MÜSLI OF THE WEEK: SELF-MADE KNUSPERMÜSLI - TODAY: Raspberry pistachio granola with white chocolate
Hello and welcome to episode 9 of Muesli of the Week - Homemade Crunchy Muesli .
Funky, how time flies. I think somehow only in Fridays. Zack, there is one again. Time for a new cereal! And I still have not implemented a few ideas.
I honestly said this muesli but also battled together in the last second - fresh after the Germany-USA match. Before that, I lay flat and then waited for the much-anticipated delivery of one of the most important ingredients: freeze-dried raspberries. I still could not find a good source in Cologne and had to order them online. The things are just crazy: bright red they shine on one, color like crazy and taste sour and fruity to the same.
One or the other may remember that it is the recipe combination not so long ago in the form of scones: SCONES WITH RASPBERRIES, PISTAZIEN AND WHITE CHOCOLATE. But as raspberries, pistachios and white chocolate are quite a dream team and complement each other perfectly, they were now allowed to hop into my newest granola creation together. I think that's great and I hope that will convince you too.
Due to the dominant single components, the Muesli base made from very simple ingredients: a 5-grain flake mixture in combination with mild acacia honey and neutral sunflower oil. Sesame and gold linseed were too much in my base. Instead, the extra crunchy comes at the end still puffed amaranth into the game. There are now in organic quality at dm, in the health food store or organic supermarket.
All in all, this results in a super tasty and balanced mix, in which really shines our dream team. For me, one of the tastiest muesli I've ever conjured - so it's an absolute follow-up!
Raspberry and pistachio granola with white chocolate
for about 850 g muesli (about 17 portions of 50 g each)
400 g 5- Corn flakes
100 g oat flakes, large leaf or oatmeal
50 g oat bran
70 g acacia honey or other mild, liquid honey
60 g sunflower oil, native and mild as possible
75 g unroasted , unsalted peeled pistachio nuts
25 g freeze-dried raspberries
25 g puffed amaranth
50 g white chocolate chips or chopped white chocolate
set the oven to 160 ° C Preheat top and bottom heat.
Generously lay out a large baking sheet with parchment paper, so that there is also an edge.
5-grain flakes together with the oatmeal and oat bran in a very large bowl Mix everything with a large spoon.
Put acacia honey and sunflower oil together in a very small saucepan. Slowly heat at low temperature until the honey has largely dissolved. Do not over heat, just liquid and warm.
Pour the hot mixture over the flakes.I make movements like a salad cutlery and mix the flakes from the bottom up again and again. It is important that everything is distributed very thoroughly and that every oatmeal comes into contact with the oil mixture. When small lumps are formed, you should keep pushing them apart. It usually takes a few minutes to get a perfect mass without lumps and dry spots. Finally, mix in the pistachios well.
Let the cereal mixture from the bowl slide onto the baking sheet lined with baking paper and spread it on the plate with the help of a fork or a spoon. The muesli should really be spread evenly over the whole sheet and pressed evenly, as if you were smoothing a cake.
Insert the sheet into the lower third of the preheated oven and bake the muesli for about 12-14 minutes until it turns golden brown and crispy and smells slightly. But each oven is different, so start with 12 minutes and leave the plate a little in the oven, if the cereal is not golden brown enough for you.
Take the baking tray out of the oven and put it on a wire rack , Allow metal and cereal to cool completely. In the beginning, the cereal is still very soft when it comes straight from the oven. Only when it cools it is firm and crispy and a kind of "cereal plate". Once it has cooled down completely, you can break the muesli into pieces, divide it with a spatula or grind it between the hands to the desired size.
Only when it has cooled completely, the raspberry bits, the amaranth and the Carefully mix and mix white chocolate.
Next, pack it airtight, preferably in a glass or plastic tin and consume within a few weeks.