Ashura cereal

• portionen: One cereal container

Zutaten

85g/95ml vegetable oil (e.g. canola or sunflower)

110g honey

110g dark brown sugar

1 tsp table salt

1 tsp ground cinnamon

½ tsp ground mahleb seeds

½ tsp ground cardamom pods

160g puffed wheat

85g pecans, halved

40g sunflower seeds

50g pumpkin seeds

30g sesame seeds

85g almonds, very roughly chopped

Anweisungen

Preheat the oven to 375°F/350°F convection and line a couple of large flat baking trays with baking parchment.

Combine the oil, honey and sugar in a medium pan and set on a high heat.

Mix well and bring to the boil, stirring occasionally to avoid it burning on the base.

Put the rest of the ingredients in a large bowl and mix well.

Once the honey syrup is bubbling, carefully pour it over the dry ingredients in the bowl. Use a large spoon to stir, turning the contents of the bowl over a few times until everything is well coated with the syrup. Transfer the mixture to the baking trays and flatten it out a little so that there is an even layer of cereal.

Place in the center of the oven and bake for 10 minutes. Carefully remove one tray at a time and mix the cereal around to make sure everything is getting roasted and crispy. Return the trays to the oven for an additional 5-6 minutes, then remove and leave the ashura to cool entirely on the trays before breaking into large clusters.

Once the cereal is cold, transfer it to an airtight container. This keeps for well over 2 weeks, if you don't get addicted and eat it all long before then.

Notizen

From: ‘Golden Sweet & Savory Baked Delights from the Ovens of London’s Honey & Co.’ by Itamar Srulovich & Sarit Packer