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Recipe: Cinnamon & Apricot Muesli Tea Loaf

Kellogg’s Ancient Legends is a delicious new range of wholesome granolas, mueslis and cereals bursting with ancient grains and seeds. The new collection includes rye, spelt, chia, flax and quinoa - ingredients which have been grown for millennia and offer a multitude of nutritional benefits. And they’re ideal for baking. This moist fruit loaf is perfect for elevenses or afternoon tea, or a refreshing change from toast with breakfast. Once made this loaf actually improves with time, and will keep for a week.

  • Recipe: Cinnamon & Apricot Muesli Tea Loaf
    You'll Need:
      • 125g ready to eat apricots
      • 125g raisins
      • 1 Earl Grey teabag
      • 1 tsp ground cinnamon
      • Zest and juice of 1 medium orange
      • 100g light soft brown sugar
      • 250g self-raising flour
      • 100g Kellogg’s Puffed Spelt, Pumpkin & Sunflower seeds muesli
      • 1 large egg, beaten
      1. Lightly oil and base line a 1 litre loaf tin.

      2. Use a pair of scissors to snip the apricots into small pieces into a large bowl.

      3. Add the raisins, tea bag, cinnamon and pour over 250ml boiling water from the kettle. Add the oranges zest and juice, give it all a good stir and leave until cold.

      4. Preheat the oven to 180oC/Gas Mark 4 Fan 160C.

      5. Sift the flour over the soaked fruits, add the sugar, muesli and beaten egg and give it a good mix.

      6. Spoon into the prepared tin and bake for about 1 hour or until risen and golden on top - a skewer inserted into the centre should come out clean. Allow to cool for 5 mins in the tin, before transferring to a wire rack to cool completely.

    Recipe: Cinnamon & Apricot Muesli Tea Loaf

    Kellogg’s Ancient Legends is a delicious new range of wholesome granolas, mueslis and cereals bursting with ancient grains and seeds. The new collection includes rye, spelt, chia, flax and quinoa - ingredients which have been grown for millennia and offer a multitude of nutritional benefits. And they’re ideal for baking. This moist fruit loaf is perfect for elevenses or afternoon tea, or a refreshing change from toast with breakfast. Once made this loaf actually improves with time, and will keep for a week.

    You'll Need:
      • 125g ready to eat apricots
      • 125g raisins
      • 1 Earl Grey teabag
      • 1 tsp ground cinnamon
      • Zest and juice of 1 medium orange
      • 100g light soft brown sugar
      • 250g self-raising flour
      • 100g Kellogg’s Puffed Spelt, Pumpkin & Sunflower seeds muesli
      • 1 large egg, beaten
      1. Lightly oil and base line a 1 litre loaf tin.

      2. Use a pair of scissors to snip the apricots into small pieces into a large bowl.

      3. Add the raisins, tea bag, cinnamon and pour over 250ml boiling water from the kettle. Add the oranges zest and juice, give it all a good stir and leave until cold.

      4. Preheat the oven to 180oC/Gas Mark 4 Fan 160C.

      5. Sift the flour over the soaked fruits, add the sugar, muesli and beaten egg and give it a good mix.

      6. Spoon into the prepared tin and bake for about 1 hour or until risen and golden on top - a skewer inserted into the centre should come out clean. Allow to cool for 5 mins in the tin, before transferring to a wire rack to cool completely.