Friday, January 22, 2016

A little less sugar, a little more health

We are now roughly on day 9 of our no sugar, no bread challenge and its been great so far! The biggest change for me has been that I used to eat toast every morning, which I now had to replace. So my first option was full cream Greek yogurt with honey (no sugar, no flavoring, no sweetener) But I found that it wasn't keeping me full for long enough, so I decided to add some muesli to it to bulk up my breakfast. As you might know, almost all muesli's have tons of sugar in, and the ones that dont, have sweetener (which is recommended to stay away from during this challenge). I know my mom makes her own muesli, and its never looked very difficult, so I got Googling and realized there are plenty of sugar free recipes to choose from, and that you can really roast any nuts and grains together to make a delicious muesli. I have posted one of the ones I liked below, but you can change it up and add more nuts or fruit or anything really!




3 cups coconut flakes
2 cups oats
1/2 cup brazil nuts
1/2 cup peanuts
1/2 cup raw almonds
1/2 cup pumpkin seeds
80ml macadamia oil (or other high quality, flavourless oil- I use coconut oil)


[I soak my almonds and pumpkin seeds overnight to activate them and make them more digestible, and then dry them out before chopping and adding to the mix. If you can’t be bothered with this step or are short of time, just skip it.]

Roughly chop the brazil nuts, peanuts and almonds. Combine in a bowl with the coconut flakes and oats. Stir in the oil and mix well until everything is well coated.

Line a baking tray with baking paper. Spread the mixture evenly over the paper and bake at 100ÂșC for 30 minutes, until golden. Leave to cool.

Store in a glass jar. It will keep for a few weeks, but I think it is better to make small batches and more often to keep it fresh.



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