Four-nut muesli for everything
basic mixture:
450 g wholegrain oat flakes
70 g quinoa flakes
70 g raw buckwheat groats
1/4 tsp vanilla powder or seeds from 1/4 vanilla bean
100 g honey
40 ml grape seed or nut oil
almond muesli:
50 g almonds, roughly chopped
1 tsp orange zest, finely grated
freshly-grated nutmeg, to taste
50 g dark chocolate, broken into small pieces
25 g goji berries
hazelnut muesli:
1/8 tsp cardamom powder
1/4 tsp cinnamon
1/2 orange zest, finely grated
40 g toasted hazelnuts, roughly chopped
10 g raw hazelnuts, roughly chopped
15 g apple powder
40 g dried cranberries
pistachio muesli:
25 g pumpkin seed
1/2 tsp rose petals
pinch of vanilla powder
25 g mulberries
30 g unsalted pistachios, some chopped, some finely ground
mixed nut muesli:
25 g almonds, roughly chopped
25 g pecans, roughly chopped
pinch of vanilla powder
25 g toasted hazelnuts, finely ground (resembling flour)
25 g walnuts, crumbled
15 g strawberry powder
Prepare
Preheat the oven to 190°. Line a baking sheet with two sheets of parchment paper next to each other.
For the basic mixture, mix the four grains in a bowl. Add honey, oil, vanilla seeds and mix well. Divide the mixture into four parts.
For the almonds muesli, add almonds, orange zest, nutmeg and mix. For the hazelnut, add cardamom, cinnamon, orange zest and mix. Place each mixture on its own sheet of paper, spread out to a uniform thickness, and bake for about 20 minutes, occasionally stirring so the flakes around the edges do not burn, until uniformly golden. Remove and cool completely. Add the remaining ingredients to each muesli and mix.
Line another baking sheet with two sheets of parchment paper next to each other.
For the pistachio muesli, add pumpkin seeds, rose leaves, vanilla powder and mix. For the mixed nut muesli, add the almonds, pecans, vanilla powder and mix. Place each mixture on its own sheet of paper, spread out to a uniform thickness, and bake for about 20 minutes, occasionally stirring so the flakes around the edges do not burn, until uniformly golden. Remove and cool completely. Add the remaining ingredients to each muesli and mix.
Store the muesli in covered jars. Serve in the morning with cow’s milk, almond or oat milk, or with plain yogurt.
Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s
From my book CRAZY ABOUT