Happy Monday. How was your weekend? We had a great time celebrating Lacey’s 9th birthday. We had a few of her favourite friends together, and did a little movie night. It was really fun. I hope your weekend was just as happy.
Today I’m bringing you a beautiful breakfast recipe to kick off your week. It’s from the new Whole Food Thermo Cooked recipe book, and looks positively delicious. Serve it with milk, or yoghurt and enjoy.
Thermomix Maple Pecan Toasted Muesli Recipe
Makes approximately 900 g (2 lb/6 cups)
Preparation time 5 minutes
Cooking time 26 minutes + cooling
125 g (4½ oz) unsalted butter, chopped
440 g (15½ oz) rolled (porridge) oats
50 g (1¾ oz/½ cup) pecans
75 g (2¾ oz/½ cup) pepitas (pumpkin seeds)
80 ml (2½ fl oz/₁⁄₃ cup) pure maple syrup
milk of choice, to serve
♥ Preheat the oven to 200°C (400°F)/180°C (350°F) fan-forced.
♥ Line a large baking tray with baking paper.
♥ Melt the butter for 1 min/120°C/speed 1. Add all the remaining ingredients. Chop for 5 sec/speed 5.
♥ Transfer the oat mixture to the prepared tray. Using your fingertips, gently spread the mixture out evenly over the tray (there should be some crumbly bits and some macadamia-sized clumps).
♥ Bake the mixture for 25 minutes, carefully turning twice during cooking, or until golden and crisp. Leave to cool on the tray.
♥ Eat the muesli immediately with your milk of choice, or store out of direct sunlight in an airtight container for up to 2 weeks.
Images and recipes from Whole Food Thermo Cooked by Tracey Pattison (Murdoch Books, RRP $39.99). You can grab a copy here.