Ashura ce­real with yo­ghurt and fresh fruit

The Guardian - Feast - - Six Of The Best -

Prep 15 min

Cook 20 min

Serves 4-6

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)

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