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Homemade Granola Crunch

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We made a trip to Canada not long ago and while I was out and about I came across a local bookstore. I don’t know if people tend to visit bookstores while on holidays but I do sometimes, especially the cook book section. I came across this book called Secrets of a Skinny Chef by Jennifer Iserloh. If you visit her website, you will find various guilt-free recipes and one of them is the Cashew Granola Crunch. Now, just for the record…I am not being paid by the Skinny Chef to say all these. Anyway, I tried the recipe and we love it. I’ve made them so many times now with a bit of change in the ingredients here and there.

Recently I made some with dates and almonds. This is not something you prepare before breakfast, well I suppose you can if you have the time and willing to wake up early in the morning but I don’t think anyone in the right frame of mind would make that sacrifice. I would normally make them a day or evening before. It takes about an hour to bake but it is worth it.

Homemade Granola Crunch
(Adapted from Jennifer Iserloh)
Makes 8 cups

Ingredients

4 cups rolled oats
1/4 cup slivered almonds
1/4 cup unsweetened coconut flake
1/4 cup fresh dates, chopped
1/4 cup ground flax meal
1/4 cup brown sugar
1 teaspoon lemon zest
1/2 teaspoon mixed spice
1/4 teaspoon salt
2 tablespoon maple syrup
2 tablespoon grape seed oil

Method

1. Preheat oven to 120°C. In a large bowl combine all the dry ingredients and toss well to combine. Drizzle over the maple syrup and oil. With a wooden spoon, mix until well coated.
2. Coat two large baking sheets with some nonstick cooking spray. Spread the mixture evenly onto the baking sheets and bake for about 1 hour, stirring very 20 minutes until they are toasted and evenly browned.
3. Remove from oven to cool. Transfer the mixture into an airtight container.

I love the taste and its crunchiness. If you would like something different from your everyday breakfast cereal, why not try make some today!

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Homemade Wholemeal Bread

Do you know the feeling when you enter a house and the first thing that catches your attention is the aroma of freshly baked bread? Or sitting in the living room typing away the next post (just like what I am doing right now) and the only thing that is ‘distracting’ me, in a good way of course is the same scent coming from the bread that is sitting in the bread machine, at this very moment baking it’s way to scrumptious wholesomeness!! The bread machine was kindly given to us by my mother in law and we love it! We’ve made many types of breads and jam too (which I will share the recipe in my next post). Beep! Beep! Well that sounds like the bread machine calling me…

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Yes, this is the item in question. We shall wait “patiently” for the bread to cool down before we can have a slice.

Alison from Alison Amazed asked me if I have a favourite bread machine recipe. Well Alison, so happened that I was planning to bake one anyway. We have tried so many different recipes; through trial and error, tweaking here and there, we came to a conclusion that this is our favourite.

Homemade Wholemeal Bread
(Using Breville Ultimate Baker’s Oven Series 2)
Makes 1 loaf

Ingredients

350ml Warm Water
2 tablespoon Olive Oil
1 1/2 cups Bakers Flour
2 cups Wholemeal Plain Flour
3 tablespoon Gluten Flour
2 teaspoon Bread Improver
2 teaspoon Instant Yeast
1 teaspoon Salt
1 tablespoon Sunflower Seeds
1 tablespoon Pumpkin Seeds

Method

1. Add water and oil into the bread pan followed by the salt, flour, bread improver, yeast and salt. Finally, add the sunflower and pumpkin seeds.
2. Return the bread pan to the machine, close the lid and select your preferred setting. (The settings we used with our bread machine is whole wheat, crust control set to dark and loaf control set to 1,250g).
3. Sit back, relax and wait patiently.

The result is…

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Soft, wholesome and need I say more…

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