Seasonal chestnut pancakes

I am a total pancake fanatic. If I could I would have them every morning. This version is gluten free, using chestnut flour which considering the season I thought pretty appropriate. I also add a little lupin flour as it contains lots of plant protein.

Lupin is a totally cool vegetable protein source. Very underrated even though it is nutritionally a hard hitter. It's a great source of vegetable fiber, aiding in digestion, lowering cholesterol levels and supports general intestinal detoxification. Contains substantial levels of vitamin B's; thiamin, which is essential for converting carbs into energy and for brain cell membranes, and folate, used for proper DNA replication. Zinc, for immune function and magnesium which helps muscles recover after a work out as well as supporting bone strength. However it should be noted that allergic reactions have been had by those with peanut allergies.

The ground flaxseeds I use in these pancakes are also a great source of dietary fiber. Grinding them makes their fiber absorbable as it is not while they are kept whole.
It's always best to grind your own flax seeds, as they go rancid very quickly making them harmful rather than beneficial nutritionally. To grand them flat seeds simply whizz them with any type of food processor.


Ingredients for 4 pancakes:
2 dl chestnut flour
1/2 dl lupin flour
1/2 dl ground flax seeds 
pinch of salt
2 eggs
2-2,5 dl plant/rice milk
1,5 tbsp ghee or coconut oil

1. Begin by mixing the eggs then adding half the milk, mix. 
2. Mix the dry ingredients and then add 1/3 to the egg milk mix, whisk till it's lump free. 
3. Now add the remaining flour and the melted fat of choice. 
4. Heat a medium to large sized frying pan, add a little fat and using a tissue spread the fat out evenly in the pan. 
5. Once the pan is sizzling hot, drop 1dl of the pancake mix into the middle of the pan and then slowly roll the pan so that the batter spreads a little towards the pans edges. Turn down the heat. You want a round-ish shaped pancake. The first pancake always needs a little extra time in the pan. Flip it over once you see that the top has congealed (no longer runny)and the edges are cooked  (hard but not burned). Flip the pancake and cook for a few seconds. 
6. Repeat this process with the rest of the batter, only the rest of the pancakes should need less cooking time than the first. 

I love to serve my pancakes with a chia berry compote. The chia seeds are great at soaking up liquids so my defrosted (frozen) berries get turned into a thick sauce instead of a wet mess. Chia seeds are a brilliant way of getting you those much needs Omega-3 fats.

Slices of banana or pear are also a great topping, as well as hempseed for more plant protein. A sprinkle of cinnamon adds to the seasonal flavour, as well as helps stablize blood sugar. 

Soaked prunes, dates or maple syrup are my usual choice of sweetners. 

Coconut flour pancakes

I am well aware that I have posted multiple pancake recipes at this point. Perhaps you're catching onto my love of these dense, yet fluffy, sweet and inner child pleasing pillows of heaven.

I recently discovered coconut flour so I decided to give it a go on my favourite breakfast item. I can tell you it was a success! The coconut flour has a certain graininess or perhaps better explained as a rougher texture than regular flour. However it brings lots of moisture and fluffiness in place of the denseness other flours can give. The great thing is it's gluten free and full of good nutrients (to read more on nutrients see my post on zucchini bread).

Ingredients for 4 pancakes:

2 eggs
2 dl coconut flour
1,5 dl oat flour
pinch of salt
1,5 tsp baking powder
2,5-3 dl oat/nut/soy/dairy milk
1 tbsp coconut oil, melted

optional - 1/2 tsp cinnamon or cardamon or zest of lemon or lime (perhaps even orange could be nice)

1. Begin with mixing the milk and eggs till combined
2. Mix the dry ingredients in a separate bowl and add to the milk egg mix. 
3. Heat pan and melt the coconut oil, add to the batter. Keep the pan and the left over coconut oil and when you know the pan is hot, but not searing hot, using a soup ladle or dl cup scoop out enough for each pancake into the pan. Make sure there is room for the pancake to ooze a little to each side. Turn down the heat. Allow to cook on the first side for approx. 2-3 minutes, then flip and allow for the same time on the other side. If you touch the middle of the pancake it should feel bouncy, if not allow to cook further on a low heat. 

Serve the pancakes with your choice of berries and or fruits, maple syrup or honey, nuts or seeds. My favourite always remains slices of banana, blueberries and or raspberries and toasted walnuts topped with a good splash of maple syrup. 

Sprouted buckwheat, banana & cocao nib granola

My sister has sent me granola from Australia twice and both times when the granola nears the end I am depressed. The Australians call the activated buckwheat granola Buckini's. I like the sound of that. 

So I tried to make something similar. Not close to as good as the Aussie version but close enough. 

Buckwheat is gluten free, in fact it's a fruit not a grain. The health benefit of anything sprouted is what you awaken the otherwise dormant nutrients locked in the sprouted ingredient. So basically you're boosting the nutrient content. While making it much easier for your system to digest. 

If you don't have the patience to sprout the buckwheat (trust me it's super simple), you could use just dried regular buckwheat. Just not sure if it will turn out really hard. 

I recently found out about the super food lucuma. It's a natural sweetener, low GI,  that is often used in Central America. The added benefit is that it contains good levels of the cancer fighting B vitamin Beta-carotene, iron, zinc as well as calcium and protein. It's the first time I use it and for me, it was a mild enough sweetness with no strange long lingering after taste. 

I bet adding some hazelnuts to the mix would also bring about another level of yummy. 

Ingredients: 

4 dl sprouted buckwheat*

2 tsp ground cardamon or cinnamon 

1,5  banana - over ripe, mashed

1,5 tbsp coconut oil, melted

pinch of salt 

1,5 dl pumpkin or sunflower seeds, or half of each  

1,5 dl walnuts or pecans 

2 tbsp lucuma - optional

1,5 dl shaved coconut

1 dl chia seeds or flax

1 dl mulberries

2/3 dl cacao nibs

optional - 2 tbsp maple syrup (if you like your granola sweet)
yocuma

1. Pre-heat your oven to 150C. 
2. In a bowl add the sprouted buckwheat, mashed banana, coconut oil, salt, cardamon or cinnamon and mix (and maple syrup of you want extra sweetness). You want to mix it thoroughly. 
3. Add the nuts and seeds and the flaked coconut. 
4. Transfer to a baking tray lined with baking paper. 
5. Spread the mix out so that you allow for as much browning of each ingredient as possible. 
6. Bake in the middle of the oven for 30-40min. Each 10min you want to give it all a stir, so that you get everything roasted and toasted without burning. 
7. Allow to cool completely before transferring to a container, then add the chia/flax, mulberries, cacao nibs and mix or shake around to spread those last yummies evenly through the granola. 

This granola will keep out of the fridge for about 1 week. So eat up!! I can highly recommend eating it with coconut or sheep yoghurt and some fresh fruit of the season. 

* Sprouting buckwheat is real simple. Add the dried buckwheat to a bowl and cover with water for 8 hours (over night), place a plate over the bowl so its not air tight but covered. Rinse thoroughly and then return the semi wet buckwheats to the same bowl. Again cover with a plate. Leave for another day.

Banana Granola

My hubby loves granola for breakfast and I have made a home made version before but then someone mentioned banana granola and I thought, wow that I have to try.

You will be surprised at how easy it is to make your own granola and once you have done it and tasted it you will be hooked! Also the great thing is it will save you a penny or two as making your own allows you to make several batches with the same ingredients. You can vary the flavour with spaces, such as ginger, cinnamon, cardamon, nutmeg. You could add raw cacao powder or cacao nibs....Also you can play around with the nuts and seeds you use to give it varying textures and flavours.

The use of grains is also completely up to you and you can be as playful as you like. The only constant for this recipe is the banana. You want to use two ripe/overly ripe bananas to get a real banana flavour going.

These are the ingredients I used for this batch of granola:
2 ripe bananas
1,5 tbsp melted coconut oil
pinch of salt
3 tbsp chia seeds (or flax if you prefer)
1 dl flaked dried coconut (you could use shredded too if you prefer)
2-4 tbsp maple syrup (depending on how sweet you want the granola)
1,5 dl whole buckwheat (I soaked mine over night but that's not a must)
1,5 dl oats
1,5 dl spelt flakes
0,5 dl pumpkin seeds
0,5 dl sunflower seeds
0,5 dl walnuts

1. Preheat your oven to 170C. 
2. Using a blender, blend the bananas to a smooth 'soup' like consistency. Add this to a large mixing bowl.
3. Melt the coconut butter to the mixing bowl, add salt and maple syrup. Mix. 
4. Now add all the rest of the ingredients. Make sure all the dry ingredients get coated with the banana mix. 
5. Transfer the mixture to a oven tray covered in baking paper,  flatten the mixture out so it soccer the entire tray. The point is you want to get as much of the granola to get baked. 
6. Now bake the granola for 8-12 minutes, you want that first golden colouring of the granola. Then take the tray out of the oven and flip it, so the under side, the 'unbaked' areas get the chance to bake. Return the tray to the oven for another 8-12 minutes. 
7. Depending on how crunchy you want the granola you could go for another flip & mix and allow it to bake another 4-5 minutes but longer than that I cannot recommend as it will go hard, which isn't nice biting into. 
8. Allow the granola to thoroughly cool off, and transfer to a container. If you don't allow the granola to cool off it will create old within your container within the day. Believe me I have made that mistake before. 

Enjoy the granola with yoghurt, milk of your choice and some fresh fruit or berries. 

Breakfast indulgence, Banana chia pancakes

I love to indulge on Sunday's. Pancakes are a favourite breakfast item. I have posted a recipe for fluffy (gluten free) pancakes previously, which is still a favorite, but requires several steps and is a bit time consuming to prep. These pancakes are not fluffy, they are deliciously dense and heavy due to the use of bananas. This recipe was inspired by a similar one on the blog 'Healthy breakfast Club, I have just added my own twist.

I am in a total pancake mode at the moment, and have been experimenting with various versions. This recipe is flexible on the flour you use, you can exchange the oat flor for spelt (I would suggest, half whole wheat and half white) almond flour, quinoa flour. 

Here is what you need to make 6 pancakes. Believe me 3 is enough for a person of big appetite. 

If you don't like banana in your batter you can skip it!

2 very ripe banana's (or 2 dl yoghurt, I like to use sheep)

3 dl oat flour* (can be exchanged for other flours)

1,5 tsp baking powder

pinch of salt 

1 tbsp coconut sugar 

zest from half a lemon

2 eggs

2 tbsp coconut oil 

1-2 tbsp chia seeds

1. Melt the coconut oil in the pan you plan to fry the pancakes in. 
2. In a bowl mix all the dry ingredients. 
3. In a blender mix the bananas, add the melted coconut oil, leaving the pan with a little fat over to fry in. 
4. Now mix the wet with the dry ingredients. 
5. Heat then pan and about half a dl of mix to the pan. If you have a large enough pan you should be able to fry off several in one pan. The first pancakes always take the longest, have patience. You want to flip them over once you see they give off a bubble on the surface. This takes between 204minutes for the first batch, this time shortens once the pan has really heated up. 

Enjoy the pancakes with maple syrup, berries and roasted walnuts and/ or hazelnuts. 

Breakfast glory baked oatmeal

I jumped on the band wagon of baked oat meal. I knew I would like it, turns out I love it. Its like pie for breakfast. Who won't like that?

The great thing with this recipe is you can change out the nuts for others (hazelnuts, walnuts, pecans, almonds) and you can change out the berries for apple, pear, banana. Even the spaces you can combine or exchange. I bet some lemon zest would be a great addition too.

Serves 4:

2 dl oats / spelt flakes or rye flakes
2 tbsp pumkin seeds
2 tbsp sunflower seeds
1 tbsp flax seeds
pinch of salt
1 tsp cinnamon or cardamon (or a mix of both)
1/2 tsp baking powder
1 egg
2 dl milk (I used rice milk)
1/2 tbsp melted coconut oil
1 dl frozen berries
1 tbsp maple syrup or honey

1. Heat your oven to 180C. 
2. Mix all the dry ingredients. 
3. Mix the wet ingredients.
4. Grease an oven form (I used 20 cm round form)
5. Pour the dry ingredients into the form, then pour over the wet. 
6. Bake in the oven for approx 20-30 minutes. 

I enjoyed mine with goats yoghurt and a pear vanilla compote. If you want to be decadent serve it with fresh whipped cream and a drizzle of maple syrup. 

Banana flaxseed bread

I am a sucker for good banana bread. I keep making new versions playing with the ingredients to find new textures and consistencies. This version is more of a bread than cake as it's firmer, dryer and less sweet than a cake. Its best served toasted and buttered and if you want to be 'crazy' spread on some nut butter of your choice with some honey over the top.

For this recipe you will need:

3 small or 2 large over ripe bananas (almost black would be best)
2dl spelt flour (I used half whole wheat spelt and half white unbleached)
1 dl buckwheat or oat flour
3 eggs (room temp)
1 grated apple
0,5 dl maple syrup or honey
1 dl sugar (I used palm sugar)
70 grams melted butter or coconut oil
1,5 dl flax seeds
2,5 tsp baking powder
pinch of salt
1 dl roasted walnuts
optional - 0,5 dl coconut flakes

You could also add sunflower or pine nuts instead of the walnuts, or pecans. Some poppy seeds are also always nice to add, just 2 tbsp or so.

1. Pre heat your oven to 180 C. 
2. Mix the eggs with the sugar, honey/syrup, you want a fluffy consistency and a white-ish colour.
3. Mix the dry ingredients in a bowl. 
4. Mash the bananas.
5. On a low heat melt the butter or coconut oil. 
6. Now bit by bit add the dry ingredients to the egg mix, blend slowly. 
7. Add the cooled butter/oil, blend slowly.
8. Now add the banana and walnuts, again blend slowly. 
9. Butter or grease a cake/bread pan and dust with flour. 
10. Pour the batter into the cake pan and place in the middle of your oven. Bake for between 45min-1hour, depending on the heat of your oven. test by sticking a fortk or knife into the middle of the cake, the fork/knife should come out dry and not coated by dough.

As I mentioned above this bread does best if toasted and eaten with butter or nut butter and a little honey. 

Huevos Rancheros revisited

I have posted this recipe before, Huevos Rancheros.

This version uses Portobello mushrooms to replace the chorizo sausage, making it both gluten free & vegetarian. So now everyone can enjoy this dish!

Follow the original recipe read here - http://meandmyfood.blogspot.nl/2012/11/huevos-rancheros.html

The main difference will be that you do not fry the sausage or tortilla instead you fry the portabello in a little coconut oil (make sure it's flavourless) on a low heat for 5-6min. The mushrooms will release some water. Season with salt & pepper and drizzle a little extra virgin olive oil over once you plate.

A sort of Bircher muesli

I grew up with this version of bircher muesli, not then knowing it's name. It's been an old time favorite since then and comes back every so often when I am reminded of it. To me this is a sort of porridge substitute. Perfect summer breakfast. The grains, oats, raisins, seeds and nuts all  plump up do to the soaking but rain more of their texture than a regular porridge. 

Normally bircher muesli is made buy soaking oat, rainsins, seeds and nuts (dry muesli mix) in yoghurt, lemon juice sometimes in apple juice. I have also seen versions using soy or rice or almond milk in place of yoghurt. I grew up with water being the soaking liquid, and that's what I still use now with the addition of a little lemon juice. 

Now for the health aspect to this dish. Apparently the body can better absorb and digest both nuts, seeds and grains if they have been soaked or cooked. Even more so soaked as they then retain all their nutrients which are otherwise lost in the heating process. You might have heard of sprouting seed, grains and nuts, this is a nutritional approach to getting the very best out of these products. It's called eating living food, which in itself means higher nutritional benefits. Soaking the muesli is a step towards sprouting, so again higher nutritional value. In addition eating oats and other whole grains helps reduce bad cholesterol levels and also helps maintain a steady blood sugar level which in turn means you stay full longer. 

The great part is you can make endless variations to the muesli mix. You can even make it gluten free by using rice flakes, quinoa flakes, amaranth flakes, buckwheat, and oats (just make sure they have not been processed in combination with other gluten containing grains).

You can replace the raisins for cranberries, goji berries, dried blueberries, dried apricots and or figs, or any other type of dried fruit. 

You can replace the flax seeds for chai or use both. 

You can mix various grain flakes such as rye, buckwheat, spelt, kamut etc..

I usually keep the mix for 2-3 days, I think you can keep it for 4-5 days but I wouldn't try longer than that. It's easy enough to make the night before so large batches are not really necessary. 

Ingredients for 2 portions - the portions will almost double in size once soaked: 

2 dl mixed grains (oats, buckwheat, rye)

2 tbsp sunflower seeds

2 tbsp flaxseeds

2 tbsp dried fruit (if you use larger fruits then I would recommend dicing them into raisin size)

squeeze lemon juice (approx. 1-2 tsp)

4 dl water or yoghurt or milk (almond, soy, rice, oat)* 

you could also decide to use half & half the amount of liquids with water 

1. Mix all the dry ingredients in a bowl large enough to allow for the liquid to be added without over flowing, or use a tupperware. 
2. Add the lemon juice and mix.
3. Add the water or other liquid, mix and place in the fridge over night. 

Enjoy with yoghurt or other milk of your choice. I love to add some fresh summer fruit to give it some additional sweetness and color.  

9 Grain porridge & rhubarb compote

I love porridge. It reminds me of my dad, his porridge was always creamy yet had lots of texture. Recently I got back into making oat porridge and it is just as fulfilling as when my dad made it so many years ago.

I like to use various grains because they all give various textures. For this particular porridge I used; rye, oat, wheat, buckwheat, barley and rice flakes as well as amaranth and quinoa. Amaranth is an ancient grain that is gluten free and contains high levels of iron, calcium and protein.

If you wanted to make this porridge gluten free you could skip the barley, wheat and rye flakes.

porridge for two:
1 tbsp of each grain
pinch of salt
5 dl water
1 dl soy, almond, oat or dairy milk
2 tbsp flax or chia seeds
cinnamon - optional

1. Place all the grains in a pan and add 3 dl of the water water and bring to a boil. 
2. Lower the heat to a simmering point. 
3. Stir continuously to avoid burning the contents at the bottom of the pan.
4. Add the rest of the water after 7-8min.
5. Add the pinch of salt and keep stirring for another 4-5min. 
6. Finally add the soy/almond/oat or dairy milk along with the flax or chia seeds, stir and, cook for another 1min. 
7. Set the porridge aside with a lid for 3min to allow the final swelling and cooking of the quinoa and amaranth.

Rhubarb compote

4 stalks of rhubarb

500 grams fresh of frozen* strawberries

2 dl palm sugar or honey or half of each 

1. Wash the rhubarb, and chop into 2 cm chunks. 
2. *If you are using frozen strawberries place them in a thick bottomed pan add the sugar/honey and on a low heat slowly melt the strawberries. 
3. If you use fresh strawberries then place the rhubarb, strawberries and sugar/honey in a pan and on a low heat allow these to melt together. Stir every so often to make sure that nothing sticks and burns at the bottom of the pan. 
4. Once the rhubarb has broken apart, taste - taking care not to burn yourself, add more sweetner if you feel needed. 

This compote is also perfect to use in yoghurt with your breakfast cereal or as a dessert with ice cream, or on a crepe. Infact I used it recently as the filling for a pie.

If you don't like rhubarb then exchange it for apple compote or apple sauce. Maple syrup is also always a favorite of mine along with a grated apple or honey. Simply cinnamon on it's own also adds a lot of sweetness and also aids in digestion and in the breakdown of carbs and the sugars they contain. 

Kegeree - mackerel lemon rice

This is a dish that is close to my heart. It is a dish that involves indian spices with, in my eyes, the very European smoked mackerel. Its a brilliant combination of vibrance and smokiness. It will bring sunshine to the greyest and rainiest days, of which we have many here. 

Traditionally this dish is served for breakfast but I ate it for dinner, lunch would work too. 

There are many version on this dish, most using haddock and not mackerel. Most recipes include using curry also something I didn't. 

Here are the ingredients I used - feeds 2: 

2 hard boiled eggs 

1 file of smoked - deboned - mackerel

2,5 dl brown basmati rice 

3,5 dl water

half a thumb size piece of fresh ginger

1 dl green (frozen) peas

1 tbsp mustard seeds

1/2 tbsp turmeric powder

1 yellow onion

1/3 fresh red chili 

1 dl yoghurt

1 lemon - juice

drizzle of cooking oil or unflavored coconut oil

small handful of parsley

salt & pepper 

1. Begin by washing your rice, then pour into a pan and add 3,5 dl water add the turmeric. Use a lid. 
2. bring the rice to a boil and then turn down the heat till the lowest possible heat. Give the rice 1 stir and then leave for 15min. Do not stir again. 
3. Meanwhile peel and chop the onion, garlic, chili and ginger. 
4. Once the rice is done, set it outside with a lid to allow it to cool. Do not stir it at this point or it will turn into a starchy mess. 
5. Add the oil of your choice to a large frying pan, once hot add the onion, ginger and chili and mustard seeds. 
6. Fry these till they have a glaze and have softened slightly, add the mackerel and continue the frying. 
7. Season with salt & pepper. 
8. Now add the rice and fry for about 1min. Mixing all the ingredients, to make sure all the flavors mingle and mix.
9. Take the pan of the heat and add half the lemon juice, mix. 
10. Add the yoghurt, mix. 
11. Now plate the kegeree and sprinkle the chopped parsley ontop of each portion. 
12. Add more lemon juice if you like.

Huevos Rancheros

Admittedly this is not the most beautiful food photo I have put out on this blog but despite this it is a must to share. It's is a classic and I am addicted.

This is the perfect Sunday brunch, hang over cure, soul food.

Blueberry porridge..for all my fellow health freaks

We have all heard the miraculous health aspects of blueberries, they are what is called a super food. I guess that's why they are so expensive. I usually cheat and buy frozen berries, especially in winter as the fresh ones can't have been grown naturally so I think they don't contain nearly half of what they should when they are grown outdoors during a sunny & rainy Northern European summer. Studies have shown that freezing blueberries does not damage their super food powers, read more here.

Here are just a few of it's benefits...

- Full of antioxidants - which help protect our cellular structure & DNA system from free radicals - in layman's terms this means it helps keep everything from your skin to your organs and everything inbeteen healthy
- They can help improve memory
- Contain vitamin K - which
- Contain vitamin C - which we all know helps us fight colds which are abundant at this time of year
- Contains manganese - which among other things promotes strength in bones

Back to the recipe.

I have made a variation of this porridge before, which is also a post on this blog. However, the difference between this version and the last is that pearled barley has been added here. Which gives the porridge an even more soft and creamy texture. I also added quinoa, only because I had left overs from the night before and it's another healthy (high in protein) addition.

I also added hemp seeds (high in amino acids, protein, omega 3-6....etc) & golden flax seeds which are meant to contain higher levels of omega-3 than the regular brown version.

I used maple syrup to sweeten, which is also another very mineral rich sweetener. So you see this is like a super duper healthy start to your day. The best part is it should keep you going till lunch without any midday snack cravings.

Pure artichoke & dip

Now is the prime time for artichoke and what an easy starter for any dinner.

1. Cut off the stalk of the artichoke, see pic above. 
2. Rinse  in cold water to rid it of any sand or bugs. 
3. Place in a large pan filled with water. Place a plate ontop of the pan to ensure the artichoke stays under the water while cooking. 
4. Bring to a boil, then turn down the heat. 
5. Allow to cook for approx. 40min. To check for readiness, try to pick off a leaf, if it comes loose easily its ready if not then allow to cook longer. 
6. Strain and rinse in cold water so that it doesn't keep cooking.

I love to serve this as a starter with a simple zesty & creamy dipping sauce which highlights the artichoke flavor.

Simple dipping sauce - IMPORTANT all the below ingredients need to be room temperature:
1 egg
Juice from 1/2 lemon
1 dl sunflower oil (I think olive oil can become to over powering in it's flavor)
pinch of salt & pepper

1. Place all the above ingredients in a hand held blender except for the oil, blend. 
2. Slowly add the oil, keep blending. 

Fluffy pancakes made from quinoa, oat, almond flour

This rates as angel food to me. With the added value of being healthy & gluten free! This is a recipe I have taken from one of my favorite food blogs, Sprouted Kitchen. I made my own adjustments but basicallty she is the one to credit if you make these.

DIY muesli mix

My hubby is addicted to this home made muesli mix. I am a fan too. Super simple to make and the added value is you feel like you've had a healthy start to your day. The great part is it's up to you what you want to add or not. You could add dried fruit or raisins for added sweetness, but I like to serve it fresh fruit or berries as I prefer that over dried fruit. I like to eat it with a mix of yoghurt & soy milk, yeah I am weird like that.

Here are the ingredients I mix together to make this muesli:

• 2 dl spelt flakes/Quinoa flakes
• 1 pack of Dorset muesli, I like the fiber version (brown pack) as it's got no added sugar
• 1 dl dried coconut flakes, as seen above
• 1 dl sun flower seeds
• 1 dl pumpkin seeds
• 1 dl sesame seeds (with outer shell intact)
• 1 dl shaved almond flakes
• 1 dl hemp seeds
• 1 dl flax or chia seeds (or a mix of both)
• 1 dl mix nuts (walnuts, hazelnuts, cashew, etc)

1. Place all the ingredients in a bowl, mix with a big spoon trying not to crush all the flakes. 
2. Pour into a container of your choice. 

Suggested serving toppings for added sweetness:
- raspberries or blue berries ( I cheat and use frozen raspberries, allowing them to defrost the night before)
- chopped peach
- sliced banana
- grated apple or pear
- goji berries
- chopped dried prunes or apricots
- drizzle of honey or maple syrup!

If you want to add another boost to you the mix sprinkle a little bee pollen on-top of your serving (bee pollen gives extra energy). For more health benefits read here.