Almond, vanilla & seed granola!

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! 


Coconut muffins.

coconut muffins :: keep it simple

Simple coconut muffins! Great for lunch boxes!
Millie and I made these today!


150g plain flour
1 tsp baking powder
100g sugar
50g desiccated coconut
125ml milk
3 tbsp coconut oil, melted (could use butter or sunflower or rice bran oil etc)
1 tsp vanilla extract
1 egg, beaten

Add the coconut to the milk and soak for an hour or so.

Preheat oven to 180°C/Gas 4 and line a muffin tin with 12 small paper cases or could make 6 large muffins.

Sift the flour and baking powder into a bowl. Add the sugar then the wet ingredients. Fold together, scraping the sides as you go, until combined.

Divide into cases and bake for 20-25 minutes until skewer comes out clean. These would be finished perfectly with some runny icing (icing sugar mixed with a small amount of water) but the cupboard was sadly lacking icing sugar!

Strawberries and cream, white chocolate muffins!

Strawberries and cream, white chocolate muffins :: keep it simple

These are quite naughty but very nice!! I had some cream that had just gone out of date and needed using up and some strawberries that needed using, I thought white chocolate would work well, which it did! My Great Auntie was visiting this weekend so I took some to my Mum and Dad’s yesterday where she was staying. They were well received!


250g plain flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
100g sugar
6 tbsp oil
125ml cooled stewed strawberries (I used about 350g strawberries, quartered and simmered for about 20 minutes, lid off)
250ml double cream
2 eggs
1 tsp vanilla
100g white chocolate
50g white chocolate chunks
pinch salt

Preheat oven to gas 4/180°C and line a 12 hole muffin tin with paper cases. Sieve the flour, baking powder and bicarbonate of soda into a large bowl. Add the sugar. Place the 100g white chocolate, broken in chunks, into a pan with the oil (I used the pan I’d stewed strawberries in) and heat on a very low heat, stirring often, until chocolate has melted. Beat the eggs and vanilla into the cream with a fork. Then pour into the flour, along with the melted chocolate and oil. Use a spatula to fold together until combined, scraping the sides and bottom of the bowl until combined. Divide between cases, filling them 3/4 full. Sprinkle some chocolate chunks on top then bake for 20-25 minutes until golden brown on top and skewer comes out clean. I got 15 out of this mix so needed to do a second batch in oven as I only have one tray!

Strawberries and cream, white chocolate muffins :: keep it simple

I need to get some more plates for using for photographs!! Our every day plates aren’t very photogenic!

Choconut muffins and cream.

My husband came up with this combination, two of his favourite cakes rolled into one!

choconut muffins and cream :: keep it simple


225g plain flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
150g caster sugar
50g cocoa
6 tbsp coconut oil
250 ml coconut milk
50ml milk (I didn’t put any extra milk in and they’re fine but I think they could do with a bit more!)
50g desiccated coconut
2 eggs
1 tsp vanilla
100g dark chocolate
extra chocolate chunks

Preheat oven to gas 4 and line a muffin tin with paper cases. I got 16 out of this recipe so baked 12 first then 4 in a separate batch.

Sieve the flour, baking powder, bicarbonate of soda, salt and cocoa into a large mixing bowl. Add the sugar and desiccated coconut.

In a small pan, over a low heat, melt the coconut oil and the 100g chocolate, broken into pieces. Stir every so often until melted, it should look lovely and glossy! Take off heat. In a jug beat the eggs, add the coconut milk, milk and vanilla and mix with a fork until combined. Then, pour this into the pan and mix well.

Add the wet ingredients to the dry and mix with a spatula, scraping the sides and bottom as you go until just combined. Try not to over mix. Divide into cases, they should be 3/4 full. Pop a few chocolate chunks on top of each one. Bake for 20-25 minutes.

I had some coconut milk left over so added some cocoa and icing sugar to make a chocolate and coconut cream to go with the muffins (or just eaten with a spoon!!) I only had a bit of icing sugar so you could probably add more if you wanted. I used:

150g coconut milk
25g cocoa
50g icing sugar

Just mix it all with a fork until smooth, keep it in the fridge and serve the muffins with a dollop!

choconut muffins and cream :: keep it simple

Strawberry, raspberry and vanilla muffins.

I was stewing some strawberries as they were starting to go funny and Violet likes stewed fruit with yogurt. I threw in some frozen raspberries too and thought I’d try making muffins with it! Worked quite well!

Strawberry, raspberry and vanilla muffins :: keep it simple


225g plain flour
2 tsp baking powder
100g caster sugar
1 large egg, beaten
1 tsp vanilla extract
125ml milk
60ml vegetable oil
125ml stewed strawberries and raspberries

(To stew the berries, quarter the strawberries, rinse, put in a pan over a medium heat with a handful of raspberries. After about 5 minutes the berries will start to release their juice, simmer for 5-10 more until they start to go mushy, leave to cool)

Preheat oven to 180°C/gas 4. Line a muffin tin with paper cases. Place all ingredients in a mixing bowl and gently mix with a spatula, scraping from the sides as you go, until just combined. Divide between cases, sprinkle with granulated sugar, and bake for 20-30 minutes until well risen and golden brown on top. Cool on a wire rack.

I bet these would be even better with a dollop of (clotted?) cream! Naughty!

Real strawberry icing iced cupcakes!

Strawberry icing iced cupcakes :: keep it simple
For the cake I use this recipe:

125g butter, softened (but not melted)
1 tsp vanilla essence
165g (3/4 cup) caster sugar
2 eggs
125ml (1/2 cup) milk

Preheat oven to moderate and line muffin tin with cases. Beat butter, vanilla and sugar in mixing bowl until light and fluffy. Beat in eggs, one at a time. Stir in flour and milk, in two batches. Divide mixture into cases (I got 16 cupcakes out of it, could do 12 and have them more muffin sized) Bake for 20-30 minutes, until skewer comes out clean. Cool for 5 minutes then transfer to wire rack.

The icing recipe is here! Thank you Jodi for passing it on! 😀

Strawberry icing iced cupcakes :: keep it simple

Wholemeal biscuits – plain & cinnamon!

Wholemeal biscuits :: Mama of Three Mia Blogs


100g butter
50g caster sugar
150g wholemeal plain flour

Preheat oven to gas 4/180°C.
Cream together butter and sugar. Mix in flour, finishing off with your hands. Roll out on lightly floured surface to 3mm thick. Cut biscuits with a cutter and place on lightly oiled tray. (I used my Pampered Chef stone so no need for oil.) Bake for 10-12 minutes. (Took a bit longer with the stone.) Cool on wire rack!

I made a second batch with a teaspoon and a half of cinnamon in, sprinkled with some cinnamon sugar before going in the oven! They’re lovely!

Cinnamon Wholemeal Biscuits :: Mama of Three Mia Blogs

Roast chicken and vegetable soup.

Roast Chicken & Vegetable Soup :: Mama of Three Mia Blogs


2 chicken legs
glug olive oil
1 large onion, roughly diced
2 cloves garlic, chopped
2 small leeks, roughly chopped
1 sweet potato, diced
2 cups frozen mixed veg (I used broccoli, sweetcorn, peas, carrots)
1 ltr chicken stock (made with one cube)
1 tsp sage

Roast the chicken legs as per packaging instruction. Meanwhile chop your veggies.
Heat the oil in a large pan and fry off all the fresh vegetable, garlic and sage for 5-10 minutes. Add the chicken and half a litre of stock. Simmer for 15 minutes, then add the frozen vegetables and another 250 ml of stock, add a little more if thats not enough to cover the vegetables. Season with salt and plenty of pepper and simmer for another 15 minutes. Remove the chicken and take the meat off the bone, shredding as you go along, with two forks. Add the shredded chicken to the soup and give it a good stir.


Apple, carrot & prune muffins for baby led weaning!


225g wholemeal self raising flour
100ml sunflower oil
2 eggs
2 medium carrots, peeled and grated
2 apples, peeled and grated to the core
50g ground almonds
1tsp vanilla extract
1tsp cinnamon
75g prunes, chopped

Preheat oven to 180°C/gas 4 and line a 12 hole muffin tin with cases.

In a small bowl mix oil, vanilla and eggs.

Sieve the flour into large bowl, mix in carrot, apple, almonds, cinnamon and prunes. Make a well in the middle and pour in liquid ingredients. Fold in gently until mixed. Dollop desert spoonfuls into cases and bake for 15-25 minutes till golden brown. I made 20 smaller cakes instead of muffins which took 20 minutes.

I might try adding a small banana next time as found mixture a little dry! Will report back on that one!