THAI-STYLE FISHCAKES
Serves 4 Takes 35 mins
Gluten Free, Low GI, High Protein
● handful coriander, chopped + extra 60ml cornflour
● 30ml sweet chilli sauce + extra 1 egg, beaten
● zest of 1 lime
● 10ml ginger, finely grated
● 3 spring onions, finely chopped
● olive or avocado oil, for frying
● stir-fried vegetables, to serve
● 80ml peanuts, lightly toasted
➤ Place the fish in the bowl of a food processor and process until smooth. Mix in the coriander, cornflour, sweet chilli sauce, egg, zest, ginger and spring onions until well combined. Season.
➤ Heat the oil in a large frying pan on medium. Divide the fish mixture into 8 equal portions. Shape into thick patties and fry in batches for about 5 minutes a side, or until golden brown and cooked through.
➤ Serve with stir-fried vegetables, peanuts, extra coriander and sweet chilli sauce.
TROPICAL SWEET POTATO SALAD WITH CHICKEN
Serves 4 Takes 1 hr 20 mins
Low GI, Gluten Free
● 4 large sweet potatoes, scrubbed and cut into
● 1cm-thick rings
● olive or avocado oil, for cooking
● 2 large handfuls cherry tomatoes
● 4 chicken breasts, butterflied
● 1 pineapple, peeled and thinly sliced into rings
● handful mint
● fresh coconut shavings
➤ Preheat oven to 200°C. Place sweet potatoes on a roasting tray and drizzle with oil. Season and bake for 20 minutes. Add the tomatoes and cook for about 15 minutes, or until tender.
➤ Heat a griddle pan on medium-high. Drizzle the chicken with oil, season and cook for 3-5 minutes each side until golden and cooked through.
➤ Arrange the sweet potatoes, tomatoes and pineapple on a platter and scatter the mint and coconut shavings over. Serve with the chicken.
CRUNCHY BACON AND BROCCOLI SALAD
Serves 4-6 Takes 30 mins
High Fibre, Gluten Free
● 200g packet diced bacon
● 1 large head broccoli, cut into small florets
● ½ red onion, chopped
● 2 handfuls cooked baby potatoes, crushed
● 45ml white wine vinegar
● 30ml sugar
● 250ml mayonnaise
● 250ml mixed nuts and seeds (like pecan nuts and sunflower seeds)
➤ Mix the bacon, broccoli, onion and potatoes together.
➤ Mix the vinegar, sugar and mayonnaise together and mix through the bacon mixture.
➤ Scatter nuts and seeds over just before serving.
BRINJAL AND CHICKPEA DIP WITH TOASTED PITAS
Serves 6 Takes 50 mins + cooling
Low Fat, High Fibre, Low GI
For the dip:
● 1 brinjal
● 410g tin chickpeas, drained
● 180ml low-fat Bulgarian yoghurt
● 2 garlic cloves, crushed
● 5ml ground cumin
● lemon juice, to taste
● 45ml toasted sesame seeds + extra
For the toasted pitas:
● 4 wholewheat pita breads, cut open paprika, for sprinkling
● selection of fresh vegetables (like baby carrots, asparagus,
● sugar snap peas and cucumber sticks), to serve
➤ Preheat oven to 220°C. For the dip, place the brinjal on a baking tray and bake for about 35 minutes, or until soft. Cool slightly, remove the skin and squeeze out the excess water. Place the flesh in a food processor.
➤ Add the chickpeas, yoghurt, garlic, cumin and lemon juice. Blitz until smooth. Season and mix the sesame seeds through.
➤ For the pitas, sprinkle the cut sides of the pitas with paprika. Cut into small triangles and pack on a large baking tray. Bake for about 10 minutes, until crisp. Cool on a wire rack.
➤ Scatter extra sesame seeds on top of the dip and serve with the pitas and vegetables.
OPEN SANDWICH
Serves 4 Takes 25 mins
Vegetarian, Low GI, High Fibre
● 8ml olive or avocado oil
● 1 yellow pepper, deseeded and thinly sliced
● 1 red pepper, deseeded and thinly sliced
● 1 red onion, sliced
● 2 handfuls cherry tomatoes
● 30ml capers
● 4 slices crusty, low-GI or wholewheat bread, toasted
● 60ml chunky cottage cheesehandful basil
➤ Heat the oil in a frying pan on medium-high and fry the peppers, onion and tomatoes for about 8 minutes, until the tomatoes start to blister. Add the capers and season.
➤ Spread the bread with the cottage cheese and top with the stir-fried vegetables and basil.
BUTTERNUT, FETA AND AVO QUINOA SALAD
Serves 4 Takes 40 mins
Vegetarian, Low GI, Gluten Free
For the honey mustard dressing:
● 125ml mayonnaise
● 15ml wholegrain mustard
● 15ml honey
For the salad:
● 500g butternut, cut into small cubes
● 30ml honey
● olive or avocado oil, to drizzle
● 250ml quinoa
● 1L boiling water
● 15ml salt
● 1 red onion, chopped
● 1 avocado, halved
● 125ml feta, crumbled
● 125ml mayonnaise
● 15ml wholegrain mustard
● 15ml honey
For the salad:
● 500g butternut, cut into small cubes
● 30ml honey
● olive or avocado oil, to drizzle
● 250ml quinoa
● 1L boiling water
● 15ml salt
● 1 red onion, chopped
● 1 avocado, halved
● 125ml feta, crumbled
➤ For the salad, preheat oven to 180°C. Place the butternut on a baking tray and drizzle with the honey and oil. Roast for about 20 minutes, until cooked.
➤ For the dressing, mix all the ingredients together.
➤ Mix the quinoa, water and salt in a saucepan on medium and cook, covered, for about 25 minutes. Drain. Mix in the butternut and onion. Season.
➤ Top with scooped-out avo and feta sprinkled over. Serve with the dressing.
SANDWICH SUSHI
Makes 16 pieces Takes 20 mins
Vegetarian, Low GI, High Fibre
● 4 slices brown bread, crusts removed
● 125ml cheese spread
● 1 carrot, peeled and cut into thin strips
● 1 avocado, peeled and sliced
● sweet chilli sauce, to serve
➤ Spread 30ml of cheese on a slice of bread.
➤ Place a few carrot sticks and avocado slices neatly down the centre of the bread slice.
➤ Roll the bread away from you until you reach the end of the slice and push down slightly. Repeat with remaining bread slices.
➤ Cut into ‘sushi rolls’ and serve with the sweet chilli sauce.
RED PEPPER AND FETA FRITTATA
Serves 4 Takes 35 mins
Vegetarian, Low GI, High Fibre
● 15ml olive or avocado oil
● 1 onion, thinly sliced
● 1 yellow pepper, thinly sliced
● 2 garlic cloves, crushed
● 2 handfuls baby spinach
● 10 eggs, beaten
● 80ml feta, crumbled
● seeded bread, to serve
● sweet chilli sauce, to serve
➤ Heat the oil in a 20cm ovenproof frying pan on medium and sauté the onion, pepper and garlic. Stir the baby spinach through until it starts to wilt. Season.
➤ Pour the eggs over and sprinkle feta on top. Cook for about 5 minutes, until the base is set. Place under a hot grill and cook for about 15 minutes, until set (cover with foil if it browns too quickly).
➤ Rest for 5 minutes. Serve with seeded bread and sweet chilli sauce.
SWEETCORN FRITTERS
Serves 4-6 Takes 25 mins
Vegetarian, Low GI
● ½ x 410g tin whole cornkernels, drained
● 410g tin cream-style sweetcorn
● 250ml wholewheat flour
● 3ml baking powder
● 1 egg, beaten
● 125ml fat-free milk
● 5ml ground mixed spice
● ½ small onion, finely chopped
● 15ml sunflower oil
➤ Mix all the ingredients, except the oil, together.
➤ Heat a thin layer of the oil in a frying pan on mediumhigh. Add tablespoonfuls of the mixture to the pan and fry on both sides until golden brown. Repeat with the remaining batter. Drain on a paper towel.
To serve:
Make a salsa mix of red kidney beans, tomato, avocado, red onion and garlic, and serve with the fritters.
LEMONY PORK CHOPS WITH BASIL, FETA AND HERBY COUSCOUS
Serves 4 Take 25 mins
Low GI, High Protein
● 4 pork chops, fat removed
● 10ml ground cumin
● juice of 1 lemon
For the herby couscous:
● 500ml cooked couscous
● juice of ½ lemon
● handful mixed herbs (like basil and coriander), chopped + extra
● 30ml olive or avocado oil + extra 125ml feta, crumbled + extra
➤ Heat a splash of extra oil on medium-high. Sprinkle the chops with the cumin and cook for about 6 minutes each side until golden. Season. Add lemon juice to pan and set aside.
➤ For the couscous, combine all the ingredients. Season.
➤ Serve the lemony chops with extra feta and herbs sprinkled over with the herby couscous.
Serves 6 Takes 35 mins
Low Carb, High Protein, Gluten Free
● 30ml butter
● 10ml olive or avocado oil
● 1 onion, thinly sliced
● 250g mushrooms, sliced
● 6 eggs
● 12-14 pieces back bacon
● handful baby leaves
● roasted tomatoes, to serve
➤ Preheat oven to 180°C. Spray a 6-hole muffin tray with cooking spray. Line the muffin tray with the bacon pieces, ensuring they cover the base and sides.
➤ Heat the butter and oil in a small saucepan and gently fry the onion until soft. Increase the heat and add the mushrooms. Season and fry until golden. Set aside.
➤ Divide the mushroom mixture among the bacon. Break an egg into each bacon cup. Repeat with the rest.
➤ Bake for about 15 minutes, until the eggs are set. Sprinkle with baby leaves and serve with roasted tomatoes.
Serves 4 Takes 40 mins
High Fibre, Low GI, High Protein, Gluten Free
● 15ml olive or avocado oil
● 1 onion, chopped
● 1 garlic clove, crushed
● 500g cubed beef
● 15ml ground cumin
● 10ml ground coriander
● 5ml chilli powder
● 45ml tomato paste
● 2 x 410g tins chopped tomatoes
● 125ml beef stock
● 410g tin kidney beans, rinsed and drained
● steamed rice, to serve
● Bulgarian yoghurt, to serve
● coriander, to serve
➤ Heat the oil in a saucepan on medium and sauté the onion and garlic. Add the beef and fry for about 5 minutes, until browned. Add the cumin, coriander, chilli and tomato paste. Season.
➤ Add the tinned tomatoes and stock. Bring to a boil, then reduce heat to medium and simmer for about 20 minutes, or until the sauce has reduced slightly and the beef is tender. Add the beans and heat through. Serve with rice, yoghurt and coriander.
Serves 4 Takes 40 mins
Gluten Free, Low GI
● 15ml olive or avocado oil
● 1 onion, chopped
● 2 garlic cloves, crushed
● 15ml curry powder
● 3ml turmeric
● 3ml chilli powder (optional)
● 5ml ground cumin
● zest and juice of 1 lemon + extra
● 250g brown basmati rice
● 750ml vegetable stock
● 2 x 170g tins tuna chunksmin brine, drained
● handful coriandermleaves, chopped
➤ Heat the oil on medium-high and sauté the onion and garlic.
➤ Add the curry powder, turmeric, chilli, cumin and lemon zest. Fry for 1-2 minutes.
➤ Add the rice and coat in the spices and oil. Add the lemon juice and vegetable stock and season.
➤ Bring to a boil. Reduce heat to medium and simmer for about 20 minutes, or until the rice is cooked.
➤ Mix the tuna and coriander through and serve with extra lemon wedges.
Serves 4 Takes 25 mins
Gluten Free, Low Carb, Low GI
For the dressing:
● juice of 1 small lemon
● 30ml soy sauce
● 15ml honey
● 3cm piece ginger, finely grated
● 1 garlic clove, crushed
For the salad:
● 2 x 250g beef steaks (like
● sirloin or rump), trimmed of excess fat
● 1 packet mixed salad leaves
● 2 bell peppers, deseeded and thinly sliced
● 6 spring onions, thinly sliced lengthways
● handful coriander
● handful mint
➤ For the dressing, mix the lemon juice, soy sauce, honey, ginger and garlic together. Keep aside.
➤ For the salad, heat a griddle pan on high and cook the steak for 3-4 minutes on each side for medium-rare, or until cooked to your liking. Season and set aside to cool, then slice thinly.
➤ Mix the beef, salad leaves, peppers, onion, coriander and mint together. Serve with the dressing.
Serves 4 Takes 40 mins
High Fibre, Low GI, Gluten Free
● 310ml brown rice
● olive or avocado oil, for frying
● 500g white fish fillets, skin and bones removed
● squeeze lemon juice
● 30ml soy sauce
● 60ml sweet chilli sauce
● 15ml water
● 200g sugar snap peas, trimmed
● 4 spring onions, sliced diagonally
● 3 garlic cloves, crushed
● 1 red chilli, finely chopped (optional)
● 4 mealies, cooked
● handful coriander, chopped
➤ Cook the rice according to packet instructions. Drain.
➤ Meanwhile, heat a splash of oil on medium and fry the fish for about 3 minutes per side, until cooked. Season and squeeze lemon juice over. Flake and set aside.
➤ Mix the soy sauce, sweet chilli sauce and water together. Heat another splash of oil on medium and fry the peas, onions, garlic and chilli for 2-3 minutes, until just tender. Season.
➤ Mix the mealies, rice and sauce through until heated. Add the coriander and serve.
Serves 4 Takes 45 mins
High Protein, High Fibre, Gluten Free
For the brown rice salad:
● 500ml brown rice, cooked
● 410g tin lentils, drained
● handful coriander leaves, chopped + extra
● 2 large handfuls cherry tomatoes, halved
● ½ cucumber, chopped
● 1 celery stick, chopped
● 1 small red onion, chopped
● 60ml French vinaigrette
For the fish:
● 15ml olive or avocado oil
● 4 x 100g skinless fish fillets (like tuna or hake)
● squeeze lemon juice + extra
➤ For the salad, mix all the ingredients together. Season.
➤ For the fish, heat the oil ion medium-high and cook the fish for 3-5 minutes on each side, until done. Add a squeeze of lemon juice and season.
➤ Serve the fish on top of the brown rice salad with extra coriander scattered over and extra lemon wedges.
Makes about 15 Takes 20 mins
Low Fat, High Fibre
● 60ml apple sauce
● 250ml sugar
● 60ml cocoa powder
● 60ml low-fat milk
● 375ml oats
● 125ml desiccated coconut
● 3ml vanilla essence
➤ Line a baking tray with a Sil-Pad or lightly grease with cooking spray. Heat the apple sauce, sugar, cocoa and milk on high, stirring to combine. Bring to a boil and cook for
➤ minutes.
➤ Add the oats, coconut and vanilla and mix thoroughly (work quickly so that the mixture doesn’t dry out). Drop spoonfuls onto the prepared tray and leave to cool.
Serves 12 Takes 40 mins + cooling
Low GI+
● 250ml nutty wheat flour
● 250ml self-raising flour
● 10ml baking powder
● 5ml ground cinnamon
● 60ml sugar
● 125ml desiccated coconut + extra
● 250ml mashed banana
● 80ml honey
● 60ml sunflower oil
● 2 eggs, beaten
● 80ml yoghurt
➤ Preheat oven to 200°C. Lightly grease a 12-hole muffin pan. Sift the flours, baking powder and cinnamon. Stir in the sugar and coconut.
➤ Whisk the banana, 60ml of the honey, oil, eggs and yoghurt. Make a well in the centre of the dry ingredients. Pour the wet ingredients into the well and gently fold in, until just combined.
➤ Fill the muffin holes three-quarters way up with batter. Bake for 15-20 minutes, or until a skewer inserted into the muffin centres comes out clean. Cool for 5 minutes in the pan, then turn out onto a wire rack.
➤ Heat the remaining honey in the microwave on high for 20 seconds. Brush the tops of the muffins with warm honey and sprinkle with extra coconut.
Serves 6 Takes 25 mins
Low GI
● 4 bananas
● 2 fresh or 410g tin mangoes, drained and chopped
● 500ml vanilla yoghurt
● 15ml honey
● 45ml milk
● 6 slices low-GI bread, toasted
● Marmite, anchovy paste or peanut butter and jam, to spread
● strawberries, to serve (optional)
➤ Blitz together the bananas, mangoes, yoghurt, honey and milk until smooth.
➤ Spread the bread with your choice of toppings and serve with the smoothie and strawberries.
Serves 8-12 Takes 35 mins
High Fibre, Gluten Free
● 500g oats
● 375ml mixed nuts and seeds (like almonds, pecan nuts and sunflower seeds)
● 250ml mixed dried fruit, chopped
● 125ml honey + extra
To serve:
● vanilla yoghurt
● 6 fresh guavas, sliced
➤ Preheat oven to 180°C. Mix the muesli, nuts, seeds and fruit together on a roasting tray. Pour over the honey and bake for about 30 minutes, turning often, until golden and lightly toasted. Cool. Serve with yoghurt, guavas and honey.
BACON BREAKFAST BOWLS
Serves 6 Takes 35 mins
Low Carb, High Protein, Gluten Free
● 30ml butter
● 10ml olive or avocado oil
● 1 onion, thinly sliced
● 250g mushrooms, sliced
● 6 eggs
● 12-14 pieces back bacon
● handful baby leaves
● roasted tomatoes, to serve
➤ Preheat oven to 180°C. Spray a 6-hole muffin tray with cooking spray. Line the muffin tray with the bacon pieces, ensuring they cover the base and sides.
➤ Heat the butter and oil in a small saucepan and gently fry the onion until soft. Increase the heat and add the mushrooms. Season and fry until golden. Set aside.
➤ Divide the mushroom mixture among the bacon. Break an egg into each bacon cup. Repeat with the rest.
➤ Bake for about 15 minutes, until the eggs are set. Sprinkle with baby leaves and serve with roasted tomatoes.
CHILLI BEEF POT
Serves 4 Takes 40 mins
High Fibre, Low GI, High Protein, Gluten Free
● 15ml olive or avocado oil
● 1 onion, chopped
● 1 garlic clove, crushed
● 500g cubed beef
● 15ml ground cumin
● 10ml ground coriander
● 5ml chilli powder
● 45ml tomato paste
● 2 x 410g tins chopped tomatoes
● 125ml beef stock
● 410g tin kidney beans, rinsed and drained
● steamed rice, to serve
● Bulgarian yoghurt, to serve
● coriander, to serve
➤ Heat the oil in a saucepan on medium and sauté the onion and garlic. Add the beef and fry for about 5 minutes, until browned. Add the cumin, coriander, chilli and tomato paste. Season.
➤ Add the tinned tomatoes and stock. Bring to a boil, then reduce heat to medium and simmer for about 20 minutes, or until the sauce has reduced slightly and the beef is tender. Add the beans and heat through. Serve with rice, yoghurt and coriander.
TUNA PILAF
Serves 4 Takes 40 mins
Gluten Free, Low GI
● 15ml olive or avocado oil
● 1 onion, chopped
● 2 garlic cloves, crushed
● 15ml curry powder
● 3ml turmeric
● 3ml chilli powder (optional)
● 5ml ground cumin
● zest and juice of 1 lemon + extra
● 250g brown basmati rice
● 750ml vegetable stock
● 2 x 170g tins tuna chunksmin brine, drained
● handful coriandermleaves, chopped
➤ Heat the oil on medium-high and sauté the onion and garlic.
➤ Add the curry powder, turmeric, chilli, cumin and lemon zest. Fry for 1-2 minutes.
➤ Add the rice and coat in the spices and oil. Add the lemon juice and vegetable stock and season.
➤ Bring to a boil. Reduce heat to medium and simmer for about 20 minutes, or until the rice is cooked.
➤ Mix the tuna and coriander through and serve with extra lemon wedges.
THAI BEEF SALAD
Serves 4 Takes 25 mins
Gluten Free, Low Carb, Low GI
For the dressing:
● juice of 1 small lemon
● 30ml soy sauce
● 15ml honey
● 3cm piece ginger, finely grated
● 1 garlic clove, crushed
For the salad:
● 2 x 250g beef steaks (like
● sirloin or rump), trimmed of excess fat
● 1 packet mixed salad leaves
● 2 bell peppers, deseeded and thinly sliced
● 6 spring onions, thinly sliced lengthways
● handful coriander
● handful mint
➤ For the dressing, mix the lemon juice, soy sauce, honey, ginger and garlic together. Keep aside.
➤ For the salad, heat a griddle pan on high and cook the steak for 3-4 minutes on each side for medium-rare, or until cooked to your liking. Season and set aside to cool, then slice thinly.
➤ Mix the beef, salad leaves, peppers, onion, coriander and mint together. Serve with the dressing.
BROWN RICE WITH FISH AND VEGGIES
Serves 4 Takes 40 mins
High Fibre, Low GI, Gluten Free
● 310ml brown rice
● olive or avocado oil, for frying
● 500g white fish fillets, skin and bones removed
● squeeze lemon juice
● 30ml soy sauce
● 60ml sweet chilli sauce
● 15ml water
● 200g sugar snap peas, trimmed
● 4 spring onions, sliced diagonally
● 3 garlic cloves, crushed
● 1 red chilli, finely chopped (optional)
● 4 mealies, cooked
● handful coriander, chopped
➤ Cook the rice according to packet instructions. Drain.
➤ Meanwhile, heat a splash of oil on medium and fry the fish for about 3 minutes per side, until cooked. Season and squeeze lemon juice over. Flake and set aside.
➤ Mix the soy sauce, sweet chilli sauce and water together. Heat another splash of oil on medium and fry the peas, onions, garlic and chilli for 2-3 minutes, until just tender. Season.
➤ Mix the mealies, rice and sauce through until heated. Add the coriander and serve.
SEARED FISH WITH BROWN RICE SALAD
Serves 4 Takes 45 mins
High Protein, High Fibre, Gluten Free
For the brown rice salad:
● 500ml brown rice, cooked
● 410g tin lentils, drained
● handful coriander leaves, chopped + extra
● 2 large handfuls cherry tomatoes, halved
● ½ cucumber, chopped
● 1 celery stick, chopped
● 1 small red onion, chopped
● 60ml French vinaigrette
For the fish:
● 15ml olive or avocado oil
● 4 x 100g skinless fish fillets (like tuna or hake)
● squeeze lemon juice + extra
➤ For the salad, mix all the ingredients together. Season.
➤ For the fish, heat the oil ion medium-high and cook the fish for 3-5 minutes on each side, until done. Add a squeeze of lemon juice and season.
➤ Serve the fish on top of the brown rice salad with extra coriander scattered over and extra lemon wedges.
CHOCOLATE AND COCONUT CLUSTERS
Makes about 15 Takes 20 mins
Low Fat, High Fibre
● 60ml apple sauce
● 250ml sugar
● 60ml cocoa powder
● 60ml low-fat milk
● 375ml oats
● 125ml desiccated coconut
● 3ml vanilla essence
➤ Line a baking tray with a Sil-Pad or lightly grease with cooking spray. Heat the apple sauce, sugar, cocoa and milk on high, stirring to combine. Bring to a boil and cook for
➤ minutes.
➤ Add the oats, coconut and vanilla and mix thoroughly (work quickly so that the mixture doesn’t dry out). Drop spoonfuls onto the prepared tray and leave to cool.
BANANA AND HONEY MUFFINS
Serves 12 Takes 40 mins + cooling
Low GI+
● 250ml nutty wheat flour
● 250ml self-raising flour
● 10ml baking powder
● 5ml ground cinnamon
● 60ml sugar
● 125ml desiccated coconut + extra
● 250ml mashed banana
● 80ml honey
● 60ml sunflower oil
● 2 eggs, beaten
● 80ml yoghurt
➤ Preheat oven to 200°C. Lightly grease a 12-hole muffin pan. Sift the flours, baking powder and cinnamon. Stir in the sugar and coconut.
➤ Whisk the banana, 60ml of the honey, oil, eggs and yoghurt. Make a well in the centre of the dry ingredients. Pour the wet ingredients into the well and gently fold in, until just combined.
➤ Fill the muffin holes three-quarters way up with batter. Bake for 15-20 minutes, or until a skewer inserted into the muffin centres comes out clean. Cool for 5 minutes in the pan, then turn out onto a wire rack.
➤ Heat the remaining honey in the microwave on high for 20 seconds. Brush the tops of the muffins with warm honey and sprinkle with extra coconut.
BANANA AND MANGO SMOOTHIE WITH TOAST
Serves 6 Takes 25 mins
Low GI
● 4 bananas
● 2 fresh or 410g tin mangoes, drained and chopped
● 500ml vanilla yoghurt
● 15ml honey
● 45ml milk
● 6 slices low-GI bread, toasted
● Marmite, anchovy paste or peanut butter and jam, to spread
● strawberries, to serve (optional)
➤ Blitz together the bananas, mangoes, yoghurt, honey and milk until smooth.
➤ Spread the bread with your choice of toppings and serve with the smoothie and strawberries.
HONEY FRUIT AND NUT MUESLI
Serves 8-12 Takes 35 mins
High Fibre, Gluten Free
● 500g oats
● 375ml mixed nuts and seeds (like almonds, pecan nuts and sunflower seeds)
● 250ml mixed dried fruit, chopped
● 125ml honey + extra
To serve:
● vanilla yoghurt
● 6 fresh guavas, sliced
➤ Preheat oven to 180°C. Mix the muesli, nuts, seeds and fruit together on a roasting tray. Pour over the honey and bake for about 30 minutes, turning often, until golden and lightly toasted. Cool. Serve with yoghurt, guavas and honey.
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