<CRUNCH> The sound we love most where food is concerned. Except when it's a tooth that's splintered. Of course.
Banting is big on breakfast, which is apparently a very important meal. However, if you have to be at work say 6am and you are decidedly not a morning person, then this easy homemade, low-carb muesli is the answer to your despairing prayers. You can it in peace at the office.
I tend not to measure stuff when I'm cooking or baking, but to make your life just that little bit easier, here's a rule of thumb: big chunky nuts 100g, small seeds 150g.
Green list nuts: almond, macadamia, pecan, walnut
Seeds: pumpkin, sunflower, sesame, linseed/flaxseed
100ml coconut oil
Cinnamon and vanilla (pod or essence) to taste
Step 1: turn oven to 200*C
Step 2: mix everything and leave to rest for 15 minutes
Step 3: bake for 15 to 20 minutes depending on your love of crunch.
Once cooled, store in an airtight glass container. To serve, add double cream unsweetened yogurt (and a dollop of raspberry) and enjoy!
This is a winner, because it requires minimum effort and produces the most delicious muesli you've ever tasted. May favourite part is chopping the various nuts. Such a delightful crunch makes me feel like a kid munching on a stolen cookie just before mum finds out. Do avoid the temptation of adding dried berries. These tend to contain enough sugar to power you to the moon and back.
I've fallen in love with my kitchen all over again. And the best part? Every morning the scale tells me there's a little less of me than there was yesterday.