This recipe is from an old cranks cookery book belonging to my Mother and starts with a lovely introduction describing how Dr Bircher-Benner published a small book in 1926 which promoted the importance of health and advocated including a good portion raw food in ones diet. Amongst his inventions was 'raw fruit porridge' or 'musli' as we know it today! The good Dr. believed that the energy in food 'resided in the calculated and graded play of rainbow colours inside the food, considered as a total combination of the energies of sunlight' Far out! I'm behind you Dr. Bircher-Benner! Let's harness the rays of the sun for something other than discolouring our books and causing them to swell up when we leave them on the windowsill. I urge you to try this toasty, tasty musli! I promise it's even better than Dorset Cereals!
First, the ingredients! I substituted a couple of ingredients as you can see. I would advise giving the recipe a try first of all and then modifying it to your taste. You could go tropical with dried pineapple and mango or pack it full of super seeds, it's up to you!
400g Porridge Oats
50g sunflower seeds (I used 100g because I just can't get enough)
100g Mixed nuts (Almonds and walnuts are my faves!)
75g Dessicated coconut
25g Sesame seeds (I used pumpkin seeds, and upped the quantity to 50g because I'm greedy)
100g Raw brown sugar (I used a small jug of the syrup leftover from last weeks Figpote - it's mostly honey so I reckon you could probably substitute the sugar for a couple of tablespoons of honey if you fancy something a little less sweet)
150ml Oil (I substituted the same quantity of coconut butter)
1/2 tsp Vanilla essence (go on, use a whole teaspoon)
1/2 tsp Salt
Combine the first 7 ingredients on the list in a large mixing bowl. In a separate bowl whisk together the water, oil, sugar, vanilla essence and salt.
Pour the liquid over the dry ingredients and stir to combine. Spread out the mixture in a large roasting tin (I divided it between two) and bake in the oven at 190c for 20-30 minutes, stirring a couple of times, until it's golden brown and smelling delicious.
I like to serve mine with a crisp, fresh apple and milk!
Rise and shine!