Toasted mixed-seed cereal

20 August 2013
Written by Sacha Kenny | Images by Sacha Kenny
Print Email

Sacha Kenny shares her experience of living without sugar and gives us a delicious, easy-to-make, toasted mixed- seed cereal.  What a great start to the day


Arrr to sugar or not to sugar-  that seems to be the question of the time. I have to admit I've been down the no-sugar road recently and, having unceremoniously (a wee muffin here and there) lost my way, I'm attempting to get back on track and kick sugar altogether.

My initial drive to give up sugar was primarily because I had been feeling pretty off for a while - constantly tired (despite drinking 4 cups of coffee a day) and generally feeling 'not great', possibly symptoms of what's been coined 'Rushing Woman's Syndrome' - too busy to eat, rest and sleep properly.

I'm not overweight, I'm relatively healthy, I don't drink a lot of alcohol or eat a lot of junk food - in fact I pretty much don't at all. So considering my daily sugar intake is very low I thought going sugar-free would be easy - wrong!

It's those in-between, rushing moments, that are the worst - when you just need a quick something to eat, a wee biscuit with your coffee.  It's those moments that take some serious 'mind over matter' to get past. Let's just say I ate a lot of fruit and drunk a lot water to help move through the madness that is a sugar craving.

I also found breakfast a tricky time. Most breads have sugar in them - so that means no toast - definitely most shop-bought cereals have sugar in them and well a banana just isn't enough. So I found and redesigned, this simple, sweet, toasted, mixed-seed cereal recipe which is incredibly easy to make. Made entirely out of seeds, coconut and dried fruit and combined with honey, it is free of refined sugar, gluten and dairy.  

The recipe can easily be adapted with whatever dried fruit, nuts or seeds you have in your cupboards.  

A great way to start the day.  I’ve also made cereal bars out of this mix by adding a little more honey and firmly pressing the mix into the baking tray then baking. I found putting the tray into the freezer, straight from the oven, for the a couple hours makes the honey set and the mixture to firm up, making it easier to cut or break into bars or bite size snacks. Prefect for those late afternoon in-between moments.



1 cup ground nuts such as LSA (linseed, sunflower and almond mix)
4 cups of mixed seeds and nuts
1 cup coconut
1 cup of chopped dried fruit
3 tbsp honey 
Preheat the oven to 150°C and line a baking tray with baking paper so that the sides of the paper overhang

  • In a large mixing bowl, combine the seeds, nuts, fruit and coconut
  • In a small saucepan on medium heat, melt the honey
  • Pour the melted honey over the mixture and fold until well combined
  • Pour into the prepared baking pan and bake for around 30 minutes – taking the time to turn it every 5-10 minutes
  • The mixture should be lightly toasted and golden
  • Remove from the oven and place in the fridge to cool completely
  • Enjoy, for breakfast, with milk

Keeps for up to two weeks in an airtight container.



Add comment

Security code

MyMag this month...

...your magazine for inspiring stories, beautiful spaces, networking, sharing & celebrating community...

This email address is being protected from spambots. You need JavaScript enabled to view it.

New Zealand


MyMag is your Mag! Subscribe today - it's FREE.  
Subscribe and receive our monthly newsletter keeping you up to date with the latest edition.