Tag Archives: granola

Chewy Fruit and Nut Muesli Bars

28 Feb

Chewy Fruit & Nut Muesli Bars

This is the next recipe in my Sweet & Healthy series. I used to buy muesli bars all the time, I took them to work and college to snack on in the afternoon, you know when you get that craving for something sweet. The companies that make these spend millions on packaging and marketing to make you believe that they are the healthy alternative and are actually good for you.

So no true.

Chewy Fruit & Nut Muesli Bars

Nearly all of them are packed with sugar and oil or butter so that any goodness you might be getting from the fruit, seeds and nuts is completely irrelevant. You might as well buy a toffee apple with a side order of candy floss.

Fruit & Nut Muesli Bars

Making your own is really quick and easy, you have complete control over what goes in them and you aren’t paying for fake organic looking packaging and advertising campaigns with sunny farms in them. If you don’t like raisins leave them out, prefer hazelnuts to almonds then put them in instead.

Chewy Fruit & Nut Muesli Bars

Chewy Fruit & Nut Muesli Bars Recipe

Makes 8-12 depending how you cut them. Vegan, Gluten-free

  • 1 large very ripe banana
  • 90 g (1 cup) oats (gf)
  • 5 Tbsp grated coconut
  • 1 tsp vanilla extract
  • 8 Tbsp (1/2 cup) flax meal
  • 1 Tbsp honey/agave syrup
  • 4 Tbsp oat milk (or your choice of milk)
  • 1/2 tsp cinnamon
  • 50 g (1/3 cup) raisins
  • 50 g (1/3 cup) sunflower seeds
  • 50 g (1/3 cup) dried cranberries
  • 50 g (1/3 cup) flaked almonds

Preheat the oven to 175C and line a baking sheet with baking paper brushed with a little oil.

Put the chopped banana, oats, coconut, vanilla, flaxmeal, cinnamon and honey in a food processor and pulse together slowly. Add the milk a tablespoon at a time until it comes together. Add in the rest of the ingredients and pulse together again. You can blend it really well or leave some bits chunky.

Tip the mixture out onto the lined baking sheet and shape it into a flat, even square about 1/2 cm thick with a spatula. It takes a bit of time & patience to make it even but they will be easier to cut into squares or rectangles later. Top with a few more flaked almonds and sunflower seeds and press them down a bit.

Bake for 11-13 minutes until the edges are just starting to brown. Cut into 12 squares or 8 rectangles while still warm. Leave to cool and store in an airtight container.

Chewy Fruit & Nut Muesli Bars

It is my first Healthy Baking with Chocolate Workshop this Saturday 2nd March 5pm-9m. We will be making and tasting:

Chocolate Butterfly Cupcakes with Chocolate Ganache Filling

Dark Chocolate & Orange Almond Torte

Chocolate, Date & Walnut Energy Truffles

Chocolate, Hazelnut & Date Caramel Tart with an Almond Crust

Wholemeal Chocolate Chunk & Hazelnut Cookies

All of these recipes use wholemeal spelt flour or ground almonds rather than processed flours. We use coconut oil or olive oil instead of butter and use honey, maple syrup or miel de cana instead of refined sugars.

Here’s a preview of the cookies. If you are lucky I might have time to share the recipe with you next week…

Vegan Wholemeal Chocolate Chunk & Hazelnut Cookies

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Individual Fig, Apricot and Almond Granola Crumbles

3 Jul

Breva is the Spanish name for the early crop of figs that ripen around the time of the festival of San Juan (the longest day of the year) at the end of June beginning of July. They are very well prized for their size. Larger than the later crop of  Higos, they have a distinctive pear shape and are not as sweet. There are different colours ranging from a yellowy-green to a purpley-black.

While I was clambering up a slope and balancing on one leg trying to get a decent picture of these brevas on a tree at the side of the road where I walk with the dog, the lady from the finca (farm) called out to ask if  there were any brevas there.

After almost falling over from shock at the unexpected voice through the trees, I hurriedly explained, through my embarrassment, that I was taking pictures (while waving my camera in her face) and not stealing her lovely fruit. I needn’t have worried she wasn’t at all bothered and wouldn’t let us go without taking a large handful of the softest juiciest figs you have ever seen.

I decided to make a “healthy” crumble with these delicious brevas and a layer of almonds because I saw some growing on the same finca.

When I got home I saw that I had some apricots in my fruit bowl that weren’t going to last another day so I added those in too. Apricot and almond is a classic combination that goes really well with the fresh figs.

Don’t bother to peel the figs, just wash and slice them. Stone and quarter the apricots and layer them with the figs in the ramekins . You don’t need to add any sugar, the fruit is sweet enough.

Sprinkle over a few drops of almond extract (or Amaretto) and then scatter a thin layer of flaked almonds over the fruit.

For the crumble topping I used some of my homemade granola that I had saved before adding the dried fruit to it. Add a generous layer to the top of the ramekins and bake for around 12-15 minutes.

Individual Fig, Apricot & Almond Granola Crumbles

makes 3 deep individual ramekins, vegetarian, gluten-free

  • 3 large figs (brevas), washed & sliced
  • 3 apricots, stoned & quartered
  • a few drops of almond extract per crumble (or 1 tsp amaretto per crumble)
  • a handful of flaked almonds
  • homemade granola (without the dried fruit)

Preheat the oven to 180C. Layer the figs and apricots (1 each per person) in the ramekins, add a few drops of almond extract (or 1 tsp amaretto) to each followed by a thin layer of flaked almonds. Top with a generous amount of the granola (without dried fruit) and bake for 12 – 15 minutes taking care not to burn the topping.

You can serve it as it is in the ramekin it doesn’t actually need anything with it, but…..

If you like you can carefully remove the crumble from the ramekin (I got The “Washer Up” to do it, it was his idea!)

And serve it with a blob of vanilla ice cream. If you are feeling really decadent I’m sure it would be lovely with some Amaretto-spiked whipped cream too. This was my dad’s idea. I can’t think of anything that wouldn’t be improved by adding Amaretto cream to it though. Must be in the genes…..!

Buen Provecho!

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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