Muesli

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Method

This mixture of uncooked grain flakes and dried fruit was introduced by a Dr Bircher at his clinic in Switzerland at the end of the nineteenth century. Today it is almost as familiar as cornflakes on the breakfast table and often more popular.

Making muesli at home means you can put in more of your favourite ingredients and vary them each time. The following mixture is my personal choice: 1 mug ready-to-eat dried apricots, ½ mug each dried apples and ready-to-eat prunes, ½ packet dried bananas, ¼ mug hazelnuts, ¼ mug almonds in their skins, 2 mugs jumbo oatflakes, 2 mugs barley flakes, 3 teaspoons ground cinnamon, 1 tablespoon sesame seeds and ½ mug sultanas.

Chop the dried fruit and nuts fairly small. Put into a bowl with the grains, cinnamon,sesame seeds and sultanas, mixing well with a wooden spoon. Transfer to an airtight container for storage, and serve with milk, fruit juice or natural yogurt, and add pieces of fresh fruit and some brown sugar if you like.

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