I’m back to blogging! This is my first blog post of 2011. What took me so long? Well, somewhere between the restful (read:hectic) Christmas break and preparations for a work trip to the US next week, the ‘ol blog has been a bit neglected. I also have a resolution of sorts (it being the new year and all that) to take a bit more time for my blogging, so though that has gotten off to a rather shaky start, I hope to keep to it for the next few months at least!
Even though I haven’t been blogging so much, I have been cooking, baking, and eating, so I have a few new recipes to share with you over the next few weeks. This weekend I’m travelling to a conference San Francisco (which is the reason behind some very non-foodie tweets over the last few days). I love San Francisco! Great food (fabulous breakfasts!) and an obligatory trip to Williams-Sonoma. O what delights lie ahead in San Fran!
But getting back to the here and now, we have a recipe for Swedish Muesli. The origin of this recipe does actually lie in Sweden – my good friend Elizabeth spent a year there on Erasmus and one of her friends there gave her this recipe. It has changed a little to suit my tastes, and I’m sure it will respond just as well to yours.
The original recipe lists the quantities in decilitres, or one tenth of a litre. What’s important is the ratios. I use a small glass or cup, so if you don’t want so much muesli, use a small cup or glass to measure, whatever you prefer. I used this:
What You Need:
6 cups oats
0.5 – 1 cup sunflower seeds
0.5 – 1 cup crushed almonds
0.25 cup sesame seeds
1 – 2 cups coconut flakes (or less if using dessicated coconut)
1 cup brown sugar
2 cup mixed nuts, chopped (optional, I used hazelnuts and macadamia nuts)
1 cup bran (oat or wheat)
1/2 tsp salt
0.75 cup water
0.75 cup oil (sunflower or whatever your preference)
Fruit, to serve. I add raisins to the muesli, but you could add some other dried fruit, or fresh apple or banana.
What To Do:
Preheat the oven to 160C. Grab a big mixing bowl, and throw in all the dry ingredients.
I had some hazelnuts and macadamia nuts lying around, so I chopped them up and threw them in the mix.
If you’re using flaked almonds, it’s a good idea to crush them up.
Give everything a good ‘ol mix!
Add the oil and water and mix well. You want all the ingredients to get all moist and oily.
When it’s all mixed together, spread out in a shallow baking tin lined with parchment paper. I had quite a large amount of mix, so I used two baking trays. If you try to bake too much on one tray it takes forever!
Here they are, ready for the oven:
Bake for 30 to 40 minutes. Give everything a good stir every 10 minutes. This makes sure the muesli toasts evenly and the edges don’t burn. If you like your muesli with a bit of chew, take it out sooner. I gave mine 40 minutes and it was evenly toasted and crunchy.
Leave in the trays to cool and transfer to an airtight container.