Friday 16 May | 2014
New Zealand is a rugged little paradise for nature lovers, with wild weather, unspoilt beaches, genuine people, and superb home grown produce as well as artisan food products. If you are lucky enough to travel this far down under, indulge in all the fresh fish you can find – the mild varieties, cold waters and hours-to-plate policy make it the best in the world.
New Zealand is also home to Annabel Langbein, a very popular cook who has inspired this reduced fat version of granola. Substituting most of the fat with apple juice lends an equally crunchy result that you can therefore eat twice as much of – brilliant really.
Pair it with thick Greek yoghurt and drizzle of Manuka honey, or fresh fruit and coconut yoghurt as I have done here. Before you know it you’ll be floating it in milk, sprinkling it on icecream and even waking up at in the middle of the night to eat it straight from the jar.
This recipe loves to be adapted – switch the nuts and dried fruit to your favourite combinations.
3 ½ cups rolled oats
1 cup almonds or other nuts
1 cup sunflower seeds
½ cup pumpkin seeds/pepitas
¾ cup apple juice
¼ cup melted butter or coconut oil
¼ cup honey or brown sugar
2 tsp cinnamon
¾ cup dried fruit such as coconut chips, dried apricots, raisins.
Preheat the oven to 150°C.
Roughly chop the almonds and add to a bowl with the oats, sunflower seeds, pumpkin seeds and cinnamon. Melt the butter or coconut oil together with the apple juice and honey, then add to the bowl and mix well.
Spread mixture out evenly on an oven tray, no need to grease or line it first. Bake the muesli for about 30 minutes or until golden brown.
Roughly chop the dried fruit – here coconut chips, dried apricots and dried pineapple were used. Mix the fruit into the baked muesli while still warm and leave the tray out to cool.
Once your crunchy muesli is completely cooled, store in an airtight container, and then sacrifice it to your chosen gods. Or just enjoy it for breakfast!
Makes about 7 cups.
Notes to ingredients
Look for wholegrain rolled oats, which you can substitute or mix with regular rolled oats.
Blanched almonds without skins can also be used. Whole almonds with skins add a little more bitterness, but more healthy fibre. You could also replace some of the almonds with brazil nuts or cashews for example.
The added dried fruit defines the flavour and the options are endless. Dried apricots and coconut work really well with the almonds, but then there are raisins, banana chips, dried pineapple and mango, cranberries, figs… treat this as a base recipe and experiment.