Organic Coconut Sugar
Made from the nectar of the...
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Sweets
Baked nut muesli with berries
10 mins
18 mins
Easy
around 15
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- Ingredients
- Method
Ingredients
- 2 tablespoons coconut oil, melted
- 1 tablespoon hulled tahini
- 2 tablespoons Chelsea Organic Coconut Sugar
- 1 cup pecans or walnuts
- 1 cup raw almonds
- 1 cup shredded or flaked unsweetened coconut
- ½ cup sunflower seeds
- ½ cup pepitas (pumpkin seeds)
- 3 tablespoons linseed or linseed meal
- 3 tablespoons sesame seeds
- 3 tablespoons black chia seed
- ½ teaspoon sea salt (optional)
Additional tips
Tasting notes: Chelsea Organic Coconut Sugar adds a natural caramel flavour to this easy baked nut muesli. Being unrefined, it also includes essential minerals such as potassium, zinc, calcium and iron to make your breakfast even more power packed.
Chelsea Products in Recipe
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Method
Preheat oven to 160°C.
Place the coconut oil in a small deep microwave proof dish, cover and microwave on low for about 15 seconds or until the coconut oil melts. Stir the tahini into the warm coconut oil.
Except for the chai seed, place all the seeds, nuts and Chelsea Organic Coconut Sugar, in a large bowl. Pour in the coconut oil and tahini mixture and stir until fully coated.
Line a large shallow baking tray with baking paper and spread the nut mixture out in a thin layer.
Bake for about 10 minutes, remove, stir and return to the oven for a further 6 - 8 minutes or until lightly toasted and golden. Remove from the oven allow to cool fully. Stir through the chia seed and store in an airtight container for up to 3 weeks.
Serve with fresh berries, banana or any other fruit you like, and either milk, yoghurt or kefir.
Additional tips
Tasting notes: Chelsea Organic Coconut Sugar adds a natural caramel flavour to this easy baked nut muesli. Being unrefined, it also includes essential minerals such as potassium, zinc, calcium and iron to make your breakfast even more power packed.
Chelsea Products in Recipe
Organic Coconut Sugar
Made from the nectar of the...
Reviews
What did you think of this recipe?
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
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ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
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- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
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- 1 tsp Edmonds Baking Powder
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- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
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ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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