Granola bars

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Following on from my post on

granola. Here is another must have on my eating list – granola bars. I must admit I don’t eat these often as I don’t want to OD on Granola. When I do make them it’s always a big batch some of which I freeze.
As I am sugar free I use a combination of Stevia, honey/agave.
There are so many online recipes I have saved loads on my Pinterest so I just switch to whichever one suits. As I can now ‘customise’ to my taste.

Mason jar ideas

You will recall I posted a picture of my mason jars.  Well there are many  ways  (apart from drinks) I  can use them. You ca n use sterilised ( see my
Post on compotes) jars.   Check out  the link below for lunch  ideas,  you can also use jars for  overnight porridge and deserts, basically  you can have beak fast and lunch on the  go.  You can make  meals ahead , salads can be made up to 2 weeks

http://pin.it/ietFquV

By following the  link above you will find other ideas on Pinterest.

It’s time

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I bought these beauties last November at a Food show. I have not used them as I don’t do cold drinks or smoothies in winter. Now the weather has gotten ‘warmer’ it’s time to put them to good use.
Even though I have smoothie cups I will still use these ones for days I don’t feel like a large smoothie or carrying around a large water bottle.
It’s also perfect for freezing smoothies.
I admit I like ‘gadgets’, what can I say?

Homemade Granola

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I mentioned in my last post that I had finally gotten round to making own homemade granola.
In all my excitement I forgot to post a picture of my version, you can split it into small jars like I did above for on the go on breakfast desert or snack. I also made large jar worth. I do have a plastic container that’s specially made for breakfast cereal. I am sure some of you know the one I am talking about, as I am not paid by them I refuse to give them free advertisement. You can use whatever you like I just prefer this particular brand because it’s made especially for ‘split’ breakfast. Clue; it’s a popular plastic brand made in New Zealand I think I have given it away already, lol.

Please check previous posts for recipes on granola.

Compotes

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Following on from my last article . These are the two compotes I made, no guessing which was my fave.
I had it with rice flour pancakes it was yummy-lious. Like Granola the recipe for compote is really easy and can be customised basically any fruit will do but I am not sure about bananas.

Compote recipe

For berry compote

You will need :

All fruits from the berry family or at least 3 if you don’t like a particular berry .
Fruit juice preferably orange or Apple
Cinnamon or any mixed spice

Method

Put your chosen berries in a sauce or pot if making a large quantity.
Add juice of your choice
Cook on the hob on medium heat, bring to boil
Stir occasionally, cook for 10- 15 minutes or until the fruits have turned to a puree.
Leave to  cool then put into jars or tight containers
Refrigerate for 1 to 3 weeks.

Apple compote

You will need :
Eating apples of your choice – peeled, cored and chopped into chunks.
Juice of choice
Cinnamon or mixed choice

Follow the same method as berry compote.

You will notice I didn’t mention sugar that is because the sugar from the juices make up for it.

However, if you don’t like juices or don’t have juice to hand.
Add water with sugar, or sweetener such as honey, agave, xythinol, Stevia, etc.

Compote can be served with not just granola but pancakes or as a desert layered with natural or Greek yogurt.

Granola and compote are ideal as on the go to breakfast or snack, have fun making these fab recipes.

Homemade is definitely the best – Granola 

The saying ‘there is no place like home’ comes to mind as I type. I don’t know why, as it doesn’t exactly go with what I am going to write,  I suppose it is to do with the word home, Ok before I completely derail let me get back on track.

I finally took the plunge; I made my own granola and compote  oh my goodness why did I take so long to do it? I couldn’t not believe how easy and versatile  it was. I was like ‘where have you been all my life’, as I tucked into my breakfast  of granola
compote with Greek yogurt for the protein and super yummy effect. Following this wonderful ‘relevation ’, I bought a giant size jar on my  next shopping trip, you guessed it I made more granola. This had more ingredients than the first,  basically I threw in all the healthy stuff I had in my cupboard including hemp powder for a bit of protein.

Granola can be stored (depending on  what you put in it) for 2 to 3 weeks,
or the compote this has to be stored in sterilise jars, so don’t  throw away those empty jars they will come in hand for granola as well. In fact you can use one for your on the go Granola and compote breakfast.

To sterilise the jars, you need to wash them in warm soapy water, rinse, put in the oven on the lowest temperature so the glass doesn’t crack.  The jars and lids should be placed on a baking or roasting tray upside, take it out out of the oven after 10 to 20 minutes, please note oven temperature varies so it could be longer. It’s important to sterilise  your jars as it kills all the bacteria and avoids contamination of your foods.

Recipe for Granola (my version, I don’t do measurements besides it depends how much you want)

You will need:

Oats – preferably old fashioned rolled oats, the instant sachets just don’t work for this recipe
Fruits
Nuts (optional)
Oil, preferably olive, canola, rapeseed, or vegetable
Pinch of Salt (optional)
Honey, agave  sweetener or brown sugar. It depends on what you like really
1 egg whisk (optional) it gives the granola clusters

Method

Preheat oven on 300-350 degrees. Please note oven temperatures vary this is just an estimate
Put oats in the biggest bowl you have, if you want to make loads.
Add fruits, salt and nuts of your choice.
Mix together with about 2-3 teaspoons of oil – olive, rapeseed or canola.
Add your preferred sweetener or sugar
Stir egg white if using
Transfer all mixed ingredients into a baking tray.
Put in the oven, bake for 20- 30 minutes.
Turning half way so it is evenly baked
Let leave it to cool for about 10 minutes then break into tiny bits.
If you have used egg white  break into chunks of clusters.
Leave to completely cool in the tray then transfer to jar or airtight container.
The granola can be stored in cool dry place for up to 2 weeks.
Serve with compote, milk or yogurt either layered or mix – choice is yours really.
Enjoy with chopped fresh fruits if preferred.

I will post the recipe for compote shortly, I don’t want this article to be too long😁

In the meantime, have fun making your very own granola. Please free to share your pictures and feedback on  how it turned out.

A new twist to a popular dip.

As you all know I have been gushing about Super Foods for a while now. There is never going to be an
end to new, unique and sometimes weird (to some) recipes. Neither, am l going to stop researching or buying the latest good cookbooks well it will be a shame not to  really, lol. Anyway, I will stop wuffling and get straight to the point as time is precious due to the busyness of life.

I came across a new word in one of my cookbooks by a very well known female English Chef, I am not going to tell you her name as I don’t want to advertise her book for free. Others get paid for reviews but I won’t unless of course her people decide to get in touch with my people, etc. Right back to my point, the recipe is actually a  twist on the famous Mexican dip, Guacamole. It’s a combination of broccoli, avocado, spring onions, lime, olive and vegetable oils blended together.  And the name is, drum roll please  – Brocamole. Some people  may have heard  of it but I certainly have not.

However,  I forgot to add spring onions – The downside to multi tasking. Actually , I am glad I didn’t  because I am having it for lunch later today, I don’t exactly want onion breath even though I do have toothbrush and toothpaste at work, thing is I may  not have time to clean my teeth afterwards as I have a busy day ahead or I will simply forget. I am not having my Brocamole with crudités as is tradition, I have decided to do something different, I am going with bread.  I have sliced it into soldiers for easy dipping, I will be trying it out as a sandwich spread as well. The good thing about  this dip is that you can actually  freeze it. I will be shopping for ingredients this weekend then freeze in batches of small plastic containers – just the right portion.

For anyone who is interested the recipes goes like this:

Broccoli
Spring onions
Lime
Vegetable  and Olive oils
Sea salt
Cayenne pepper
Or black pepper  – my version

Method.
Boil the broccoli for 3 minutes in hot boiling  water. Drain, add ice water to the pot. Leave to cool.
In the meantime chop spring onions, cut lime in half.
Once broccoli is cold, put in food processor, blitz for seconds with oils.
Add spring onions  squeeze lime juice then blitz to your preferred taste.
Season and serve.

I have  to given word for word instructions from the book as I know you get the idea, besides I don’t  really follow measurements as I am only cooking for myself, not 4 or 10 people as stated in most of these cookbooks. Oh, here is a clue to the author – Domestic Goddess. See my version below

Bon Apetito.

PS. Let me know if you have tried this recipe or tweaked it a bit.

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