I know, I know, why on earth would anyone want to be eating this stuff let alone making and eating this stuff, but believe me it can really pep up your breakfast. I have used it on the fruit salad recipe in the previous post, mixed in with something a bit boring like every girls favourite red-letter, wheaten flakes, and even as a kind of garnish with yoghurt, bananas, honey…. the options are endless.
However the best bit about it (apart from the taste) is that it is a conduit to using up all those opened packets of nuts, seeds and dried fruit which have been hanging around since Christmas or even a couple of Christmases before that.
So, what to do: take a large mixing bowl and first off add 250g or so of rolled oats (quantities are not critical at all here), around 50g of desiccated coconut, 100g of chopped mixed nuts (hazel, pecan, almonds, brazil but probably not cashews, peanuts or walnuts) chopping roughly if whole, and around 50-100g of seeds, (pumpkin, sunflower, sesame, linseed, again what you have lying around but not poppy). There are then two ways of approaching the next bit: either to around 75g/ml of honey slacken it with a slug of apple juice and a drop of vanilla extract and combine with dry ingredients or, and this is easier, warm the honey and a drop of vanilla extract with around 50-60g of butter until the butter is melted and then combine with the dry ingredients.
Once the dry is coated with the wet, spread evenly over a baking sheet and pop in a moderate to cool oven around 160-170°C/150°C fan stirring every 10 minutes or so for about 30 mins in total until it all appears toasted. Remove from oven and allow to cool completely on the baking sheet. At that point you can add dried fruit of your choice or again based on what you have in the cupboard (raisins, sultanas, apricots, prunes, dates) chopped up if necessary. Transfer to an airtight jar and it’ll keep for a couple of months.
I find I have packets of ready-to-eat apricots and prunes hanging around from the business side of things which have a fairly short shelf life once open. This recipe seems to provide the ideal opportunity to use them up. Again credit must go the likes of Rachel Allen and also Sophie Dahl for the inspiration behind this concoction.