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Posts Tagged ‘paleo’

  1. Gluten-Free Primal Jaffa Cakes

    March 19, 2013 by Tali

    The other day I had a major hankering for some Jaffa cakes. The magical combination of light sponge, zesty orange jelly topped with a coating of dark chocolate.

    Biting into one is a true sensory experience – as you bite down, your teeth crack through the delicate snap of tempered dark chocolate into the squidgy Jaffa orange jelly, finishing off with a comforting bounce of delicate sponge cake.

    And the flavours…. well who can argue with the truly exquisite combination of orange and dark chocolate?

    No one I know!

    This snack item is quite deceptive. They are so light and moreish – before you know it – you’ve gobbled up half the pack. And so the only option is to destroy the evidence!

    There is another problem with the humble Jaffa Cake. It contains wheat flour (gluten – nasty stuff), refined sugars, and preservatives. We don’t need or want these things in our food. So I took it upon myself to re-invent the Jaffa Cake, making it gluten-free, refined sugar-free and preservative free!

    I bet you’re thinking ‘yeah, alright, but I bet it’s also taste-free too!’

    Well, you would be wrong!

    These babies are truly epic. You get the same flavour burst and texture combination that makes for a totally immense sensory experience – without any of that yucky business.

    How did you manage that? – you ask!?

    Well just take a wee look!

    Gluten-Free Primal Jaffa Cakes

    Makes: 12   Takes: 40mins

    Ingredients:
    2 large free range eggs
    50g(1.76oz) raw coconut palm sugar
    50g(1.76oz) ground almonds

    2 large oranges (preferably Jaffa)
    1 Tbsp orange marmalade (optional)
    1 (11g/0.38oz) sachet gelatine OR 4 leaves of gelatine sheets (soaked)

    150g (5.5oz) dark chocolate (minimum 70% cocoa solids)

    Make the sponge

    • Pre-heat oven to 180 C/350 F. Grease a 12 hole cupcake/muffin tin
    • Place the eggs and coconut palm sugar in a heat resistant bowl. Place on top of a pan of simmering water making sure the bowl doesn’t touch the water
    • Whisk the eggs and sugar (by hand or using an electric hand beater) until it reaches the ribbon stage. This should take 4-5 minutes with an electric beater, and 5-10 minutes by hand
    • Add the ground almonds and mix to combine
    • Divide the mixture evenly between the 12 muffin holes. I found it useful to use my medium sized scoop to portion these out evenly
    • Place in the middle of the oven and bake for 8-10mins. They should spring back when gently pressed
    • Gently remove out of the baking pan, and leave to cool on a wire rack

    While the sponge is baking, make the jelly

    • Line a square brownie tin with plastic wrap – allow excess over-hang
    • Zest 1 orange, and place the zest in a saucepan. Juice the 2 oranges (you should hopefully get around 150-200ml of juice – that’s just over 1/2 cup-3/4 cup) place this into the saucepan along with the (optional) tablespoon of marmalade
    • Heat the mixture up until the marmalade has dissolved. Make sure the mixture doesn’t boil
    • Once the mixture has heated up, sprinkle the gelatine onto the surface and whisk briskly until the gelatin is thoroughly dissolved and incorporated into the mix
    • Gently pour the liquid into the tin and fold over the excess plastic wrap to touch the surface
    • Allow this to cool to room temperature before placing in the fridge to set properly.

    Putting the Jaffa cakes together and chocolate coating them

    • Take your jelly out the fridge, making sure it has set fully. Then cut 12 rounds slightly smaller than the tops of the sponge cakes
    • Place the jelly on top of the sponge
    • Chop your dark chocolate and put it into a microwavable bowl
    • Warm up your chocolate at half power in 30 second bursts mixing gently between each 30-second burst
    • Be patient and make sure not to over-heat your chocolate. You want to keep that chocolate tempered to ensure a nice crisp shell (for that full sensory experience!)
    • Once the chocolate is ready, using a silicone pastry brush – any of these will do – brush the chocolate over the top of the jelly allowing it to coat the sides and just onto the surface of the sponge
    • Leave them to set on a wire rack
    • Arrange them on a pretty plate and serve to guests – OR – devour and repeat recipe, then serve!

    The recipe does look long and a little overwhelming but it’s really not so difficult and it’s worth the effort! It may be wordy but I just wanted to make sure you get all the steps right!

    If you are just after the gluten-free (and aren’t so worried about the refined sugar) feel free to use the jelly recipe from here to fill your Jaffa cakes. I tested this recipe but actually found that the flavour of the orange jelly using the fresh orange juice produced a more authentic Jaffa cake taste.

    True story!


  2. Honey Roasted Figs

    February 27, 2013 by Tali

    Don’t you just love it when seriously delicious and fairly rare fruits appear on the shelves of your stores?

    I couldn’t say no to these beautiful figs – even if they do come all the way from South Africa. I’m not usually a big fan of buying foods with lots of air-miles… but they are from my homeland and it would therefore only be rude not to buy them!

    I was never a big fan of figs when I was younger. They often found their way into the kitchen in dried form – and therefore fresh figs where always a little bit of a mystery!

    There was also the story of my dad’s childhood experience. Having just picked figs off the tree in his back garden – He took a healthy bite into one fresh off the tree only to look down and discover that the inside was crawling with ants… some may argue he was getting a healthy dose of protein with those carbs, but that’s enough to put someone off figs for life!

    I always cut open and check my figs before eating!

    Who could possibly resist the bold pink tones of the flesh of these sweet juicy nuggets of fruity pleasure?

    To me, the best way to prepare a fig (if you’re not gonna eat it fresh) is oven roasting it…

    …with a drizzle of honey.

    This recipe could not be more simple, or more delicious.

    Honey Roasted Figs

    Makes: as many as you wish (although I would suggest 1.5-2 figs per person)   Takes: 20 mins

    Ingredients:
    Figs
    Honey
    Walnut Halves

    • Pre-heat your oven to 180C/350F
    • Line a baking sheet with foil or baking parchment
    • Slice the figs in half and lay (cut side up) out onto the baking sheet
    • Place a walnut half on top of each fig
    • Drizzle with Honey – don’t over do it. You want the honey to bring out the sweetness of the figs, not over-power it!
    • Place the sheet in the centre of the oven and let them roast for about 15 mins – be sure to check them around 10 mins as all ovens tend to be different. They may need up to 20-25mins.
    • Once done, transfer onto a serving dish (or plate up each individual serving – oooo how posh!) and devour whilst warm!

    Feel free to add a dollop of whipped cream/coconut cream, mascapone or vanilla ice cream next to these bad boys for a truly decadent dessert.

    YUM!

     

     


  3. Almond Crusted Fish Sticks & Tartar Sauce

    April 1, 2012 by Tali

    YOU AWESOME MONKEY BACON!

    Have you ever wondered what to do with your almond flour that is just too coarse for making macarons?

    Here is a super delicious and healthy idea!

    Making breadcrumb-free ‘breaded’ fish fingers (or as you wonderful people across the pond like to call them – fish sticks) is a great way to keep meals fun and makes a change from all those fancy herbs and posh crusts people seem to be adding to their fish these days (not to say I dislike such things!)

    Who doesn’t LOVE a portion of fish fingers – especially when you have some tartar sauce to drench them in!

    I reckon there are a lot of you out there whose parents fed them fish fingers far more than they should have, I know it certainly happens now. Parents feeding their kids breaded, processed ‘meats’ and ‘fish’ – it’s enough to make you sick!

    I should really thank my parents; I may have been overweight for all of my childhood but my parents were just doing what they thought was right, keeping up with the conventional wisdom of healthy eating. At least they had the sense to know processed foods weren’t great for my brother and I but certain childhood memories stick…

    Fish fingers to me were more than just a quick weekday meal, even more than just a treat! Fish fingers remind me of some very distinctive smells, emotions and tastes. My brother and I always got fish fingers when my parents went out with their friends for dinner.

    When I think of fish fingers – I think of the smell of my mom’s YSL Opium perfume, I think of the smell and taste of Koo tomato sauce, I also remember crying (because I wasn’t allowed to go out with my parents) but my tears were always wiped away with the promise of mighty fish fingers!

    Now that the sentimental story is out the way – let’s get down to it!

    Almond Crusted Fish Sticks and Tartar Sauce
    Inspired by Paleo Comfort Foods

    Makes: 15 pieces  Takes: 30-35 mins

    For the Fish
    Ingredients:

    600g cod loins (or any other strong white fish)
    60g ground almonds (coarse is good)
    1/2 tsp paprika
    1/4 tsp black pepper

    • preheat oven to 180 C/350 F and line or lightly grease a baking sheet
    • start by mixing together the ground almonds, paprika and pepper into a wide shallow dish
    • rinse and then dry your pieces of fish
    • place fish onto a chopping board and cut into evenly sized long portions
    • place a few pieces at a time into the ground almond crumbs and coat evenly
    • place the well coated pieces of fish onto the baking sheet
    • repeat the process until all pieces of fish are evenly coated
    • once the fish sticks have been coated and the oven is at the correct temperature, place the tray in the oven, and bake for 20-25mins
    • serve with tartar sauce (and maybe a side dish)

    For the tartar sauce-
    Ingredients:

    2 egg yolks
    1/2 cup light olive oil
    2 tsp of lemon juice
    salt & pepper to taste
    1 large pickled cucumber – finely chopped
    2 tablespoons capers – chopped
    1 tsp cider vinegar

    • start by making your mayonnaise, whisking your egg yolks briskly while VERY slowly adding in the olive oil – refer to this website for detailed instructions if you’ve never made mayonnaise before
    • once the mayonnaise reaches the right consistency, add the lemon juice, salt and pepper
    • VERY finely chop your cucumber and capers, add into the mayonnaise with the vinegar
    • mix, taste and adjust with salt and pepper to your taste

    These could be enjoyed as an addition to a buffet table, eaten as a snack or served with a side dish to round it off as a whole meal.

    Mo and I ate these with a portion of oven baked potato ‘fries’ (we need to work on those) but that was a special treat and I made sure to keep my carbohydrate intake low for the entire day in order to enjoy the potato. It’s been a long time since I’ve eaten potato.

    If you’re being good I recommend serving with a generous portion of long stem broccoli. You can pretend they’re fries!

    If you don’t like broccoli – you’re crazy!

    Ooo peas! mush some of them up and be all British… although personally I can’t say I’ve ever understood the appeal of mushy peas…

    These are great to make ahead of time and re-heat OR make a huge batch and freeze half to use as a convenience meal during the week, just reheat in the oven for 15-20 mins


  4. Primal Ramen

    March 23, 2012 by Tali

    Whilst eating pasta on Sunday, my cheat day, I came to a very clear conclusion that I much prefer a bowl of zucchini spaghetti over the real stuff. In fact, I’d be more than happy to substitute zucchini for pasta any day!

    It can be prepared in a number of ways, but my favourite involves using my spiral vegetable slicer, which spiral cuts any number of vegetables into spaghetti strings. Top with your favourite sauce, some meat balls or make a bowl of this awesome primal ramen!

    You’ll almost forget about the real thing!

    I’m a big fan of Japanese cuisine and there are few other dishes that can comfort you more than a giant bowl of steamy ramen noodles, with a fragrant broth, adorned with slices of meat or fish and a variety of simple yet flavourful toppings. A real mix of flavours and textures.

    This dish Mo and I fashioned on a day we were both craving ramen, and wanted it FAST.

    We simply used a few packets of instant miso soup sachets, added water, some zucchini noodles, mushrooms and a piece of fresh oven baked salmon.

    This recipe is fast, simple and easy. But you could also make your own broth (which I hear, done the traditional way – is a lot of work). Ideally I would make it myself but I was hungry, our nearest Asian supermarket is too much of a hassle to get to and I wanted my ramen NOW!

    However you choose to make it – a hearty, warming bowl of primal ramen – you can’t beat it!

    Primal Zucchini Ramen

    Makes: 2 servings   Takes: 25 minutes

    Ingredients:
    2 pieces of fresh water salmon fillets
    2 tsp liquid aminos/low sodium soy sauce
    1 tsp honey
    1 Tbsp sesame seeds
    2 small/1 large zucchini
    1 Bok Choy
    6 small chestnut mushrooms
    1 bunch of asparagus
    1 chilli
    2 spring onions/scallions
    2 sachets Sanchi gluten free instant miso soup*
    1.5litres boiling water
    3 tsp tahini

    • preheat your oven to 180 C/350 F
    • prep your salmon, rinse in cold water and dry. Place into a baking dish, pour on liquid aminos and honey, place in the fridge to marinate
    • once oven has heated up, sprinkle with sesame seeds and place in the oven for 20-25mins (depending on the size of your fillet and how rare you like your fish)
    • while the salmon is cooking get all your veggies ready.
    • using a spiral slicer, make your zucchini noodles. place in a dish until you’re ready for it
    • slice your mushrooms, wash your bok choy, and trim your asparagus spears
    • pop your kettle on and empty 2 sachets of instant miso soup into a pot. once kettle has boiled pour in, stir and turn on the heat
    • stir in 1 tablespoon of tahini and let the broth come to a simmer
    • chop your spring onions/scallions and chilli
    • when your salmon is about 3 minutes away from being done, throw your mushrooms, bok choy and asparagus into the simmering broth to warm through. You don’t want to over cook them, the freshness and crunch adds to the dish!
    • once you have taken your salmon out the oven, split your ‘noodles’ between your ramen bowls, pour over the broth (the residual heat will be enough to cook your ‘noodles’) place the mushrooms, bok choy and asparagus into the bowls, and then place a fillet of salmon on top
    • garnish with scallions and chilli
    • serve immediately
    • eat and enjoy!

    * I selected this brand of instant miso soup because its ingredient list seemed the least offensive. The ingredients are labelled as: Original Miso (Gluten Free): Hatcho Miso (made from aged and fermented soya beans, water, sea salt, koji [aspergillus oryzae]), Onions, Spring Onions, Wakame Seaweed. It contains no dried tofu, MSG or any other nasty things I’ve seen on other packages.

    As with the real stuff you can prepare your ramen however you like. Using the meat, fish or seafood of your choice and topped off with your favourite seasonal vegetables.

    My best advice is to keep it as fresh as possible and don’t over-cook your vegetables. Not only will they lose their lovely crunch and great texture, but you’ll also be killing off all those great nutrients. We like those nutrients!


  5. I’m back… with Vegetable Crisps (chips)

    March 6, 2012 by Tali

    It feels like I’ve not blogged in a VERY long time. Because, well… I’ve not.

    I got very sick at the beginning of last week which left me bed-bound for a few days and then I found myself struggling to get back into the swing of things.

    It was particularly frustrating as I was only 1 week into my 4 week 100% Primal challenge. I had been eating so well and I got sick! How cruel!

    Trying to keep to Primal guidelines while in bed and unable to physically move is tough. Particularly when your parents don’t fully appreciate or comprehend what eating Primal actually entails… I managed… somehow. Thankfully Mo came over and made me some chicken soup on Wednesday evening and (as chicken soup is known for doing so) I found I had made a miraculous recovery upon waking Thursday morning. I felt like a completely different person!

    But this overly long break from blogging and the real world left me feeling somewhat lost and unsure of where to pick myself up again. Mo suggested we spend the weekend immersed in cooking and trying out recipes we’d been gawking over for a while.

    A brilliant idea in theory!

    In practice, it left me with an over-whelming number of items I wanted to blog about and share with all of you.

    This is:
    a) a little daunting
    b) giving me a back-log of items I need to photograph
    c) delicious!

    The photographic element to this blog is really important to me. In my opinion, great food porn photos can really make a website. I personally take pleasure in drooling over other peoples’ excellent food photography, and so that is something I strive to achieve. It’s all a little new to me, and so setting up my shots takes time, and I’m often very restricted by the time of day and particularly the amount of natural light in my house.

    By the end of the weekend I had 6 or 7 recipes I wanted to share with you all.

    Crazy – I know!

    I’m going to split these all up over a few days, for my own sanity and also – to (hopefully) keep you coming back for more!

    Let’s start off with vegetable crisps – or chips as you Americans and South Africans like to call them!

    I feel I should mention I’m not a massive fan of the potato chip. I might have one or two if they were in a bowl at a party – but I never specifically go for them, I’m more of a sweet-snack kinda gal.

    Root vegetable chips on the other hand… well, that is a different story! These are always a welcome, albeit rare, treat, not widely available and pretty pricey when they are. What could be more exciting than crisps/chips in a gorgeous array of colours, made from delicious vegetables such as beetroot, carrots, parsnips and sweet potato!?

    Mo and I decided we wanted to make our own! We actually attempted a batch of parsnip crisps at his place a while ago, and they didn’t turn out exactly as planned…

    So this was our second attempt – which also involved some other veggies.

    First we had to buy a mandoline. You’ll need one of these in order to get those nice super thin and even slices.

    We then set to work making the chips/crisps.

    Vegetable Crisps

    Makes: lots  Time: 1hr plus

    Ingredients
    2 Large Parsnips
    2 Large carrots
    1/2 Butternut squash
    2 Beetroots
    Olive oil
    Salt

    • pre-heat oven to 170-180 C / 340-350 F
    • starting with the lightest colour vegetable – parsnip in this case, (your mandolin will get stained and if you start with the beets, then your other veg will get stained pink). Slice at an angle on the thinnest blade option, attempting to get the largest sized slices possible.
    • using paper towel, dry off as much moisture as possible from the slices. (this is a point I’ve found most recipes fail to mention)
    • place your dried slices in a bowl, pour in 1-2 tablespoons of olive oil, and 1/8 teaspoon salt, mix until all slices are fully coated.
    • lay slices out onto lined baking sheets and place in oven. they should take  7-10mins to cook, watch them carefully! They are prone to burning easily. They may need to be turned half-way through.
    • once ready, transfer the vegetable chips to a cooling rack.
    • repeat the above procedure for all over veggies. Once all baked, crisped and cooled – Eat and enjoy! 
    • store in an airtight container.

    These can be enjoyed as a side dish to some tasty meat or fish. Or treat yourself and your guests for an occasional snack with pre-dinner drinks.

    Go crazy and try this with any vegetable you like – I would suggest sticking to low water content veggies!

    Maybe whip up a tasty dip to serve along side these, like some baba ganouch or tzatziki?

     


  6. Banana Bread

    February 22, 2012 by Tali

    Happy Banana Bread Day!

    This is most definitely an American thing. I’ve never before heard of banana bread day… but I’m all for embracing the festivities!

    I decided to make mine primal. That means no wheat flour or sugar.

    6 months to go until my wedding, and I need to get myself sorted! I’ve kinda set myself the challenge of keeping 100% primal for a whole month. I’ll see how that goes, with the intention of extending it out to the next 6 months and beyond.

    Superficially, I want to look good great in my wedding dress but, ultimately, I want to live a healthier lifestyle. This includes eating right and getting the correct exercise.

    I know from personal experience that if I try jumping straight into anything that forces a massive lifestyle change too abruptly, I fail. So I’m not going to force myself to get into an exercise regime right away.

    I’ve been eating the majority of my meals primal for quite some time now, although not being 100% strict. Indulging in too many cheat meals… which turn into cheat days by just giving in to temptations around the house. It’s one of my downfalls and I am determined to resist! Still living at home with the folks and not being able to control what’s in the kitchen cupboards can be frustrating and often difficult, but I have no excuses anymore. It’s all about willpower and a genuine desire to do this right!

    So my plan for the next 4 weeks (I started Monday) is to get my diet in order. Get myself into good eating habits, eating clean, and slowly working-in Mark Sisson’s recommended exercise.

    A whole day of shopping counts as low level aerobic activity… right?!

    Enough about me – more about the food!

    I looked through a number of paleo and primal friendly banana bread recipes. I decided after much deliberation, that the recipe I liked the sound of best, was the one posted on Mark’s Daily Apple.

    [This also could have had something to do with me having all the ingredients to hand…]

    It’s a simple recipe, with a small list of ingredients. I love the idea of using few ingredients. To me it makes the food less complicated and for some reason makes me think it’s healthier. The simpler the better right?

    I found the recipe here.

    Primal Banana Bread

    Makes: 1 Loaf    Time: 40mins

    Ingredients:
    2 cups almond flour
    1 tsp baking powder
    1 pinch sea salt
    1 cup chopped walnuts
    1/2 cup butter – melted
    2 eggs
    2 well ripened bananas (the riper they are the sweeter they are)

    • Preheat oven to 180 C or 350F
    • combine the dry ingredients together in a bowl. Almond flour, baking powder, sea salt and chopped walnuts
    • break eggs into another bowl, and lightly whisk until the eggs are completely broken up.
    • mash the bananas
    • add the bananas and melted butter to the egg mix
    • pour the egg mix into the dry ingredients, and gently fold until the mix evenly comes together
    • transfer into a lightly buttered loaf tin
    • bake for around 30mins (check after 25mins)

    For come reason my dad thought it would be a great idea to buy a huge amount of walnuts the other day… so I threw in a whole cup of chopped walnuts, instead of the 3/4 cups suggested in the original recipe.

    I think it made for a more textured and wholesome bread.

    Now, I made this loaf last night… and the temptation to immediately devour it was incredibly difficult to resist. However I had to wait – because photographing this baby cannot be done at night. And so it wasn’t until this morning that I was able to slice into it.

    It was well worth the wait!

    It’s been a while since I’ve eaten banana bread of any sort but – if I remember correctly – this tastes practically  identical to your ‘normal‘ banana bread. Pretty cool when this is loaded with healthy nuts, fruit and good fat, instead of being laden with gluten, sugar and other nasty stuff.

    Make yours, let it cool for a while, and then cut yourself a slab slice, spread some butter (or a primal friendly nut butter)onto the warm tasty banana bread, and enjoy – with a cup of tea or coffee. Maybe have it as part of a meal… perfect with some scrambled eggs.

    Mo enjoyed his slice with melted chocolate (90% cocoa solids) poured over the top. Made me regret not throwing chocolate chips into the mix, or maybe a dash of cinnamon… Damn!

    This banana bread is YUM! It’s also quite filling – and I like this fact. Especially as I found however tempted I was to cut myself a second slice, that I just didn’t have the room for it!

    Now that I’m trying to keep things 100% primal, I’m quite keen on having healthful treats around, just in case I feel the need for something sweet or indulgent. But obviously not too many because any treats, healthy or not, should not be over-eaten.


  7. Paleo Granola

    January 26, 2012 by Tali

    This is my recipe for Paleo/Primal/Gluten-free/wheat-free/dairy-free… trying to think of more…can’t…..Tasty Granola!

    I have started trying to eat a more primal diet. Staying away from processed foods as well as wheat, grains, pulses, and trying to limit my intake of high sugar foods.

    Primal diets largely consist of meat, poultry, fish, vegetables, fruits, nuts and seeds. It is these nuts and seeds play a big part in this post! Just think what caveman would have available to him, add in some modern cooking methods and some imagination – and that is what we’re looking at!

    Breakfast on a primal diet can sometimes be tricky, especially when you need something fast and easy. ‘Regular’ people would grab a bowl of cereal pour on some milk, and off they go! But this isn’t so easy. Cereals contain grains, and are more often then not HIGHLY processed. completely ridding all of the ‘nutrition’ from the food product… cereal companies tend to add vitamins and nutrients back into the product artificially. Not sound so good to me!

    But… give up cereal!? Now you’re thinking ‘So, I’m going to have to change my entire morning schedule because I shouldn’t eat cereal!?’ Well… not necessarily!

    You can make your own!

    I tend to make a batch once a week or once every two weeks. It depends how much people nibble on it throughout the day, and how often I eat it for breakfast!

    Its pretty easy – you can use wherever nuts and seeds you would like. If you don’t like certain nuts, are allergic to them or can’t get hold of any leave them out! Use something else!

    I apologise in advance that this isn’t a ‘real’ recipe. It takes a little guess work and is subject to personal taste.

    This time I used:

    Paleo Granola

    150g shelled pistachio nuts
    200g slivered almonds
    150g cashew nuts
    100g sesame seeds
    50g sunflower seeds
    50g pumpkin seeds
    50g pine kernals/nuts
    100g unsweetened dessicated coconut
    25g pecan nuts (these were just lying around so I threw them in)

    1 1/2 Tblsp coconut oil
    honey/agave nectar

    Heat oven to 140-150 C.

    • Place all of your nuts and seeds into a big bowl. Warm your coconut oil and about 45g honey/agave nectar until it is runny. Pour coconut oil and honey/agave over the nuts and seeds, mix well.
    • Once it is all coated, pour mixture onto two lined baking trays. Spread out into even layers. Place in the oven.
    • After 10-15mins, check and gently move the parts that are starting to colour around the edges. Place back in the oven, swapping the trays for another 10-15mins. You will want to keep checking it from this point, it may need a little longer.
    • When the trays are a nice golden colours, take them out the oven, and leave on cooling racks to cool down.
    • Once cool break the pieces up and store in an airtight container.

     

    Before baking...

    ... after baking!

    Serve with yogurt (if your diet allows) & fruit. Maybe in a  bowl with milk?

    Great as a snack as it is! – My mom likes to do this… its the main reason I find myself wondering what happened to all that granola I just made!?

    But its fine, its healthy! So indulge!

    This is quite filling because of all the nuts and seeds, so bear that in mind when considering portion sizes!