Monday, March 9, 2015

THROW-IT-ALL-IN CHOCOLATE BUCKWHEAT MUESLI

 By Claudia Martin
Photographed by Theresa Sheilds
The ultimate 'lipstick hippy' and all round free spirit, Claudia Martin is a food stylist and cook with a focus on whole foods and organic indigents. Mother to young Eve and wife to Levi, Claudia will be sharing bespoke recipes and healthy living advice. She cooks and works from the worlds most perfectly styled kitchen (see it here).








As you’ve probably noticed, I’m not really one for fancy-pants, elaborate recipes. I kind of wish I was, but at this phase of my life I’m accepting that cooking is an essential, everyday task that can feel a bit like a chore.  As soon as it starts to feel like this said chore, I throw in a fun easy-to-make recipe to remind me why I love cooking.

This is why I love non-recipe ideas. The type of ‘recipe’ where you follow a rough guideline, encourage little hands to help out where they can and generally, just feel your way through the cooking. It makes it so much fun and experimental and really brings the joy back into the cooking for me.

This muesli is a delicious fail-safe recipe, that can be modified to suit whatever you have on hand. You will never feel the urge to buy the store-bought stuff again. Just ten minutes of prep time can provide endless snack and breakfast options all week.


These are the ingredients I aim for (even though no two muesli's have ever been the same!):

2 handfuls or rolled oats

2 handfuls of quinoa flakes

2 handfuls of buckwheat

3 handfuls of your nuts of choice. My preferences include hazelnuts, brazil nuts

and almonds. Roughly chopped.

2 handfuls of desiccated coconut

2 handfuls of sunflower seeds

2 table spoons of chia seeds

1 cup of coconut oil

1 cup of maple syrup or honey

3 table spoons of cocoa powder

2 teaspoons of vanilla extract


Pre-heat the oven to 180 C. Depending on the time of year, you may need to melt the coconut oil over a small saucepan add the maple syrup, vanilla extract and cocoa powder. This should form a warm chocolaty liquid.

Combine all of your dry ingredients (minus the coconut) in a baking tray. Pour the liquid over the dry ingredients and mix it all in with your hands.

Bake for 20 minutes.

Set aside for 5 minutes and then add the desiccated coconut. You can toast the coconut too, but I prefer the raw flavour of it, and I also find that it tends to be the first thing to burn.

Tastes delicious topped with berries and a side of sheep’s yoghurt.

Yummm! I hope you enjoy it.

Claudia xx

4 comments:

Thanks so much for your words of encouragement, advice and solidarity.

xo em