bit 🙂

Ingredients

  • 150g raw almonds
  • 100g blanched almonds
  • 100g raw hazelnuts
  • 100g raw macadamia nuts
  • 100g dried cranberries
  • 175g raisins
  • 150g dried apricots, diced into small pieces
  • 200g shredded coconut
  • 1/3 raw cup honey
  • 2 tbsp coconut oil
  • 2 tsp cinnamon

Method

  • Preheat oven to 160 degrees
  • Place nuts in a mortar and pestle and GENTLY break some of the nuts up (you do not want tiny pieces, just some of them broken up a little bit)
  • Place in a large bowl, add dried fruits (you can use any that you prefers), coconut and cinnamon. Mix thoroughly
  • Heat honey and coconut oil in a saucepan on medium heat. Once combined, pour into bowl and combine with fruit and nuts
  • Pour into a large baking tray and spread evenly
  • Cook in oven for 30mins, mixing every 10 minutes. NOTE: I burnt this the first time. After about 20 minutes, I increased the temperature (being impatient), forgot about it while I was preparing dinner and when I checked it 10 minutes later most of the fruit and all the yummy macadamia nuts were burnt. Fail. So watch it closely in the last 10 minutes – the more sugar in the fruit, or the oilier the nuts, the faster they will burn!!
  • Remove from oven and leave to cool for 1 hour
  • Serve with almond milk for breakfast (it is soooo good), or place in an airtight container and have as a mid-afternoon sweet treat. If planning as a snack, form little balls or clusters whilst warm and leave to cool

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