The whole family will enjoy this year-round go-to breakfast. This versatile, lightly sweetened muesli is lovely paired with stewed fruits and yoghurt over the winter or fresh fruits, honey and yoghurt in the summer.
INGREDIENTS
1 cup walnut pieces
1 cup pecans, roughly chopped
1 cup hazelnuts
1 cup whole skin-on almonds
1 cup long thread coconut
1 cup pumpkin seeds
1 cup sunflower seeds
8 cups rolled oats
50 grams butter
¼ cup honey
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
1/3 teaspoon freshly grated nutmeg
pinch of sea salt
To finish
1 cup sliced dried apricots
1 cup dried goji berries or cranberries
Two 33 cm x 43 cm lipped baking trays
METHOD
Preheat the oven to 160˚C.
Combine all the nuts, coconut, seeds and the oats in a very large bowl.
Place the remaining ingredients in a small saucepan and bring to the boil over medium heat. Immediately pour over the dry ingredients. Stir thoroughly until the oats and nuts are all lightly coated. There is not a lot of liquid.
Spread evenly over the trays and bake for 20 minutes, turning the muesli every 5 minutes, until lightly golden. Cool completely then add the apricots and goji berries or cranberries. Store in airtight containers. Makes 17 cups
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Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.