Ashura Cereal
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
20
MINUTES
CUISINE
COURSE
Main
Method
Preheat the oven to fan 170°C/Gas Mark 4. Line a couple of large flat baking trays with some baking parchment.
Combine the oil, honey, and sugar in a medium saucepan and set on a high heat.
Mix well and bring to the boil, stirring occasionally to avoid it burning on the base.
Place 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 extra there is an even layer of cereal.
Place in the centre 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 five to six 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 two weeks, if you don’t get addicted and eat it all before then!
Ingredients
95ml vegetable oil or coconut oil
110g honey
110g dark soft brown sugar
1 tsp table salt
1 tsp ground cinnamon
½ tsp ground mahleb seeds or replace with freshly ground cinnamon
½ tsp ground cardamom pods
1 x packet puffed rice (160g)
85g pecans, roughly chopped
40g sunflower seeds
50g pumpkin seeds
30g sesame seeds
85g almonds, very roughly chopped
Method
Preheat the oven to fan 170°C/Gas Mark 4. Line a couple of large flat baking trays with some baking parchment.
Combine the oil, honey, and sugar in a medium saucepan and set on a high heat.
Mix well and bring to the boil, stirring occasionally to avoid it burning on the base.
Place 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 extra there is an even layer of cereal.
Place in the centre 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 five to six 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 two weeks, if you don’t get addicted and eat it all before then!
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