If only I knew it was so easy to make healthy, not so sweet granola at home, I would have started to make it long ago instead of getting the sugar laden commercial available ones. It's all thanks to Giulia of Mondomulia for pointing this out in her recent post. I will definitely be making this over and over again, throwing in whatever nuts or dried fruits I feel like eating at the moment......The possibilities are endless!!!!!!!!!!!!!
Ingredients (Adapted from Mondomulia)
2 cups jumbo oats
1 cup pecans, chopped roughly
20g dried coconut flakes
50g dessicated coconut
1 tbsp cinnamon powder
2 tbsp olive oil
1/2 cup honey
100g mixed dried berries(I used Urban Fruits Superberry)
Method
1) Pre-heat oven to 150 °C.
2) Chop the pecans roughly and mix them with oats, dessicated coconut and coconut flakes. Add the cinnamon powder.
3) Add the wet ingredients, olive oil and honey, to the oat mixture. Stir until evenly coated, adding more honey if required.
4) Spread the granola out on a baking tray lined with baking parchment. Bake for about 25-30 minutes, stirring half way through, until golden.
5) Remove from the oven and let cool completely, until the granola has set. Stir in the dried berries.
6) Store in airtight containers.
One pot meals has got to be everyone's favourite dish to cook when one is tired or lazy. The less to wash the better right? Of course, this will probably not apply to those with dishwashers but sadly, I still do not own one of those time saving kitchen appliance. One day perhaps!!!
This dish may not look terribly beautiful but it sure is tasty. Honey and mustard has been proven to be a winning combination, as a salad dressing, a baste, a condiment and now in a casserole as well!
Adapted from Good Food
Ingredients
1 tbsp olive oil
8 bone-in chicken thighs , skin removed
2 onions , finely chopped
350g parsnips , cut into sticks
5 medium potatoes
300ml vegetable stock
2 tbsp wholegrain mustard
2 tbsp clear honey
few thyme sprigs
flat-leaf parsley , to serve (optional)
Method
1) Heat oil in a large frying pan or shallow casserole with a lid. Cook the onions for 5 mins until softened.
2) Nestle the thighs amongst the onions and add the potatoes. Mix the stock with the mustard and honey, then pour in. Scatter over the thyme, then bring to a simmer. Cover, then cook for 15 mins, then add the parsnips. Cook for another half hour until the chicken is tender. At this point, you may want to add more mustard or honey according to your taste.
3) Garnish with parsley and serve.
