Cranberry, Almond & Sticky Date Granola

Breakfast is my favourite meal of the day and is something I always look forward to. I have always loved cereal but being coeliac means there is a limited number to choose from, although I must admit, there are starting to be a few more appear on the scene, but very few muesli’s or granola’s and even fewer without oats (pure or otherwise) which I also have to avoid. The simple solution to this is to concoct my own.

There are quite a vast range of gluten free flakes, puffs, ground crispy things available, that on their own can be quite bland and boring, but when mixed together, tossed with a few nuts, fruits and sprinkled with a little spice can become a breakfast muesli mix fit for a champion. For the past couple of weeks I have been craving something with a bit more of a granola style crunch and this morning I finally got round to baking some.

You can easily make your own granola by mixing a few flakes, puffs (or oats) with a little oil and honey before giving them a toast in the oven which helps makes them extra crisp and wonderfully toasty, while adding a little sweetness. I decided to spice things up a bit by adding a generous sprinkling of cinnamon, my favourite spice, along with some date syrup in place of the honey. The date syrup was sticky and mysterious, providing its own unique flavour and aroma much like molasses or black treacle. It smelt divine when baking in the oven, almost like gingerbread.

I used whole natural almonds for crunch and ground flax for fibre as some gluten free grains can be rather over processed. I also added a little flaked coconut halfway through baking, which become lovely and toasty in the oven and went so well with the date syrup. A scatter of dried cranberries stirred though at the end brought chew and their wonderful sweet yet tart flavour to the mix.

The buckwheat puffs let off the aroma of toasting popcorn while baking which mingled with the sweet spices was a lovely combination. All of the different flakes and ingredients took on their own unique texture. Some were crunchy, others crisp, nutty or chewy. Subtly sweet, slightly tart, lightly spiced and toasted, together this made for one yummy granola, just what I’d been craving.

The beauty of making your own means you can add whatever ingredients you like, so I urge you to give it a go! Served with milk, fruit, yoghurt or simply eaten out the container by the handful, it makes for a great start to the day.

Cranberry, Almond & Sticky Date Granola

Ingredients

60g gluten free cornflakes
30g buckwheat flakes
30g brown rice flakes
30g buckwheat puffs
25g flax/linseeds
40g skin on almonds
25g flaked coconut
1 tsp cinnamon
60g dried cranberries
2 tbsp neutral oil (I used rapeseed)
2 tbsp date syrup

Method

Preheat the oven to 170C.
Chop the almonds in half and place them into a large bowl along with the flakes and puffs.
Pulse the flax seeds in a small processor until crushed and broken, but do not blitz for too long or they will start to turn to mush. (You need to crack them to release their goodness as the body can’t break down their skin if left whole). Add them to the bowl and scatter over the cinnamon.
Mix the oil and date syrup together in a glass and then pour over the dry ingredients. Mix and toss everything together well, ensuring that all the ingredients are lightly coated in the syrup.
Pour the mixture onto a large baking tray with sides. Shake gently to spread the mixture into an even layer and bake for 10 minutes.
Meanwhile, weigh out the coconut and cranberries and keep to one side.
When the 10 minutes are up, remove the tray from the oven, scatter over the coconut and mix everything together to ensure an even browning.
Return the tray to the oven and bake for 8 minutes more. Keep an eye on it as you don’t want the coconut to burn.
Remove the pan from the oven, scatter over the cranberries and mix well. Leave the granola to cool on the tray before storing in an airtight container until required.
Delicious eaten ever so slightly warm when just out the oven, or for breakfast with fresh fruit and yoghurt.

Apple & Elderflower Gluten Free Granola

I love the toasting smell of baking homemade granola, almost as much as I enjoy eating it. The weather outside is quite miserable at present, overcast with strong gusty winds that play havoc with my long curly hair. The phrase ‘hedge’ and ‘backwards’ come to mind the minute I step outside these past few days. So today I decided to stay indoors and indulge in a little granola making. There is nothing like the warm toasting aroma of nuts and grains to make me feel all warm and cosy.

I’m still not allowed to try eating oats at the moment, so I had to experiment with some other gluten free grains and cereals. I was a little unsure how they would take to being toasted, but they worked perfectly and resulted in a much wider variety of flavours and textures than if I had used oats.

As I was hunting in the cupboard for some honey, I can across a jar of homemade elderflower syrup that I made last summer. It was meant to have been elderflower jelly, only it didn’t set and I ended up with syrup instead. At the time I was annoyed and stuck it in the cupboard but now I saw the perfect way of making use of it and decided to use that instead of the honey for the mix.

The millet flakes and ground linseeds are quite fine and powdery, but rather than be lost amongst the mix, the elderflower coating caused them to stick to the larger nuts and grains, giving them a fabulous knobbly nutty crunchy surface. Plus, it means there is no powdery dust lingering at the bottom as can happen with some mixes.

The aroma that wafted from the oven as the granola baked was almost intoxicating. Warm toasty nuts and grains mingled with sweet fragrant scent of the elderflower. Very summery and smoothing.

The elderflower is not immediately apparent once the granola has cooled down but as you chew a spoonful, it develops into a wonderfully subtle floral sweetness with almost honey overtones, only a little lighter and more delicate.

Brown rice flakes are not usually all that palatable eaten raw, as they can be a little chalky and tacky once wet. I often combine them with some other flakes to make porridge, but in this case they work perfectly in the granola. The toasting in the oven makes them crisp and crunchy, adding a great texture alongside the other ingredients.

Each flake, puff, nut and fruit add their own unique flavour and texture, creating one delicious and highly varied mouthful of granola. Wholesome, healthy and delicious. The perfect way to start a morning, although, I can see myself munching a handful of this at any time of day. Tray a bowlful with a little cold milk when it’s still warm from the oven – gorgeous!

Apple & Elderflower Gluten Free Granola

Ingredients
50g millet flakes
50g brown rice flakes
30g buckwheat puffs
25g brown rice puffs
40g corn/flax/quinoa/amaranth flakes (Nature’s Path, Mesa Sunrise brand)
35g flax/linseeds
30g pecans
30g hazelnuts
20g flaked coconut
40g dried apple rings
40g dates
2 tbsp neutral oil (I used rapeseed)
3 tbsp elderflower syrup/cordial

Method
Preheat the oven to 170C.
Roughly chop the nuts and place them into a large bowl along with all the flakes and puffs.
Pulse the flax seeds in a small processor until crushed and broken, but do not blitz for too long or they will start to turn to mush. (You need to crack them to release their goodness as the body can’t break down their skin if left whole). Add them to the bowl.
Mix the oil and elderflower syrup together in a glass and then pour over the dry ingredients. Mix and toss everything together well, ensuring that all the ingredients are lightly coated in the syrup.
Pour the grains onto a large baking tray with sides. Shake gently to spread the mixture into an even layer and bake for 10 minutes.
Meanwhile, weigh out the coconut and keep to one side. Use scissors to cut the dried apple and dates into small pieces, about the side of a hazelnut.
When the 10 minutes are up, remove the tray from the oven, scatter over the coconut and mix everything together to ensure an even browning.
Return the tray to the oven and bake for 8-10 minutes more. Keep an eye on it as you don’t want the coconut to burn.
Remove the pan from the oven, scatter over the apple and dates and mix well. Leave the granola to cool on the tray before storing in an airtight container until required.
Crisp, nutty, chewy, fruity and crunchy with a subtle fragrant elderflower sweetness. Gorgeous eaten ever so slightly warm with cold milk or yoghurt.

Gluten Free Muesli

It was really quite ridiculous how happy I felt after creating this batch of muesli. In the first few weeks of my new diet, the thing I missed the most, more so than bread, was my cereals, muesli and porridge*(see note at end). Breakfast has long been my favourite meal of the day and I loved porridge, bran flakes, granola, weetabix, mini shredded wheats, muesli and the occasional sugar laden novelty cereal so much than I often used to snack on it straight from the box. To suddenly have to ban them all from my cupboards was very hard and for a few weeks I mourned their absence and was at a loss of what to eat in their place. However, as I have fast been learning a gluten free diet is not so much about denying yourself certain foods, but finding suitable substitutions.

After a bit of internet searching I discovered a sort of wholesome/natural foods warehouse called (ironically) Daily Bread Co-Operative, which said they specialised in foods for special diets. It was a bit of a trek away but I was only too eager to make the trip if it meant browsing food isles could become enjoyable again.

It turned out to be a fantastic place filled with all sorts of fruits, nuts, seeds and grains, including some I had never seen before but were gluten free! Buckwheat puffs anyone? I returned home with two big bags full of suitable breakfast grains and immediately set about creating a muesli mix.

Here are the things I bought and used to make my muesli mix for anyone who’s interested.
Buckwheat puffs – Look like tiny mottled popcorn puffs with a similar texture. They have a toasted nutty flavour
Millet puffs – Tiny beads of popcorn like puffs. Sweet and mellow flavour
Brown rice flakes – Very thin, crisp and brittle flakes. Slightly tacky and chewy when wet but add great crispness when mixed with other things
Millet – Tiny balls of millet, crisp and crunchy
Millet flakes – Similar to very finely ground oats. Quite powdery but add a nice creaminess when mixed with other things
Linseeds/Flaxseeds – Don’t really add flavour but packed with essential fatty acids and omega 3 – must be crushed before eating to release their nutritious oils
Dried apple rings – Soft, slightly chewy and sweet with a great apple flavour
Dried apricots – Very sweet, sticky and incredibly fruity. Great flavour
Raisins – We all know what raisins taste like!

Eating my first bowlful was such an enjoyable experience. It contained the varied combination of sweet, nutty, crisp, crunchy and chewy that I had been craving. Some of the grains were a little bitter on their own, but when eaten with yoghurt and a drizzle of honey it was delicious!

I decided to make just a small batch at first as this would allow me to create a new mix each week to keep things interesting. The amounts below may seem very small but the puffed grains are incredibly light meaning you get a lot of them for your weight. I might try baking some with honey and nuts next time to create more of a granola style mix. Hurrah for exciting cereal again - the worlds my buckwheat puff!

Gluten Free Muesli

Ingredients
30g buckwheat puffs
20g millet puffs
30g brown rice flakes
30g millet
40g millet flakes
40g dried apple
50g raisins
30g dried apricots
50g ground linseed/flaxseed (keep separate and sprinkle over each serving before eating)

Method
Weight out all the flakes, grains and puffs and toss together in an airtight container. Finely chop and dried apple and apricots until they are the same size as the raisins. Mix in all the fruit to the grains.
Grind the linseed in a small food processor until the seeds are cracked and broken (don’t overdo it or it will start to form a mushy paste). Store the crushed linseed in a separate container.
Serve with sliced fresh fruit, milk or yoghurt and a drizzle of honey. Sprinkle a teaspoonful of the crushed linseeds over your bowl of muesli before eating. (It falls to the bottom if mixed with everything else)
Makes enough for 4-6 servings

* Note about oats
Some people may wonder why I can’t have porridge on my gluten free diet. It is true that oats are gluten free but many oats are milled using the same machines as wheat, meaning there is a high risk they have been contaminated with gluten making them unsafe to eat. You can buy oats that are guaranteed to be milled away from gluten grains and these are often labelled as ‘pure oats.’ However, until my gut has fully recovered and I’m back to full health I have been advised to avoid all oat products as some coealics are unable to tolerate the protein in oats as well as gluten proteins so I have to avoid them for now too. (I hope I’m not one of these people and that I can eat oats in the future!)

Rhubarb & Rosewater Breakfast Sundae

I made this for breakfast this morning and just had to share it with you. It was a spur of the moment thing, well sort of. I had made the roasted rhubarb the night before and left it in a bowl in the fridge. I find roasted rhubarb much better than stewing it as it retains its shape and texture. I love all the different colours too. Pearly pinks, pastel greens and dark ruby reds. I didn’t have any real intentions for it apart from using on top of porridge, spooned over some leftover cake or with a bit of ice cream for dessert.

When I woke up this morning, it was still very early but I got up anyway and opened my curtains and was greeted by a stunning morning sunrise. The sky was mottled pink and yellow and the sun was just peeping over the trees and glowing a deep golden orange. I couldn’t help but smile.

In the kitchen I remembered the roasted rhubarb I had made the night before and opened the fridge in search of breakfast inspiration. Porridge just wasn’t going to cut it on such a bright and sunny morning. My eyes settled on some fromage frais and I decided that rhubarb, fromage frais on some cereal sounded nice, but as I gathered together the ingredients my mind got to work and I detoured away from the bowl cupboard and towards the glasses – the idea for a breakfast sundae was forming and in my head it looked delicious.

I started off with a generous spoonful of the rhubarb. I adore its pretty pink colour, just stunning. I had roasted it in the oven with just a scattering of sugar and then stirred through some rosewater to give it a lovely summery floral note. Rosewater may sound an odd ingredient to add, but to me the rhubarbs shiny pink juices and its sweet tangy flavour just seemed the perfect combination to the rosewaters musky fragrance. It certainly smelt heavenly, the colour and aroma of summer.

Next I added a layer of fromage frais and a generous scattering of muesli before repeating the steps until I had my layered rhubarb and rosewater scented breakfast sundae!

As the rhubarb was already prepared putting it all together was the work of moments. It was one of the tastiest breakfasts I’ve had in ages. I like my rhubarb quite tangy so I hadn’t added too much sugar during cooking meaning it was soft and tangy, the rose sweeping in with a subtle floral perfume before the cool milky fromage frais soothed the taste buds ready for the next spoonful. The muesli added a lovely texture, some mouthfuls crispy, others complemented with a chewy raisin or a toasted hazelnut. A most delicious and tranquil way to start the day.

Rhubarb & Rosewater Breakfast Sundae

Ingredients
4 tbsp roasted rhubarb & rosewater (see below)
4 tbsp fromage frais or Greek yoghurt
3 tbsp muesli

For the Rhubarb
8 sticks of rhubarb
6 tbsp caster sugar
1 tbsp rosewater

Method – Roasted Rhubarb
Heat the oven to 170C.
Discard the leaves from the rhubarb before chopping it into 2cm long chunks. Place into a deep baking tray and scatter over the sugar. Mix gently to allow the sugar to coat the rhubarb.
Bake for 15 minutes until soft, tender and some sweet sticky juices have been released. Gently stir through the rosewater and allow to cool in the pan before using. Store in a bowl in the fridge until required.
Will keep for 3-4 days in the fridge.
Note: this will yield more rhubarb than you need for the sundae, but leftovers are great on cereal, porridge, desserts, cake, with custard or ice cream etc.

Breakfast Sundae

Have ready 4 tablespoons of your rose scented rhubarb and some of the juices into a small bowl.
Place a third of the rhubarb into the base of a tall glass and drizzle with a little of the juices. Cover with a third of the fromage frais or yoghurt and half the amount (a generous scattering) of your favourite muesli or granola. Top with another third of rhubarb, more yoghurt and the remaining half of the muesli.
Finish with the final spoonful of yoghurt and the last few chunks of rhubarb and its pink juices.
Eat with a tall spoon and enjoy a fresh, fragrant and tasty start to your day.

Jordans Country Crisp Appreciation Society Day

Yesterday I was one of a few lucky bloggers to be invited to the first Country Crisp Appreciation Society day run by Jordans Cereals at Leiths School of Food and Wine in London. I was delighted about this as I adore cereal and have been eating Jordans products for many years. For those of you who don’t know, Jordans produce a delicious range of oat based mueslis, cereal bars, porridge oats and Country Crisp clusters. They are based in Biggleswade, in my own hometown of Bedfordshire and use only the finest natural ingredients in their cereals.

Some of the other cereal enthusiast bloggers were:
Kavita of Kavey Eats
Signe of Scandilicious
Mathilde of Mathilde’s Cuisine
The Muesli Lover
Greedy Diva
The Ginger Gourmand
Danny of Food Urchin
Maunika of Cook in a Curry

Jordans Country Crisp cereal has been around for several years, and comprises of clusters of oats and barley baked into various sized clusters. It comes in many varieties depending on what add-ins you have with it. I have always favoured the raisin one which has lovely giant chewy flame raisins mixed in with it. The crisp clusters are hugely popular and the whole Country Crisp range has now got such a fan base that Jordans have just launched a Country Crisp Appreciation Society. People can’t get enough of it and are eating it not only at breakfast but also baking with it and snacking on it straight out the box. As a result they have recently launched a honey variety which is designed with snackers in mind – bigger clusters with no add-ins to pick through, although, it does of course still taste great for breakfast.

After a meet and greet one of the two founders of Jordans, Bill Jordan himself then gave us a talk about the history and philosophy behind Jordans. He was ever so friendly and stayed to answer all our questions as we got down to some baking. Apparently it took 83 different recipes before they achieved the perfect cluster – now that’s dedication! Jordans were also the first to offer freeze fried berries in its cereal and all its oats are grown in the fields near the factory and to conservation standard.
Jordans head of taste, Kirsten, then talked us through a Country Crisp Pear and Chocolate Crumble Cake we would be baking using Jordans Chocolate Country Crisp. We were each given our own work space and ingredients and set about baking. It was a vanilla sponge cake, studded with chocolate chips, topped with a layer of Chocolate Country Crisp, sautéed sliced pears and a final sprinkle of more Country Crisp. The recipe can be found here. It produced a delicious cake and it was interesting to see how everyone’s cake turned out a little differently, even though we had all followed the same recipe. The way the pears had been sliced or the amount of Country Crisp topping made each one unique.

While our cakes were baking Kirsten talked us through the secrets to making new Country Crisp recipes. There are 3 different cluster bases, Vanilla, Nutty and Honey from which to add and create new products. Getting the clusters just right took a lot of research. Customers told Jordans they liked the big clusters but then complained that it was too much to chew if the pack only contained big clusters. Too many small clusters meant they weren’t clustery enough. Jordans have found that a mix of small, medium and large clusters is most successful. To do this they sort and grade the clusters after oven baking them to ensure every box is perfect. Even the add ins have proved problematic as high water content fruits like peaches proved too bland and the cut or shape of a nut dramatically changes the texture and mouthfeel of the cereal. It’s Kirsten’s job to taste and help develop the recipes – how fantastic a job does that sound!

We then got the opportunity to get creative and mix our own Country Crisp cereal using the oaty crisp clusters as a base and a fantastic array of add-in ingredients. I chose pecans, hazelnuts, giant flame raisins, pumpkin and sesame seeds, natural apple and apricot pieces and flaked coconut. I then went back and added a handful of dark chocolate curls – being curls they just melted in the mouth, and even sprinkled in a generous amount of cinnamon for an extra warming Christmassy scent. I was so excited by this as I absolutely adore cinnamon with nuts and chocolate, plus its meant to be very good for controlling blood pressure. Once our cereals were mixed we were then presented with our very own personalized country crisp cereal box complete with our picture and a short character description! How cool is that!!

I had a bowlful of the cereal this morning and it was divine. Nutty with crisp oaty clusters, chewy raisins, creamy coconut and the warming scent and flavour of cinnamon. If you live in the Bedfordshire area and fancy creating your own cereal mix then you can visit their shop in Biggleswade to stock up on all the raw ingredients they use in their own cereals or simply just pick up one of their ready made mixes from the shelves. I have visited the shop many times (it also sells a great assortment of herbs, spices and other gifty things) and found out yesterday that the lovely lady who runs it is actually Bill Jordans Mum!

It was a fantastic morning and we left with a bag full of our lovely goodies – pear chocolate crisp cake, personalized cereal and box and a couple of boxes of the Country Crisp cereal. Thank you so much to everyone at Jordans and Wild Card for arranging the day and it was great to meet so many cereal enthusiasts.

Kellogg’s Nature’s Pleasure Baked Muesli

A few weeks ago I was asked by Kellogg’s if I would like to review some of their new baked muesli. I’m a big muesli lover and even eat it for lunch if I’m in a rush to get to Uni and so happily said yes. I was expecting maybe one or two sample packets to try, so I got a great surprise when a huge parcel turned up on the doorstep containing a lovely wooden chest containing a full sized box of each of the four new mueslis (two fruity ones and two nutty ones), complete with my own bowl and spoon with which to eat them with! I couldn’t wait to taste them and ended up opening all four boxes at once.

The muesli base is a mix of oats and barley, sweetened with honey and a little sugar and baked into small clusters. Baking toasts the grains making them taste wonderfully nutty with a good crunch that remains crisp even after a few minutes soaking in milk. The honey adds just the right amount of sweetness, making the baked muesli a sort of less sweet take on granola.

I was really impressed with the generous quality and quantity of the added fruits and nuts. They were in big chunks rather than little pieces and full of flavour. They have also been more adventurous than your standard muesli, including ingredients such as dried blackcurrants, freeze dried cherries and cashew nuts. There was also no small dusty bits lurking in the bottom of the packets as can sometimes happen with muesli.

The packaging also impressed me. The boxes are made of a sort of rough cardboard that gave them a wholesome natural appearance. The ingredients were also clearly displayed and I was pleased to see that the list was short and contained nothing I didn’t have in my kitchen cupboards. The colour is kept simple with the pictures on the front making it clear what each box contains. I couldn’t wait to get tasting, and my opinions are listed below.

Apple & Blackcurrant
The oats were golden in colour and stayed nicely crisp and crunchy in the milk. They had a nutty toasted flavour with sweet hints of honey and a generous sprinkling of mixed spice. As you chewed, the flavours developed filled your mouth with a wonderful spiciness that went perfectly with the apple. My idea of heaven! I loved how the dried apple slices were in nice big pieces and that the red skin had been left on which gave a very natural look. They softened in the milk and had a great sweet flavour while the occasionally dried blackcurrant added a good sharp fruity burst. I have never had dried blackcurrants before so they were a nice surprise. This one was by far my favourite. Whoever came up with this combination of fruits and spices for muesli is a genius, I couldn’t stop eating it.

Raspberry & Cherry
This one was nicely sweet with a strong toasted oat flavour. It had large pieces of freeze dried raspberry and cherry along with a few cranberries mixed in. The raspberries and cranberries were quite sharp and at first I was a little surprised by this, but the more I ate the more it grew on me and now I love it. I thought the addition of pumpkin seeds added a nice crunch and I loved how the milk turned a pretty shade of pink from the fruits.

Almond, Pecan & Cashew
The first thing I noticed was how nice and big the pieces of nut were. The cashews and pecans were in generous chunks and the almond cut into slivers. It all looked golden in colour and smelt nutty. This one was slightly less sweet than the other mueslis, as it had no added fruit, so would be a good choice for nut lovers. The nuts added a subtle creaminess as you chewed and a lingering nutty flavour. Despite this, I felt it needed another texture, as every mouthful ended up tasting the same. The nuts used are naturally softer nuts than say hazelnuts or bigger chunks of almonds and as this muesli is a fruit-free-zone there was no contrasting texture. It still tasted great but for me I felt it needed lifting, maybe with the addition of some flaked coconut, spice or even chocolate chips. But it’s bound to be a hit with purists.

Almond, Pecan & Raisin
I really enjoyed this one. It had the creamy nuttiness of the mixed nut one, but with the addition of some fat chewy raisins. Great flavour and a great take on the traditional classic muesli.

Overall I was very impressed and I am sure the boxes will be a regular feature on my shopping list, particularly that apple and blackcurrant one with the mixed spice – yum! Click here for more info.

Waiter There’s Something in My….. Breakfast!

WTSIM is a monthly event hosted alternately by Jeanne of Cook Sister, Andrew of Spittoon Extra and Johanna of The Passionate Cook. This month Johanna chose Breakfast as the theme and my entry is Crisp Cinnamon Granola.

Granola with a generous dollop of yoghurt has to be my favourite thing to have for breakfast. I just love how it’s crispy yet chewy. Fruity, nutty and oaty. Slightly sweet, lightly spiced and wholesome. I love to eat it in my pajamas curled up in bed on a lazy weekend. It must also be served in a mug (much easy to hold in bed) and eaten with a teaspoon to make it last (I hate eating anything using big spoons).

For this batch I used a base of jumbo oats, porridge oats, wheat flakes and …cornflakes. I added a mix of seeds, brazil nuts and hazelnuts along with a generous sprinkling of cinnamon and vanilla. After toasting goji berries, dried blueberries and the must have classic of dried banana chips were stirred through to complete my granola.

I ate some whilst still warm form the oven and was intrigued to find that the cornflakes had become a little chewy rather than going crisp. However I think this is actually preferable as it adds another interesting texture and they ended up tasting remarkably like crunchy nut cornflakes after being baked in the syrup coating.

I added quite a bit of cinnamon to the mix, but there is just something about warm toasted nuts and oats and ground cinnamon that I adore. The aroma and flavour is (in my opinion) a match made in heaven.

Crisp Cinnamon Granola Ingredients
100g jumbo rolled oats

50g porridge oats

100g wheat flakes
100g cornflakes

25g linseeds

30g pumpkin seeds

35g brazil nuts

30g hazelnuts

2½ tsp cinnamon
1 tsp vanilla extract

4 tbsp natural oil

3 tbsp honey or 2tbsp golden syrup

1 tbsp hot water

30g dried blueberries

30g goji berries

30g dried banana chips

Method
Preheat the oven to 170C. Line a large baking tray with greaseproof paper.

In a large bowl weigh out the oats, wheat flakes, cornflakes and seeds.

Chop the brazil nuts into quarters and the hazelnuts in half and add to the oats along with the cinnamon.

Thin down the golden syrup in the water, stir in the oil and vanilla and then drizzle it over the oaty mixture.
Mix well, ensuring everything is lightly coated.

Scatter the mix onto the baking tray and place in the oven for 10 minutes until it’s starting to smell toasted.

Remove from the oven and give everything a good stir to ensure even toasting.

Return to the oven for 8-10 minutes more.

Remove from the oven. Crush the banana chips into large chunks and stir through the warm oaty mixture along with the blueberries and goji berries.
Leave to cool before storing in an airtight container.Eat in bed from a mug using a teaspoon – go on try it!

Click here for more info on WTSIM

Orange & Ginger Cocoa Cranberry Granola

After the success of my recent attempt at making granola, I was eager to try out other combinations. I wanted to try a cranberry and ginger combo and decided to add the zest from an orange too as I think it tastes great when paired with cranberries. I set about gathering my ingredients and as I opened the cupboard to get the ginger my eyes zoomed in on a jar of cocoa powder and I thought… hey why not? Orange and chocolate, cranberry and chocolate, ginger and chocolate = yummy. So in it went.

While it was baking, the granola filled my house with a wonderful yet slightly bizarre assortment of smells. The zesty orange and the cocoa were the main aromas, making the house smell like a Terry’s chocolate orange only with a hint of spicy ginger mixed in. Now this may be wonderful to those of you who like Terry’s chocolate oranges, but I myself am not much of a fan and so I began to worry that maybe I had been a little too adventurous with the flavour pairings. I do like chocolate and orange together, but only when it’s real orange otherwise I find it tastes a bit fake.

Another slight hitch was that due to the cocoa powder I couldn’t tell when the mixture was turning brown as everything was light brown to start with. I decided to stick to the set time and trust my nose for any smells of burning and it all worked out well.

When it had cooled I ate a spoonful and was initially disappointed at the slight bitter edge to it from the cocoa powder, but as I chewed the cranberries released their sweetness and the orange flavour really shone through complementing the bitter cocoa flavour and I was left with a tingling of ginger on my tongue. I had another mouthful, …hmmm I like it.

This is definitely not your usual flavour pairings of granola but I quite like how it contains some unexpected flavours, although I might not use quite as much ginger next time. If you are a fan of Terry’s chocolate oranges, this could well be the granola for you.

Orange & Ginger Cocoa Cranberry Granola
Ingredients
100g jumbo rolled oats
50g porridge oats
100g wheat flakes
25g linseeds
40g flaked almonds
2 tsp ground ginger
2 tsp cocoa powder
3 tbsp natural oil
1 tbsp golden syrup
1 tbsp water
1 tbsp orange juice
Zest of 1 orange
50g dried cranberries
50g raisins

Method
Preheat the oven to 170C. Line a large baking tray with greaseproof paper.
Place the oats, wheat flakes and linseeds in a large bowl.
Finely grate the zest from the orange and scatter over the oats along with the ground ginger and cocoa powder.
Mix the oil, water, orange juice and golden syrup together and pour over the oat mixture.
Use a spatula or large spoon and mix well, ensuring everything is lightly coated.
Scatter the mix onto the baking tray and place in the oven for 8-10 minutes until it’s starting to smell toasted and fragrant from the orange and ginger.
Remove from the oven and give everything a good mix to ensure even browning. Stir through the flaked almonds and return to the oven for a further 8 minutes.
Remove from the oven and mix through the cranberries and raisins and leave to cool. Store in an airtight container.