Where to begin.... Fructose Free Toasted Muesli

I have finally got my act together and after a year of should I or shouldn't I, my blog is now up and running. I thought that finding a name that wasn't already taken would be the hardest part... but I didn't realise that this was only the beginning... I have been deliberating for a few weeks now about what my 1st recipe should be. My signature amuse bouche, a classic old favourite, a recipe passed down from my mum, something from Mr SC's homeland or something totally new?!
This procrastination had to come to an end, so I decided my first recipe should simply be my Toasted Fructose Free Muesli. Why? Because it is the 1st thing I eat at least 5 days a week (yes I am a creature of habit), and if this blog is going to follow the goings on in my kitchen I guess it should start at the very beginning :)

The recipe is Fructose free... not because I am staging a war against sugar, but because I am Fructose Intolerant. I saw my life flash before my eyes when I received the test results - a life without Chardonnay!?!? But fortunately wine remains on the menu although I have sadly had to give up delicious fruit. If you are lucky enough to be able to enjoy fruit please go ahead and add fresh fruit to this when serving.

Fructose Free Toasted Muesli

600g Nuts - this time I used equal quantities of Hazelnuts, Almonds, Walnuts and Cashews,

450g Seeds - this time I used equal quantities of Chia, Linseed and Pumpkin Seeds

450g Grains - this time Oat Bran, Puffed Rice and Quinoa Flakes
(You can swap and change between different seeds, nuts and grains so that it suits your taste)

100g Psyllium

250g Rice Malt Syrup

200 g Coconut Oil
(add more Syrup and Oil if you prefer your Muesli to be sweeter and clumpier)

Preheat oven to 160 degrees

Soften Coconut Oil in the microwave

In a large bowl combine nuts, seeds, grains, psyllium then stir through the rice malt syrup and coconut oil to evenly distribute

Pour the muesli mix onto 2 baking paper lined baking tray and place in the oven for 10 minutes

Remove from oven, stir and return to oven for a further 15-20 minutes until golden

Allow to cool in the baking trays

Store in glass jars or air tight containers

Serve with natural yoghurt