maple nut granola
ingredients: 5 cups rolled oats,1 cup coconut flakes,1/2cup sliced almonds,1/2cup chopped pecans,1/2cup brown sugar,1/3cup unsalted pumpkin seeds,1/3cup unsalted sunflour seeds,1/2cup pure maple syrup,1/2cup water,1/4cup canola oil,1/2dried cranberries,1/2cup raisins
Method: preheat oven to 175°C.Combine all dry ingredients into a large mixing bowl except for the cranberries and raisins. In a separate bowl, combine maple syrup,water and oil lightly mix then pour over oat mix. Spread the mixture over a large baking tray lined with baking paper. Bake for 35 minutes, then gently turn mixture and add the cranberries and raisins. Bake for a further 10 minutes. The granola should be a nice light golden brown. Allow the granola to cool completely before storing in a glass jar or an airtight container.
Maple syrup Banana Bread
ingredients; 2 cups self-raising flour, 1/4 cup brown sugar, 2 free range eggs, 1/4 cup maple syrup, 3 ripe bananas,1/3 cup milk, 2 teaspoons cinnamon, 1/4 cup chopped walnuts, 1/4 cup melted butter, 2 tablespoon olive oil
Method; Add all dry ingredients to a mixing bowl and combine then add lightly whisked eggs and the remaining ingredients. Pour mix into a bread loaf tin lined with baking paper and cook at 180°C for 45 minutes or until cooked through.
my husband and i recently had a rare weekend off without any children, well almost, we still had georgie with us.. she’s not quite ready to momentarily part with us just yet. usually, feeling free and unrestricted by little ones we would head out for breakfast and coffee to one of our favourite haunts. instead i talked him into staying in with the enticement of blueberry hotcakes, stove stop coffee and movies in bed. of course, being the new enthusiastic blogger i’m fast becoming i needed to pause somewhere in there for the photography shoot. i can say, it was well worth it.. they defiantly tasted as good as they looked.
BLUEBERRY AND RICOTTA HOTCAKES
1 punnet fresh blueberries, 2 cups self raising flour, 2tbs caster sugar, 600ml butter milk, 1 tsp baking powder, 1 egg, 80grams melted butter, 300grams fresh ricotta, 1 tsp vanilla extract, maple syrup to serve
combine flour, sugar,baking powder in a bowl and mix lightly. mix egg, butter milk and vanilla extract and add to dry ingredients. stir through ricotta.
heat non stick fry pan add a little butter, put large spoonfuls of mixture in the pan cook over a medium heat until lightly caramelised then gently flip over and repeat for a minute or so on the other side, finish off the cooking process in the oven at 180° for 10 minutes or until cooked through. serve with maple syrup
on our second trip to vietnam, boo was 10 months old. we fell in love with the people, the people fell in love with boo. ladies would call from across busy streets, boo boo, boo boo… come and see me boo.
they were always smiling.. always happy to share their pineapple filled pancakes with boo.
BUTTER MILK PANCAKES
2 1/2cups self raising flour, 2tbs caster sugar, 750ml buttermilk, 1tsp baking powder,1 egg, 80grams melted butter, maple syrup,1tsp cinnamon
combine flour, sugar,baking powder and cinnamon in a bowl. mix eggs, butter and buttermilk together.stir into flour mixture.
heat a non stick pan add a little butter to coat, pour large spoonfuls of batter into the pan wait for bubbles to appear and then turn and cook for a further 1 to 2 minutes. heap up cooked pancakes onto a wooden chopping board pour over maple syrup and dust with icing sugar