Americans always have funny names for things don’t they? Biscuits are “cookies”, soft drink is “soda” and lollies are “candy”! I soon learned that what the Americans call “granola” is what we Aussies call “toasted muesli”! Well, wherever you’re from and whatever you call it, we can all agree that granola tastes amazing!
I have to admit, granola is not something I generally eat because the store-bought stuff is usually super high in sugar and fat and let’s face it, I eat enough sugar and fat in one day so I don’t need any extra at breakfast. But I love the stuff! I’m a big fan of anything crispy, crunchy, cereal-y and nutty. Luckily, I came across a post on Pinterest of gingerbread flavoured granola and I knew I had to try it! Everything ginger reminds me of being a kid and visiting my favourite Auntie and Uncle who would always have a container of Arnotts biscuits waiting for us when we arrived – my choice was of course Gingernuts! I also love chocolate-covered ginger, ginger cake and I always make gingerbread for Christmas. So I was very excited to add one of my favourite spices to a long-lost breakfast love!
As this was my first time making granola, I wasn’t sure of exact measurements and wasn’t fussed with making it super healthy. Consequently, I just threw everything in a bowl and made use of whatever ingredients I had to make this batch. Next time I will probably substitute the golden syrup with rice malt syrup or honey and add a variety of different nuts, this is just what I had on hand. Feel free to use whatever you like! And if you like ginger as much as me, you may want to add more spices to this recipe (including more ginger and mixed spice) as mine didn’t come out quite as spicy as I would have liked!
Anyway, have fun making this granola or any version you like with added dried fruit, peanut butter or shaved coconut. The possibilities are endless! I plan to enjoy this for breakfast with greek yoghurt and some baked peaches 🙂
Gingerbread Granola (makes about 4 cups)
2 cups rolled oats
2 cups mixed nuts (I used pecans and walnuts)
1/3 cup golden syrup
1/2 tsp ground cinnamon
1 tsp ginger
Mix all ingredients in a bowl and spread on a baking tray lined with non-stick paper or a silicon cookie tray. Bake for about 15 minutes at 180 C, mixing several times (depending on your oven, just check to see how brown the granola is getting). Don’t be too worried if mixture looks a little wet when you take it out, it will dry up as it cools down. Then eat!
Oh dear. It seems I have an obsession. But I think it’s a healthy one this time! For anyone who follows me on Instagram, they may have seen that I was given the greatest gift anyone could ever receive on their birthday – a stash of products from the latest Mayver’s Food range! If you don’t know about Mayver’s, they are an Australian company who makes raw seed and nut spreads (among some other things) that are completely natural and functional – that means they are good for you! I have six products from their range so far and all of them are AMAZING. Consequently I’ve been going hammer-time in the kitchen, spreading, mixing and dolloping Mayver’s goodness on pretty much anything. Now, it should be noted that while these products are totally raw, they are definitely not fat-free or low-calorie. Personally, I don’t really believe in calorie-counting if you are eating natural, clean, pure foods so I am a massive advocate for this brand, especially if you’re using it to replace highly, processed, sugar-filled foods that are devoid of nutrition.
Which leads me to this awesome recipe! It’s my take on Ferrero Rochers (which I absolutely love but know that they aren’t the healthiest treat in the world). If you liked the previous post ‘Chewy Choc Peanut Slice’ you will see that this is just a variation on that, and so you can experiment with your own flavours if this doesn’t take your fancy. I adore how these balls turned out and they are sure to satisfy any sweet cravings, trust me!
Enough rambling, here’s the recipe!
Raw Ferrero Rochers (makes about 11 balls)
6 heaped tbsp chia seeds
3 heaped tbsp cocoa powder or raw cacao powder
3 tbsp almond meal
1/2 cup Mayver’s hazelnut & cacao spread
1 tbsp honey (more if you like it really sweet)
Mix all the ingredients in a bowl until it makes a thick paste. Roll the mixture into small balls and place on a baking tray lined with baking paper. Refrigerate until firm. Eat!
Note: These raw balls would have looked cute presented in some gold tin foil but all I had was some silver metallic paper which I crushed up in my hand to give it a crinkly effect. They would also look great in some super mini patty pans which you can buy from homeware/kitchen stores 🙂
I posted this recipe up on my Facebook and Instagram and I was bombarded with comments and requests for the recipe! I don’t blame y’all – this sweet treat tastes even better than it looks! The texture is a mixture of chewy, soft and crunchy thanks to the addition of chia seeds. Seriously, it’s the best thing EVER. For my overseas readers, you may not be able to get the Mayver’s products however you can just substitute with whatever brand you like. Go make it now! You won’t regret it!
Chewy Choc Peanut Slice (makes 16 bite size pieces)
6 heaped tbsp chia seeds
6 heaped tbsp cocoa powder or raw cacao powder
1/3 cup natural peanut butter
1 heaped tbsp Mayvers peanut cacao spread
1 tbsp PB2 (if u don’t have this just add another 1/3 c of peanut butter)
1/4 c honey
Roasted nuts, chopped (I used almonds)
Mix all ingredients together until it forms a sticky paste. Spread the mixture into a thin slice tin lined with baking paper and top with nuts. Refrigerate until firm (a few hours should be fine) and slice it up into bite size pieces. Easy!
Note: You can also use the same mixture to make bliss balls, just roll into small balls, coat with crushed nuts or coconut and refrigerate.
No cheese! And it still tastes good!
I have to admit – a lot of my recipes have a solid foundation in pure laziness. This recipe is a perfect example! I had all the ingredients I needed to make burritos but I was too lazy to make the tortillas from scratch like I’ve done in the past. Solution? Chuck all the ingredients into a bowl and make a burrito salad! The only extra addition required is some basmati rice for an extra carb hit. You can omit this if you are watching the calories but I’m asian, so I can never so no to rice! If you want to make this meal completely clean, I would suggest you swap the refried beans over for canned black beans and add some avocado 🙂
Warm Burrito Bowls with Lime Rice (Serves a hungry 1)
1/2 C Basmati Rice
1 lime (plus an opptional extra lime for garnish)
1/4 can of vegetarian refried beans
Jarred jalapenos (use as much as you like)
1/2 corn on the cob, boiled and kernels removed (alternatively, used canned corn kernels)
6 cherry tomatoes, quartered
Chopped Lettuce & baby spinach (as much as you like)
Fresh coriander to garnish
1. Cook rice by absorption with the juice of one lime added to the water. If you want your rice to be crunchy, let it overcook slightly.
2. While the rice cooks, heat up your beans and corn.
3. Assemble your burrito bowl! First add rice, then your greens, corn, tomatoes, jalapenos and a dollop of beans. Garnish with lime and coriander. Add avocado if you have some. Enjoy!
Wee bit excited about my harvest!
I used to think Hahndorf was pretty lame but that was before I actually went there. It’s not lame at all! It’s a cool little German town with quiet streets, cute cafes and best of all, its very own strawberry farm! Giggedy! (That was my best excited farmer noise). We decided to go there because I have never picked my own strawberries before and it excited me to think I could forage through bushes to find the reddest, juiciest ones (as opposed to the pale, inadequate ones you generally find at Woolworths). Beerenberg is famous for its jams and condiments and every year they employ a small amount of people to pick the best strawberries to be used in their products. As for the bruised, unattractive strawberries? They get kicked to the kerb. How discriminatory! I felt it was our duty to save as many innocent strawberries as possible! Well, not really, I was most probably going to choose the pretty ones :S
At the main entrance, you are greeted by a lovely lady who slaps a wristband on for $4, hands you a plastic container and tells you to fill it to your heart’s content. Once you’re done, your containers are weighed and you pay for the weight you picked. At over $10 a kilo, it’s a bit pricey but I figured we were paying for the experience, and surely the strawberries would taste amazing! It was a lot of fun creeping through the rows of strawberry bushes, peeking in and around to find the most luscious looking berries. Pretty soon, both of our containers were full and $30 later we headed home!.
Sadly, the strawberries didn’t take well to travel and by the time we got home, they were slightly bruised. And taste-wise, it was disappointing. I’ve tasted better strawberries from my local supermarket. So unfortunately the strawberries themselves were a fail, but I still recommend hitting up Beerenberg on a nice day to be part of your own strawberry hunt. It’s a bit of fun and there’s nothing stopping you from finding a nice patch of dirt and eating strawberries until the cows come home!