I was bored of eating porridge everyday so thought I’d give granola a whirl! This is a recipe I’ve adapted to make my own!
2 cups oats (gluten free if needed)
Half cup almonds (chopped or can buy ready chopped/sliced)
Half cup sunflower seeds
2 tsp vanilla
Generous desert spoon sugar (I use coconut sugar, adjust to your taste)
5 generous tbsp coconut oil
Generous tsp cinnamon
Half tsp nutmeg
1/4 tsp salt
1/2 cup dates chopped into quarters (optional)
Preheat oven to 160C, fan 140C, gas 3, 325f and line a baking sheet or try with baking paper.
In a mixing bowl add everything apart from the vanilla and coconut oil and mix to combine.
Melt oil and vanilla gently in a small pan then tip into dry ingredients and mix well until everything is evenly coated.
Tip onto your baking sheet and spread into and even layer.
Pop in the oven for half an hour until golden brown, check every ten minutes and give it a bit of a shake or move it around with a wooden spoon so it cooks more evenly.
Leave to cool before keeping in an airtight container!
To serve I mix in a desert spoon of flaxseed, add half a sliced banana and pour over cold oat milk!
I had some left over tomato sauce so today I used some up with my lunch! The tomato sauce is simply an onion chopped and fried in a little oil until soft, add a crushed clove of garlic or some garlic granules, some Italian herbs and a can of tomatoes, season and simmer for half an hour ish.
While pasta is cooking (I use gluten fre) I griddled some streaky bacon on the hob, removed from pan and used the juices from bacon to wilt a large handful of spinach leaves. Remove those from pan and then reheat the sauce in same pan (don’t waste the bacon flavour!) chop the bacon, then toss everything together! Next time I’ll add half a cup of sweet corn to the pasta while its cooking as think that would make this dish a bit extra yummy!
Would also work with chicken I imagine!
I have this recipe a go the other day and I really like it! Although mine didn’t look anything like their photo, they taste lovely!
I made the cashew butter by just processing raw cashews in a blender, nothing else needed, just keep blending until it turns to butter – lots of patience required! You’ll need to keep pausing and pushing the cashew crumbs down off the sides, maybe give the processor a rest every now and then.
I think next time I’ll make them a bit flatter as I like the crunchy edges! They’re lovely and chewy in the middle though 🙂
In our house we have Fish n Chip Friday which usually consisted of shop bought breaded fish, freezer chips, peas and ketchup. Since the new diet it’s meant I can’t have breaded fish, or the ketchup, and most freezer chips contain gluten so a change was needed!
We switched to haddock fillets, pan fried in a griddle. Homemade chips (peeled or unpeeled Maris piper or kind Edward potatoes, chopped into chunky chips, chucked into boiling water, brought up to boil and simmered for 7 minutes, drain in colander for a few minutes, in the meantime heat a wok with some olive oil in, when hot, toss the chips in the hot oil and spread into a preheated roasting tin, bake for 25-30 minutes in a med-hot oven) and onion and tomato sauce (for two of us: while chips are cooking: I used two onions sliced, gently friend in some olive oil in a small frying pan until soft, add a can of chopped tomatoes, season and simmer until thickened. Whilst that’s simmering cook your fish and boil your peas! Yum!
This was a bit of an experiment but I’m really chuffed with how they came out!! I’d been using this recipe for flapjacks (swapping nuts for dates), so thought I’d have a go at modifying it to get a chocolatey treat!
3 big bananas
3 heaped tbsp unsweetened cocoa
80ml oil (I use rice bran, could use olive)
80ml agave or maple syrup (or honey)
pinch of salt
Method: Preheat oven to 180C. In a food processor, pulse all the ingredients except for the oats. (I blend until it looks like mashed banana, so still a bit lumpy with chunks of dates, as opposed to blending until smooth) Or mash bananas and add dates chopped. In a large bowl combine the oats with the chocolate mixture. Line a tin with greaseproof paper, push mixture into tin and up to edges and bake for 20-25 minutes. Remove from oven, lift out onto wire rack and cut into squares, drizzle with honey if you like, leave to cool. Enjoy!
I’m liking this recipe! I had to make a few adjustments and I’d like to try adding other ingredients – it’s definitely a keeper!
Original recipe: http://ifoodreal.com/flourless-peanut-butter-chocolate-chip-blondies/
I switched peanut butter for almond butter, omitted the coconut sugar, honey instead of maple syrup, used dates instead of chocolate and whizzed them with the main ingredients.
Next time I think I’ll try adding vanilla or maybe get some cocoa nibs or perhaps just some cocoa powder!
So now I’m dairy free, I obviously can’t have milky tea. I was advised to steer clear of other animal milks and soya is out too so I’ve been using oat milk which I don’t fancy in tea!
After reading a few articles about benefits of hot water with lemon juice first thing in the morning, thats what I’ve been drinking when I wake up (with some honey). I can stomach black tea (really weak, literally dunk the tea bag into the hot water and take it out again) and oat milk is ok in coffee (I use agave as a sweetener as I have sugar in my coffee!)
Until now I’ve been a fan or fruit or herbal teas, I’ve tried various shop bought ones and just didn’t like them.. until a friend recommended teapigs! You can actually find them in supermarkets and although they’re expensive, they’re totally worth it! I’ve only tried one flavour so far – peppermint and liquorice but I love it!!
Then in the evening I’ve been getting my chocolate fix via hot chocolate! Again using oat milk, some good quality unsweetened cocoa powder and agave syrup or honey. Perfect!