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 Cover covered vegetable
Artesano Original Cover covered vegetable
Artesano Original Cover covered vegetable
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