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.

Coconut Oat Slice

It seems nowadays coconut oil is either ‘in’ or ‘out’.  Whilst it is not the next Superfood that is going to fix everything, and we certainly wouldn’t recommend you add it to your coffee or cook with it every day, it can be a lovely addition to baking, and with a little less saturated fat than butter it can be a very flavorsome replacement.  This slice uses coconut oil and shredded coconut, and with some heart healthy oils from the nuts and seeds, minimal sugar, and lots of fibre, this is a great slice to have instead of a bought muesli bar, or as a shared snack.

Coconut Oat Slice

Ingredients

  • 1 tablespoon chia seeds (or replace the seeds and water with another egg)
  • 3 tablespoons water
  • 1/2 cup dates (packed tightly)
  • 1/3 cup coconut oil
  • 2 tablespoons golden syrup
  • 1 egg
  • 1/2 cup almonds
  • 1/4 cup sunflower seeds
  • 3/4 cups desiccated or shredded coconut
  • 1 cup rolled oats
  • 2 weetbix (crumbled)
  • 1/2 cup plain flour
  • 1 teaspoon baking powder

Directions

1. If using chia seeds, soak them in the water for 10 minutes. Also, in a separate bowl, soak the dates in some boiled water until soft.
2. Whilst the seeds and dates are soaking, melt the coconut oil, add the golden syrup and whisk in the egg(s).
3. Process the almonds and sunflower seeds until they look like bread crumbs. Mix them in with the coconut, oats and crumbled weetbix in a large mixing bowl. Add in the flour and baking powder.
4. Drain the dates, roughly chop them up and then add to the dry ingredients.
5. Add the chia seeds to the wet ingredients and then finally combine both mixtures together.
6. Press the mixture into a lined 20cm x 20cm tray and bake in a 180C degree oven for 20 minutes until slightly golden on top.
7. Allow to cool in the tray and then slice.

Nutty Muesli Slice

Muesli bars are a great little energy booster, and with the right ingredients can provide all the right fats, protein, minerals and fibre we need to keep us going.  Whilst we can buy and store them for just an occasion, most are extremely high in added sugars, and generally lack decent amounts of fibre.  Unfortunately they are more convenient for our hectic lifestyles than if we were to make our own.  However, if you do fancy making your own muesli slice this is a great one to give a go.  The only sugar involved is the natural sugars found within the fruit, and the dates also bind it all together.  You can also change it around a bit by adding your own favourite nuts and seeds.  Store in an airtight container to keep a little longer.

Nutty Oaty Muesli Slice

Serves 16
Prep time 25 minutes
Cook time 30 minutes
Total time 55 minutes
Meal type Snack

Ingredients

  • 2 1/2 cups Rolled oats
  • 1/2 cup Sultanas
  • 1/2 cup Pumpkin seeds
  • 1/2 cup Sunflower seeds
  • 1 cup Whole almonds
  • 1/2 cup Walnuts
  • 3/4 cups Pitted dates
  • 8 Prunes
  • 2 tablespoons Water
  • 1/4 cup Orange juice (freshly squeezed)
  • 1 tablespoon Oil
  • 1 teaspoon Ground cinnamon
  • 1 teaspoon Ground ginger

Directions

1. Mix together the oats, sultanas, seeds and nuts in a bowl.
2. In a saucepan, place the dates, prunes, water and orange juice and simmer on a low heat until mushy (usually takes around ten minutes, but keep an eye on it in case you need to add more liquid).
3. Add the spices then transfer to a small blender and process with the oil until smooth.
4. Transfer the wet mix to a bowl and add half the dry ingredients. Thoroughly mix through, it usually works best if you get your hands in there and press it all together. Keep adding the dry to the wet until all combined.
5. Press the mixture into two lined loaf tins and bake at 180C for 20 minutes with a baking tray on top. Remove the tray and bake for a further 10 minutes.
6. Allow the slice to cool completely in the loaf tins before turning out and cutting up.

ANZAC Biscuits

Our mission is about making things healthier, but not to compromise on taste.  This recipe is about substitution rather than omission, therefore we’ve kept the golden syrup (what is an ANZAC biscuits without that distinctive flavour!), but have reduced the amount by half, replaced less than half the amount of caster sugar with brown sugar (again, for taste reasons), and used oil instead of butter.  Adding ground walnuts helped with flavour and keeping them together, and the result is very more-ish!!

ANZAC Biscuits

Serves 20
Prep time 15 minutes
Cook time 15 minutes
Total time 30 minutes
Meal type Snack

Ingredients

  • 1 cup Wholemeal flour
  • 1 cup Shredded coconut
  • 1/2 cup Walnuts (processed until fine)
  • 3/4 cups Rolled oats
  • 1 pinch Salt
  • 1/2 cup Vegetable oil
  • 1/4 cup Brown sugar
  • 1 tablespoon Golden syrup
  • 2 teaspoons Vanilla essence
  • 1 teaspoon Baking soda
  • 2 tablespoons Boiling water

Directions

1. Mix the wholemeal flour, coconut, walnut, oats and salt in a bowl.
2. Place the oil, sugar, golden syrup and vanilla essence in a pan and warm through, stirring as you go.
3. Add the boiling water to the baking soda in a separate container to dissolve.
4. Pour the baking soda mix into the oil and sugar mixture, it will froth up so mix and pour quickly into the dry ingredients, combine.
5. The mixture will appear quite crumbly, so use your hands to squeeze small balls together before placing on an oven tray.
6. Flatten the balls with your hand, and bake for 10-15 minutes until golden brown in a 160C oven.
7. Leave on the tray for a few minutes then cool on a rack and place into an airtight container.