Mid Week Granola

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Mid Week Granola

There are a lot of cooking tasks that should be weekend jobs. Making the yogurt, the granola, a pot of soup, bread for the first few busy days of the week and so on. But inevitable I find I need to do it all again, sooner than I think. So mid week hump day and here I am planning another batch of Granola/muesli goodness. 

This recipe is from a much loved foodie Karen Martini. I think I will tweak the original recipe here and add some rye or buckwheat flour to get that lovely crunchy, granola effect. I also find apply juice is great in lieu of using so much syrup – it helps to bind it all together. How it will appear in the final cut will depend what I find in the pantry. Apricots instead of berries, raisins instead of sultanas, walnuts instead of almonds…..you know the drill. Enjoy! xx

This recipe appears on Karen Martini’s website.

Ingredients

400 grams organic rolled oats
50 grams flaked almonds
100 grams whole raw almonds
150 grams sunflower seeds
150 grams sesame seeds
50 grams chia seeds
125 grams pepitas
100 grams shredded coconut
100 grams sultanas
100 grams mixed dried berries, optional
2½ teaspoons ground cinnamon
1 whole nutmeg, freshly grated
100 ml coconut oil
125 ml golden syrup
125 ml black treacle or maple syrup 

Method

Preheat the oven to 180°C fan-forced or 200°C conventional.
Mix all the dry ingredients in a bowl until well combined. Add the oil and syrups and rub through the mix thoroughly with your fingers.
Spread the mix out in one layer on lined baking trays and toast for 20 minutes, shake the trays after 10 minutes to toast the mix evenly. Allow to cool on the trays and then store in an airtight container for up to a month.

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Wild Rice Porridge

I recently ate breakfast at Rebecca’s cafe in Port Fairy. A cafe that really does a great trade in good coffee and a menu that caters to a discerning clientele. “Rebecca” has developed a reputation for amazing cakes and sweet treats that can feed a small army in a single slice. It is all homemade and sourced from great local ingredients, as far as I can tell. But this breaky was such a surprise. Now my Asian roots have made me quite adverse to trying sweet rice dishes – think English rice pudding. But this Gluten Free dish of wild rice porridge at Rebecca’s , served with almonds, sesame seeds, maple syrup and a berry and rhubarb compote was simply stunning. Hearty yes, but not rich or overwhelming. I would love to try this at home so I have found several recipes which all look delicious. May be a weekend treat for the family? 


Wild Rice Porridge (version 1)

  • Serves:4

Ingredients


500ml water
1/4 cup wild rice – cooked as per packet
1/2 cup brown rice – cooked as per packet
1/2 cup pearl barley
1/2 cup quinoa
1/2 cup oats
1 cup dried fruit eg raisins, chopped dates and cranberries
1/2 cup brown sugar
2 tbls butter
1/2 tsp cinnamon
1/2 tsp nutmeg
2 tbls maple syrup to drizzle when served

Method




Cook rice as per packet instructions. Drain.

Place cooked rice and 500mls water together with remaining ingredients into medium saucepan.

Bring to simmer, cover with a lid and cook gently till grains are soft, stir occasionally.

Serve drizzled with Maple Syrup.

Wild Rice Porridge (Version 2)
Ingredients:
  • 1 cup uncooked Wild Rice
  • 1 cup Heavy Cream(To make this a healthy breakfast, substitute 1 cup skim milk or non-dairy milk)
  • 1/4 cup Maple Syrup
  • Fruit and Toasted Hazelnuts to garnish  
Directions:
1. Cook wild rice according to package directions. This could be done well in advance. You could even use leftover rice from dinner the night before.
2. In a pot over medium heat add rice, then stir in cream and maple syrup. Cook until everything is heated through.
3. Serve with fruit, nuts, and extra cream and syrup.

Breakfast without Tiffany

On the weekend we had the pleasure of going out to breakfast as a family. When we were much younger, lived in the city, had no children and double income we would go out to eat first thing on most Saturdays. We would have good food, loads of coffee and read the paper – all of it. Now….well it is harder to feed 7 mouths and make it real and affordable. There is usually less time to sit around, it is harder to go out with five children and not have cafe and restaurant owners appear a little nervous as we enter. But our kids are great with food and this breakfast event was fabulous. Good service and food. And the kids were alert and hungry. There were no mini me breakfast plates ordered…but adult size eggs and bacon, sourdough and extras. One child had corn beef hash browns, I had grilled field mushrooms with Buffalo Mozzarella and poached eggs and my man had a warm fruit compote. All lovely.

So breakfast is back on the list of things we do as a family. Where and when do you go out to eat with your family?