Malt-Roasted Chocolate & Almond Muesli
½ cup water
3/4 cup brown sugar
¼ cup maple syrup
2 tablespoons vegetable oil
100 grams dark chocolate, chopped
5 cups rolled oats
1 cup puffed rice
¾ cup sweetened coconut flakes*
½ cup whole almonds
1/3 cup malt powder
2 tablespoons cocoa
Milk, sliced peaches and blueberries, to serve
Preheat oven to 170 C.
Place the water and sugar in a saucepan over medium heat and stir until the sugar is dissolved. Bring to the boil and cook for 1 minute. Remove from the heat, add the maple syrup, oil and chocolate and whisk until well combined.
Place the oats, puffed rice, coconut, almonds, malt powder and cocoa in a large bowl and mix until well combined. Pour over the hot sugar syrup and mix until well combined. Spoon onto a 30cm x 42 cm baking tray lined with non-stick baking paper.
Bake for 30-32 minutes, stirring occasionally, or until crisp and golden. Set aside to cool completely on trays. Serve the muesli with milk, peaches and blueberries. Makes 8 cups.
½ cup water
3/4 cup brown sugar
¼ cup maple syrup
2 tablespoons vegetable oil
100 grams dark chocolate, chopped
5 cups rolled oats
1 cup puffed rice
¾ cup sweetened coconut flakes*
½ cup whole almonds
1/3 cup malt powder
2 tablespoons cocoa
Milk, sliced peaches and blueberries, to serve
Preheat oven to 170 C.
Place the water and sugar in a saucepan over medium heat and stir until the sugar is dissolved. Bring to the boil and cook for 1 minute. Remove from the heat, add the maple syrup, oil and chocolate and whisk until well combined.
Place the oats, puffed rice, coconut, almonds, malt powder and cocoa in a large bowl and mix until well combined. Pour over the hot sugar syrup and mix until well combined. Spoon onto a 30cm x 42 cm baking tray lined with non-stick baking paper.
Bake for 30-32 minutes, stirring occasionally, or until crisp and golden. Set aside to cool completely on trays. Serve the muesli with milk, peaches and blueberries. Makes 8 cups.
I found this recipe in Donna Hay magazine, yum!
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