Fruit and Nut Muesli Bread

Lent inspires most of us to not only pause and reflect on our spiritual life but also time to choose a simpler and healthier lifestyle – away from the sugars and fats that infiltrate our daily life. Our Convent has been scaling back this lent and doing just this. It has made us more grateful for what we have and savor the more special moments.
One of our Sisters, who spent some time in Germany, is a big fan of homemade Muesli. I got inspired to take this idea into a bread. Since one of our most visited recipes is a gluten free oat bread,  I thought readers might enjoy this hearty and beautiful muesli bread which is also gluten free! Packed with fiber, dried fruits and nuts, it’s so hearty that one slice will easily take care of your morning hunger pangs. If you are on a low fat, low sugar diet, this is the recipe for you.  Blessed Lent!

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Fruit and Nut Muesli Bread
SERVINGS
1loaf (12 slices)
CHANGE SERVING SIZE
loaf (12 slices)
COOK TIME
1hr
PREP TIME
30mins
READY IN
2 hrs30 mins

Ingredients

Instructions

  1. Preheat the oven to 350°F. Grease a 7-by-3-inch loaf pan with pam and dust with almond flour or lined with baking paper.
  2. In a large bowl, mix the almond butter and agave nectar with a handheld mixer until smooth, then blend in the eggs. In a medium bowl, combine the almond flour, arrowroot powder, salt, baking soda, and flax meal. Blend the almond flour mixture into the wet ingredients until thoroughly combined. Fold in the apricots, cranberries, pistachios, hazelnuts, sesame seeds, and sunflower seeds. Pour the batter into the loaf pan.
  3. Bake for 50 to 60 minutes on the bottom rack of the oven, until a knife inserted into the center of the loaf comes out clean. Let the bread cool in the pan for 1 hour, then serve.

Blend of the Best Granola

Over the years, both the Sisters and Brothers have developed and sold granola at Priory Books & Gifts and through Paraclete Press. We are both proud of our two very different recipes. The Brothers’ granola is chock full of dried fruits and nuts and flavored with maple to add just that little New England touch. The Sisters’ granola is very simple and sweetened with honey and cinnamon. We like to think of ours as the healthier option! We’ve been running a little secret competition on the side to see whose granola is more popular, and we respectfully concede to the Brothers, who have won — hands down!

Even though I’m not at liberty to give away our secret recipes, I have adapted my own that is what I call a “blend of the best” – a combo of the two. Sprinkled over our homemade yogurt and garnished with fresh fruit, this has become one of our signature breakfast menus at Bethany. A terrific way to start your day!

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Blend of the Best Granola
SERVINGS
18cups
CHANGE SERVING SIZE
cups
COOK TIME
1 hour, 15 minutes
PREP TIME
10minutes
READY IN
4hours

Ingredients

Instructions

  1. Combine the oats, almonds, brown sugar and cinnamon in a large bowl.
  2. Melt the butter and add the honey, agave (or substitute 1 c. Karo Syrup for both of these) and vanilla extract.
  3. Add this mixture to the oat mixture and blend well.
  4. Spread the granola mixture on two cookie sheet pans lined with parchment.
  5. Bake in a 275 oven for 1 hr. and 15 min.
  6. Turn the oven off and leave granola in for a couple more hours or even overnight to dry out.
  7. Remove from the oven, break up the granola and add any additional dried fruits.
  8. Store in an airtight container, for up to 6 weeks. Enjoy!