Friday, March 29, 2013

Back of the Pantry - Raspberries!

In my mission to "eat myself out of house and home" I am looking deep into my pantry and, one by one, bringing out jars of this and that forgotten at the back of the cupboard. This week's find: a jar of luscious raspberries canned in honey syrup two summers ago.

The raspberries were grown at Living Sky Winery, where the owners graciously allowed me to pick the last stray berries after the summer harvest.

I ate them for breakfast with yogurt and muesli. Such a taste of summer on a frigid spring morning!

If you've got canned berries, enjoy them with my homemade muesli. The nuts in this recipe are obviously imported, but the oats, flax and hemp seeds are pure Saskatchewan, as are the honey and canola oil. 

Home for Dinner Muesli
3 cups old fashioned rolled oats
1 cup chopped nuts such as walnuts, almonds and/or hazelnuts
1 cup mixed seeds such as hemp, flax, sunflower and pumpkin
3 tbsp honey
3 tbsp canola oil

Mix together the oats, nuts and seeds. Stir together the honey and oil. If they are too stiff to stir, heat them gently in the microwave. Pour the honey/oil into the oats and mix thoroughly with your hands. Spread the mixture onto a big cookie sheet and bake at 200F for about two hours, stirring every 30 minutes to ensure an even bake. Remove from oven. When cool, store the muesli in an airtight container. If you wish to add dried fruit to the muesli, add your choice of fruit, in your preferred quantities, when the muesli is warm out of the oven. 

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