Chop the preserved ginger and put in a blender or food processor with the syrup, apricots, muesli and milk.
Process until smooth, adding more milk if necessary.
Serve in wide glasses.
time. Warning: For this recipe, do not freeze bananas in
dd the sweetness to this muesli. I vary this on a
Preheat the oven to 400 degrees. Line a 12 muffin tins with paper linings.
Combine the flour, baking soda, and salt in a large bowl.
In another bowl whisk together the buttermilk, egg, sugar and oil. Pour this into the dry ingredients and mix lightly to combine.
Fold in granola and then divide among the 12 paper lined tins.
Bake for 25 minutes or until golden brown. Let cool a bit on a wire rack before serving.
Divide apple compote between 4 small serving bowls. Mix vanilla and yogurt and distribute between bowls. Sprinkle muesli (or granola) on top. Serve decorated with lemon balm, if desired.
Place the granola (or muesli) in the bottom of a parfait glass, and top with fruit.
In a small bowl, stir together equal parts of yogurt and sweetened whipped cream. Spoon atop the parfait.
Decorate top with fresh mint or a maraschino cherry, as desired. Enjoy!
arge bowl, combine apricots, flour, muesli, sugar, and raisins. Stir in
First, mix the granola with the apples in a
CLASSIC GRANOLA: 1/3 cup chopped walnuts.<
Preheat the oven to 325\u00b0F. Line a baking tray with parchment paper. In a bowl, mix the butter and honey until smooth. Add the cashews, oats, muesli, flour and bananas and mix well. Fold in the egg white. Pour onto the tray and form into an 8 x 12 inch rectangle. Bake for 25 mins, until lightly browned and firm to the touch. Allow to cool for 10 mins, then cut into 20 equal bars.
Melt the chocolate in a heatproof bowl set over a pan of simmering water. Drizzle over the bars and allow to cool.
mooth. Add the hazelnuts, oats, muesli, flour and cranberries and mix
Preheat the oven to 325\u00b0F. Line a baking tray with parchment paper. Whisk the butter, honey and ginger. Toss with the pepitas, oats, muesli, flour and candied orange. Fold in the egg white.
Transfer to the prepared pan and form into an 8 x 12 inch rectangle. Bake for 25 mins, until lightly browned and firm to the touch. Allow to cool for 10 mins then cut into 20 bars.
Preheat oven to 325\u00b0F. Line a baking tray with parchment paper. Mix butter, honey and cinnamon until smooth. Toss with almonds, oats, muesli, flour and apricots. Fold in egg white. Transfer to prepared pan and form into an 8x12 inch rectangle. Bake for 25 mins, until golden brown and firm to the touch. Let cool for 10 mins then cut into 20 bars.
Preheat the oven to 350F/180C/Gas4. Line a 11x17 shallow baking pan with baking parchment.
Mix together all the ingredients except the icing sugar, lemon juice and pumpkin seeds.
Spread the mixture evenly in the pan and bake for about 25 minutes, until golden brown. Remove from oven and allow to cool.
To make the topping, put the icing sugar in a bowl and stir in just enough lemon juice to give a thick, spreading consistency.
Spread the lemon topping over the baked mixture and sprinkle generously with pumpkin seeds.
Allow icing ...
Preheat oven to 350 degrees. Grease 9\"x 5\"x 3\" pan (or two small).
Crush cereal in blender or cuisinart to equal 1 1/3 cups. Reserve 1/3 cup. Combine sugar, milk, eggs, oil & almond in small bowl.
Combine flour, cereal, baking powder & salt in large bowl. Add sugar mixture to flour mixture. Press reserved cereal on top.
Bake 50 to 60 minutes. Cool 10 minutes and turn out in wire rack.
o 350. Put your dry granola ingredients including coconut and cinnamon
rocess 1 1/4 cups muesli in food processor til finely
nch square baking pan [for recipe making 12 bars] or coat
umpkin seeds and stir the granola. Continue baking until evenly browned
Heat oven to 350\u00b0. Line an 8 or 9-inch square baking pan with foil. Lightly grease foil. Beat butter, honey and vanilla in a large bowl with electric mixer until well blended. With mixer on low speed, add egg, flour, granola and raisins and beat just until blended. Spread in prepared pan. Bake 25 to 30 minutes until pick inserted near center comes out clean. Cool in pan on rack. Drizzle glaze over top. When glaze has set, lift foil by ends to cutting board. Cut into bars. Makes 24.