Wednesday, February 25, 2015

Oat Cakes from Heidi Swanson

Having a newborn at home and a hubby who unfortunately needs to jet off for work from time to time, calls for wholesome snacks on the go.  They are key for those gap fillers, when your tummy is telling you ‘feed me (!!)’, whilst your newborn is saying the exact same but in a slightly louder manner. I have therefore been on a sourcing rampage of wholesome, healthy and delicious recipes like granola bars, muffins, or other baked goodies that are ideal for snacking.

Being a big Heidi Swanson fan, I often find myself going to her for some new recipes. I found these oat cakes sprawled across the Internet with glowing reviews. I didn't know what to expect other than them being very tasty. I think I may have used the words 'one of my favourite recipes yet' when I was describing them the other day. They blew me away. They look so un-exciting at face value (like a muffin that forgot to rise) but are an absolute party in your mouth. They taste sweet - not a sugar sweet - rather a healthy maple syrup sweet. They are crunchy on the top, from the oat pieces having caramelized beautifully. They are dry but in a strange way that is exactly what you want them to be. And they do manage to retain moistness on the inside that can be described as somewhere in between a scone and a muffin. So satisfying. And they freeze so well, which allows you to make heaps even if hey are just meant for yourself. I can't say I was giving away my first batch in a hurry as I was, perhaps, a tad bit in love :) 

I made them gluten free by using gluten free oats and gluten free, brown bread flour. The result was fantastic. So clearly you can have a play with the flour in the recipe and have some fun with it as well. 

Give them a try if you are looking for a yummy and healthy snack on the go. I wouldn't serve them as a 'dessert' as you may get disappointed looks but they are great substitutes for breakfast if you have limited time and they also work well as treats during the day. 

Sunday, February 22, 2015

Double Coconut Crunch Granola a la Stella

It's healthy and packed with goodness. It's crunchy – oh so crunchy. It smells divine  and tastes heavenly. My oh my. My. Favourite. Granola. Yet. 

And apparently it looks all of the above too. Simply scrumptious. 

I made a few batches as pressies at Christmas last year but got no recipe requests or reviews thereafter. Shame. Maybe it was just 'my favourite' and others weren't as fond? Well that is about to change. I just posted a picture on Instagram of my morning bowl and got a few recipe requests instantly. So I thought why not revive my long lost Baked in Love blog with this sunshine of a recipe! 

I will only take credit for it being my favourite recipe. Definitely won't take credit for it being my recipe as I found it elsewhere and only added some of my touches to it, as I do with most recipes. 

So here is the link and below is my slight adaptation. 

Enjoy it! I certainly am but I also won't stop exploring other granola recipes. If I come across other winners, I'll happily post away. 

Makes about 12 ½ cup servings.

-3 cups rolled oats
-1 ½ cups chopped walnuts or pecans (I used half/half and I used activated pecans which are to die for)
-1 heaping cup unsweetened flaked coconut (Be generous on this one)
-1/3 cup ground flax seed (I just used flax seeds)
-¼ cup light brown sugar
-1 teaspoon salt
-2 teaspoons cinnamon
-½ cup liquid coconut oil
-½ cup honey
-1 egg white, beaten (optional)
-I also added 1/3 cup sunflower seeds as well as 1/3 cup raisins and 1/3 cup dried cranberries at the end

In a large bowl toss together all dry ingredients. In a plastic liquid measuring cup, place just under a half cup of coconut oil (when the coconut oil melts, it will expand). Place the coconut oil in the microwave for 30- 60 seconds until fully melted. Add honey to measuring cup and stir well to combine. Pour mixture over granola and toss well to combine. Lastly, if using, toss in the beaten egg white and stir well to combine.
Pour the mixture onto the baking sheet and spread into a single layer. Bake for one hour, stirring every 15 minutes so the mixture doesn’t burn. Once done baking let rest in oven for at least 4 hours so mixture can clump, but ideally overnight.

Serve granola with milk or yogurt and fresh berries. Store in an air tight container for up to 2 weeks.

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