Living Muesli Recipe

Place about 60g of Supreme Naked Oats into 180g water overnight. Remove any floating grain with husks. Thoroughly drain. Place into sprouter or clean jar for 24 hours. Keep in warm room, but not direct sunlight. Next morning add 6 whole raw almonds. Rinse oats and almonds with water and drain. Leave 24 hours. Final rinse with water and prepare.


60g supreme naked oat sprouts

1/4 cup chopped apple

1/4 cup blueberries

6 chopped raw almonds

6 chopped pecans

pinch of cinnamon

Mix oat sprouts and almonds with apple, pecans and blueberries. Add pinch of cinnamon. Add 1/2 mixture to your favourite yoghurt or apple juice. Makes 2 servings.


Corn Porridge

This recipe makes an absolutely great cereal for breakfast or any meal. It will not work with the corn flour your buy at the store. The finely milled corn flour available here in the UK works great for thickening, but it does not make good bread, muffins or porridge. This recipe will only work with stone-milled coarse yellow or white maize. We offer only the yellow maize. It is available at our markets, events, Imbhams Farm Granary Markets in the Surrey area, or on the online shop. To make corn porridge you will need:

100g coarse yellow maize (1/2 cup)
2-6g salt
900ml boiling hot water (4 cups)
(add the following according to personal taste)
Milk, brown sugar, butter, nutmet, cinnamon, fruit

Place maize and salt into saucepan. Spoon or whisk in boiling water stirring constantly. Bring mixture to boil then reduce and simmer for 15-20 minutes while stirring.  Add more hot water as needed for consistency you desire. Serve with milk, butter, and brown sugar to taste. Cinnamon and nutmet are optional as is fresh seasonal fruit.


Corn Muffins

When we have samples of these muffins at markets and events, this is consistently our best seller. We usually do our samples with bananas, but you can use apples, blackberries, blueberries or cranberries. Some people buy this mix because it is certified gluten-free, but most people buy it because it is a georgeous and different nutritious whole food. This recipe will not work with store bought corn flour or palenta. It will work with any stone milled coarse corn flour or corn meal.

160g coarse yellow maize

3 tsp baking powder

2 eggs

110g butter

110g Soft Muscovado Sugar

Juice of 1/2 lemon

130g smashed banana, chopped apples or other fruit

Preheat oven to 190 C. Put butter, sugar and eggs in a mixer and blend. Add lemon juice, cornmeal and baking powder,  'whiz', or mix thoroughly by hand. The mix should be very soft so add a little milk if required for apple muffins. Pour mix onto apples (or bananas) and blend. Prepare a muffin tray with cases and spoon mix into cases, add cinnamon or blackberries on top. Bake for 20 mins and check - they should be cooked; if not return and check again in 3-5 mins. Best eaten and enjoyed warm. You can also freeze them.