Flat Belly Muesli

flat belly muesli

This muesli is pretty addictive, and I've called it Flat-Belly because it's high in fibre, essential fats and contains easy to digest carbohydrates, no gluten, no preservatives and no dairy.  This recipe makes around 8-12 servings, but hey when you're body is running well, serving size is just a number.

INGREDIENTS
4 cups of mixed seeds and small nuts (pumpkin, sunflower, pine nuts, sunflower seeds, flaxseeds)
1/4 cup real maple syrup (not maple flavoured syrup)
2 vanilla pods
2TBSP Undeoderised Coconut Oil - you know the stuff that actually tastes like coconut
1/4 cup dessicated or shaved coconut
1/4 cup raw cacao nibs

METHOD
Pre-heat your oven to 180degrees Celcius. On a baking tray line out some non-stick baking paper and spread seeds out evenly. In a separate cup, scrape 2 vanilla pods into 1/4 cup maple syrup and stir well to get all the vanilla seeds mixed through. You can melt coconut oil first or not (it doesn't matter), but throw oil and maple syrup mixture over seeds, coconut and cacao and place in the oven. After 2 minutes stir everything through now that the coconut oil has melted and the maple syrup is runnier. Keep toasting muesli, checking every 3 minutes or so and mixing around so everything cooks evenly. Take out of the oven once it is just golden. Let cool on the bench and the maple syrup and nuts will go crispy.

Don't forget about soaking your seeds to remove enzyme inhibitors and phytic acid.  You'll need to dry them properly before making the muesli.  Yes, time consuming - but I'd rather get all the nutrients I pay for.

TO SERVE 
This muesli doesn't really need milk at all as the crispy seeds and sweetness are quite nice on their own.  Being that this is a dairy free blog AND I am now off grains, I would be serving this with homemade almond or coconut milk :-)...just a little bit, otherwise I reckon it'll get too sweet.