Almond, Chia and Sour Cherry Granola

Cherry Almond Chia Granola

Designed as both breakfast and snack this Almond, Chia and Sour Cherry Granola is excellent with plain yogurt swirled with a bit of vanilla and some fresh berries, or just eaten by the hand-full. I’ve given bags of this to my pregnant friends as ‘Emergency Mama Snacks’.

Full of chewy sour cherries, roasted almonds and warm with vanilla, cinnamon, orange & maple. Toasted oats are extra crispy with roasted chia, and the coconut oil adds a textural richness that reminds me (a little bit) of chocolate crackles as a kid.

It’s easy to make; melt, mix and bung it in the oven, and store it in a jar.

Ingredients:

  • 3/4 cup of Coconut oil
  • 2 tbsp maple syrup
  • 1 tsp vanilla paste
  • 1x grated orange rind
  • 1 tsp cinnamon
  • 2 cups oats
  • 1/4 cup chia seeds
  • 50 grm dried sour cherries, roughly chopped
  • 1 cup raw almonds, roughly chopped
  • pinch of sea salt

Method:

  1. Preheat the oven to 160C.
  2. Gently melt the coconut oil in a saucepan, along with the cinnamon, maple syrup, vanilla paste and orange rind.
  3. Take off the heat and stir in the oats, chia, almonds & salt until everything is nicely coated.
  4. Spread the mixture evenly onto 2 baking dishes lined with baking paper and cook for 15 mins, then stir in the cherries and return to the oven for another 10 mins.
  5. Allow to cool, then store in a jar or container with a lid.

Sweet Potato Pancakes

Sweet Potato Pancakes

Pancakes might actually be better by adding roasted sweet potato or pumpkin. They’re sort of perfect, texturally. These Sweet Potato Pancakes are warm and cinnamony, and if you wanted to add ground ginger and nutmeg to give them the full gingerbread treatment, that works very, very well too. I always make a double batch of pancakes and just keep a plate full in the fridge because they’re perfect for kids snacks, or instant breakfasts. I sometime bag a few into the freezer too. You can halve the recipe if you don’t want so many, but I reckon you do. Sweet Potato Pancakes, or Pumpkin Pancakes are a great way to sneak in some vegetables for kids. 

Ingredients:

  • 2 cups of plain flour
  • 4  eggs
  • 2 cup of milk
  • 4 tsp baking powder
  • pinch salt
  • 1 cup of roasted Japanese pumpkin or sweet potato
  • 1 tsp cinnamon
  • 1 tsp vanilla paste
  • Optional: pinch each of ground ginger & nutmeg

Method:

  1. In a large bowl, mix the dry ingredients until combined.
  2. In a jug, add the milk, egg, vanilla and sweet potato/pumpkin and puree with a hand blender until smooth.
  3. Pour the puree mixture into the dry ingredients and fold to combine.
  4. Leave to stand for 15 mins. (This gives you time to sort out everything else and make sure your pan is hot)
  5. Preheat fry pan to medium hot and cook spoonfuls of batter until bubbles start to appear on the surface, flip and cook for a couple more minutes. (the bubbles won’t come as easily as with a normal batter).
  6. Eat them warm with sour cream, maple syrup, fresh raspberries and banana. or whatever.

Pear & Maple Brown Butter Baby Muffins

Pear & Maple Bay Muffins
I think it’s going to be a bit harder to keep my second kid away from screens and sugar for as long as I did with the first. I get caught out without food somewhere at some critical point in the afternoon (afternoon tea for small children is a big thing), end up at the bakery, problem solved for the 4 year old, but I can’t give the baby a hot cross bun yet. (well – she might’ve had a little taste).

If I can, I prefer to make something, so I know what’s in it. I made up this recipe for baby muffins with pear, oats, cinnamon and yogurt.

These have no actual cane sugar but they do have a bit of maple syrup and vanilla to sweeten them slightly. I tried the brown butter thing with these to add some further interest. Yeah.

They’re soft and lovely and very tasty. The only problem is their mini size – makes them a bit too easy for the big people to gobble up. I made a pile of them and stick a few in little freezer bags so I can grab some whilst tearing out the door.

Pear & Maple Brown Butter Baby Muffins Recipe

Ingredients:

  • 170gr butter
  • 1 cup flour
  • 1 cup oats
  • Half cup milk
  • 2 eggs, whisked
  • 2 tbsp yogurt plus bit of yoghurt liquid
  • Pinch salt
  • 4 tbsp maple syrup
  • 2 pears peeled and finely chopped
  • Squeeze of lemon
  • 2tsp baking powder
  • 1 tsp cinnamon

Instructions:

  1. Preheat oven to 170C
  2. Brown the butter over a medium heat. (you want it nutty and golden, not burnt)
  3. Mix oats with the pear and all the wet ingredients
  4. Mix Flour, baking powder, cinnamon and salt in a bowl
  5. Add the wet mixture to the dry mixture then the browned butter, combine gently
  6. Spoon into greased mini muffin tin, until skewer (erm, chopstick) comes out clean. About 15mins.

 

Cinnamon Vanilla Quinoa Pancakes

Cinnamon Vanilla Quinoa Pancakes

I made these awesome gluten free Cinnamon Vanilla Quinoa Pancakes with quinoa flour for my mum.

Gluten is a great friend of mine, but considering all the bread and pasta and baked things we eat, I think it’s good to use a variety of flours, so that it’s not just wheat all the time.

These pancakes have a warm, nutty flavour. The cinnamon and vanilla help balance that quinoa taste, and they are totally delicious just warm, even with nothing on them at all.

Cinnamon Vanilla Quinoa Pancakes Recipe

Adapted from Rachel Ray. I used butter instead of oil, and also used a little bit more baking powder, vanilla & cinnamon.

Ingredients:

  • 2 cups quinoa flour
  • 2 tbsp. light brown sugar
  • 2.5 tsp. baking powder
  • 3 tsp. cinnamon
  • 1 1/2 cups milk
  • 50g melted butter, plus more for cooking
  • 1.5 tsp. vanilla paste
  • 2 eggs

Instructions:

  1. Heat a large frying pan over medium heat
  2. Mix all the dry ingredients together
  3. In a separate bowl mix all the wet ingredients together
  4. Add the wet to the dry and mix to combine
  5. Add a little butter to your hot pan and swirl around
  6. Add spoonfuls of the batter to the pan and cook for a few minutes, flip when bubbles appear over the surface and cook a further couple of mins.
  7. Eat warm