It turns out I don’t have to feel bad about using the air-conditioner when I’m home during the day… we have solar power, that on hot summer days creates energy while I’m using it, hence why our last electricity bill was so low. Bonus!
So, today I toasted muesli for an hour while the air-conditioner kept the temperature down.
This recipe is great for those of us who keep a well-stocked pantry. I was pleasantly surprised how few extra ingredients I had to buy… most of them were already there! Of course, it’s also a recipe that can stand a bit of tweaking… everyone’s got their favourite combination, as a quick internet search will tell you. I took tips from two of my favourite bloggers, and made my own version.
Oh, and if you think it looks a little bit too gravelly (or small), it’s because I had lots of quick-oats to use up, but next time I expect I’ll be using regular rolled oats instead.
Maple Toasted Muesli
Makes 3 jars full
6 cups rolled oats
1 cup shredded or desiccated coconut
1 cup wheat germ
1 cup coarsely chopped almonds
½ cup coarsely chopped hazelnuts
½ cup sunflower and pumpkin seeds
½ cup linseed (flaxseed)
5 tbsp sesame seeds
½ teaspoon ground cinnamon
½ teaspoon ground cardamom
½ tsp salt
Juice of 2 oranges
½ cup vegetable oil
½ cup maple syrup
After muesli has cooled add:
1 cup sultanas
1 cup chopped dried apricots, cherries or other dried fruit
Place all the dry ingredients in a large bowl and stir. Whisk together the oil, maple syrup, salt and orange juice and add to dry ingredients. Stir so everything is combined. Spread the muesli in two baking pans lined with baking paper.
Toast at 140 degrees C / 285F for 40 to 60 minutes. Stir every 20 minutes, making sure everything is evenly toasted. Leave to cool completely in a bowl then add the dried fruit and store in an airtight container.
If muesli is not completely dry after one hour, stir and continue cooking for another 20 minutes.