Thursday, May 21, 2009

Cardamom Kissed Muesli Lightly Sweetened with Agave

I like to make our food from scratch, as you may have noticed. Without making your own food it is difficult to avoid preservatives, dyes and chemicals. I also try to avoid refined sugar and prefer to satisfy my sweet tooth with agave. This muesli is lightly sweet and subtlety spiced with cardamom. If you love cardamom you can double the amount in this recipe.

This muesli is packed with healthy ingredients that everyone should try to include in their diet. The oats add fiber that helps to lower cholesterol. The walnuts contain omega 3 fatty acids and have been correlated with a reduction in breast cancer risk. The almonds are high in monounsaturated fat and have associated with a reduction in risk of heart disease. The sunflower seeds are high in vitamin E, which helps the body to neutralize free radicals. Wheat Germ is also high in vitamin E as well as B vitamins. Cardamom has a wonderful flavor and aroma that I adore, but it also is reported to have health benefits. I have read that cardamom helps the body rid itself of caffeine (which is a toxin), as well as improving digestion.

Cardamom Kissed Muesli Lightly Sweetened with Agave
Makes about 7 cups of muesli


2 cups of rolled oats
1 cup of walnuts
1 cup of almonds
1 cup of sunflower seeds
1 cup of wheat germ
¼ cup of agave nectar
1 tablespoon of canola oil
1 teaspoon of ground cardamom (you can substitute cinnamon if you prefer)
½ teaspoon of kosher salt
1 cup of dried fruit of your choice (I like dried wild blueberries and tart cherries)


Preheat oven to 350 degrees.

Put everything in bowl and mix thoroughly. I use my hands to make certain the agave is equally distributed.

Put muesli onto a silpat lined baking sheet and give it stir at 5 and 10 minutes. It should be done after 15 minutes.

Add dried fruit and store in an airtight container.


This muesli is lightly sweet, but flavorful. The aroma of cardamom is so heavenly when this muesli is baking. If you haven’t smelled cardamom, it reminds me of cooking a beautiful flower that you want to eat. This version of cereal is relatively low in sugar and fat compared to the commercial versions. It is sort of cross between muesli and granola. It makes a nice cold cereal with soymilk or a great topping for a fruit crumble. I also like to top cooked oatmeal with muesli to be a crunchy textural counterpoint to the softness of the oatmeal. It is also nice to eat by itself as a snack if you are on the run.

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