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Posts Tagged ‘wheat free granola’

I’ve finally found a breakfast cereal that I like!

Not that easy when you have to avoid wheat.  On a side note I challenge you to check cereal boxes across all the brands to find one that does not contain wheat. Even cornflakes contain wheat….. seriously.

And yes, I can hear you all saying, but but but what about porridge!

Here’s the thing folks, I HATE PORRIDGE.  It has to be the most disgusting food of all times.  It is a major source of amusement with Alfie, that I actually make really delicious porridge for others, but won’t touch it myself.

Okay, that’s out of the way.

The only way for me to go was to start making my own breakfast cereal… I chose to make granola.

This recipe is as flexible as you want it to be with regard to what ‘dry goods’ you put in, but the coconut oil and honey are a staple in this house anyway.

I haven’t checked the ‘use by date’, it doesn’t really last that long as guests love it too, but I would say it lasts 2 or 3 weeks in an airtight tin.

Oldfarm Granola

Oldfarm Granola

Ingredients:

  • 300 gr Oatflakes
  • 50 gr Linseed
  • 50 gr. Sunflower and/or Pumpkin seeds
  • 20 gr. Sesame seeds
  • 50 gr. dried fruit – current batch has diced mango in it, but I’ve used cranberries, and sultanas too.
  • 2 tbsp. coconut oil
  • 40 gr. runny honey

Method:

Preheat oven to 150 deg. centigrade.

Line 2 x swiss roll tin with baking parchment.

Mix all dry ingredients together. Melt coconut oil and honey together, and pour over dry ingredients

Spread mix out on baking parchment.

Bake for 23 minutes.

Allow to cool and store in an airtight tin or jar.

This is how I had mine this morning 🙂

Oldfarm Granola with yoghurt and homegrown strawberries

Oldfarm Granola with yoghurt and homegrown strawberries

Enjoy!

 

 

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I know I’ve told you all a million times about how I can’t do wheat.  The most restrictive thing about being wheat intolerant is the lack of breakfast cereals.

I kid you not.  Take a look at the list of ingredients on any breakfast cereal pack….. they all list wheat in there somewhere, except for porridge.

I hate porridge.  I hate it so much.  It is not even the flavour, it is the texture.  I remember being practically force-fed it as a child.  Totally yuck.

However, the totally weird thing about me, is that I’ll actually eat oat flakes ‘raw’ as in a muesli or granola…. but not cooked.

I’ve often made muesli here but after a while it gets a bit boring, so lately I decided to revisit the whole ‘granola’ concept.  When I was a kid we did not have granola.  I think I first heard of it when I went to the States, and yet, now it is everywhere.  Again, however, you have to search for a ‘wheat free’ version.

Oldfarm Granola

Oldfarm Granola

The solution for me is to make my own.  I’ve been experimenting, and I think I’ve cracked it with this recipe.

This amount lasts me a couple of weeks but I wouldn’t necessarily eat it every day. It is also really nice to just ‘snack’ on whenever you pass the jar, so it just may not last quite as long as you think.

Obviously, you can substitute whatever seeds you like – this is just the mix that works for me.

Ingredients:

  • 140 g organic oat flakes
  • 25 g linseed
  • 20 g sunflower seeds
  • 10 g flax seeds
  • 10 g sesame seeds
  • 50 g dried fruit of your preference – I’ve used mango, apple, sultanas.
  • 2 tbsp coconut oil – melted.
  • 40 g runny honey – I used our own which is so delicious

Method:

Preheat your oven to 150 deg C/300F/Gas 2.

Mix all your dry ingredients together in a bowl.

Melt your coconut oil and mix in the honey.

Add the oil and honey to your dry ingredients.

Line a baking tray with baking parchment.  Spread your mixture onto the tray.

Bake for about 23 minutes.  Allow to cool.

Store in a jar until you are ready to use.

As you can see you can vary this as much as you like by adding toasted almonds, coconut, pumpkin seeds… whatever takes your fancy.

Let me know if you try it.  🙂

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