Ingredients ½ cup wheat germ ¼ cup honey ½ cup bran ¼ cup sugar ½ cup shredded coconut ½ teaspoon salt ½ cup pumpkin kernels (pepitas) 2 tablespoons water ½ cup sunflower seeds ½ cup grapeseed oil ½ cup slivered toasted almonds ½ cup chopped dried fruit 1 cup rolled oats Method Mix the first six ingredients into a large bowl. Heat in a saucepan the honey, sugar, salt, water and oil stirring until the sugar has dissolved. Pour this hot liquid over the dry ingredients and stir to mix. Spread mixture into two large shallow baking trays and put in the oven and bake at 120c for 30 minutes or until lightly browned. Place toasted muesli back into the bowl and mix in the chopped fruit and rolled oats whilst still hot. Let cool and store in an airtight container. 2. Separate Jpeg file for recipe photo 3. Separate Jpeg file for Jane’s photo 4. Separate word document for acknowledgment text: Contributed by Jane Simpson ADFAS Noosa 4 attachments to the have been received for the above. 2 word documents and 2 jpeg file attachments. When you are ready to submit your recipe or artwork please email to your Society committee member for forwarding. SUBMISSIONS CLOSE ON 30TH JUNE 2017
Ingredients ½ cup wheat germ ¼ cup honey ½ cup bran ¼ cup sugar ½ cup shredded coconut ½ teaspoon salt ½ cup pumpkin kernels (pepitas) 2 tablespoons water ½ cup sunflower seeds ½ cup grapeseed oil ½ cup slivered toasted almonds ½ cup chopped dried fruit 1 cup rolled oats Method Mix the first six ingredients into a large bowl. Heat in a saucepan the honey, sugar, salt, water and oil stirring until the sugar has dissolved. Pour this hot liquid over the dry ingredients and stir to mix. Spread mixture into two large shallow baking trays and put in the oven and bake at 120c for 30 minutes or until lightly browned. Place toasted muesli back into the bowl and mix in the chopped fruit and rolled oats whilst still hot. Let cool and store in an airtight container. 2. Separate Jpeg file for recipe photo 3. Separate Jpeg file for Jane’s photo 4. Separate word document for acknowledgment text: Contributed by Jane Simpson ADFAS Noosa 4 attachments to the have been received for the above. 2 word documents and 2 jpeg file attachments. When you are ready to submit your recipe or artwork please email to your Society committee member for forwarding. SUBMISSIONS CLOSE ON 30TH JUNE 2017