Thursday, 26 January 2012

Roasted müsli

Home-made müsli can be 1000 times better than the ones bought in shops. Yesterday I prepared a wintery kind, focusing on nuts instead of fruits and on warming spices. Here's how to make it:

What you need

The amount should add up to ca 1 litre

Buckwheat flakes
Millet flakes
Brazil nuts
Cashew nuts
Pumpkin seeds
Sunflower seeds
Sesame seeds
Goji berries
Cold-pressed sesame seed oil (ca 3 tbsp)
Honey (ca 2 tbsp)
Ground cinnamon (3 tsp)
Ground cardamom (2 tsp)
Ground ginger (2 tsp)
Ground cloves (1 tsp)

How to do it

1. Roughly crush the nuts and almonds (not the seeds) in a mortar.
2. Mix all the ingredients in a bowl.
3. Spread the mixture on a baking sheet with baking paper.
4. Roast in a 150°C oven for ca 20 minutes, turning at times. Be careful not to burn the müsli! When the kitchen starts to smell good and the flakes and nuts gain a golden colour, your müsli is ready.
5. When the müsli has cooled, you can put it in an air-tight glass-jar and store in the fridge.

This müsli is delicious on a cold winter's morning due to its warming properties. Eat with raw milk like I did, or mix with natural organic yogurt. Remember to use organic ingredients for the best taste and health benefits :) I want to add that the roasting process weakens the nutrient potency of the ingredients, as does heating any food. If this is a problem, you can try making the müsli in the same way, only without the oven. For me the roasting is ok because I don't eat müsli very often, although I think I might make one batch without heating at some point.

I shall be back another day with some more recipes on delicious müslies!

<3 Emma

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