Apricot, Almond and Pecan Granola (3 Step Granola)

I am ill with a cold, but luckily haven’t had any time off work ill since the end of February. I’ll take small victories where I can.

I generally have stomach issues, colds I get about once a year, so hopefully this is all I will have to put up with in 2018.

I have had trouble sleeping because The Boy has been away on a stag do and as soppy and as silly as it sounds I can’t get to sleep easily without him there. And being ill with a cold always gives me insomnia, so when I woke up at 4:50am this morning I knew attempting to get back to sleep would be futile, so I got up, watched some of the Commonwealth Games, and made Granola.

 

INGREDIENTS

350g Oats

70g Flaked Almonds

70g Pecans, chopped into small pieces

2 tsp Cinnamon

140g Dried Apricots, chopped into small pieces

250ml Honey

60ml Rapeseed Oil

METHOD

Add all the dry ingredients to a bowl and then add the honey and oil.

Mix together and spread out across two baking trays as thinly as you can.

Bake in an oven at Gas Mark 4 for about 30 minutes, mixing half way through (I also like to swap the trays around the shelves)

I think this is my best granola recipe yet.

 

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Store Cupboard Granola (Batch Cooking)

This was inspired by a recipe in Eat Smart by Niomi Smart, which I currently have out on loan from the Library.

This recipe relegated from my cupboards my seeds, walnuts and cranberries which has freed up a lot of space.

INGREDIENTS

60ml Coconut Oil

125ml Agave Nectar

200g Porridge Oats

260g of mixed nuts, I used walnuts and pecans

60g Mixed Seeds (or seeds of your choice)

120g Dried Fruit, I used Cranberries and Prunes

METHOD 

Heat the oil and agave nectar together until melted, then set aside.

Add the nuts to a food processor and pulse until you have ‘chopped’ them into a mix of sizes.

Add the oats, nuts and seeds to a bowl and then pour over the oil/nectar mix, mix together.

Baked in the oven on Gas Mark 3 for 40 minutes/until golden and toasted.

Add the dried fruit and mix together.

Look at your depleted cupboards, smile and think ‘I need to go shopping’.

 

Flo’s Gra-Yes-La*

*The title is my idea of humour, sorry.

I saw a lovely recipe for Granola in Gizzi Erskine’s ‘Skinny Weeks and Weekend Feasts’ which I have taken out of the library. The main appeal of the recipe was that it used dried apple and I had most of a bag of them left and they ‘technically’ expired…in November. So it was probably about time to use them up.

I didn’t have all the ingredients that Gizzi used, so this is my version, but I did use her cooking method, so give a clap to Miss Erskine.

If you have never heard of Gizzi Erskine, then do check her out, she has fab recipes, presented good shows on healthy eating and she responded to me on Twitter years ago, so she is nice as well.

FLO’S GRA-YES-LA

INGREDIENTS

150g Dried Apple, cut into small pieces

200g Porridge Oats

75g Pecans, cut into small pieces

100ml Honey

30ml Rapeseed Oil

1 tsp Vanilla Extract/vanilla bean paste

50g Mixed Seeds

25g Milled Flaxseed

1 tsp Cinnamon

METHOD

Add the cinnamon, oil, honey and vanilla extract to a bowl and slightly mix.

Add all the dried ingredients APART FROM the dried apple, and mix together.

Spread the Granola mix out across two baking trays, thinly.

Cook for 20 mins at Gas Mark 2 then add the dried apple and cook for a further 10 minutes.

TOP TIP – STERILISING JARS

Something as pretty as this shouldn’t be stored away in a tupperware, but I generally don’t use Kilner jars anymore, but wanted to for this.

I pulled the kilner jars down from the top of the cupboard where they had been for many a yonks and whilst you should always sterilise your jars, I knew it would be extra important now.

I washed the glass jars in very hot, soapy water. Then I rinsed them, placed all three in a roasting tray and when I took the granola out to cool from the oven I placed the jars in (so they were in at Gas Mark 2).

Leave inside the oven for about 20 minutes, then take out and leave to cool.

Fill with your lovely granola.

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Life Hack: Easy Peasy Omelette

Hi everyone,

It’s been a while since I posted a recipe, and this isn’t really a recipe as such, and it will probably turn out everyone knows how to do it, but it is at the least food related.

I am a bit crap at making Omelettes, and sometimes I will go to the effort, but at the weekends I like to spend my time catching up on the TV I have missed during the week and can forget to eat as I normally am drinking oceans of coffee.

This is how I can have something fluffy and tasty within 3 minutes.

INGREDIENTS

A teaspoon of butter

2 eggs, beaten

15g grated cheese

2 slices of toasted bread (optional)

METHOD

Get out a measuring jug and place the butter in. Microwave briefly to melt (don’t burn)

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Mix the eggs with the cheese and add to the jug.

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Microwave for 1 minute, then give a mix.

Microwave for another minute.

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Tip out on to the toast and enjoy!

Batch Cooking my Work Breakfasts: Vegetable Muffins

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We have very little remaining of the food budget, and to be fair we only have to last till Friday, but that was after the boy and I had a disagreement about whether we needed to replace the rice krispies in this month, or the next food month. We compromised, the boy and I donated half the cost each and bought a pack (he can’t live without them), but I will add it to next month’s food budget spreadsheet.

I normally take 2 cheap cereal bars and a banana in my bag to eat on the train for my breakfast, but the budget didn’t allow me to replace these stocks after they ran out on Saturday. So I had to come up with a batch cook idea to last me for the week.

These muffins are from a combination of the original recipe, and a swap recipe in this book I absolutely love called My Zero-Waste Kitchen which is a Dorling Kindersley book, I believe the author is Kate Turner, and I have found out she has a blog called homegrownkate.com.

So for that reason I won’t repeat the recipe, as it is not mine, but the muffins contained 2 grated sweet potatoes and 1 grated carrot and I managed to finally use up all my chickpea flour. They are yummy.

I really can’t recommend that book enough.

 

1 way to your 5 a day: Sweet Potato Toast

Hi everybody.

Remember how in yesterday’s post about the Courgette porridge I mentioned it was inspired by an article about sweet potato toast?

Ta Dah!

Yes, I decided to try the sweet potato toast.

The original article said all you needed to do was put it in a toaster on a high setting and it would be ready. That may be true by their definition, but I put it in for 9 minutes and it was still very tough, not exactly raw, but tough. It might be better to put it in slices in the oven or under a grill instead.

I had it with banana and peanut butter which was very nice. I reckon it would also be nice with cottage cheese or a poached egg and spinach.

Does anyone have any suggestions for what I could try next? I would love to hear your ideas, you can suggest something outlandish if you like and I’ll give it a trial run.

1 way to your 5 a day: Courgette Porridge

Last year I went through a stage of buying Women’s Health magazine which I love, and am sad I can’t buy (but actually I have found a way to read it for free, but I’m saving that for another blog post).

In one of their issues last year they were talking about unusual mash ups inspired by a trend for Sweet Potato Toast. One of the things they recommend to try out was Courgette Porridge.

I have given it a whirl and it’s not bad, it tastes like it’s distinctly lacking sugar, so maybe you would want to add some, or more cinnamon, it also tastes like it would be really nice with chocolate, have a go!

INGREDIENTS (This is taken almost exactly from what the magazine recommended)

1 Courgette between 180g-230g

115g Porridge oats

240ml water, but I used around 300ml

Cinnamon

About 10g protein powder (I used vanilla)

Chia Seeds

Banana and Blueberries if you have them.

 

METHOD

Grate the courgette, discarding the bottom and stalk.

Add the oats and grated courgette to a pan with cinnamon, protein powder and water.

Cook until ready, it won’t take very long, add more water if needed.

Add the bananas/blueberries and chia seeds.

Eat

 

PORTION SIZE

I assumed that the recipe was measurements for one portion, and maybe if you were going to climb a mountain it would be, so if you are a greedy guts the measurements above definitely feed one person (although I donated some of mine to the food bin), but really we are looking at 2 portions, maybe even as many as 4.