For the rest of this week I am traveling up North to work on a project involving gulls…not too sure what this entails yet but hopefully not getting attacked during the nesting season! But this means I will be driving there tonight and staying until Friday in a bed and breakfast, so last night I decided to have a little granola cooking frenzy and tried out a few different combinations of flavours that i can tub up and take with me.
The result ended up with three different flavour combinations:
- Citrus granola– using fresh lemon and lime zest and juice
- Coco granola – a mix of toasted dessicated coconut and coconut shavings
- Bakewell granola – flavoured with ground almonds and almond escence
This time, in addition to my basic granola mix I also added some uncooked quinoa before putting in the oven which adds a tasty crunch!
Unfortunately my trusty taste taster is away with work at the moment, but if he’s lucky I might save him a bit of each and see what he thinks of them. In the meantime, here’s what I think of the flavour combos…
Citrus Granola – This had a refreshing taste with strong citrus flavour. It wasn’t too sharp or bitter but had a nice tangy taste.
Coco Granola – I was a bit disappointed with this granola, but only because the intensity of flavour from the dessicated coconut was lacking. The granola had a great bite to it, really crunchy, but without the added coconut shavings mixed into the cooled mixture it didn’t really taste like coconut. Think I may have to revisit this one…
Bakewell Granola – Now for my favourite! Although I may be being a bit biased as I love bakewell tart…. and pretty much anything almondy! This granola was much lighter in colour (so if you do try this mix be aware it doesn’t brown as much as other granola’s so you don’t burn it!), but it still had a nice crunch to it. The ground almonds created a light flavour and also helped stick the mixture together. If you are a fellow lover of bakewell or frangipane treats I recommend you try this variation!
I’m not a big fan of eating Indian food out, I think I find them too rich which might be the use of butter ghee, but I do like homemade vegetarian curry dishes, in particular lentil dahl. Last year I had an amazing meal at a vegetarian restaurant in Bournemouth called Zoukinis, so if your ever around that area you have to check it out! Anyway, on this particular day it was their Thali night with a set dinner menu of Indian and Nepalese dishes and a great lentil dahl which the owner told us contained 11 different spices. This inspired me the next time I made dahl to layer up the spices and it definitely makes all the difference, making a tasty, fragrant and light, but filling meal. It just goes to show that powerful flavours can be made by just using and combining spices without adding salt, stock cubes or ready made seasonings (which often contain high amounts of salt).
When I last made my red lentil dahl, I served it with roasted curried Squash and a refreshing yogurt and mint dip.
My first snack has been created, yey! After creating my healthy granola recipe I wanted to spice it up a bit with some different flavours to what you would normally find in the supermarket…and therefore gingerbread granola was born!
This granola contains a huge chunk of fresh ginger root and a mix of spices that are normally used to make a sticky gingerbread cake or men – ginger, cinnamon and mixed spice.
The outcome was tasty and the boyfriend loved it! An overall success!…I can’t say the same about the pinto bean blondies I attempted to try though
Find my recipe for gingerbread granola here under variations.
Granola is great as a snack, tastes yummy, travels well and full of healthy energy boosting ingredients….right?
To a certain point yes. Granola often contains a base of oats, aiding digestion, dried fruits, supplying nutrients and vitamins, and a mix of seeds and nuts, providing the good fats. But it is also full of sugar, either from syrups, refined sugar or honey that are used to sweeten the cereal and from sweetened dried fruits such as pineapples, papaya, cranberries and banana chips.
I wanted to create a granola without all this additional sugar and find a healthy binder instead, so I began with an investigation into ingredients substitutions.
I’ve often used homemade unsweetened apple puree as a substitute in baking for sugar and butter so i thought this might work and attempted to try it…now the granola tasted ok, but the apple made the ingredients too wet and it failed to get the crunchy texture that granola has… and it has got to be crunchy!
Therefore, internet searching recommenced…
Then I found a few sites that suggested using date puree as a sweetener…and I conveniently had some dates…
Let the cooking begin!
So Scrap the sugary granola and make your own healthier version. And the best thing about making it yourself is you get to add your favourite ingredients!
Check out my basic recipe for a healthy granola!
I love making and eating falafels, they taste amazing with a yoghurt and mint dip (or with ketchup!) and leave you completely satisfied!
Normally when I make falafels, I brown them lightly in a pan with a little oil before cooking them through in the oven to get a crispy outside. But today I decided to go all out healthy, omitting the frying and they still tasted delicious and crunchy!!
These are my new and improved baked spicy falafels!
This evenings batch had some added pinto beans in that I had left over and I chowed it down with a pile of cooked kale!
So I started today with a cup of hot water with lemon and a bowl of quinoa porridge. My boyfriend likes to take the mick out of me for having just hot water and no tea bag but it is known to have many health benefits, including aiding digestion and jump starting your metabolism. Tasty-yummies blog lists 10 benefits to drinking warm lemon water.
I’ve only made quinoa porridge once before, but it makes a great change to my normal oat porridge, easy to make and is high in protein. Today I added banana, cinnamon and sultanas, which work amazingly as natural sweeteners and topped it off with a spoonful of Meridian 100% peanut peanut-butter to satisfy my nut addiction! I also added a spoonful of ground linseeds, high in fibre and omega-3, after the quinoa was cooked.
I made this butternut squash and apple soup for lunch today and it was yummy! I wanted to experiment with fruit in soups and this particular attempt was a success! Next I’m thinking of including apricots…