serving it up...

the muesli is all about sugar free goodness.  So if you're controlling your weight, it's important to consider what you serve with it.  Smother it in honey or flavoured yoghurt and you're unlikely to see the weight dropping off any time soon.

Below are some smart, sensational suggestions from the muesli lovers. 

To stay up to date with new serving ideas, recipes and other healthy eating suggestions keep an eye out here.

straight-up

A taste sensation simply served with milk and/or natural yoghurt. Frozen berries, cut or grated fresh fruit optional.

bircher-style

Combine the muesli with 1-2 dstsp natural yoghurt, a splash of milk, and a small handful of frozen berries, or cut or grated fresh fruit. Stir and let sit for 15 minutes (or leave overnight if you like it really bircher’d up)

the roughie™

Shake fans rejoice! Combine a handful of fresh or frozen fruit (cantaloupe, mango, passionfruit, frozen raspberries and blueberries recommended), with 3 dstsp the muesli, 1-2 dstsp natural yoghurt, half a cup of milk and a couple of ice cubes. Mix with a hand blender in a tall jug and serve. More satisfying than a smoothie!

protein kick

For a super protein-rich breakfast, add 1 dstsp (20g) of good quality Whey Protein Isolate (WPI)* to the muesli – straight-up, bircher-style or the roughie.

* Try Donna Aston’s ‘Protein Supreme Vanilla’.

blinis - a savoury treat

Use a food processor to grind a cup of the muesli to a course flour like consistency.  Combine with a cup of Greek yoghurt and 2 eggs, a little salt & pepper for delicious blinis drop a teaspoon of batter onto non stick pan until small bubbles appear, turn to briefly cook other side. Perfect served with smoked trout and a dob of horseradish as a party nibble

Sugar Avoiding with - the muesli - at Easter

the muesli - cross buns

Ingredients

• 400g the muesli (split into 2 – mill 200g in food processor and leave other whole)
• 2 tbsp Chia Seeds in 1/3 cup water
• 8 tbsp Donna Aston’s Protein Supreme –Chocolate
• 35g Raw Cacao Liquor (Loving Earth)
• 50g Cacao Nibs
• ½ tsp Cinnamon
• 4 tbsp Tahini (or a Nut Butter – preferably from raw nuts – macadamia’s are brilliant and you can make your own by simply putting the raw nuts into the food processor and whizzing until you have a smooth butter like consistency.  This will last about a week in a sealed container in the fridge.)
• 1 ½ cup frozen raspberries (Blended while frozen)
• {1tsp Stevia (optional)}
  
  

Method

Blend the 200g of the muesli
Add water to the chia seeds, stir and allow to thicken into gelatinous texture
Blend the raspberries
Grate or process the Raw Cacao Liquor to a fine powder

Combine all ingredients – wearing food prep gloves.

Lay out in a slab on a piece of baking paper.

Cut a ‘cross’ grid out of another piece of baking paper, lay on top of the slice and sprinkle desiccated coconut over the paper, gently patting it down over the slice.  Remove excess and peel off the paper.  Refrigerate for at least 1 hour.
Cut into the muesli cross bun squares.
Store in the fridge in a sealed container.

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the muesli - Easter Egg

I also played with the cross bun mixture rolling it into mini - the muesli egg shapes – then rolling the outsides in a combo of Cacao Liquor & desiccated coconut.

Twist up in some tinfoil - A great little snack for the lunch box!

the muesli - carrot cake (for the Easter Bunny!)

Ingredients

For the cake

• 300 g carrots, peeled and grated on a box grater
• 200 g walnuts, roughly chopped
• 2 free range eggs
• 2tbsp Stevia
• 1/4 cup coconut oil
• 1/2 cup butter
• ½ vanilla bean – seeds scraped
• 2 tsp ground cinnamon
• 1/2 tsp salt
• 3/4 cup the muesli milled  (in food processor until fine flour like consistency)
• ¼ cup oats milled
• 1 tsp baking powder

For the icing

• 100 g cream cheese, softened
• 45 g unsalted butter, softened
• ½ tsp Stevia
• 2 tsp lemon juice
• Finely grated zest of 1 lemon

Method

Preheat oven to 180°C and line a 24x12cm loaf tin with baking paper.

Combine eggs, sugar, coconut oil, butter, and vanilla in a large mixing bowl and whisk to blend.

Mix cinnamon, salt, milled muesli & oats and baking powder in a separate large mixing bowl, then add the dry ingredients into the egg mixture and mix to blend.

Add the carrots and walnuts and mix until just combined.

Pour the batter into the prepared loaf tin and bake for 1 1/4 hours or until a skewer inserted into the loaf comes out clean.

Remove the cake from the oven and cool on a wire rack.

While the cake is cooling, place all ingredients for the icing into a food processor or a medium mixing bowl and mix well until the icing is creamy, reserve.

Once the carrot cake has cooled completely, carefully remove from the loaf tin and peel away the baking paper.

Spread the icing generously over the top of the carrot cake, slice and serve.