Posted 29th Jan 2014
This week is Farmhouse Breakfast Week and to help you 'shake up your wake up' we've got two tasty recipes from the brilliant Rachel Khoo's Muesli & Granola book
Crunchy Honey Granola
Makes about 1kg/2¼ lb
Preparation time: 10 minutes
Cooking time: 45 minutes
360g/12oz oats (mixture of buckwheat and large oats)
100g/3½oz almonds, coarsely chopped
100g/10½oz walnuts, coarsely chopped
1 teaspoon salt
2 teaspoons ground cinnamon
2 tablespoons sunflower oil
Pre-heat the oven to 160°C/312°F/Gas Mark 2-3. First prepare the sweeteners. Heat the honey and sunflower oil in a saucepan until the mixture becomes runny. Add all the dry ingredients, apart from sultanas which are added at the end, and stir well.
Spread the granola mixture over two baking sheets. Bake in the oven for about 45 minutes, stirring every 10 minutes, until nice and golden. Remove from the oven and leave to cool.
Stir in the sultanas. Store the granola in an airtight tin.
1 tablespoon chopped nuts
6 tablespoons oats
1 tablespoon mixed seeds (sunflower, sesame, poppy or flax)
1 teaspoon golden caster sugar or sweetener of your choice
2 tablespoons dried fruit, chopped
1 teaspoon powdered milk
Toast the nuts, oats and seeds in a dry frying pan for 2-3 minutes or until they turn golden. Stir them into the remaining ingredients. Serve with milk or yoghurt. Muesli base will keep in an airtight container for several months. That's if you can resist it that long...
Mini Muesli Muffins
Makes 12 muffins
Preparation time: 20 minutes
Cooking time: 30 minutes
1 teaspoon vanilla essence
50g/1¾oz banana chips (soft, not the chewy type)
100g/3½oz muesli base (recipe above)
100g/3½oz softened butter
100g/3½oz unrefined sugar
1 large banana (as ripe as possible - if you use just-ripe bananas, the texture of the muffin will be too moist and doughy)
3 teaspoons baking powder
10g/¼oz oats for sprinkling
Pre-heat the oven to 180ºC/350ºF/Gas Mark 4. Place paper muffin cases in a muffin tin. Whisk the yoghurt with the eggs and vanilla essence, then add the banana chips and muesli. Leave to soak for a few minutes so that they absorb the liquid. Work the butter and sugar together until fluffy. Chop the ripe banana into small pieces and add to the butter mixture. Stir into the yoghurt mixture.
Sift the flour and baking powder. Stir the butter and yoghurt mixture into the flour. Important: don't stir too much. Muffins turn out better when the dough is slightly lumpy. Fill the muffin cases with the dough. Sprinkle the oats on top.
Bake for 30 minutes or until the muffins are golden and spring back when you press them gently with your finger. Remove the muffins from the tin and leave to cool on a rack. Muffins are best eaten warm or at least on the day they are made. Uncooked muffin dough can be frozen. Defrost overnight in the refrigerator then bake in the oven as above.
Rachel Khoo's Muesli & Granola is published by Orion Books, available to buy from all good book stores, RRP £14.99