Summer is supposed to be around the corner, it appears to be hesitating though. That means its time to pack away the pots used for cooking oats and warm winter breakfasts and try out some home made muesli. I am giving you 2 recipes. The pan fried one is perfect for muesli emergency cravings (sorry, I really do have those...sad....); and for making in smaller quantities. Keeps well. The baked one you can make the whole recipe which makes rather a lot or halve the recipe. Yes, it keeps very well. Not that it stands a chance of ageing when I get the muesli munchies. (Again...sad...) Store both in airtight containers.
Pan-fried Muesli
This recipe sort of makes itself up as you go along.
¼ cup Oil or Butter
¼ cup honey or agave or sugar
1 cup oats
½ cup Nuts (Usually cashews or almonds)
1T Sesame seeds (optional)
1t Poppy seeds (optional)
½ cup Raisins or dried cranberries
Gently heat oil and honey
Add oats, nuts and seeds
Stir fry till oats start to toast – turn light brown
Turn heat off, add raisins and stir well to make sure the oats are not burning due to residual heat in pan.
NOTE: Use whatever other ingredients you like, eg. coconut, pumpkin seeds, cranberries etc. Increase or decrease amounts and taste as you go if unsure about sweetness.
Keeps well and is ready as soon as it cools.
Muesli
7 cups Oats
1 cup Coconut
1/2 cup Sesame seed
1 cup Digestive Bran
1 cup Wheat germ
1/2 cup Sunflower seeds
1 cup Cashews (I add these near the end)
1 cup Raisins (ditto)
Mix above together, add:
200g butter -melted (I have used avocado or pumpkin seed oil as well)
1 cup Honey
1 tsp Vanilla
Stir well, split the muesli into 2 oven pans and bake 20 - 30 min @ 180C, stir every 8 min till brown and crisp, remember to add the raisins and nuts near the end of the baking time.
Very important to floss after eating before you go out or you may give someone a lovely "seedy" smile!
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