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Posted By stanley On 07/10/2009 @ 8:08 pm In In the Morning | Comments Disabled
GRANOLA – TOASTED MUESLI
For Breakfast or any other time of the day or night!
I would not call myself a muesli fan, especially not the raw untoasted variety. Most of times pre mixed with yogurt and layered with fruit. Letting it stand till the muesli becomes so soggy that it tastes like wet cardboard. I like it crispy crunchy and with a lingering sweet after taste. Eaten with Woolworths Plain Double Cream Greek yoghurt on the side, so I can mix every mouthful just before savouring ……….
This is just a basic recipe I use. The taste combinations are really up to you. The type of honey you use i.e. Fynbos, Eucalyptus will also influence the flavour. I normally use local honey from the Pearly Beach or the Kleinrivier Stanford area. But once in a while I would use Orange Blossom Honey from Woolworths. In that case I would add a few drops of orange blossom water to the liquid mix after it was removed from the heat. Around Christmas I did a Cranberry, pumpkin seed and macadamia nut muesli. You can chop and change as you like. Pumpkin, sunflower, poppy, sesame and linseed can all be added singly or any mix of. The same goes for the nuts, as long as they are raw and unsalted, any combination can be used.200g Butter 200ml Oil (sunflower or canola) 600g Honey 50ml Vanilla Essence 300g Rolled Oats 300g All Bran Flakes 300g Corn Flakes 100g Wheat Germ 50g Oats Bran 200g Nuts 100g Seeds 50g Coconut Shavings 100g Dried Fruit Preheat the oven to 125C. Place butter, oil, honey and vanilla in a medium pot and melt over low heat.Stir till all has dissolved together. Place all the dry ingredients, except the dried fruit, in a large mixing bowl. Pour the melted liquid over and mix well into the dry ingredients. Divide between 3 baking trays and place into the oven and toast for about an hour. Stir or toss every 10-15 min. Remove from the oven and scatter dried fruit over. The liquid will be absorbed and the flakes, nuts and all the rest will be nice and crunchy. Let it cool; stir regularly to avoid clumps forming. Make sure it cools completely before storing in an air tight container. Use within 4 weeks.
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