[vc_row][vc_column][vc_single_image image=”12432″ img_size=”full” alignment=”center”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]Our recipe of the month this month comes from Highbank Orchard and uses their award winning Orchard Syrup, a sweet and delicious syrup made from nothing but organically grown Kilkenny apples!
The recipe states for two apples to be used, personally I found this a bit too appley for my taste so second time round I only used one apple and found it a lot more suited to my taste. So as with all recipes adjust to your own personal taste. It really is a very refreshing take on the traditional muesli and well worth a try.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]
Ingredients
- 1/4 cup rolled oats
- 3/4 cup water
- 1/4 cup cream
- 2 tablespoons Highbank Orchard Syrup
- Juice of 1 lemon
- 2 apples
- 2 tablespoons wheat germ (optional)
- 2 tablespoons ground flaxseed (optional)
- Fruit for topping–bananas, peaches or nectarines, a handful of strawberries or blackberries, or a combination of stone fruit and berries
- 1/4 cup nuts (optional)
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Method
Soak the oats overnight.
The next morning drain the excess water and stir in the cream, orchard syrup, and lemon juice.
Core the apples but do not peel; grate and immediately stir into the muesli mixture.
Wheat germ and ground flax seed may be added.
Top with fruit like bananas and nuts as an additional topping.
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