Win­ter Spiced Muesli Jar

Good - - FOOD - Sarah Tan­ner is a busy mum, en­trepreneur and pas­sion­ate ve­gan. Her mis­sion is to help peo­ple see that be­ing a lit­tle more ve­gan is not only pos­si­ble but also de­li­cious! Recipe cre­ator, stylist and pho­tog­ra­pher, Sarah is a one-stop-shop for all things vega

By hav­ing a jar of this on hand, you’ll never go hun­gry, it can even come with you to work just by pop­ping a lid on it.

Serves 4

6 cups rolled oats

1 cup Ceres Or­gan­ics Al­monds 1 cup Ceres Or­gan­ics

Pump­kin Seeds

1 cup Ceres Or­gan­ics

Sun­flower Seeds

1 cup dried fruit (I like to use raisins and cran­ber­ries, I’ve also added 2 tbsp of freeze-dried rasp­ber­ries for ex­tra zing) ½ cup Ceres Or­gan­ics Maple

Syrup, or rice malt syrup 1 tbsp Ceres Or­gan­ics

Sun­flower Oil pinch of salt

1 tsp cin­na­mon

½ tsp ground cloves

½ tsp nut­meg

1 tsp vanilla

½ tsp car­damom

Pre­heat the oven to 180°C. Com­bine all of the in­gre­di­ents, apart from the dried fruit, into a bowl. Turn out on to a large bak­ing tray lined with grease-proof pa­per. Place in the oven and cook for 25 min­utes.

Re­move the tray, cir­cu­late the muesli and add the dried fruit (add the freeze-dried fruit af­ter cook­ing, if us­ing) and re­turn to the oven for a fur­ther 10 min­utes. Keep a close eye on the muesli, if you see too much browning, cir­cu­late a few ex­tra times.

Serve with top­pings of your choice (we used co­conut yo­ghurt, berry chia jam, ba­nana slices, freeze-dried rasp­berry and dessi­cated co­conut). g

@sarah­tan­nernz sarah­tan­

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