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What can I say?? I just love to bake!! Ever since I would go to Grandma's house as a little girl and bake highlight cakes or help Ninny make her famous vanilla cookies, I've been obsessed with baking! Not only from recipe books, but freestyle too! With a father as a chef, i suppose it is in my genes! Some of my favourite memories from growing up were those moments after dinner when my dad would get his sweet tooth pang and have me help him whip up a batch of toffee fruit kebabs, or irish caramels! I used to love how he never followed recipes, he always just knew what ingredients worked with one another and how to play with quantities. So, from an early age, i had learnt from the master and i was well on my way to bake on my own! When i was 7 years old, i used to bake chocoloate cakes to sell to the mothers of my friends when they came to watch our Saturday morning minkey hockey games! Before i knew it, i was being commissioned from my school teachers to bake cakes for them at $2 a pop! This blog holds just a few of my favourite tried and tested recipes which I've thoroughly enjoyed both baking and eating! So enjoy!!

Monday, 13 December 2010

Homemade Toasted Muesli

When I recently moved back home to Tasmania I never thought I'd see the day where I actually missed British food!  As hard as I tried, I just couldn't find a museli I liked as much as any of the British brands I had become accustomed to over the past 6 years... so what's a girl to do?  Make her own of course!  Here's a really simple, healthy recipe for you to try yourself.  The beauty of it is, you can put whatever you like in and keep all the nasties out!

Preparation Time: 5 mins
Cooking Time: 25 mins
Serves: about 20 small bowls

 - 8 cups rolled oats
 - 2 cups mixed, unsalted nuts of your choosing (I think almonds, cashews, pecans and hazelnuts work wonderfully)
 - 1/2 cup mixed seeds (I like to use pumpkin and sunflower seeds)
 - 1 cup chopped dried fruit (I like to use apricots, cranberries and raisins)
 - 1/2 cup moist coconut flakes
 - 2 tsp vanilla essence
 - 5 tbs honey
 - 1/2 cup sunflower oil

1)  Preheat oven to 150'C

2)  In a large bowl, mix together your oats and nuts.

2)  In a mixing jug, mix together your oil, vanilla and honey.

3)  Pour your wet ingredients into the oat mixture and stir to combine.

4)  Pour all of the mixture into a prepared baking tray, lined with baking paper.  Spread evenly to allow even toasting.

5)  Bake in the oven for about 12-15mins, then remove and stir through your dried fruit and coconut.  Return the tray to the oven for a further 10-12 mins, or until the oats turn slightly golden.

6)  Allow to cool completely before serving and storing in airtight jars for up to 4 weeks.

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