Breakfast Crush

This is for those of you who love oats, who like a substantial breakfast and may have been cutting down on those refined sugars. I have been making muesli, granola and the like in many different versions and incarnations over the years. Each time I try to cut out the oil or the sugar, reduce this or that hoping to make a better healthier batch of breakfast love. But it was Sarah Britton’s granola that inspired this most recent offering. And just quietly I love it. Love. It. Really.

As usual there were a few changes, just a few tweaks. I didn’t have any flaked coconut so I used desiccated coconut and I was generous with my rolled oats. What I have enjoyed for breakfast is the coconut oil – it has transformed the toasting process. And if I am honest I think the addition of sea salt just makes the toasted almonds sing. So this is my new breakfast crush. I am fussy. I like breakfast, but I get tired if it fails to perform or deliver that wow, yum factor.

This has it all – Breakfast Crush Granola.

Breakfast Crush Granola
4 -6 cups rolled oats
1 cup raw almonds, chopped roughly
1.5 cups desiccated coconut
1/4 tsp. finely ground sea salt
1/3 cup liquid honey
4 Tbsp. coconut oil
1. Preheat over to 180°C.
2. In a small saucepan over low-medium heat, whisk oil and honey together.
3. In a large bowl combine oats, almonds, coconut, and sea salt.
4. Pour oil and honey mixture over dry ingredients and stir very well to coat. Place on a cookie sheet. Bake for 10 minutes; remove from oven and stir. Place back in oven but remove and stir every 5 minutes or so until the oats are golden brown (approx. 25-30 minutes).


I have days when I am really bored with breakfast and just plain hungry. I am usually looking for cereal or something with a satisfying crunch. Sarah Britton’s Chunky Chocolate Buckwheat Granola looks amazing. Have you heard about Sarah from My New Roots? It is healthy eating with great commentary and images that tempt even the most reluctant healthy eater. I am going to try it this week. I am sure it will be too good to wait for breakfast. Shall we cook together and chat about our baking over a cuppa tea at the end of the week? Let me know.

How a Loaf of Bread Changed my Life

Image via My New Roots

It has been almost two years now since I stopped eating bread. And in that time I have had a few relapses. The fact that I bake bread sometimes almost daily for the 7mouths I feed does not help. As you know fresh bread smells divine and tastes great with real butter! And I have a good friend who I enjoy swapping new and innovative recipes with to make ‘real’ bread.
If you have been reading along for awhile you will know that I love sourdough and have played the whole artisan bread making game. And I love it.
But this very precious ‘bread’ recipe has opened up a whole new world for me: The Life Changing Loaf of Bread. Sarah Britton, a holistic nutritionist has a real passion for encouraging healthy eating and her blog My New Roots is fabulous. Sarah is not a newbie as she has been blogging since 2007 and you may have seen her on Pinterest.

What I love about this bread is that it uses NO flour and is comprised of mainly seeds, nuts and oats. In the blog Q&A Sarah suggests if you have a nut allergy you can use more seeds instead. I have played with the recipe (see below) and double the quantity, use oat bran in addition to the ingredients suggested and substitute extra virgin olive oil for the coconut oil. I have also found that a standard pan works just as well as a silicone (I have never used one with much success!)

This bread is fabulous toasted and really hits the spot when you are going ‘bread free’. It has changed my life.

The Life-Changing Loaf of BreadMakes 1 loaf

1 cup / 135g sunflower seeds
½ cup / 90g flax seeds
½ cup / 65g hazelnuts or almonds
1 ½ cups / 145g rolled oats
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)
1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
3 Tbsp. melted coconut oil or ghee
1 ½ cups / 350ml water
1. In a flexible, silicon loaf pan combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it it.
2. Preheat oven to 350°F / 175°C.
3. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).
4. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!