Amazing homemade Gluten Free Granola with no sugar

I used to always buy granola to have with yoghurt and fruit but this week I decided to have a go at making my own. I never realised how easy (and a lot cheaper) it was to make. You can make a big batch and save it in an air tight container. 

Ingredients

-  4 measuring cups of Gluten free oats - (I used Dove Farm Organic)

- 1 1/2 cups of mixed nuts/ seeds (I used pecan, sunflower seeds and pumpkin seeds)

- 1/2 cup dried fruit (I used Sainsburys mixed Cherries and Berries mix) - 1/2 tsp of salt 

 (ideally sea salt but fine grain)

- 1 tsp cinnamon 

- 1/2 cup of melted coconut oil (if you don't have any you can use Olive Oil)

- 1/2 cup of Maple syrup (you can use honey if you don't have Maple syrup)

- 1 tsp Vanilla extract

Method

- Preheat the oven to 180C Fan.

- Mix together in a bowl the oats, salt and cinnamon. 

- Chop the pecans and add to the bowl. Add the sunflower seeds and pumpkin seeds. 

- Melt the coconut oil and mix in a bowl with the maple syrup. Add the vanilla extract. 

- Pour the liquid oil mix over the dry oat mix and mix together coating all the oats. 

- Once fully mixed place on a baking tray that is lined with greaseproof paper. Spread it  

  out as an even layer. 

- Bake in the oven for 20-30 mins until golden. Stir half way through. 

- The granola will crisp up after removing from the oven. Stir in the dried fruit. 

- Once cool place in a air tight container. 

Delicious served for breakfast with Organic Natural yoghurt and fresh berries..... 

If you are making gluten free, please check all your own ingredients / packaging for any hidden gluten. 

Enjoy

Louise x

Jamie Oliver Inspired Chicken, Quinoa, Pea and Charred Asparagus

I was lucky enough to received Jamie Oliver's Superfood cookbook this week and as I'm currently on a bit of health kick, I couldn't wait to try out some recipes. Me being me though I like to put my own twist on things. Ive changed couscous for quinoa and brown rice to keep the recipe gluten free. I've also added some spices to the chicken.

Ingredients (serves 2)

250g Asparagus - Thinner the better
150g Peas
Quinoa and Brown Rice ( I actually bought the 250g Merchant Gourmet pouch)
1 lemon
20g Flaked Almonds
2 Chicken breasts (I use organic)
Olive Oil
1/2 tsp Cumin
Sprinkle of Turmeric
2 Heaped teaspoons of Sun- dried Tomato paste
2 tbsp Natural Yoghurt ( I used Rachels Organic)
Fresh mint (optional)


Method

- Mix the yoghurt and sundried tomato paste and half the lemon juice together.
- Trim the ends off the asparagus and place dry into the base of a non stick frying pan and cook until
  slightly charred. Turn occasionally. Remove from pan and place to one side.
- Place the flaked almonds into the pan and cook until they start to take on some colour. Remove and
  place to one side.
- Place the chicken breasts on a chopping board and use a rolling pin to bash the chicken flat.
- Sprinkle the chicken with sea salt, pepper, Cumin and Turmeric
- Place in the pan and cook for approx 10 mins until golden and cooked through. Turn every couple
  of minutes.
- Heat the peas.
- Return the asparagus to the pan to reheat.
- Heat the Quinoa and Rice pack and mix together with the peas and lemon juice.
- To serve - place a helping of the Sundried yoghurt mix on the plate. Add the chicken breast, spoon
  the quinoa and pea mix and add the flaked almonds. Sprinkle with fresh mint to serve.....

If serving as gluten free then please check all the ingredients you are using on the packaging to make sure there is no hidden gluten.

Enjoy

Louise x

Tasty Spicy Bean and Lentil Stew... that just happens to be vegan

Hello..... its been a while! I'm on a bit of a health kick at the moment and over the next coming months I will be looking at more gluten free recipes and removing refined sugar. Lots of experimental baking to come..... 

I wanted to create a dish that was ultra healthy but also had amazing flavour and taste. That way I won't get bored and I can serve it to the hubby too. Needless to say, he loved it. He had his with a crusty baguette but its not needed. 

Ingredients - this serves 3-4

- 1 large Onion
- 2 sticks of Celery
- Olive Oil
- 2 tins of Chopped Tomatoes
- 3 cloves of garlic - crushed
- 300 ml of vegetable stock (can use veg   
   oxo or ready made veg stock)
- 1 tsp Cumin seeds
- 1 tsp Cinnamon
- 2 tsp Coriander seeds
- 1 tsp Ground Cumin
- 1 tsp Turmeric
- 1 tsp of Chilli powder - if you don't like it 
  too spicy then reduce to 1/2 tsp
- 1 carton of organic chick peas (can used 
  tinned)
- 1 tin of black eyed peas (I use organic if 
   available)
- Hand full of Chestnut mushrooms - chopped
- 1 Red Pepper diced
- 1 Yellow Pepper diced
- 1/2 carton of cooked green lentils (I use organic)

Method

- Heat the olive oil in a heavy based pan or a casserole dish. 
- Add the diced onions, sliced celery and garlic to the pan. Cook until soft but not coloured. 
- Add all the spices, stir and cook for a further minute - careful not to burn the spices. 
- Add the tomatoes, stock and salt and pepper - stir
- Add the black eyed peas, drained lentils, chick peas and stir through. 
- Add the red and yellow peppers and the mushrooms - stir through and cook for 10 mins 
  to reduce down.
- Place in the oven 180C for around 30 mins - check the peppers are cooked through. 

(please check that if you are making for gluten free that any ingredients you use don't have any hidden gluten in - check the packaging)

Enjoy.....

Louise

Entertaining on Bonfire Night?

Today I've felt pretty down and I knew I needed to do something positive to cheer me up so guess what? I'm writing a quick blog!  Doing what I love best.

It's bonfire night this weekend and I must admit I do love having people round and cooking some nice food, a few fireworks and some sparklers for the little ones. I like to keep the menu fairly simple on bonfire night. On a night like this you don't want to be spending hours in the kitchen, this is when your slow cooker can also come in handy!

Unfortunately poor Louise is in hospital at the moment and so I've lost my partner in crime to talk recipes this weekend! She better hurry up and make a speedy recovery because I'm itching to talk about Christmas already!

If you're entertaining this Saturday then here are a few of my own ideas I'd like to share with you:

Oven baked jacket potatoes topped with your favourite filling
Slow cooked pulled pork which you can then serve with jacket potatoes or in wraps
Chilli con carne
Toad in the hole
A thick hearty homemade soup with lots of fresh crusty bread
Glazed hotdogs with red onion chutney
Homemade crispy sweet potato fries

Have a fabulous bonfire party everyone!

x