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By Eden Hertzog

Hey, did you guys miss me or what? Seems I’ve taken a sabbatical from all things except being pregnant, chasing a busy toddler and working my (growing) butt off at the bakery. I’m glad to be sitting here writing in a La-Z-Boy chair in pitch darkness next to Cedar’s crib. It’s our new routine at night; he suddenly doesn’t want me to leave him until he falls asleep and also insists on listening to Do-Re-Mi from The Sound of Music on repeat. I know, you really wish you were me right now.

I am thirty-three weeks pregnant and I can’t believe how fast this time is zooming by. Last week (while sitting in Cedar’s room in the dark on my iPad) I was perusing some bassinet options for the baby and just the sight of some of those frilly baskets made me gulp – hard. It dawned on me that there was going to be a newborn here again. My newborn. In my bed.

Gruesli Ingredients

Since I have just a few weeks left until I disappear into the trenches, I’d like to share some recipes that I now consider staples, ones that I know will help me in those first few weeks of spotty sleep and raging hormones. My first few months with Cedar were wrought with heavy anxiety and eventually depression (plus chronic insomnia – so fun!) and although I do believe that it was a necessary experience and transition for me, I also know that nutrition for mothers is paramount. I ate way too little food and way too much sugar. Sleep, food, and loving support are what we need and I hope these recipes will help you moms out there stay nourished.

This is a new recipe I came up with. It’s a cross between granola and muesli, hence the eloquent name of Gruesli. In cutting back on sugar, I found granola too sweet and muesli too boring. We were in the habit of buying Dorset Cereals, which can set you back $8 a box. Works for a single lady, but not for a family of cereal fanatics. I decided to make my own and I am damn pleased with both the results and the incredible ease of the process. Your turn! You can play with the dry ingredients and try variations, but this combo is my personal favourite.

I even added a photo of my baby bump, if you’re wondering what that bulbous thing next to Cedar and the Gruesli mixture is.

Bump, Bowl, and Cedar.

Gruesli

  • 500g flakes of your choice. I found a great product that includes mixed flakes of barley, oats, rye, wheat and kamut. You can use just rolled oats if you’d like.
  • 2 cups of raw, unsalted nuts. I use 1 cup of slivered almonds, and 1 cup of walnut pieces.
  • 1 cup of flaked, unsweetened coconut.
  • 1 cup of raw pepitas (pumpkin seeds)
  • 1 cup of crushed banana chips
  • 1 tsp sea salt
  • 1 tsp ground cinnamon
  • 1/3 cup pure sunflower oil
  • 1/2 cup unsweetened apple juice
  • 1/4 cup pure maple syrup
  • 1 cup dried fruit – I use 1/2 cup unsweetened cranberries and 1/2 cup currants
Baker-In-Training

OMG LOOK HOW BIG CEDAR IS GETTING! – BUNCH

Preheat your oven to 325F  Combine all ingredients, except for dried fruit, in a medium-sized mixing bowl. Dump contents into two shallow non-stick (or greased) pans or one large baking tray. I like the shallow pans better because the Gruesli has to be stirred mid-way.

Bake at 325F for 35 minutes, stirring well at the 20-minute mark. As soon as the Gruesli is finished baking, stir your fruit in. The reason you don’t bake the fruit is because it burns in the oven and tastes like s**t, okay?

Serve with your favourite kind of milk or yogurt with plenty of fresh fruit. This is also a great snack to just munch on. Enjoy!

Eden Hertzog is the Baker Babe behind New Moon Kitchen. Find more delicious, healthy recipes here and on her blog.

 

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