Toasted Muesli

When choosing a breakfast cereal the best one to look for is one that is high in fibre and low in sugar, however this is easier said than done as many breakfast products on the market may appear healthy and yet actually have more sugar than we expect/need, either in the form of too much added dried fruit or refined sugars for that crunchy texture.  One way to get around this is to make your own, as well as giving you the opportunity to personalise your breakfast to your liking.  Our toasted muesli recipe is so moreish that you’ll want to have it as an afternoon snack as well, and being jammed packed full of healthy fats curtesy of all the nuts and seeds it would certainly be a great snack option too.

This recipe doesn’t have any quantities as we have found it is best to choose your container first and fit the quantities around that.  The hero of this recipe is of course oats, which are not only heart healthy, but full of fibre and protein.  Feel free to omit any ingredient you are not keen on, and if you like dried fruit then they can be added once cooled.

Toasted Muesli

Ingredients

  • wholegrain oats
  • pumpkin seeds
  • sunflower seeds
  • sesame seeds
  • walnuts
  • flaked almonds
  • shredded coconut
  • canola oil
  • honey
  • an orange

Directions

1. Choose an airtight container you wish to store your muesli in.
2. Fill the container to about a 3/4 height with the oats.
3. Add the remaining ingredients, minus the coconut, so that when mixed together they are appealing and nearly fill the container (leaving room for some coconut).
4. Add 3 tablespoons of oil and a tablespoon of honey to a large oven tray and place in a 160 degree oven to warm through.
5. Tip the muesli ingredients onto the warmed tray and mix with the oil and honey. Place back in the oven for ten minutes.
6. After ten minutes stir the mixture with a spatula, making sure to scrape the bottom, then place back in the oven. Repeat this two more times or until ingredients begin to look like they are taking on some colour.
7. Now add the shredded coconut, mix through and place back in the oven for another ten minutes.
8. Once the coconut has begun to colour pull out the tray, then add the zest of the orange and mix through.
9. Allow to cool and then place in the container for storage.

Buckwheat Pancakes

Buckwheat flour is a great alternative to all purpose flour when a gluten free breakfast recipe is needed.  It has a lovely nutty flavour (it is also a member of the rhubarb family) and provides lightness to a pancake stack.  We have omitted sugar from the recipe as we feel a fruit compote provides plenty of sweetness, and loved serving it with sliced banana and an unsweetened plain yoghurt to add some creaminess.  The fruit compote is simply some frozen berries thawed and warmed up until their juices have oozed out of them – delicious!  Some recipes call for buttermilk, but we substituted that for milk and lemon juice, as buttermilk is not generally an ingredient we have lying around the house, and the replacements work just as well.

Alternatively, if you do not need to go gluten free and wish for even lighter pancakes you can go half buckwheat flour, half standard or wholemeal flour.

Buckwheat Pancakes

Serves 8
Prep time 10 minutes
Cook time 15 minutes
Total time 25 minutes
Dietary Gluten Free

Ingredients

  • 1 cup buckwheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon mixed spice
  • 1 1/4 cup milk
  • 1/2 lemon (juiced)
  • 1 Large egg
  • 1 teaspoon vanilla essence

Directions

1. Mix together the flour,baking powder, baking soda, salt and spices.
2. In a measuring jug pour in the lemon juice and then make up the liquid to the 1 1/4 cup level with milk. Let it stand for five minutes.
3. Beat in the egg and vanilla essence to the milk mixture.
4. Add the wet ingredients to the dry and mix until just combined.
5. Pre-heat a non-stick pan and spray with oil. Using a 1/4 cup spoon the mixture onto the centre of the pan.
6. Bubbles will form on the surface, and when the outer edges begin to look more matte than glossy flip the pancake to the other side, and cook for a further 1-2 minutes.
7. Keep cooking the pancakes, and keep warm in a low oven. Be sure to stir the batter between batches as the buckwheat tends to separate from the liquid.
8. Serve with a fruit compote, sliced banana and yoghurt!