Toasted müsli, LCHF style

I am SO glad I found this recipe, as well as finally finding he time to make it! Because this is the best müsli I have ever eaten.  It’s so healthy as well, without any of that nasty sugar the store-bought toasted müslis are full of.  And of course, it’s low in carbs as well. 

Ingredients

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

Cardamom

1 teaspoon salt

Method

Preheat oven to 180 degrees Celsius. Roughly chop walnuts, hazelnuts and almonds and transfer to a large baking bowl.  Add seeds and the shredded coconut, stir.  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, without 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 cardamom on two of those layers. 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.  Guess what I’ll be having for breakfast tomorrow –  and probably for the rest of the week  :-D

Enjoy! 

Thanks to Caroline on www.fotballfrue.no for inspiration. I have made a couple of small changes, and "australianised" the recipe somewhat using cup-measures.