A delicious and healthy breakfast cereal, easy and worth making yourself, especially if it’s difficult to find packaged versions without gluten or nuts. Make the crunchy honey clusters in advance; then add, according to taste, nuts, other cereals, seeds, dried fruit, fresh fruit, or whatever takes your fancy just before serving. The main ingredients keep well, so it’s worth stocking up on your favorite toppings.
Recipe courtesy of "Allergy-Free Cookbook" by Alice Sherwood, copyright 2007. Used by permission of Dorling Kindersley Limited. All rights reserved.
|flavorless nut-free oil||1 oz (30 g) pine nuts, toasted (optional)|
|3 oz (85 g) runny honey||1 oz (30 g) puffed rice or wheat|
|6 oz (170 g) rolled oats||2 oz (55 g) corn flakes|
|3 oz (85 g) sultanas||3 oz (85 g) bran flakes|
|2 oz (55 g) chopped dried apricots||1 1/2 oz (45 g) dried apple or pineapple pieces|
|1 1/2 oz (45 g) pumpkin seeds|
Preheat the oven to 350°F (180°C, gas 4). Oil a large baking sheet.
Spoon the honey into a medium-sized bowl. Gently heat the honey if it isn’t quite runny enough to mix easily. Add the rolled oats and stir gently to ensure they are evenly coated.
Spread the oats thinly onto the oiled baking sheet and toast in the oven for 10–15 minutes or until golden, checking once or twice to ensure that they are not burning.
Remove from the oven and leave to cool. Store in an airtight container if preparing in advance.
When ready to use, mix the clusters with the other dried ingredients. Add fresh fruit and serve with milk or yogurt.
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