Oats with Nut Butter

I don’t have microwave gluten-free oats often, but when I do, I like to add a good dollop of whatever nut butter I have handy and some cinnamon. To keep it dairy-free, I use water to make the oats and to get a creamier texture, I add a tablespoon of coconut oil. Oats with Nut Butter

Nut Butter Seed Crackers

Nut Butter Seed Crackers
I have these as snacks and sometimes as breakfast with a bit of different nut butter to what I used in the crackers. They can be as crunchy or soft as you decide by the oven time. Mine are always crunchy (and I admit a few times a bit too crunchy).
Ingredients:
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/4 cup sesame seeds/linseed
1/4 cup poppy seeds/melon seeds
1/4 cup milled flaxseed
1/4 cup chia seeds
1/2 cup runny nut butter
3/4 cup water
Although the seeds can be varied to preference and what you have in the cupboard, flaxseed and/or chia seeds are important as they bind the cracker together.
Variation:
  • leave out nut butter but increase the water to 1 cup and add a pinch of salt
  • add 1 teaspoon dried rosemary
Method:
  1. Mix all the ingredients in a bowl until well combined. Make sure the nut butter has spread throughout the mixture.
  2. Leave to stand for 30 minutes. This allows the flaxseed and chia seed to bind.
  3. Put the oven on to 170ºC (fan-assisted) / 180ºC (without fan-assisted).
  4. Line a flat baking tray with lips on the side – 38cm X 25cm – with baking paper.
  5. Spoon the mixture onto the baking tray and using a spatula, flatten it out until it is evenly spread across the baking tray.
  6. Being careful not to damage the tray, use a knife and cut indents into the flattened mixture the desired size of the crackers.
  7. Baking in the oven for 30 minutes.
  8. Pull them out and recut the crackers.
  9. Bake for another 25 minutes – keeping an eye on them for the last 5 minutes to make sure they don’t burn.
  10. Take out the oven and remove immediately to a wire rack to cool.
Store in an airtight container for up to 2 weeks.
© Whisked Lemon 2017

Cherry Cocoa Muesli

A hint of chocolate with a sweet, sour cherry beast and full of filling nuts. This is a breakfast treat for me. It’s a long ingredient list, but it’s an easy recipe.
Cherry Cocoa MuesliIngredients:
40g Brazil nuts
20g Almonds
40g Walnuts
50g pumpkin seeds
30g sunflower seeds
10g pine nuts
20g chia seeds
50g milled flaxseed
100g gluten free oats
15g cocoa powder
75g dried cherries, chopped into a least quarters
Method:
  1. Add everything but the oats and cherries into a food processor. Pulse until you have small chopped nuts.
  2. Stir in the cherries and oats.
I have this with a dairy free milk and spoon of nut butter.
Store in an airtight container for 4-6 weeks.

© Whisked Lemon 2016

Coconut Blueberry Muesli

Blueberry Coconut Muesli

 

I like muesli, not every day but it makes a nice change from eggs when I get tired of them. This one is made up of small bits so goes better with yogurt or with some added nut butter rather than just plain milk or non-dairy milk.

 

 

 

 

Time: 20 minutes

Makes: 600g

Storage: Airtight container for 3-4 weeks

Ingredients:
100g cashew nuts
75g brazil nuts
60g pumpkin seeds
10g sunflower seeds
30g chia seeds
120g gluten-free oats
60g milled flax seed
50g desiccated coconut
20g coconut flakes / chips
75g dried blueberries (unsweetened preferably)
Method:
  1. Put the cashews, brazil nuts, pumpkin seeds, sunflower seeds, chia seeds, oats and flaxseed in a food processor. Pulse until crumbs.
  2. Stir in the desiccated coconut, coconut flakes and dried blueberries.
  3. Store in an airtight container.

© Whisked Lemon 2016

Mango Muesli

Mango Muesli for blog
Inspired by a chat with a friend.
Time: 20 minutes
Makes: 450g
This has no added sugar and lots of seeds and nuts to fill you up until lunch. I have it with a shot of dairy-free milk, usually almond or hazelnut nut, and a spoon of whatever nut butter is handy. The mango is a bit chewy.
 
Ingredients:
10g cocoa nibs
50g brazil nuts
50g walnuts
50g pumpkin seeds
20g sunflower seeds
10g sesame seeds
15g chia seeds
100g gluten-free oats
50g milled flaxseed
100g dried mango
Method:
  1. Put the cocoa nibs, brazil nuts, walnuts, pumpkin seeds, sunflower seeds, sesame seeds, chia and oats into a food processor and pulse until broken up and looks like crumbs.
  2. Stir in the milled flaxseed.
  3. Chop up the dried mango and stir in.
Store in an airtight container and serve however you like your muesli!