100g (4oz) organic butter or unhydrogenated margarine

150g (5oz) barley malt

225g (8oz) organic porridge oats

Preheat the oven to gas mark 3/165ºC/325ºF.  In a saucepan, melt the butter and barley malt together gently so that they do not burn.  Put the oats in a large bowl and then add the meted butter/malt mixture and combine thoroughly.  Grease a rectangular baking tin and press the mixture in the bottom so that is it approximately 1-2.5cm (0.5 – 1in) thick.  Bake in the oven for 25 minutes. 

This recipe uses liquid measures, so measure out the flour first in a measuring jug, then the oil and then the honey.  By doing the oil before the honey, you avoid the honey sticking to the jug.  Use organic ingredients where possible.

125ml( 4 fl oz) sunflower oil

100ml (3.5 fl oz) clear honey

2 eggs

225g (8oz) carrots

100g (4oz) raisins

½ tsp baking powder

450 ml (1 ¼ pt) wholemeal flour

½ tsp ground cinnamon

¼ tsp grated nutmeg

¼ tsp ground mixed spice

 

Preheat the oven to gas mark 3/170ºC/325ºF.  Grease a 450g (1lb) loaf tin.

Beat the oil, honey and eggs together until smooth.  Add the carrots and raisins and combine gently.  Fold in the baking powder, flour and spices.  Spoon into the loaf tin and bake for 1 ¼ hours.  Leave to cool before removing from the tin.

A lovely alternative to traditional muesli and porridge, originally created by Dr Bircher-Benner in the 1890s.

Serves 2

 

75mg organic porridge oats

25mg organic dried apricots or organic raisins

Juice from half a fresh lemon

1 organic apple

1tbsp ground almonds

2tbsp organic natural bio yogurt

1tbsp toasted flaked almonds

1tsp ground cinnamon

75mg blackberries or berries of your choice

 

Method

1.       Place the oats and dried apricots in a bowl and pour over approximately 100ml organic apple juice, water or oat milk and the lemon juice. Leave in the fridge for at least 2 hours or overnight.

2.       The following morning, grate the apple and stir into the oat mix along with the ground and flaked almonds, yogurt and cinnamon.

3.       Transfer the muesli into bowls and top with the blackberries and a little extra sprinkled cinnamon if desired.