After discovering a few months ago (after literally a lifetime of avoidance) that I’m not allergic to seeds I have been trying to eat them more often. This granola seemed an interesting addition to a breakfast repertoire which could do with a few more options.
I have to confess that despite oats supposedly being so good for you and porridge being fashionable and all, I just don’t get on with porridge, it’s not my thing (well, certainly not at the moment!). So this was a way to add oats too.
This recipe comes courtesy of Hugh Fearnley-Whittingstall whose recipe books I am very much enjoying at the moment. He has a way of making things seem approachable and I like that. It’s from River Cottage Light and Easy which is a book I’d actually put off buying for a while, thinking there would be nothing that appealed. This isn’t true but it took WHSmith having the book for only £6 (bargain!) for me to actually buy it.
You can probably find the recipe in a google books preview but here is my variation:
Seedy Maple Granola
Mix 120g porridge oats, 40g chopped cashew nuts, 20g pumpkin seeds 20g sunflower seeds and a pinch of salt in a large bowl. Add 15g light olive oil and mix well. Add 50ml maple syrup and 25ml water with a tsp vanilla extract and mix again. Tip onto a parchment lined baking sheet and bake for about 40-50 minutes at 150C. Remove and allow to cool when it smells toasty and delicious. When cold store in an airtight container for apparently up to a month.
I served mine with a chopped cox’s apple (so delicious at the moment) and some limited edition Yeo Valley spiced apple and quince yogurt (more new things to try!). I really enjoyed the granola as an added texture and flavour in my breakfast. It wasn’t as crunchy as I’d thought but bear in mind I’ve never eaten commercial granola. The warm toasty oaty, nutty flavours were great. The yogurt was good too, I’d recommend it.
Caroline at Caroline Makes has a relatively new blog event – ‘Formula 1 Foods‘. She found that weekends in her household were revolving around the Grand Prix race and decided to take advantage of this and make something from the country where the race that weekend is being hosted. I’ve been watching the challenges, meaning to join in but not quite making it, or the country has been a little too challenging.
As a child our family calendar was partly dictated by the Grand Prix schedule too – Sunday lunch occasionally got shifted a bit, results of early morning races were to be avoided and the curtains in the room with the television (when families generally only had the one television!) were drawn and talking was forbidden. Woe betide you interrupting the commentary… So this challenge resonated with me!
I’m afraid this is not a Canadian dish, but the maple syrup is definitely a Canadian ingredient. The recipe came originally from a Sainsbury’s magazine calendar I think. I’ve never had the fortune to travel to Canada, but I would dearly love to one day; it seems like an amazing country.
Maple Banana Cakes
50g salted butter
80g light muscovado sugar
105g self raising flour
40g maple syrup
1 overripe banana (about 75g peeled weight)
Preheat the oven to Gas 4/180C. Grease a six hole muffin tin well with butter. Cream the butter and sugar together. My butter was soft enough to cream by hand – no mixer to wash up! The add the flour, maple syrup, egg and banana and beat well to combine. Fold in the raisins. Divide between the prepared holes of the tin and bake for 25-30 minutes (my timings are still based on a tiny oven – take care with your oven timings and just check).
When baked, turn out onto a wire rack and leave to cool.
Just as moist and sweet as I remember, the cakes are close textured and delicious and the chewy raisins are great.
I’m linking up with Caroline Makes for the Formula 1 Food Challenge where this weekend the race is in Canada. I’m linking to Dom for Simply Eggcellent (anything goes this month). I’m linking to the No Waste Food Challenge hosted by Elizabeth’s Kitchen Diary (thanks Elizabeth!) and finally to Bake of the Week at Casa Costello.