I hope you're having a great week!
One of the questions I always get asked is 'what can I eat for breakfast?' and for those that like a bowl of cereal, here's an idea which has no nasties in it, it’s high in protein and good fats but very low in sugars and can be enjoyed guilt free!!
My daughter swears by it and even turns it into a smoothie with some almond milk and blueberries for when she's on the run.
Here's a picture of my bowlful this morning!
I hope you enjoy it as much as I do :)
100g walnuts, roughly chopped
100g pecan nuts, roughly chopped
100g ground almonds
150g flaked almonds
100g pumpkin seeds
4tbsp flaxseed ground
75g unsweetened coconut flakes
60g coconut oil melted
2tbs runny honey
1tbsp vanilla extract
150g pumpkin purée (you can buy this in tins with no nasties added)
2 tsp ground cinnamon
Preheat the oven to 180̊C, gas mark 4
Combine all of the nuts, seeds and coconut flakes in a large bowl
Put the pumpkin, honey, cinnamon, vanilla and melted coconut oil in a blender and blend until you have a smooth paste.
Add the paste to the dry ingredients and stir until thoroughly mixed and the dry ingredients are well coated.
Spread the mix in a thin layer on a large baking sheet.
Cook for 30 minutes but stir and move around every 10 minutes to prevent sticking, until golden and crisp.
Delicious served with chilled coconut or almond milk and fresh berries. For a chocolate cereal replace 3tbs ground almonds with 3tbs raw cacao powder.
When cooked, you could also add 250g dried goji berries, sour cherries (unsweetened) or, my favourite, dried mulberries.
When cool, store in an airtight jar in the fridge. A serving of about 125g will keep blood sugar stable for several hours.