50 g oatmeal flakes
2 tbs oatmeal flakes for decoration
30 cl (oat) milk
240 g spelt flour
1½ ts baking powder
1 ts cinnamon
3 tbs honey or apple syrup
1 egg, beaten
125 g currants and/or raisins
50 g dried apricots
5 tbs coarsely chopped almonds (or several types of nuts)
a little bit of butter for the tin
bread / cake tin 9 x 21cm
Put the oatmeal in a bowl and pour the milk over it and let it rest for 30 m.
Preheat the oven to 180°C.
Grease a cake tin with a little butter and place a small sheet of baking paper on the bottom.
After 30 m, add all the other ingredients to the bowl.
Stir everything together with a fork or mix in a food processor on low speed. Add the dry ingredients last and mix for another 30 s.
Spoon the mixture into the tin and smooth the top and sprinkle with 2 tbsp oatmeal.
Bake the muesli bread for 45 m or until well done and brown on top.
Let the bread cool slightly in the tin, then turn the bread out onto a rack, remove the baking paper and let the bread cool completely.
Keeps for 4-5 days.