Wow what a crazy busy weekend! Lots to share with you and my very first meal plan for you to gaze over and salivate 😉 Read More »
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
1 tbsp coconut oil
1 tbsp nut butter
3 tbsp tahini
2 tbsp agave
3 tbsp maple syrup
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.
I’m a habitual picker, grazer, snacker. If it’s lying around and in my vicinity it won’t be there for long! So I’ve had to make sure I’m much more prepared now with my own ‘clean’ snacks to take my attention away from any potential unclean options.
This week I tried making sweet potato crisps. I’m not a big crisp eater but every Sunday we have a routine of eating brunch, then a big late lunch and only fancying something light come dinner time, cue the opportunity to eat crisps and catch up on Scandal on Sky Atlantic 😜
There are only 4 ingredients needed but a little bit of patience is required
First switch your oven on to 140 degrees (fan assisted). Then take one sweet potato and slice it in to rounds as thin as you dare.
Heat a tablespoon of coconut oil in the oven on a foil lined baking sheet. Once the oil had melted, sprinkle over some paprika and sea salt and add the sweet potato slices, toss around in the oil/salt/paprika mix then put it in the oven for one hour.
You should turn them over half way through. Leave them to cool and crisp up on the baking tray and serve – voilà- an easy Sunday night snack that is clean eating and will satisfy your ‘hold-on-to-the-weekend’ needs.