Muesli

This is a re-post from my previous blog. I still make it and love it…

The difficult thing about muesli is that it is supposed to be healthy.  I am no good at eating things because they are good for me.  I am very good at eating things because they are delicious, which this really is.  Whether you increase or decrease the balance of seeds, it is my favourite muesli alongside one I had in Padstow by, needless to say, Rick Stein or one of his minions. This is similar and healthier because of the agave and seeds.

Adding sultanas, dark apricots (no added sulphur), dates or berries is what I like, though of course add whatever you like.  Or have it as it is.  My preference is raisins or blueberries, yoghurt and honey.

The lightness in texture is due to the oil and agave so if you do use golden syrup, you will lose out on the light, almost airy texture of the muesli.  This is a large batch that will last a month I should think, stored in an airtight container. If you are not a muesli fiend like us, then half or quarter the ingredients.

INGREDIENTS
500/17.3oz roughly chopped almonds- easy in the blender – or mixed nuts which you can get already broken up in the health shop or supermarket
125g/0.9oz mixed seeds pumpkin, sunflower, sesame, linseed etc
450/15.9oz dessicated coconut
300ml plain oil
300ml agave syrup

1. Preheat the oven to 180C/355F
2. Mix all of the ingredients together in a bowl.
3. Spread it on a baking sheet in the oven at 180C/355F.  Bake until golden (up to 20 minutes).  Be careful to check often after 12 minutes as it is easily over done.
4. Leave to cool. During this time it will dry out a little more.
5. Add raisins, sultanas, chopped dates, dried cranberries etc, or fresh fruit to serve.
6. Store in an airtight container.