Of late I've been cutting down on the sugar in my diet. I've given up all lollies, and I only have cake every now and then, and only if it's really good cake! Anyway, I've been finding that my two pieces of toast with peanut butter for breakfast have been wearing out by 10am. Finding all the store brought cereals either way too sweet, or textured like cardboard inspired me to try some homemade cereal for breakfast.
There are many great things about making your own muesli: you can control exactly what goes into it, and thus boost the proportion of tasty seeds, nuts and fruit; you can add less sugar; it costs way less than buying at the supermarket. This recipe is from my lovely friend and colleague Rebecca, and is published in the Lyttelton fundraising book: Harbour Kitchen. You can swap and change any of the nuts and seeds to suits your tastes - here is my version:
Muesli
3 cups rolled oats
2 tablespoons vegetable oil
1 cup raw almonds
1 cup sunflower seeds
half a cup pumpkin seeds
half a cup coconut threads
2 tablespoons black chia seeds
1 cup dried fruit - I used a mixture of apricots and cranberries
2 tablespoons honey
Preheat the oven to 160deg. C.
Place all the ingredients except the fruit and honey into a large roasting dish and stir.
Place in the oven for approximately 30 minutes, checking and stirring every 10 or so minutes.
Keep a good eye on the muesli, as the nuts and coconut will easily burn.
Remove from the oven and add the warmed honey. Stir until well combined, then add the chopped dried fruit. Allow the muesli to cool before putting into an airtight container to store.
Happy breakfasting my friends xx
Last week one of my students made this fantastic slice for a trial practical. It's the recipe her mother makes her for snacking on during rowing training. Every day we send a 'brain food' snack as part of Little Miss 5s morning snack; she gets sick of the standard fruit and nut mix, so this recipe is an excellent and interesting substitute. Canada used sunflower and sesame seeds, but since we have a sesame allergy in our house I substituted linseed and chia instead. Interestingly it has Milo in it, thus a good supply of Vitamin B and Iron to add to the protein from the nuts and seeds. One of my friends suggested using Cadbury Hot chocolate powder instead of Milo for a gluten free option.
Canada's Rowing Snack Slice
1 cup coconut
1 cup oats
1 cup raw nuts - I used walnuts
1/2 cup linseed
1/2 cup chia seeds
1/2 cup pumpkin seeds
2/3 cup Milo
1/2 cup honey
1/4 cup dark cane sugar
125g butter
Preheat the oven to 180deg. C and line a 20 x 25cm baking tin with baking paper.
Measure the nuts and seeds into a large bowl. Add the Milo, and set aside.
Place the butter, sugar and honey into a small pot and melt together.
Boil for 5 minutes.
Stir the toffee into the seed and nut mixture and spread into a lined tin.
Bake for 25 minutes until golden brown and bubbly.
Take from the oven and set aside to cool. Once cold slice up and store in an airtight container.
This is a delicious and nutritious mid-morning snack that will keep you going right through the day.
Place all the ingredients except the fruit and honey into a large roasting dish and stir. 
