MUESLI TIME

I've been sitting on this post for a while, thinking muesli was perhaps not so worthy of an entry.

However, after watching a certain uninspiring food program on TV last night - where the host ate muesli at a cafe near my house and then met the home cook responsible for the cereal - I realised the world needs my muesli.

One problem I had with the recipe demonstrated last night was the unnecessary butter and sugar it was loaded with. This is also a problem, I think, with many commercial muesli and granola brands.

I'm all for putting butter and sugar where it belongs - on toast, in cakes and biscuits. But I don't need them in my breakfast cereal.

Muesli is Billie's No.1 food. She asks for it all day. And muesli bars, which I must learn to make.

Billie loves to help mama make the muesli. So does Big Teddy.

I should credit my folks with inspiring this recipe - I've adapted and made it my own but it's similar to the one my dad makes.

RECIPE: TWO-SPEED MUESLI

 Lately I've been keeping half of the raw dry ingredients aside in a jar to serve to Billie. Each morning I soak it in freshly squeezed orange juice and perhaps a bit of boiling water. Just for a few minutes, so the juice is still fresh with vitamin C. Raw muesli is easier to chew too.

If you are happy with a simpler, healthier muesli then omit the wet ingredients and just eat raw as above. You can soak with water, milk, yoghurt or juice for a few minutes before serving, or overnight if you want it really soft.

If you like a crunchy, slightly sweet, toasted muesli  - then go the whole hog with the recipe below.

'I want to pour it'

DRY INGREDIENTS:

5 cups whole oats

1 cup wheatgerm

1/2 cup sunflower seeds

1/2 cup sesame seeds

1/2 cup pumpkin seeds (optional)

1 cup coconut (optional)

1/2 teaspoon cinnamon (optional)

1 cup ground linseed (or LSA, but plain linseed if you can)

1 cup raw almonds, chopped quite finely

WET INGREDIENTS:

1/2 cup honey

1/2 cup coconut oil or rice bran oil or light cooking oil

 Place oil and honey in small pot over low heat and cook until just bubbling.

Meanwhile, combine dry ingredients - except almonds and linseed - together in large flat oven tray or baking dish.

Pour hot wet ingredients over muesli and quickly stir through. 

You can serve the muesli as is, without toasting, and this is good for little ones not up for lots of chewing.

But for the real tasty deal, place tray of muesli under grill and stir frequently, or place in medium oven and stir every five minutes - keep an eye on it as you don't really wanna burn it.

Add almonds and linseed (I believe you lose some of the goodness during cooking, especially with the super omega-packed linseed. But I may be wrong, so don't quote me.)

Once cooled place in airtight container. But you can eat it while it's still hot. Yum.

'I want to eat it'.