heat the oven to 180C. Melt the butter, sugar and honey together with the cinnamon and simmer for 2 minutes. stir in the muesli, pumpkin seeds and dried apricots.
pack the mixture into a lined baking sheet, cover with foil and bake for 15 minutes. leave in the tin for 10 minutes, then loosen the edges and turn out. slice into squares and serve cold.
CINNAMON-HONEY MUESLI
From Prevention magazine booklet, "Anti-Aging Nutrients", this is very good! Fresh, healthy, and easy! Cooking time is sitting time.
2 tablespoons apple juice or 2 tablespoons pear juice
2 tablespoons currants or 2 tablespoons raisins
1 1/2 tablespoons honey
1/4 cup finely chopped dried pear half
2 tablespoons ground hazelnuts
1/4 cup nonfat yogurt
1/4 teaspoon vanilla
1/8 teaspoon ground cinnamon
1 pinch ground cardamom
1/2 cup blueberries
1/4 cup strawberry (or try different fruits)
Steps:
In a medium bowl, combine the oats, milk, apple juice or pear juice and currants or raisins.
Stir in 1/2 tbls.
of the honey.
Set aside to soak for 30 minutes.
Stir in the pears and hazelnuts.
Divide between 2 cereal bowls.
In a cup, combine the yogurt, vanilla, cinnamon and cardamom.
Add the remaining 1 tbls.
honey.
Spoon over the muesli.
Top with the blueberries and strawberries.
Serves 2.
Enjoy!
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Preheat the oven to 140°C/320°F. Lightly grease a shallow 20 x 30cm (8 x 12in) baking tin and line the base and sides with non-stick baking paper.
Put the honey and oil in a small saucepan over medium heat and stir until well combined and heated through. Set aside.
Put the rolled oats, millet, coconut, cinnamon, cranberries, currants and almonds in a large bowl and mix to combine evenly. Add the honey mixture and stir to combine. Using damp hands, press the mixture firmly into the lined tin. Press the mixture with the back of a spoon to make the surface smooth and even.
Bake for 45–55 minutes or until the surface is dark golden brown all over. Cool completely in the tin before cutting into 24 bars.
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