Tag Archives: dried fruit

Homemade Granola with Sunflower Seeds

1 Jul

As promised, I have finally got around to posting more photos and a recipe inspired by our recent trip to Vejer de la Frontera.

My lasting memory of Vejer will be the fields and fields of sunflowers that you can see wherever you go. I made “The Washer Up” stop the car on numerous occasions so that I could jump out like a mad woman and take some photos.

Their unpretentious lanky beauty and smiley faces spread a joy that is so infectious you just have to get amongst them. I wanted to share that with you.

My other lasting memory will be of the gorgeous breakfasts we ate every morning at the hotel we stayed in, Casa La Siesta. It started off with granola with yoghurt and fruit….

Followed by homemade bread with tomato and avocado…..

Maybe just a little piece of  banana bread….

And then a lie down to recover, it’s so difficult to say no when it’s all there in front of you!

I knew my first Vejer inspired recipe when I came home would have to be something with sunflower seeds. Just so I could post all my sunflower pictures. Either the sunflower seed bread crackers(above) we had at Castilleria (one of our two favourite restaurants in Vejer) or making my own granola. The granola won, I had to get back to being gluten-free after overdosing on holiday and also because it uses sunflower oil as well as the seeds.

If you have never made your own granola before (like me), you will be surprised at how easy it is and how much better it tastes than the store-bought stuff. It is also much better for you, no refined sugar just honey and maple syrup (or miel de cana) for sweetness. Adapt it to suit your taste by using whatever nuts, seeds and dried fruit you like.

Homemade Granola with Sunflowers Seeds Recipe

Makes a lot, gluten-free, vegetarian. Adapted from Ottolenghi The Cookbook

  • 60 gr hazelnuts
  • 40 gr brazil nuts
  • 40 gr walnuts
  • 300 gr rolled oats
  • 60 gr flaked almonds
  • 60 gr sunflower seeds (unsalted)
  • 100 gr dried apricots, roughly chopped
  • 60 gr dried cranberries
  • 60 gr moscatel raisins

For the Syrup

  • 1/4 tsp salt
  • 3 tbsp water
  • 4 tbsp sunflower oil
  • 120 ml maple syrup or miel de cana
  • 120 ml honey

Preheat the oven to 140 C. Roughly chop the nuts and put in a large bowl with the seeds and oats. Mix well.

Mix the syrup ingredients together in a small pan and stir over a low heat until warmed through. Pour this over the seeds, nuts and oats and stir well with a wooden spoon until evenly coated.

Line a large baking sheet with parchment paper and spread the granola over it evenly. It should be in a layer no more than 1cm thick. Use two baking sheets if necessary.

Bake for 40 minutes, turning and mixing the granola 2 or 3 times. It should be a dark honey colour when it’s ready. Remove from the oven and leave to cool slightly. Don’t worry if it’s soft it will be crunchy when it cools.

Stir the dried fruit through the granola while it is still warm (not hot). Leave to cool completely on the tray and then transfer to an airtight container. Try not to eat it all off of the tray. It should keep for up to 2 weeks.

I kept some of the granola back without mixing it with the fruit because I want to use it as a crumble topping for a Fig & Almond Granola Crumble. I will be posting the recipe soon. In the meantime enjoy your granola mixed with yoghurt or sprinkled on top of some fresh fruit for breakfast.

Imagine that you are back in your favourite hotel….

Hasta Luego….

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Date, Walnut and Coconut Energy “Truffles”

24 May

It’s normally at about 4pm that I get a sugar craving. It must be an English thing, something to do with afternoon tea maybe. Not that I ever have afternoon tea but I definitely feel the blood sugar levels crashing at about that time.

Apparently afternoon tea was invented in Victorian times when the ladies fashion was to wear very tight-fitting corsets and waist-cinching dresses. They would come over all faint in between lunch and dinner and had to be revived with a piece of cake and a dainty sandwich.

As you may know, I am currently following a detox, vegan, gluten and sugar-free diet so no cake or sandwiches allowed. I usually have an apple but that does get a bit boring all the time. I found this recipe for Date & Walnut Power Balls somewhere but I couldn’t print it out because the printer wasn’t working. I wrote the recipe out instead but forgot to write the name of the blog I found it on. So, if I stole these from you, thanks and let me know so I can give you some credit.

Because credit where credit is due, these are quick, easy and sweet enough to feel naughty but are so not. Vegan, gluten-free and refined sugar-free but delicious enough to serve with coffee after dinner. You can even do the whole Ferrero Rocher tower thing in a “really spoiling us” moment. It’s not compulsory though, I just couldn’t resist.

Date, Walnut & Coconut Energy Truffles

makes about 15 balls, vegan, gluten-free, refined sugar-free

(Thanks to Dzenana from The New Tastement for this recipe and for reminding me where I got it from!)

  • 1 cup (150 gr) stoned dates, preferably Medjool
  • 1 cup (100 gr) walnuts, roughly chopped
  • 1 cup (50 gr) desiccated coconut (unsweetened), plus extra for coating

Soak the dates in water for about an hour then roughly chop them. Blend everything together well so there are no big chunks and the mix comes together.  Tip some coconut onto a small plate. Take small amounts of the mix in your hands, squeeze it together and roll it into small balls. Then roll in the coconut. Store in an airtight container.

These are perfect for that mid-afternoon pick-me-up, as an energy boost pre or post exercise, as well as an after dinner treat. You can change-up the nuts and dried fruit for whatever you like, just make sure you soak the dried fruit first.

What time is it? I’m feeling a bit faint…..

Things That made Me Smile Today

Our first hibiscus flower of the year came out this morning….

Pale pink camelias looking like the perfect bridal bouquet….

Panforte- Italian Chocolate, Fruit and Nut Cake

8 Feb

I know I’ve shown you pictures of the almond blossom before but I couldn’t resist showing you this one with the snow on the Sierra de las Nieves in the background. Sierra de las Nieves means  The Snowy Mountains…..

This picture was taken in Guaro while we were checking on a friend’s house there. This is the view from the end of the drive. Spectacular isn’t it. You can see why it’s called Cortijo de las Nieves with that view….

These beautiful almond trees are everywhere you look at the moment. They reminded me of a recipe I found at Corridor Kitchen that I have been meaning to make since Christmas. Panforte is an Italian chocolate, fruit & nut cake served in little squares with espresso coffee at breakfast, in the afternoon or after dinner. It’s kind of like a dense nutty brownie fruit cake combination. Rich, sticky, chewy and delicious- it’s a grown up thing and you need to try it…

Lauren’s recipe included crystallised pineapple as her Aussie twist on the classic. In the absence of pineapple I used crystallised ginger which goes really well with the chocolate and orange zest and gives it more of that grown up feeling. If you don’t like ginger leave it out. The dried cranberries were another addition of mine just because I had some in the cupboard and they work with the other flavours….

Panforte Recipe

makes about 12 -14 small squares/slices, vegetarian

  • 125 gr almonds, roughly chopped
  • 125 gr hazelnuts, roughly chopped
  • 60 gr stem ginger (crystallised or not) finely chopped
  • 60 gr dried cranberries (soaked for 15 minutes in boiling water) roughly chopped
  • 60 gr chopped mixed peel (I use the zest of 1 lemon & 1 orange)
  • 100 gr plain flour
  • 2 tbsp cocoa powder (good cocoa not hot chocolate powder)
  • 1 tsp cinnamon (or mixed spice)
  • 60 gr dark chocolate, chopped
  • 75 gr sugar
  • 175 gr honey

Preheat the oven to 160 C. Toast the almonds and hazelnuts in a dry pan if they are not toasted and coarsely chop. Sieve the flour, cinnamon and cocoa in to a large bowl and stir to combine. Add in the nuts, fruit, zest and ginger and stir again.

Melt the honey and sugar over a medium low heat, when just about to boil, lower the heat to a simmer and cook for about 5 minutes until thick and syrupy, Take it off the heat, leave for one minute then tip in the chopped chocolate and stir until melted. Pour this over the dry ingredients and mix everything together very well. It is a very stiff, sticky mass and quite hard on the arms but keep going it comes together eventually!

Line a 20cm cake tin or small baking tray with parchment paper, and cut another circle of parchment the same size as the tin. Tip the mixture into the tin, put the extra piece of parchment on top and press it down and spread it out until it is flat and even. Leave the parchment on the top and bake for about 35 minutes or until it has just lost its sheen.

Leave to cool on a wire rack before cutting into slices or squares with a sharp knife. Store in an airtight container.

 Feel free to substitute the cranberries for sultanas or use glace cherries instead. She recommends glace apricot as well as the glace pineapple. I think glace mango would be amazing with the chocolate too maybe with some macadamia nuts as well……….

Enjoy!!

Granola Flapjacks

22 Jan

 

I don’t know what the difference is between a granola bar and a flapjack but this is a mixture of the two. It has the oaty base of a flapjack, the nuts, seeds & dried fruit of a granola bar and it’s square like a flapjack. You can put whatever you like in them – I used almonds, hazelnuts, coconut and some mince-pie filling I had left over from Christmas. You could use any nuts, seeds and dried fruit you have around like dried cranberries, macadamia nuts, dried apricots, pumpkin seeds, sultanas or even chocolate chips….

Granola Flapjacks Recipe

makes 16, vegetarian adapted from a Nigella recipe I got from Wilde in the Kitchen

For this recipe I have used cup measurements because that is the amount you need and the weight depends on the nut/fruit you are using. If you don’t have cup measures just use a teacup and use the same one for everything.

  • 2 & 1/2 cups rolled porridge oats
  • 1 cup almonds
  • 1 cup desiccated coconut
  • 1 cup dried cranberries/sultanas/ chopped apricots or a mix
  • 1 cup hazelnuts or seeds
  • 1 can condensed milk about 45o gr

Preheat the oven to 130C. In a big bowl mix together all the dry ingredients. In a small saucepan heat up the condensed milk until it is a more pourable liquid. Pour it over the dry ingredients and combine everything together well with a wooden spoon. Line a 9 x13 inch, or similar, baking dish with parchment paper or spray with cooking spray. Tip the mixture into the baking dish, pressing it down gently until evenly distributed. Bake in the preheated oven for 1 hour. Allow to cool completely, on a wire rack, before cutting into 16 squares. Store in an airtight container with baking parchment between the layers.

These are so easy to make and there is no flour, butter, golden syrup or added sugar to worry about –  just the condensed milk (it’s calcium)!! Great for kids and adults for breakfast, snacks or afternoon tea…..

Tea anyone?….

    
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