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 🙂
Fancied something different for lunch today and as my chap is home thought I’d make us some burgers! I was a little worried that without an egg or breadcrumbs they wouldn’t work but they worked a treat!
I used 500g turkey mince (or could mince your own)
one large onion, peeled and chopped into about eight pieces
two cloves garlic, peeled
pinch of sage
pinch of thyme
salt and pepper
Chuck the garlic and onion into a food processor and give them a quick whizz, then add the remaining ingredients and process until well combined. Form into about six burgers, or eight smaller ones. I laid mine on my meat chopping board then refrigerated whilst chopping the salad. Heat a griddle pan on medium with a little oil and cook your burgers for around 15 minutes, flipping occasionally. Serve with salad and homemade chips (we didn’t have chips as thought it might be bit heavy for lunch) and if you wish a bun and ketchup!
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!
Since I started my new diet just over three weeks ago I’ve been having smoothies for breakfast, trying different combinations of varying levels of pleasantness! This so far is my favourite combo:
Good handful of spinach
One chopped banana (can use frozen – if I have black bananas that kids won’t eat, chop them up and pop in a freezer bag!)
Half cup frozen blueberries
Half large avocado, or one small one
Small handful almonds (other nuts/seeds could be substituted)
Four dates (don’t always put these in)
About a cup of milk, I use oat milk since I’m dairy free
Place in blender in that order and blitz! Sometimes you’ll find a chewy bit of date, I quite like that though! Enjoy!
I adapted this recipe slightly! I used two small avocados, one banana, 80ml honey, 80ml oat milk, pinch salt and a squeeze of lemon. Whizz it in a food processor until smooth and pop in a container. Freeze for an hour or so, give it a mix then return to freezer. Repeat another once or twice until ready to serve. I topped with raspberries. Was lovely and there wasn’t much left!
For tonights tea I did stuffed peppers, a first for us! First cut the peppers in half and took the inside bits out. Then microwave on medium for 5 minutes until soft. Pop them on a baking tray ready for the filling. To make the filling put about 500g of turkey breast in the food processor and blitzed ( you could buy ready minced!) In a wok I fried a chopped onion then added the turkey mince, some herbs de provence and a crushed clove of garlic. Fry until turkey is all browned then add a can of chopped tomatoes, half fill can with water and add that as well as a good squeeze of tomato puree. Simmer for about half an hour. Add seasoning to your taste. Meanwhile cook the rice. Cook according to the instruction on the pack, add a good shake of turmeric to the water. About halfway through cooking, add some frozen peas and sweetcorn.
While rice is resting, fill the peppers and bake in preheated oven 180C for ten minutes. Enjoy!