Apple, Date and Coconut Granola – sugar-free!


Why waste your money on nasty, sugar-filled shop-bought granola when you can make your own! This is divine and uses only fruit sugars so there’s no added sugar of any type at all!

If you are a cinnamon fan I highly recommend adding a generous few teaspoons in to this mix as well! Nom nom nom! 🙂

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2 cups Spelt porridge oats (or normal oats if you prefer)

1 cup Almonds

1/2 cup Pumpkin seeds

1/2 cup Sunflower seeds

1/4 cup Chia seeds

1/4 cup Flax seeds (Linseed)

1/2 cup Desiccated coconut

1/2 cup dried Fruit (I used a mix of different raisins)

1 cup chopped Dates

1 cup Apple purée (recipe here)

Preheat the oven to 200 C

Add all the ingredients except the apple purée to a large bowl and mix well together. Add the apple purée and make sure everything is well coated. Then transfer to a large roasting dish and pop in the oven.

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Check after 10 minutes and turn. Keep checking after that every 5 minutes and ensure it isn’t burning. The apple purée makes this quite moist so you need to let it roast for as long as possible. Once the oats and nuts have browned turn the oven off and leave the granola in there while the oven cools to further dry it out. Make sure it is completely dry before you remove (if not just roast a bit longer!).

Store in an airtight container and it will last for weeks (unless you’re like me in which case it will last days as you won’t be able to stop eating it! 🙂 )

Then enjoy with some soya yoghurt and compote for brekkie! 🙂

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Quinoa and chia porridge


As the weather starts to turn and the mornings get darker I start to crave a warm, filling breakfast and this porridge definitely hits the spot. You can add whatever you like to it but I’ve made a few suggestions here – stewed pear, peach and almond porridge, caramelised banana and nectarine porridge, apple compote and blueberries, and nectarine and blackberry compote. You may notice a theme with my toppings!

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For the porridge you will need:

1/3 cup Quinoa flakes
2 tbsp Chia seeds
1/2 – 1 cup Almond (or other non-dairy milk)
I tbsp Cashew butter (or other nut butter)

Put the quinoa, chia and milk in a small saucepan on a medium heat. Start with half a cup of milk and add more as the milk is absorbed. If you like your porridge more liquid then add more milk. Keep stirring until the milk is absorbed and the porridge is tender. It will only take a few minutes. Stir the cashew butter in about half way through. Pop in a bowl and add your topping of choice.

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Stewed pear and peach with almonds:

Take one conference pear and slice into small pieces. I like the skin so I leave it on but peel if you prefer. Pop in a small pan with a couple of tablespoons of water and 1/4 tsp cinnamon. If you want it sweeter you can add a small amount of unrefined sugar or a tsp of agave or rice syrup. Simmer for a few minutes until the pear is soft but retains it’s shape. Add to the top of the porridge. Dice a ripe peach and add together with a handful of blueberries. Toast a handful of flaked almonds in a dry frying pan and sprinkle over the top!

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Caramelised banana and nectarine:

Slice a ripe banana into thin pieces and place in a frying pan with a tbsp of rice syrup, agave or maple syrup. Sprinkle with 1/2 tsp cinnamon and heat on a medium – high heat until the bananas are soft and starting to go brown at the edges. Turn once during the cooking.

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Add to your porridge and then thinly slice a nectarine and add that too. Sprinkle with some fresh blueberries and toasted almond flakes.

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Apple compote and blueberries:

Make some simple apple compote – recipe here. And add to the porridge, with blueberries and toasted almonds.

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Nectarine and blackberry compote:

Use some homemade compote – recipe here. Add blueberries and almonds and serve with a dollop of soya yoghurt.

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