Low Carb Muesli

Crunchy, delicious, satisfying and super easy to make, you’ll love this recipe!!! One of my favourites and I love that this makes a heap of servings as well!

8 oz. pecans, hazelnuts, almonds or if you have mixed nuts, that’s cool with me
¾ cup shredded coconut. I like the long grain stuff
1 cup sunflower seeds
4 tbsp pumpkin seeds
4 tbsp sesame seeds
¾ cup flaxseed
1 tbsp turmeric – if you’re using fresh, you need this grater
1 tbsp cinnamon
2 tsp vanilla essence
½ cup almond flour
1 cup water
4 tbsp coconut oil

Instructions

Preheat the oven to around 150°c

Chop the nuts coarsely in a food processor or with a sharp knife

Mix all ingredients in a bowl

Spread out on a baking sheet covered with baking paper and roast in the oven for around 20 minutes.

Be sure to set a timer as it’s a pretty fine line between roasted and burnt!!! Go easy and look after your nuts!!

Remove from the oven and mix through – in fact if you can, turn them over and then return to the oven for about 20 minutes more. Check again. When the mix feels almost dry, turn off the heat and let the mix sit in the cooling oven so everything dries out and goes crispy.

When it comes to serving size, you only need a 1/3 to 1/2 a cup to feel satisfied and you can eat it with some unsweetened greek yoghurt and a few berries and feel FABULOUS!

By the way: if you want to omit the nuts, add more seeds and/or coconut chips – just make sure that the ratio between the dry and wet ingredients is about the same. Also make sure you store it in an air tight container and it should last well stored in your pantry!!