Here’s another granola recipe that I made this morning, similar flavours but a couple of new additions, I wanted it to be more fruity and nutty et voila – dried apricots go amazingly chewy when they’re cooked and replacing flaked almonds with chopped mixed nuts gives a really nice crunch.
To make the compote I regularly have with it, I use half a tub of frozen mixed berries and 1-2 tablespoons of Agave with 1-2 tablespoons of water – all in a saucepan simmered for 5 minutes or so. Taste for tartness and pop in a tupperware container to go in the fridge once its cooled, it’ll keep for a week or so. If it is a little too sharp, add more agave.
2.5 cups oats
¼ cup flax seeds – I used Linwoods
¼ cup mixed seeds
¼ cup dried apricots chopped up small
¼ cup seedless raisins
¼ cup ground almonds
½ cup shredded coconut
Put all the dry ingredients in a big bowl and mix. Put the wet ingredients in a saucepan and heat until they all melt and mix together.
Pour the wet onto the dry ingredients and mix really well. Put it all on a lined baking sheet and into the oven at 180 for 10 minutes. Remove and turn it all over with a fork so other parts get a chance to get brown. Put it back in the oven for another 10 minutes then remove, stir and leave to cool. Pop your amazing cereal in an airtight container ready to use in the morning.
Summer is just around the corner, I can almost touch it! So I’m testing out lots of new salad ideas, packing as much nutritional punch as I possibly can. I try and add lots of additional beneficial extras – things like mixed seeds, nuts, bee pollen, flax seeds – you barely notice they’re there but they do heaps of good for your insides! You can easily omit the chicken in this recipe or replace it with rare cooked tune or steak or seafood – its really versatile.
I’ve used a spiraliser on my salad vegetables to get nice long thin curly pieces but you can easily just use a peeler to shave them into your salad bowl.
1/2 pack of bean sprouts
500g Chicken mini-fillets
Mixed seeds or nuts
2 spring onions, finely chopped
Finely chopped coriander, basil and mint – it doesn’t matter if you don’t have all of these
any or all of the following
for the dressing
2 tbsp Tahini
Juice of 1/2 a lime
1 tbsp Fish sauce
1-2 tbsp dark soy sauce or tamari
1 tsp chilli flakes or fresh chilli
1 tbsp honey or agave
You can also add a bit of fresh chopped ginger and garlic to the dressing, if you want/have it in
Ok a lot of this is going to be prep work for the vegetables and then pulling it all together at the end.
Put some coconut oil in a pan and add your chicken mini fillets – I cook just a couple at a time on a high heat – this means that they will get super crispy on the outside which is lovely for some added texture to your salad – you can’t have a crowded pan to do this. Once it is all cooked, chop it up into bitesize pieces. Set the chicken aside to cool.
Prep all your vegetables, using a peeler or a spiraliser and set aside. This may take a while – play some music, dance around, get family to help.
Boil your noodles for 5 minutes, drain and run under a cold tap to cool quickly. Mix with your salad vegetables and bean sprouts.
Pop all the dressing ingredients into a saucepan and warm through gently until the sesame paste (tahini) has melted down. I add my spring onions to the dressing because I think warming them through takes away that sharp bite they can have when they’re completely raw.
Now just put it all together, its nice to put this on a big serving platter or a chopping board and everyone can get stuck in at the table. Lay out the veg, bean sprout and noodle mix first, then put the chicken over the top, drizzle over your dressing and then add seeds/nuts and your mixed herbs.
I really enjoy this salad, we’re having it once a week at the moment because everyone likes it so much. I think this would be lovely as a side salad for a BBQ – one for me to test further down the road.
Let me know what you think xxx Have a great weekend all xxx