Ingredients

• 60 g oats
• 20 g uprooted amarant
• 40 g dried cranberries and unsweetened barberry
• 80 g nut and grain mixture
(e.g. peanuts, cashews, hazelnuts almonds, sunflower seeds, coconut flakes, sesame)
• 60 g peanut butter
• 40 g butter
• 60 g cane sugar
• 20 g honey
• 2 tbsp water
• pinch of salt

Peanut-Muesli Cake

Directions

1. Cut nuts and dried fruit into small pieces.

2. Bring sugar, honey, and water to a boil as syrup in a pot. Add peanut butter and butter until everything has dissolved. Stir in muesli mixture.

3. Divide the mixture onto a baking sheet lined with parchment paper and press firmly. Bake at 160° circulating air in a preheated oven for approximately 12 to 15 minutes. The muesli mixture should be golden brown and caramel-colored.

4. Remove from oven, cover with parchment paper, and  press firmly with a wooden board. When cooled, the mixture can be cut into slab form with a sharp knife.

Artesano Original lid for salad bowl 24 cm diameter
Artesano Original lid for salad bowl 24 cm diameter
Artesano Original lid for salad bowl 24 cm diameter
Artesano Original dip bowl set 4 pieces
Artesano Original dip bowl set 4 pieces
Artesano Original dip bowl set 4 pieces
Artesano Original eye-catcher set 4 pieces
Artesano Original eye-catcher set 4 pieces
Artesano Original eye-catcher set 4 pieces