Last week my lovely Mum very generously took my sister-in-law, my brother's partner and I away to a swanky health retreat in the Hunter Valley. While the meals for lunch and dinner were difficult to appreciate (I like a little flavour in my food thankyouverymuch!) the mueslis at breakfast were delicious. So when I returned home suddenly my crappy commercial off-the-shelf muesli wasn't going to cut it anymore which means that I need to make my own.
In the past I have made my own granola which although delicious uses a very large amount of sugar to almost caramel coat the grains. Not good, especially with the amount of tasting I need to do for Sugar Egg Flour!
So as always, when faced with a culinary challenge, I turned to the internet looking for some good ideas on how to make muesli. With these basic guidelines in mind and an idea of what I like in a muesli this is what I came up with:
Vanilla maple cherry berry muesli
1kg rolled oats
500g rolled spelt
500g rolled barley
1C large coconut flakes
1/2C LSA (a ground up combination of linseed, sunflower seeds and almonds)
1/2C whole sunflower seeds
2C psyllium husk
400g raw macadamia halves
500g raw almonds (pulsed in food processor until broken into large chunks)
3/4C pure maple syrup
2T vanilla bean paste (or vanilla extract NOT vanilla essence)
1/3C canola or rice bran oil
Preheat oven to 140 degrees Celsius. Mix everything together in a really big bowl then spread on to baking sheets and bake for 20 minutes, mix, then bake for a further 20minutes until golden brown. Allow to cool slightly.
500g dried sour cherries
500g dried blueberries
500g dried cranberries
1/2C chia seeds
Add the fruit mix to the roasting mix and combine well. Store in airtight containers.