br>Stir in brown sugar and corn syrup until blended.
Boil the milk and salt over medium heat.
As it is boiling, add the honey, nutmeg, and cinnamon sugar.
Add the oats and cook about one minute.
As it is cooking, add the raisins and crushed Nature Valley bars (or any other granola bar you prefer, it provides a nice crunch).
Enjoy!
Cut any larger potatoes in half, then cook until tender.
Drain and cool.
Put the baking on a baking tray and grill until crisp.
Cool and break up into pieces.
Thinly slice the spring onions on the diagonal.
Mix together the potato, bacon and spring onions in a bowl.
To make the mustard and honey dressing, put all ingredients into a screw top jar and shake until well mixed.
Pour over the potato salad.
b>recipe uses kaniwa, not quinoa, as kaniwa does not contain saponin and
aper. Heat a frying pan and toast the hazelnuts until golden
Combine oats, raisins and coconut in a large bowl; mix well and set aside.
Combine honey, butter, cinnamon, vanilla and salt in a microwave proof bowl and cook in microwave until butter and honey are melted.
Stir together then pour over oat mixture and toss until well blended.
Spread on a lightly greased cookie sheet.
Bake at 350 degrees for 20 minutes or until lightly golden.
It will darken a little when it cools.
Stir half way through.
Remove and let cool.
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.
Preheat oven to 325\u00b0F.
In a large bowl, combine oats, rye, almonds, pumpkin seeds, sunflower seeds, sesame seeds and coconut. Add oil and honey and mix to combine. Transfer to a large baking tray and bake for 35 mins, stirring occasionally. Let cool completely.
Stir in apricots and raisins. Store in an airtight container.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
Mix oats and almonds in a large bowl.
Combine honey, butter, cinnamon, and salt in a saucepan; bring to a boil for 1 minute. Pour honey mixture over oat mixture; toss to coat. Spread onto the prepared baking sheet.
Bake in the preheated oven, stirring every 5 minutes, until granola is lightly browned, 15 to 20 minutes. Fold in raisins and bake for 2 more minutes. Cool and crumble.
large bowl, mix the oats, almonds, wheat germ, sunflower seeds
br>Place nuts and oats on a baking sheet, and bake for about
ven to 350 degrees. Spread oats and coconut on a cookie sheet
Heat oven to 350\u00b0F
In very large bowl, combine oat, coconut, seeds, and dry milk. Mix well.
Combine honey, oil, and vanilla and pour over oat mixture; stir to coat.
Divide mixture evenly into 2 ungreased 13x9-inch baking pans.
Bake at 350\u00b0F for 20 to 30 minutes or until golden brown, stirring frequently.
Let cool slightly, then stir to break into small pieces. Stir in raisins. Cool completly.
Store in tightly covered container for up to 1 month, refrigerate for longer storage.
Remove cover from yogurt. Top yogurt with chopped apple, granola and cinnamon. Serve immediately.
aking pan.
Melt butter and honey together in a small saucepan
inutes.
Drizzle honey over and stir until honey thickens and coats nuts, about
Combine milk, oats, yogurt, honey, peanut butter, flaxseed meal, vanilla extract, and salt in the bowl of a stand mixer. Mix on low speed until oats are soft, about 30 minutes.
Pour mixture into 10 half-pint jars. Sprinkle 2 tablespoons cranberries and 2 tablespoons walnuts into each jar. Refrigerate before serving, 1 to 10 days.
Cream honey, sugar, butter and egg.
Sift flour, salt, soda and cinnamon together, then stir into creamed mixture.
Add oats and raisins.
Drop on greased cookie sheet.
Bake at 375\u00b0 for 12 to 14 minutes.
Boil water and pinch of salt.
Stir in oats (occasionally); cook about 3 minutes over medium heat.
Stir in honey for 1 minute.
Turn off heat; cover and let sit for 1 minute.
Pour in bowl.
Add milk.
Eat and enjoy.
Pour buttermilk over oats and leave for 10 minutes.
Add honey, eggs and olive oil.
Into a fresh bowl sift self raising flour.
Add a pinch of salt and ground cinnamon.
Pour wet mix into the flour and combine well.
Leave at least an hour if not overnight.
To Cook.
Place a small piece of butter in a pan and allow to sizzle. Pour desired size into pan and cook till golden brown on first side and then flip over and repeat.
Allow to cool a little and serve with poached peaches and creme fraiche.