Or should it be Muesola?
Yes that’s right – granola meets muesli.
Before now, I have made muesli and I have also made granola. Muesli is great, fine, but I’m not the biggest fan of dried fruits, so my options are limited. Granola is great, very nice in fact, but can be too hard or too chewy and I hate the thought of over-developed jaw muscles. So unseemly…
Wouldn’t it be nice, I pondered, to have the concept of Granola in a more muesli form…
So I tried and I liked it. Oh, yes, I liked it. Slightly sweetened with that toasted oat flapjack aroma; it’s nutritious and tasty. It’s versatile too – change the fruit, increase or omit the nuts, change the sweetness… whatever rings your bell.
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AKA American buttermilk pancakes with banana slices in them… drowned in maple syrup. Oh, yes please!
My Mum and MIL dined on these in Hong Kong when I was a toddler, the memory remained and the recipe, whilst it has morphed with input from both Mum and me over the years (decades actually, eek!) is still as sigh-inducing as always. I often wonder what I was eating whilst they stuffed banana hotcakes down their throats. Probably best not to know, really. It would only be upsetting.
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Cinnamon buns are a gift from the yeasted pastry Gods and this recipe, with cream cheese laminating the dough, is outstanding.
I first stumbled across this recipe whilst perusing Michelle’s blog. She had, in turn, got the recipe from Joy the Baker – just goes to show that a good recipe gathers a large fan base.
These cinnamon buns are remarkable, a tender utterly delicious dough swirled with dark sugar, pecans and plenty of cinnamon. I have been searching for THE recipe and this one is it. I thought I loved the sticky bun version of cinnamon rolls, but this is much nearer the kind of famous cinnamon buns that we, sadly, cannot get in the UK.
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Cereal. It has its place, but sometimes it’s not even a chore, not even unpleasant, it just IS.
Time to pep it up a bit. Ian has been pouring yogurt over the top, but that all got a bit milky and shudder inducing half-way through and there’s a limit to the quantity of dried fruit you can strew over it all before you get over-developed jaw muscles.
If only greek yogurt wasn’t generally so high fat and more to the point, expensive… Then we heard about straining yogurt and allowing it to sit overnight. The texture is transformed. It’s a miracle – a miracle, I tell ye!
Spoon over some sweet, poached fruit and bliss follows.
Continue reading 'A pleasing breakfast'»
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