Georgia Pecan Muesli Recipes

CRANBERRY AND PECAN BIRCHER MUESLI (WITH VARIATION)

Steps:

• Put the oats, milk and Fruche in a medium bowl and stir well and cover with plastic wrap and put in the fridge for 6 hours or overnight until most of the liquid has been absorbed.
• Stir cranberries into the oat mixture.
• Divide the muesli between bowls and top with the pecans to serve.
• VARIATION - replace the cranberries with 140 grams tub of diced peaches in natural juice, drained and the pecans with slivered almonds.

GEORGIA PECAN BREAD

Steps:

• Position oven rack 1/3 up from the bottom of the oven; preheat oven to 350°.
• Butter an 8-inch loaf pan; dust the pan with fine, dry breadcrumbs; tap to shake out excess crumbs over a piece of paper; set aside.
• Sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.
• In a big bowl, beat the egg to mix; mix in the buttermilk, butter, and the sugar.
• Add in the dry ingredients; stir or beat only to mix; stir in the nuts.
• Turn mixture into prepared pan; smooth the top.
• Bake 1 hour and 5-10 minutes.
• Cover with a rack and turn the pan and rack over, remove from the pan and then very carefully turn the loaf right side up to cool.
• Wrap the cooled loaf and refrigerate overnight; if you slice it immediately, as soon as it has cooled, use a serrated knife.