Homemade Muesli

Trotski & Ash are Sarah Trotter and Romy Ash.

“We’re eternally intrigued by recipes and the stories associated with them. I still have the handwritten recipes my mum gave me when I moved out of home and I love that the paper smells of the dish that’s written on it, that some pages are almost see-through from spilt butter, and that these recipes still speak to me of a time that was equally terrifying and exciting. Every recipe has a story and a journey from kitchen to kitchen, passed from friend to friend.” 

When I met Sarah she served me tea and fresh figs on a beautiful Autumnal day, and we’ve been cooking together ever since. The recipes here are a shared delight and works in progress. We’re not professionally trained, but instead, self-taught, learning by taste, mistakes and the knowledge of our family and friends.

Homemade Muesli

I have been travelling so much in the last six months. In the brief couple of weeks I was home before Christmas, Sarah gifted me a jar of muesli. The joy, to just sleep in my own bed and wake up to a bowl of this muesli with greek yoghurt and a cheek of mango.

This recipe makes quite a bit of muesli, but you’ll be surprised at how quick you go through it. Or gift a jar! If pouring ingredients directly into the jar, pre mixing, it makes pretty sedimentary muesli layers, but make sure you leave enough room at the top of the jar to shake. So everything gets mixed well.

Use any nuts you’d like, toast some whole almonds. Chop some dried fig or pear through. There are also so many different types of puffs. Sometimes we like to use puffed corn that adds a whole new shape to the mix, they’re big. Activated buckwheat adds a real textural crunch. We like to keep the mix gluten free. It makes for such a light, nutritious breakfast.

Buying all the ingredients bulk can seem pricey at first, but you’ll have muesli for months. Here in Brunswick we have access to such an array of middle eastern grocers, that buying the nuts and seeds ends up being very reasonable, and I would recommend buying from a middle eastern grocer if you have one near by. Middle Eastern grocers have a high turnover of nuts and seeds, so they should be fresh and delicious. Supermarkets are getting much better at stocking alternative grains, but a heath food store might be necessary to find more unusual ingredients. Naturally on High in Northcote is the best if you’re in Melbourne.

Homemade muesli. Photo by Lauren Bamford

Homemade Muesli:

2 cups puffed rice
1 cup puffed buckwheat
1 cup puffed quinoa

1 cup slivered almonds
½ cup hazelnuts, toasted and chopped roughly
1 cup flaked coconut, toasted lightly

1 cup sunflower seeds
1 cup pepitas (pumpkin seeds), toasted lightly
1 cup sesame seeds
1 cup currants

Mix ingredients in a large bowl and then pour into jars.

Serve with fresh fruit, milk, and yoghurt. There’s no sweetener in the muesli, so a drizzle of honey won’t go astray.

You can find more of Sarah & Romy’s stories and recipes at www.trotski-ash.com