Servings: 4 serving
Ingredients
- 1 cup spelt flakes
- 1 cup rolled ancient grains oats
- 2 tablespoons ghee
- 4 tablespoons maple syrup
- 2 teaspoons coconut sugar
- 1 tablespoon water
- Pinch of ground cinnamon
- Pinch of salt
- 1/2 teaspoon pure vanilla extract
- 1/2 cup pecans
- 1 cup raisins or dried fruit of choice e.g., dried apples or apricots
Instructions
- Toast 1 cup of spelt flakes and 1 cup of rolled ancient grains oats in a dry skillet over medium heat until fragrant and slightly golden, about 3-4 minutes, stirring frequently to prevent burning. Remove from heat and let cool.
- In a small saucepan, combine 2 tablespoons ghee, 4 tablespoons of maple syrup, 2 teaspoons of coconut sugar, and 1 tablespoon of water. Cook over low heat until the sugars dissolve and the mixture becomes syrupy, approximately 5 minutes. Do not let it burn.
- Add a pinch of ground cinnamon and a pinch of salt to the syrup mixture, stir well, and remove from heat to cool slightly. Once it has cooled, add 1/2 teaspoon pure vanilla extract for flavor enhancement.
- Roughly chop 1/2 cup of pecans, ensuring the pieces are of a size that will provide texture without overwhelming the muesli in each bite.
- In a large mixing bowl, place the toasted spelt and ancient grain oats. Sprinkle the chopped pecans over the grains, integrating them thoroughly for an even distribution.
- Drizzle the slightly cooled caramel syrup over the dry mixture, using a spatula to fold and evenly coat the grains and pecans with caramel.
- Spread the sticky grain and pecan mixture onto a parchment-lined baking sheet in a thin layer, and allow it to cool completely. This will form clusters similar to a "sticky bun" topping.
- Once cooled, break the mixture into small, bite-sized clusters. The size should be uniform to ensure consistent taste and texture throughout the muesli.
- In a separate bowl, gently fold in 1 cup of raisins or dried fruit of your choice. Dried apples or apricots, chopped, are especially good sattvic options.
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06/10/2024 12:05 pm GMT
