Healthy Nutty Granola with Coconut, Rice Puffs and Goji Berries

This granola is perfection! The amount of syrup has been reduced to just the right quantity, making it nice and healthy, whilst retaining its deliciousness. The gluten free rice puffs are a must.

Ingredients (makes 15 servings)

to bake -

2 tbsp vegetable oil

2 tbsp maple syrup

2 tbsp sweet freedom syrup or agave nectar

1 tsp vanilla extract

300g oats

50g sunflower seeds

50g pumpkin seeds

4 tbsp sesame seeds

100g almonds, roughly chopped

1 tsp cinnamon

to add at the end -

2 handfuls of puffed rice

1 handful of brazil nuts

3 tbsp linseeds

2 tbsp goji berriess

6 tbsp desiccated coconut

1. Set the oven to 150°c. Line two baking trays with parchment or baking paper and set aside.

2. Pour all the wet ingredients into a large bowl and stir well. Add the rest of the baking ingredients to the bowl and mix until combined. (Leave the last 5 ingredients until the granola has cooked.)

3. Spread the mixture even between two baking trays in a thin layer and cook for 20 minutes.

4. After 20 minutes, remove the trays from the oven and move the granola about so that it does not burn. Place them back in the oven for a further 15 minutes until golden.

5. Allow the granola to cool for at least 10 minutes, and then combine the two trays together in a bowl.

6. Add the final ingredients, mix thoroughly, then pour into a suitable airtight container.

Eat this delicious granola for breakfast, with yoghurt or milk, or simply sprinkle on salads and other food to add a sweet crunch.

My New Granola Recipe - How to Make, Store and Use it!

It's so satisfying making your own granola, and of course, much healthier! Even brands like Dorset Cereals pack their cereal and granola with added sugar (often 15%), and they cost a fortune for what is essentially: oats, seeds, nuts and dried fruit. Once you've made your own, you won't want it any other way. If you're a foodie, you should find all the ingredients in your cupboard, and if not, try and be creative.

Ingredients (makes about 750g)

- 300g plain oats

- 50g quinoa (optional)

- 100g pumpkin seeds

- 170g mixed whole nuts

- 25g sunflower seeds

- 2 tbsp sesame seeds

- 2 tbsp linseeds

- 175g maple syrup

- 2 tbsp honey (optional)

- 1/2 tsp cinnamon (or 1 tsp if you love cinnamon)

1. Turn the oven to 150°c. Start by mixing all the ingredients together in a large bowl. 

2. Once everything is combined, divide the mixture in two. Place half onto a big baking tray and into the oven for 40-60 minutes.

3. With the other half of the mixture, you can be a bit inventive. I added 1/2 tsp cinnamon, 1/2 tsp ground nutmeg and 1/2 tsp ground ginger. Another alternative is to add vanilla extract or almond extract.

4. Pour the mixture onto another baking tray and put it in the oven. Cook both batches of granola for roughly 40 minutes, stirring occasionally, until golden and crunchy. After removing the trays from the oven, bunch the mixture together and leave them to cool thoroughly (uncovered for at least a few hours). This will help create clusters. 

This granola should keep fresh for a month or so in an air-tight container, but no doubt it'll be eaten up quickly! Add some raisins, banana chips or dried fruit to jazz it up, or layer it with desiccated coconut.

3 quick ways to use it:

     With milk or yoghurt for breakfast.

Layered up with yoghurt and fruit as breakfast or pudding.

Sprinkled on top of a delicious salad. 

Or as a light snack...

Seeded Rye Soda Bread

This soda bread recipe couldn't be easier! It is conveniently placed above my Homemade Seville Marmalade post below. Baking bread is often quite tedious, which is probably why I never make it; but this recipe allows you to make a delicious loaf without all the faff of kneading and resting.

Ingredients (roughly 14 slices)

- 8oz rye flour or brown flour

- 4oz white flour

- 2oz oatmeal

- 1/2 tsp cream of tartar

- 1 tsp bicarbonate of soda

- 1 tsp salt

- 1 tsp brown sugar

- half a 500ml natural yoghurt pot (250g), the rest filled with milk to the brim

- a handful of mixed seeds (like pumpkin, sunflower and linseeds)

1. Start by pre heating the oven to 205°c.

2. Mix all the dry ingredients together in a bowl and then add the yoghurt and milk. Stir well until fully combined.

3. Pour the mixture into a large-ish greased loaf tin (I use a non-stick plastic one), and cook at 205°c for 10 minutes.

4. After 10 minutes, turn the heat down to 185°c and cook for a further 35 minutes. 

5. To check that the loaf is ready, tap its top. If it's firm, remove it from the tin, and pat its bottom. If the bottom sounds hollow when tapped, its ready to cool down on a wire rack and serve as and when you want it. 

It's delicious toasted in the morning with homemade jam, or sliced and served with houmous and cheese.

Paprika Potato Salad

Ingredients (serves 4)

- 8 potatoes (I used homegrown ratte potatoes), cut in half or quartered

- 2 tbsp mayonnaise

- 2 tsp paprika or smoked paprika

- juice of half a lemon

- a handful of mixed seeds

- 4 spring onions, chopped

- 1 handful of chopped parsley or coriander

 - 1/2 tsp ground chilli flakes 

- pepper

1. Start by mixing the mayonnaise, lemon juice, paprika and seasoning together in a bowl. 

2. Add the potatoes, mixed seeds and spring onions to the bowl and stir well. 

3. Finally, sprinkle over the seeds and top with the chopped parsley.

Banana and Stem Ginger Muffins with a Whole Lot of Seeds

After finding this recipe on the Waitrose website, I decided that I had to make them, even if it was 8pm. While beginning to make these delicious muffins, I noticed that I was missing a few ingredients. I substituted chocolate drops, orange zest and poppy seeds for linseeds, pumpkin seeds and sunflower seeds. I love the rustic, homemade quality of using parchment paper for muffin cases...I think it adds character and flair. 

Ingredients (makes 12 muffins)

- 250g plain flour

- 120g caster sugar

- 1 1/4 baking power

- 1/2 tsp bicarbonate of soda

- 1 tsp ground ginger

- 1 egg

- 3 tbsp vegetable oil

- 200g natural yoghurt

- 2 balls stem ginger, roughly chopped

- 2 bananas, peeled and sliced

                                                                                                         - 1 tbsp sunflower and pumpkin seeds

                                                                                                        - 1 tsp linseeds

1. Preheat the oven to 190°c.

2. Start by sifting the flour, sugar, ground ginger and raising agents into a bowl with a few pinches of salt, and stir well. 

3. In another bowl lightly beat the egg, oil and stem ginger. Stir in the mixed dry ingredients until combined and fold in 1 1/2 chopped banana.

4. Cut some baking parchment into suitable squares and fit them into a cupcake holding try by folding them slightly. Divide the mixture evenly between the 12 muffin cases (N.B it might get messy). Then use the remaining 1/2 chopped banana, pushing a piece into the centre of each muffin. 

5. Bake in the oven for 20-25 minutes, until a skewer comes out clean from the centre. Leave the muffins to rest and cool on on a wire rack or tray. 

They are delicious either hot or cold, in the morning for breakfast or with a nice afternoon cuppa.

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A Delicious Lunch - Peanut Butter Houmous, Mixed Salad with Lemony Mustard Dressing, and two special girls

For me, the whole enjoyment of cooking boils down to who you're cooking for. I would cook for these two any day of the week, this was such a good day! A delicious selection of cheeses brought back from France, homemade houmous and a mixed surprise salad - what more could you want on a weekend?

Peanut Butter Houmous - serves 4/6

This is my own recipe using peanut butter instead of tahini. I find tahini too bitter, and peanut butter always makes this houmous taste superb. The right type of chickpeas are also very important, try buying some already boiled chickpeas as they are very soft, light and give a great texture. 

- 400g can of boiled TRS chickpeas with 1/3 chickpea juice
- 1 medium clove of garlic
- 1 dessert spoon of peanut butter
- juice of 1/2 a lemon
- roughly 3-5 tbsp good quality olive oil
- salt and pepper
- mixed seeds to garnish (can be roasted)




1. Simply place all the ingredients into a food processor (except the oil) and whizz up. Slowly add the olive oil to form your preferred consistency. Adding a bit of juice from the chickpea tin makes this dip smoother.

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Mixed Summer Salad

The thing I love about salads is that you can use all sorts of bits and pieces from the fridge to make them more exciting. I usually make dijon or balsamic dressings, but thought I'd try something different - it's my divine dressing. 

For the Mixed Salad - serves 3

- 3 handfuls mixed leaves

- 3 small cooked cold potatoes, chopped

- 3 radishes, sliced

- 4 tomatoes, chopped

- 1 baby cucumber, chopped

- 3 gherkins, chopped

- 1/2 avocado (optional)

- 1 handful pumpkin seeds

- 1 handful sunflower seeds

- a sprinkle of sesame seeds

http://instagram.com/p/d9fIpGukqk/

For the Divine Dressing

- 1 tsp mayonnaise

- 1 1/2 tsp dijon mustard

- 3 good squeezes of fresh lemon

- good quality olive oil, roughly 2 tbsp

- salt and pepper

1. Place the mayonnaise and mustard into a jar or cup and mix thoroughly with a fork. 

2. Add the lemon juice and stir well. Gradually pour in the oil very slowly, continuing to beat with a fork. 

3. Finally, season with salt and pepper and drizzle over the salad. 

It's all about the French Dressing - Mushroom, Date and Roasted Seed Salad - Mackerel, Apricot and Walnut Salad

This is the easiest dressing and it never fails in taste. It also keeps well in the fridge for a long time.

Ingredients for the dressing

- 1 tbsp good quality Dijon mustard

- 3/4 tbsp balsamic vinegar

- good quality olive oil

1. Start by mixing the mustard and the balsamic vinegar in a jam jar or suitable container with a fork. 

2. Add the olive oil very slowly while constantly beating with the fork. Continue this until the dressing is runny enough to pour. It's as easy as that!

Simply add some chopped mushrooms and dates to your salad and top with a handful of roasted pumpkin and sunflower seeds. Finish off with the french dressing for a quick and easy lunch.

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Try this dressing on some mixed lettuce leaves with olives, dried apricots, walnuts and tinned mackerel. Extremely healthy, delicious, and packed with omega 3.
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