Molly was my Grandmothers first cousin and they were also neighbours. Because we spent a lot of time with my Grandparents growing up, my brother and I would often visit Aunt Molly and this recipes is from my Grandmothers handwritten cookbook. I have made a few slight adjustments to the original recipe – we like quite sweet muesli, if you don’t, leave the sugar out and just use the honey. Also, we use unrefined sugar which isn’t as sweet as white sugar, so use less if you have white sugar. If you can’t find wheatgerm or Allbran – use the same amount of something different – more rolled oats, seeds or nuts so the quantity stays the same. I always double this recipe and make a huge batch so it lasts longer and it also makes a wonderful homemade gift.

Makes: 10 ½ cups
Time: 5 minutes preparation | 30 minutes cooking + cooling time 

1 cup wheatgerm
1 cup Allbran
1 cup chopped nuts (I used pecans and walnuts)
1 cup sunflower seeds
4 cups rolled oats

For the syrup
½ cup honey
½ cup coconut oil
½ cup fair trade sugar

To add at the end
1 cup dried fruit (I used chopped apricots, dried blueberries and cranberries)
1 cup coconut (I used organic coconut chips)
½ cup goji berries (optional)

To serve
Vanilla bean yoghurt
Bee pollen
Blueberries


METHOD
Preheat oven to 180°C (350°F) Line two trays with baking paper and set aside.

Mix the wheatgerm, Allbran, nuts, seeds and oats and bake for 30-35 minutes. With two wooden spoons, toss twice during cooking so that it doesn’t over cook on the top and in the corners especially. Remove from oven when all ingredients are golden and have a nutty toasted smell. 

In a medium sized pot, melt the honey, sugar and oil.  Pour over the dry ingredients.  Stir through.  Add the fruit and goji berries and toss. Place the trays back into the oven but turn to oven off. I left mine in the oven until the oven when cold and then pulled out and broke apart the muesli with my fingers. Store in an air tight container.

To serve
I love serving muesli with bee pollen from our bee hives. Bee pollen is the most amazing super food and has so many health benefits, a wonderful addition to kick start the day. I also like serving with milk, yoghurt and fruit. (in winter time stewed rhubarb is nice instead of berries)

This recipe from my cookbook 'My Garden Kitchen'.

AVOCADO EGGS WITH FETA AND DUKKAH 

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