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Breakfast
Toasted Muesli
Pecan Banana Bread
Toasted Muesli
Enjoy a healthy and delicious start to your day
6 cups (550g) rolled oats
1 1/2 cups shredded coconut
1 cup sunflower seeds
200g pecans, chopped
125g pumpkin seeds
250g sultanas
200g diced dried apricots
1. Preheat oven to 180°C. Combine oats, coconut, sunflower seeds, pecans and pumpkin seeds in a baking dish.
2. Bake for 20-25 mins, stirring every 5 mins, until toasted.Cool.
3. Stir sultanas and apricots into mixture. Transfer to an airtight container.
Preparation Time 5 minutes
Cooking Time 20 minutes
Makes 12 cups
Pecan Banana Bread
A fresh take on breakfast with maple syrup being the essential ingredient.
1/2 cup olive oil
2 eggs, lightly beaten
1/2 cup maple-flavoured syrup
1/3 cup buttermilk
1/2 cup caster sugar
1 1/2 cups mashed ripe bananas
1 1/2 cups plain flour
1 teaspoon baking powder
1 cup pecans, roughly chopped
350g fresh ricotta cheese, to serve
1. Preheat oven to 180°C. Grease and line a 6cm deep, 21 x 10cm (base) loaf pan.
2. Place oil, eggs, half the maple syrup, buttermilk and sugar into a bowl. Whisk to combine. Add bananas. Mix well.
3. Sift flour and baking powder over banana mixture. Stir gently to combine. Fold through pecans.
4. Pour mixture into loaf pan. Bake for 50 to 60 minutes or until a skewer inserted into the centre comes out clean. Allow to cool completely in pan.
5. To serve, preheat grill on medium. Slice bread. Toast under grill. Spread with ricotta. Drizzle with remaining syrup.
Serves 8
