Ashura cereal with yoghurt and fresh fruit
Prep 15 min
Cook 20 min
95ml vegetable oil 110g honey
110g dark brown soft sugar
1 tsp table salt
1 tsp ground cinnamon ½ tsp ground mahlab seeds
½ tsp ground cardamom 160g puffed wheat 85g pecans, halved
40g sunflower seeds 50g pumpkin seeds 30g sesame seeds 85g almonds, very roughly chopped
To serve Yoghurt Fresh fruit Heat the oven to 190C/375F/gas 5 and line a couple of large flat baking trays with parchment.
Combine the oil, honey and sugar in a medium pan and set on a high heat. Mix well and bring to the boil, stirring occasionally to stop it burning.
Put the rest of the ingredients in a large bowl and mix well. Once the honey syrup is bubbling, carefully pour it over the dry ingredients. Use a large spoon to stir, turning the contents of the bowl over a few times until everything is well coated with the syrup.
Transfer the mixture to the baking trays and flatten it out a little to an even layer of cereal.
Put in the centre of the oven and bake for 10 minutes, then carefully remove one tray at a time, and mix the cereal around to make sure everything is getting roasted and crisp.
Return the trays to the oven for another five to six minutes, then take them out and leave them to cool entirely before breaking the ashura into large clusters.
Serve with yoghurt and fruit – or with milk, if you prefer. Transfer the rest to an airtight container – it will keep for well over two weeks. Honey and Co: The Baking Book by Sarit Packer and Itamar Srulovich (Headline Home)