Fabulous Farmhouse Muesli: from Jacarandell Farm to Table

The year after university my twin sister and I shared a flat with our friend Penny, while we attempted a post grad course. Poor Penny – it must have been difficult living with twins who were not known for domesticity, nor were we the stay at home types – in fact our spontaneous “going out” plans probably drove her up the wall.

She used to make the best muesli. It was a big treat eating this delicious wholesome breakfast, normally feeling somewhat hungover and needing a healthy morning pick-me-up. We weren’t called the “nocturnal twins” for nothing by our long suffering family. Thank-you Penny… and sorry!

When I moved to the farm half my life time ago, I was unequipped for everything to do with farm life, having lived in Harare and Cape Town for many years prior. I knew I would miss my family and friends hugely and struggled with the concept of moving somewhere well, quieter.

A couple of weeks after our honeymoon, we moved to the farm. We drove from Harare to Bulawayo in our pick-up, with our small load of worldly goods. As we entered the “City of Kings”, we passed the not so pretty cement factory, surrounded by ugly scrubby thorn bush, coated in grey cement dust. Mark tried his best to console me.

A happy move from city to farm

It took a while to settle, but I had nothing to complain about in this beautiful valley, and it wasn’t long before some old friends came to stay.

Now I had to get my act together and attempt to be a hostess. What to make for breakfast, lunch and supper? For a start.. breakfasts. I tried to remember Penny’s muesli recipe, but failed – regretfully I hadn’t been very focused on much in Cape Town apart from some studying and many social activities.

The family here had a great recipe for muesli which was similar to Penny’s. So I used this and it was delicious.

Over the years I have adapted the recipe according to what you can get in our unpredictable country, and added a few extras. Here we often say “just faga” – meaning “just put.” I follow the basics, but throw in whatever special ingredients I can find.

So although it’s a challenge following this recipe exactly, here goes. I always use my special Sibanda spatula to mix up the ingredients. We have plenty of guests to stay (in non-Covid times) so this makes a generous quantity.

Mixing in the dried fruit after baking the oats mixture, with the wonderful Sibanda Spatula!

FABULOUS FARMHOUSE MUESLI

1kg oats

2-3 cups chopped pecans, or a mixture of pecans, cashews, almonds, macadamia nuts.

1 cup coconut

1-2 cups mixed seeds – sesame/pumpkin/sunflower/linseed

2 apples, grated

1-2 cups mixed raisins/sultanas

Half cup water and half cup oil mixed with 1 teaspoon mixed spice, 1 teaspoon vanilla essence, and 1 tablespoon honey

Method

Pre-heat oven to 180 degrees Celsius or 160 (fan)

Heat and stir the oil, water, mixed spice, honey and vanilla essence in a small saucepan until combined and about to boil and cool slightly.

Mix all dry ingredients (except raisins/sultanas) and grated apple in a large bowl, and then stir in oil/water mixture and combine thoroughly.

Spoon mixture into a large baking tray and spread evenly, and place in the middle of oven. Bake for 30-40 minutes, stirring half way through so that all ingredients are baked through and golden brown.

Take out of oven and cool. Chop up raisins and sultanas and stir them in thoroughly. Allow to cool, and spoon mixture into containers.

I love this – sent by a friend during lockdown. This is how I view sharing recipes.

Serve with milk and farm cream or plain yoghurt with a drizzle of extra honey if desired.

Fabulous Farmhouse Muesli. Cereal bowl by Hippo Studios, Bulawayo.

What a way to start the day! I hope you try this recipe, share and enjoy!

For product enquires please contact Frances at Jacarandell African Carvings: frandell@yoafrica.com