The way I see it, if I survived this year, I can pretty much survive anything! 2014 has been grievous and relentless, but thanks to some truly amazing friends and family, I’ve come out the other end smiling.
One of those kind-hearted friends is Claire from Claire K Creations. Claire’s loving texts, thoughtful flowers and lunch catch ups, kept me strong and reassured me that I had the support needed to get me through.
Comfort, love and goodwill have been driving forces all year, so when Christmas arrived I felt it was my turn to pay it forward.
To lift my spirits and get me on my way, I made the decision to partake in Claire’s festive Foodie Secret Santa game. As a participate, I had to make a Christmas treat and send it to my three assigned food bloggers; randomly picked by Claire’s husband Will (she assured us she didn’t peak). Eventually, each of us involved would receive three goodies in return.
Checking the letterbox of an afternoon, it was exciting to feel like a child again. Over the span of one week, I received Gingerbread Cookies with Salted Caramel from Chit Chat Chomp), Blondies from The Baking Dentist and Porcini Salt from I don’t know who yet. All packaged beautifully, each Foodie Secret Santa treat was a delight.
So what did I make I hear you ask? Well after a lot of pondering I settled on homemade toasted muesli – a healthy option for the overindulgent season.
My homemade holiday muesli as I like to call it, was toasted but if you skip that part and soak with extra apple juice and milk, you have one tasty bircher!
I would like to take this opportunity to thank each of you for your continued support and I hope you have a wonderful Christmas and cheers to what will be a delicious 2015!
- 500g rolled oats
- 120g sunflower seeds
- 120g pumpkin seeds
- 1 1/2 cup shredded coconut
- 300ml apple juice
- 2 tsp ground cinnamon
- 1/4 Maple Syrup (the real stuff)
- 4 tbsp honey
- 1/4 cup brown sugar
- 250g natural macadamias - any nuts you like really
- 1 tsp sea salt
- 200g dried cranberry
- 200g dried pear
- 2 tbsp chia seeds
- Mix everything (excluding cranberry, dried pear, chia seeds) together in a very large mixing bowl.
- Spread muesli mix over two baking trays lined with baking paper. Bake in at 170C oven for 20-25 minutes, string every 5-7 minutes. You want the muesli to become evenly golden, not burnt.
- Once baked, allow to cool on tray. Mix in cranberry, pear and chia seeds. Store in an airtight container.