[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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