Many moon’s ago, I received a phone call from a lovely man called Stephan Young, requesting that I start teaching him and his fabulous wife, Jackie, yoga at their guest house: The Hideaway.
Since then my journey with the Hideaway has lead to our unique Retreats & Wellness Getaways.
When hosting retreats with Stephan and Jackie the term ‘working’ seems inapplicable. Their attention to detail and quality is legendary…and the thought has often occurred to me mid-retreat ‘that I can simply turn up’, everything else get’s ‘magically’ done and dealt with.
Another awesome perk of hosting Yoga Kitchen Retreats at The Hideaway is that I get to enjoy having brunch cooked by Stephan and Jackie…and boy oh boy is it a feast. Jackie prepares grain free muffins, and grain free muesli , and Stephan cooks a magnificent hot breakfast to go with it, also gluten and dairy free.
But this blog post is all about Jackie’s muesli’s…long before her grain free Muesli Jackie was famous for her Hideaway Honey Muesli, they both are so good – I could have them for pudding. After much nagging Jackie has generously agreed to share her recipes here. Thank you Jackie!
Paleo Granola (Grain Free)
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 50 mins
2 cups raw walnuts
2 cups raw cashews
1 cup raw pumpkin seeds
1 cup unsweetened shredded coconut
1 cup dried cranberries
½ cup sunflower seeds
½ cup sesame seeds
½ cup linseeds
⅓ cup sunflower oil (or coconut oil if you prefer)
⅓ cup honey
1 tsp vanilla extract
½ tsp ground cinnamon
½ tsp salt
Preheat the oven to 150°C.
Break the nuts into small pieces, place in a deep roasting tin and add the pumpkin seeds, shredded coconut, cranberries, sunflower seeds, sesame seeds and linseeds.
In a large jug, combine the sunflower oil, honey, vanilla extract, ground cinnamon and salt. Mix well.
Pour the oil and honey mixture over the nut, seed and fruit mixture and stir well to make sure that all the ingredients are well coated. Bake in the oven for 10 – 15 mins.
Remove the mixture from the oven and stir well.
Return the mixture to the oven and bake for a further 10 – 15 mins or until golden brown and crispy.
Remove the mixture from the oven and leave to cool for at least 10 mins before stirring to allow the nut clusters to develop. (Use a spatula to get under the granola and release it from the bottom of the roasting tin).
Once the mixture is completely cool, store in an airtight container.
Hideaway Honey Muesli
Makes about 2 litres
Pre-heat oven to 140°C
250g Bran Flakes
500g Tiger Oats – Old Fashioned large flakes (you can also get hold of a Gluten Free rolled oats from Health-Connections)
100g sesame seeds
100g sunflower seeds
100g pumpkin seeds
½ cup honey
1 cup sunflower oil
250g pecan nuts (or alternative nuts of your choice)
Dried fruits/flaked coconut (optional) to taste
Mix the Bran Flakes, Tiger Oats and seeds together in a large, fairly deep, ovenproof tray.
Mix the honey and sunflower oil together in a large jug and heat in the microwave for 1 min. Pour this mixture into the ovenproof tray and stir the dry ingredients carefully to ensure that they are well coated.
Bake the mixture in the oven for a total of 45 min at 140°C. After each 15 min interval i.e. at the 15 min and 30 min point, remove the tray from the oven and stir the mixture again to aid the distribution of the honey and to ensure even baking of all the ingredients.
Remove the tray from the oven and allow the muesli to cool before adding the pecan nuts, dried fruits, flaked coconut and whatever else you fancy. You will need to continue stirring the mixture often as it sticks very easily as it cools.
Cook’s notes: Store in an airtight container. If it loses its crispy texture, place in oven for a few minutes to re-crisp. Serve both these muesli’s with some tahini and/or greek yogurt, you can add extra honey or maple syrup, but they are ‘sweet enough’ as they say.
So get cooking good looking, once you have experienced these muesli’s you will be converted.
In dedication to your glowing health