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Monday, 17 June 2013

Crunchy Anzac Muesli



Full of rolled oats, coconut and lightly sweetened with golden syrup my latest batch of crunchy muesli was inspired by Anzac biscuits. This muesli will kick start your day and keep you fighting fit.
When I served this to a close relation of mine (who shall remain anonymous) for breakfast he said it made him feel as if he had just come out of the trenches in Gallipoli. Nevertheless he happily polished off a bowl full of it.

Ingredients:

4 cups of rolled oats
1 cup of sunflower seeds
1 cup of coconut
3 tablespoons of golden syrup
3 tablespoons of brown sugar
1/2 cup of oil
1/2 cup of water/milk
A handful of raisins

Put all ingredients except the raisins into a large bowl and mix well.
Spread out in a large baking dish.
Bake at 150 degrees C for about 45-60 minutes until just starting to turn golden brown. Keep an eye on it while it is baking and stir from time to time.
When it is done, add the raisins.

Later in the week, after I hopped on the scales I made a skinny version. It still tasted good, well maybe not quite as good but for the sake of good health it's a responsible alternative.

Ingredients:

4 cups of rolled oats
1 cup of sunflower seeds
1 cup of coconut
2 tablespoons of golden syrup
3 tablespoons of brown sugar
25 grams of butter

Mix well and spread out in a large baking dish. Bake at 180 degrees C for 30 minutes. Stir from time to time and check towards the end to make sure it is not browning too much.
Toss in a  handful of dried blueberries
Serve with trim milk/skinny yoghurt.








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