Banana & Coconut Granola

This is my first time making granola, but it won't be my last! It's super, duper easy, really delicious and really healthy, plus every mouthful tastes like summer's coming.

This particular recipe has some slightly unusual ingredients- coconut oil and flaxseed- but I don't imagine they're entirely necessary. You could certainly leave the flaxseed out, or substitute other seeds, though as to the coconut oil I'm less sure. I think it'd be OK without, but you could also try using some other form of fat if you'd like.

Or you could just leave and find another recipe. It'd be better for you I'm sure. It's OK :'(

But really, this recipe is so easy, I'm in some sort of denial of the fact I hadn't tried it before. Grab some stuff, mix it all together, whack it on a tray, go do something else and BAM! delicious breakfasts for a week!

I think it's one of the best cereals I've ever had- certainly much better than run-of-the-mill shop bought muesli- and there's less effort, less nasties (actually none), and maybe even less time, involved so it's sort of win-win. Yay! Win-win situations always make me happy!

I feel a 'granola phase' coming on, so prepare yourselves for plenty more recipes like this (not that granola recipes could possibly be considered a 'bad' thing :) )

Banana and Coconut Granola
Based on: http://www.spoonfulofsugarfree.com/2012/04/10/banana-coconut-granola/

• 3 bananas, mashed
• 3 cup rolled oats
• 1 cup dried, unsweetened coconut (shredded, flakes or dessicated, whatever you prefer)
• 1 cup walnuts, chopped
• 2 Tablespoons flaxseeds
• 1 Tablespoon coconut oil
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon

Instructions

1. Preheat oven to 150˚c (300˚f)
2. Combine all ingredients until evenly mixed, and spread in an even layer on a baking sheet.
3. Bake for 45 minutes, or until golden brown and slightly crunchy. Stir the granola once or twice throughout cooking time.
4. Let cool for 10 minutes before serving or storing. The granola will crisp up more while it cools. Makes approx. 10 serves

Mia :)

Peach and Pecan Loaf

I have a confession to make...


This loaf actually contained more nectarines than peaches. I just couldn't bear to let go of the cute name, so I ignored the nectuarines. I'm sorry to the nectarines of the world. I won't let your part in a recipe be forgotten again, I promise!


But whatever the stonefruit, it was pretty yummy.

Actually, more than pretty yummy. Amazingly yummy!


I feel sorry for loaves sometimes. When people think about baking, they think about bread and cookies and brownies and cakes, but never loaves it seems to me.


Poor loaves must feel so neglected, never appreciated as much as their fellow baked goods!


(Is it weird that so far in this post I have addressed a piece of fruit and considered the feelings of a baked good? No, of course not!)


The original recipe had peach puree in it, but I didn't have any on hand, so I just mushed up some fresh peach, and it worked fine.


And I also forgot to chop the pecans... oops! But that didn't seem to be a big issue.


More of an issue was the fact it rose so much that it started rising through the oven shelf above. Oh dear!


So I would reccomend giving it some room. You've been warned!

Peach and Pecan Loaf
Based on: http://www.vintagevictuals.com/2009/08/peach-peacan-bread.html

Ingredients

1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
1/2 cup pureed peaches
1 teaspoon vanilla extract
1 2/3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup chopped pecans
1 1/2 cup peeled, diced peaches (or nectarines)

For the Topping

1/4 cup chopped pecans
2 tablespoons brown sugar
1/4 teaspoon cinnamon

1. In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in peach puree and extracts.

2. In a separate bowl, combine flour, baking soda, salt and baking powder; gradually add to the creamed mixture. Stir in pecans and diced peaches.

3. Pour into a greased 9×5-inch loaf pan. Combine the topping ingredients, and sprinkle over batter.

4. Bake at 350 degrees F for 50-55 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 minutes in the pan before removing to a wire rack.

See, easy as!


Mia xo

S is for Summer, but also for Smoothies

No biggie, but I got braces yesterday.


And they hurt.... a lot.


And I can only eat things that are cut up into about a gazillion pieces, or pureed!


But I'm going to have perfect straight teeth, so it's all worth it!


Isn't it????


But anyway speaking of pureeing, I have some delicious smoothie recipes for you today.

And they're healthy too, matter of fact!

The first one has tofu in it and the second has oats.


You're still here?? Yay! I thought everyone might have left after that bombshell!


Not that it's yuck having these things in your smoothies. It's actually AMAZING!!


Especially the oat one. I would eat it everyday if I could!


I think that they would taste even better if you were drinking them in the sun....


Not that we would know what that's like, given it's been cloudy and rainy FOR A WEEK!!


THEY CALL THIS SUMMER!!! Aaaaargh!!!!!


Ignore my raving about the weather, sorry. 


I'm back on topic now.


They're really good with frozen bananas, but fresh ones work fine.


And they would be vegan if you used soy milk/yogurt.


And they serve 2.


And they keep overnight


And... here's the recipe.


Fruity summer smoothies


Tofu
300g tofu
1/2 cup milk (soy or cow)
1 banana, in chunks
1/2 cup fruit of your choice*, cut up
1 tsp honey or nutella


Oat
1/2 cup rolled oats
1/2 cup milk
1 cup yogurt
1/2 cup fruit of your choice*
2 bananas
1 tsp honey or nutella


Place all ingredients in a blender, and blend until smooth.

How easy was that!!


Enjoy :)


Mia


*Some fruits work better than others, but choose fruits that you think your blender can manage. Passionfruit is especially good :)