mummy’s muesli

mummy’s muesli

When my son (C4 for anyone following my blog)  was little he was very sick, unable to digest foods and spent a lot of time in hospital. I looked for the best possible  nutritional advice and came across Lucy Burney. This recipe is from her book ‘optimum nutrition for young children and babies’. Her books were instrumental to me keeping my sanity as I sought down to earth advice that I could not only understand but use as a foundation for our natural nutrition and natural living, which we were already on the road to, but this pushed us head long out of necessity into deeper inquiry into the way we live.

Makes 8 cups of baked muesli in America known a s granola. This is full of essential fats, trace minerals, B vitamins and protein. Keep in in the fridge or cool place after making to protect the essential fatty acids nuts and seeds. Add extras like pumpkin seeds or chopped dates to taste and preference.

3 cups of oats
1 cup of wheatgerm (I would omit this and sub millet flake when C4 was restricted diet)
1/4 cup of sesame seeds
1/4 cup linseeds/flax seeds
1/4 cup sunflower seeds (I used to grind theses when the kids were little)
4 tablespoons ground almonds
1 tablespoon barley malt (dissolve in a little warm water)
1 tablespoon crude blackstrap molasses (as above)
1/4 cup walnut oil or extra virgin olive oil
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
2 cups raisins
1/2 cup desiccated coconut
Preheat oven 180 C/gas mark 4.
1. Mix the oats, wheatgerm, seeds and almonds in a large bowl.
2. In a separate bowl combine the barley malt, molasses, oil, vanilla and cinnamon.
3. Mix the wet ingredients with the dry stir well until all the ingredients are coated with the oil.
4. Spread the mixture out on two baking trays and bake for twenty minutes until golden brown, stirring after 10 minutes. Remove from oven.
5. Add the raisins and coconut and allow to cool.

Once cooled place in an airtight container and keep in the fridge. I keep mine in my 1940’s built brick larder which keeps very cool and its kept fine.
Serve with whole organic milk, goats milk,(kids like both these) G.M.O. free soya milk (my favourite), Almond or rice milk, live yoghurt (G.D’s tipple). Lucy says  fresh juice but I’ve not tried that one. Experiment add dried fig, pineapple, cherry, once you have the base it is easy to ring the changes.

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