LCHF toasted müsli

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    • LCHF toasted müsli

      I know there is a musli recipe here somewhere, but I can't find it. So I'm not sure if this recipe here is very similar to what Sherrie (?) already posted some time ago. But I just made this most divine toasted musli, and I thought I'd share it here as well as on my blog. Here it goes:

      1 cup almonds
      1 cup walnuts
      1 cup hazelnuts
      1 cup sunflower seeds
      1 cup linseeds, whole
      1 cup sesame seeds
      1 cup shredded coconut
      1 cup water
      ½ cup coconut oil
      5 tablespoons erythritol (or other sweetener), plus more erythritol for tossing
      1 teaspoon salt

      Preheat oven to 180 degrees Celsius. Roughly chop walnuts, hazelnuts and almond and transfer to a large baking bowl. Stir in seeds and the shredded coconut. Then add salt and sweetener. Pour over oil and water and stir well. Spread mixture on a baking tray, there’s no need to use baking-paper underneath. Sprinkle more erythritol on top, along with some cardamom (if desired). Put the tray in the oven, no stirring at this point in time. Bake for 15 minutes in the middle of the oven. Then remove tray, stir thoroughly to prevent burning. Add another layer of erythritol, then bake for another 15 minutes before stirring again. Repeat process every fifteen minutes, with or without adding cardamom. I think I got 4 layers with sweetener, and chose to add two layers with cardamom. The baking-time was roughly 1 hour to make a crispy, golden müsli. Depending on your type of oven, it may take a bit more or less. I reduced the temperature down to 160 degrees C towards the end.

      Have a look at my blog for photos:
    • Re: LCHF toasted müsli

      It is similar but mine had oats and a little honey instead of sweetener as I was breastfeeding at the time and it used to help my milk supply and no flax/linseed or water and cinnamon instead of cardamom. I haven't used cardamom much so I will try this instead. It was really yummy, I used to make a massive batch.

      I always did plan to remove the oats and replace the honey with butter and sweetener but never did get around to it. Your recipe has reminded me of this recipe that I found on facebook that caught my curiosity because it was using egg white: