100g Mount Zero Millet
100g quick-cooking oats
50g golden linseed
80g chopped, toasted cashew or hazelnuts
100g brown rice syrup
5ml vanilla extract
Recipe created by Almay Jordaan (Neighbourhood Wine / Old Palm Liquor), Serves 8
Set oven to 190C
First toast the dry millet on a medium heat in a saucepan (stirring constantly), to a light golden brown. Cool down, add the water & salt and then cook millet pilaf-style until fluffy.
Mix the rest of the ingredients together, add to cooled millet.
Press this mixture into the lined baking tin (cover the palm of your hand with some oil) and bake in the middle of the oven until really crispy - like well-toasted muesli. Cool down, and slice.
Any bits and pieces that break off can be used like muesli as well!