by Anna on June 4, 2013
Many days/week/months after I promised, I finally have another recipe for you, as well as an update on going sugar-free. The first week or so was great – I completely eliminated sugar from my diet with the exception of a small amount of fruit and a single solitary visit to Messina. It wasn’t nearly as difficult as I anticipated and I felt really good – more energetic, a little less tubby. And then, for what feels like the hundredth time this year, I came down with tonsillitis. My appetite all but disappeared and if what my body craved was toast and marmalade, that’s what it was having and so out the window went my plan to quit sugar.
Though getting sick was annoying (and the tonsillitis is still lingering – it’s a long, boring story involving lots of penicillin, tests and a not very helpful surgeon) it’s brought me to a happy place with this sugar free business. Though I admire Sarah Wilson’s commitment to quitting sugar, being militant about any kind of diet is not for me. It’s stressful and unnecessary and life’s too short to live without an occasional post-dinner gelato. In any case, with the exception of a post-dinner piece of chocolate or dessert at a restaurant, my diet is more or less free of sugar. Breakfast is completely sugar free which is huge for me given that it previously consisted of honey toasted muesli, toast and jam or muffins/cake/crumble.
One of my favourite breakfasts is this nutty coconut muesli. I usually have it with natural yogurt and coconut milk (sometimes I leave it sitting in the fridge overnight which sounds weird but makes me weirdly happy) and it’s so good the lack of sugar doesn’t even register. The idea comes from Sarah Wilson’s I Quit Sugar but the recipe has changed so much it bears virtually no resemblance to the original. If you’d like it a little sweeter, add in a couple of tablespoons of rice malt syrup (Wilson’s preferred sweetener) or honey or maple syrup with the coconut oil or mix through some dried fruit at about the 45 minute mark.
Toasted Muesli with Coconut and Nuts
Makes approximately 5 cups
90 g coconut oil
1 tsp vanilla extract
1/2 tsp ground ginger
1/2 tsp ground cinnamon
2 1/2 c rolled oats
2 c raw mixed nuts, roughly chopped (I use a mixture of pecans, walnuts, peanuts, almonds, hazelnuts , cashews and brazil nuts but one or just a couple of these would be fine. I imagine macadamias would be great too)
1/2 c desiccated coconut
1. Preheat the oven to 120′C/250′F and line a baking tray with baking paper.
2. In a medium saucepan heat the coconut oil over low heat until completely melted. Remove from the heat and stir through the vanilla, ginger and cinnamon.
3. Add the oats, nuts and coconut to the pan and stir until everything is evenly coated in the coconut oil. Spread it onto the baking tray in an even layer and bake until it is a gentle gold and crispy. This takes about an hour for me, stirring every 15 minutes or so.
4. Remove from the oven and leave it to cool. When it is cool, store it in an airtight container.
- I would love to replace the desiccated coconut with coconut flakes but I’m yet to find them in a supermarket near me. If you do find them, I’d use a one full cup and reduce the oats to 2 cups. Yum.