[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]
- 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)
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.