Coconut and ginger granola

My standard breakfast most of the time involves oats in some way, be it porridge or granola. Recently I've really got into coconut oil and so this granola recipe uses it with ginger to make for a really tasty but quite subtly flavoured granola. I enjoy mine with yogurt and fruit but it would work well with milk too!

The quantities are enough to fill a large Kilner jar and tend to last me a fortnight. This granola doesn't hold quite as well as the shop bought type as there is less sugar; it is more like baked oats. The ginger syrup is the substitute for the sugar added to usual granola recipes and I think it is a lot more tasty.

To make a large batch of coconut and ginger granola you will need:
3 cups oats
1 cup nuts/seeds (I use a variety of different ones including pine nuts and sunflower seeds)
2 tbsp coconut oil
1 tbsp ginger syrup from a jar of stem ginger (you could even add some finely sliced stem ginger if you wanted!)

Preheat your oven to 170C and line a baking tray with greaseproof paper

Add the oats and seeds to a bowl and pour in the coconut oil and ginger syrup. Give it all a good stir.

Pour the mix onto the baking tray and bake for 10 minutes, turning all the baking ingredients at 5 minutes.

Allow to cool on the tray before pouring into an airtight container. The granola will keep for 1 month.

Comments

Sweet potato hummus

I have two friends coming over for supper this evening; I haven't seen them properly for a little while so I thought I'd pull out all the stops. For starter we'll be having this sweet potato hummus with some freshly baked, homemade bread that one of the boys is bringing over. I had a practice run with this hummus with my housemates yesterday and it went down well so I've got everything crossed the boys enjoy it as much as them! The hummus will keep for up to a week sealed in the fridge. To make two medium-sized dishes of sweet potato hummus you will need: 1 tin of chickpeas 450g sweet potato 2 garlic cloves 1 lemon 2 tsp cumin 2-4 tbsp oil (dependent upon how thick you want your hummus) Peel and slice the sweet potato into thumb-sized chunks and add to boiling water for 10-15 minutes until nice and soft before draining. Throw all of the ingredients into a blender and combine. HOWEVER if you only have a little blender (like me!) and can't get al

Sweet potato and flageolet bean burgers

Sweet potatoes could possibly be my favourite food ever. These burger patties don't contain any gluten because they're held together with egg. We had the sweet potato and flageolet bean burgers in rolls, whereas the gluten-free member of the family had lots of smaller patties (rather than one big one) as part of a pretty epic salad. Nothing much beats these burgers when piled up with with salad, avocado, home-grown tomatoes and a little smear of mayonnaise (in my eyes anyway!) You can get 8 medium-sized patties out of the quantities used (happily fed a family of 5 with patties of varying sizes!) For the sweet potato and flageolet bean burgers you will need: 2 sweet potatoes A (400g) tin of flageolet beans 1 tsp paprika 1/2 tsp cumin 1 tbsp tomato puree 2 garlic cloves, crushed 1 egg Few tbsp oil to cook the patties To serve you'll need rolls, but beyond that you're welcome to put in whatever your heart desires! Other than the avocado and tomato, I th

Roasted beetroot risotto

Tonight was my night to cook in our little rota. Cathy told me after I'd planned the meal that the one food she really dislikes in beetroot….oops. I decided that rather than boiling the beetroots to soften them for the recipe I would bake them to make them a little sweeter and (hopefully) more palatable for a beetroot-hater. After clearing her plate she announced that she now liked beetroot. Phew. The quantities feed five - adjust accordingly! To make roast beetroot risotto you will need: 3 uncooked beetroots Splash of oil 1 red onion (chopped) 1 garlic clove (crushed) 2 glasses of red wine 2 vegetable stock cubes A kettle of water (as much as is needed! Approx 1.5L) 450g risotto 1 tbsp butter Handful of grated parmesan Preheat the oven to 200C. Peel and slice the beetroot into half if little and quarters if large. Wrap in silver foil, drizzle with some oil and bake in the oven for 25 minutes. In the meantime, soften the red onio

Classic Caggs

Search This Blog