Indemic - Product Development, Taranaki, New Zealand



It's 3pm and as I sit here typing I can hear the drip drop, drip drop of the rain as it falls from our eves onto the garden beds below.  Sparrows sit, feathers glistening, in the top of the tree whose sorry branches seem to wrap themselves, like fingers, over the top of the fence at the back of our garden.  It is peaceful and still and while my babes sleep I'm eager to share with you another of my recipes.

Store-bought cereals aren't commonplace at our breakfast table, so when our 2 1/2-year-old discovered a box of rice bubbles (destined to be chook feed) and quickly became hooked, I figured that instead of persuading him there were better alternatives, I would use them as a base for a muesli.  This recipe is incredibly adaptable and is one which I make from time-to-time with whatever I might have on-hand in our pantry.  While the version below is my little-person-friendly one, I prefer making it for myself and the big people in our household with buckwheat grains and seeds along with the coconut and nuts.  Substitute ingredients cup-for-cup and the ratio of oil and honey will still be fine.  Though having made it this weekend gone I thought I might make it using less honey the next time around (possibly 1/4 cup or so).  Orange zest works well it in too.

If this recipe tickles your fancy and you do give it a go, let me know what you think!

Emma x           

Makes 15 cups

3 1/2 cups oats
4 cups rice bubbles
3 1/2 cups coconut flakes
2 cups raw cashew nuts, coarsely chopped
1/3 cup (140g) honey
1/3 cup (140g) coconut oil or light olive oil
1 teaspoon vanilla
1 cup pineapple pieces, chopped
1/2 cup dried berries or raisins

Preheat the oven to 180C. Put the oats, rice bubbles, coconut flakes and cashew nuts in a large bowl and stir to combine. Put the honey and oil in a small saucepan and heat until both have melted (if using coconut oil, which is solid). Stir in the vanilla then pour this over the oat mixture, giving it a good mix to make sure everything is well coated. Spread the muesli out on to several baking trays and bake for 10-15 minutes or until golden brown.  It's important to keep an eye on the muesli as it cooks as it can quickly burn.  Remove from the oven and cool before packing into jars.