Homemade Granola

Nothing like the a good breakfast to kick start the day! This is the first ever granola that I actually enjoy eating. This also makes a great gift to give and it take 30 minutes to prep and cook. I don't know why everyone doesn't make their own granola, its so easy! If you want to make it dairy free omit the dark chocolate or use dairy free chocolate. Making it gluten free? Use gluten free oats (yes, they do exist).

Recipe: Makes 10 servings (Recipe is from my recipe book and I didn't note down where its from so if you know please message or comment below!) 
Ingredients: 

• 340g oats
• 200g cherries
• 250g Mixture of almonds, cashews, dark chocolate chips and sunflower seeds
• 130g maple syrup 
• 130g coconut oil

Equipment

• Baking sheet
• Mixing bowl
• Wooden Spoon

Method:

1. Preheat oven to 350f/180c/Gas Mark 4

2. Mix all the ingredients together in a bowl. 

3.Spread in a baking sheet and bake for 25 minutes.

4. Wait until the granola has completely cooled and store in an airtight jar. 

5. Or eat it all in one big go!

Fat Friday #30 Cinnamon Breakfast Loaf

Can you believe that its been a straight 30 weeks since I've been doing Fat Fridays? Its pretty unbelievable, but the idea would never have been conceived if it wasn't for my good friend Lucy Madz. She was the one who really came up with Fat Fridays, or as it was known back when we were working together, Fat F**k Fridays... I'm glad the name was changed...

Anyway, the reason why I'm speaking about her is that, she (and her boyfriend) are coming over to Portsmouth to see me and Rob. It's been such a long time since we've seen each other, so I'm super excited. In honour of Lucy and Ben's arrival, I'm making a breakfast loaf to serve, in case they fancy something sweet early in the morning.

*Edit- Poor Lucy is feeling sick this week, so our catch up weekend has been postponed. But not to worry, this loaf freezes really well and will be ready to serve at a later date* 

This loaf is easy once you've mastered the basic kneading. Its great on its own with a little butter or made into French toast!

Recipe: Makes 1 loaf (Recipe adapted from Great British Bake Off Showstoppers by Linda Collister)

Bread dough:

·       500g strong bread flour
·       1 ½ teaspoon seasalt flakes, crushed
·       2 tablespoons caster sugar
·       1x 7g fast action yeast
·       125ml milk
·       50g unsalted butter
·       1 large egg

Filling:

·       50g caster sugar
·       1 teaspoon strong bread flour
·       1 tablespoon ground cinnamon

To Finish:

·       Milk to brush on the loaf
·       Small knob of butter

Equipment:

·       A greased and lined loaf tin
·       Saucepan
·       Bowl
·       Fork
·       Rolling pin
·       Small bowl
·       Pastry brush
·       Plastic bag
·       Wire rack
 
Method:
1.Mix together the flour, salt, sugar and dried yeast in a bowl.
2.Gently warm the milk and butter in a saucepan, until melted. Take off the heat.
3.Add the egg to the milk, and beat with fork until combined.
4.Pour the milk mixture to the dry ingredients and work with your hands or with a mixer.
5.Knead for 10 minutes by hand or 5 minutes by mixer with the dough hook attachment until smooth and pliable.
6.Return to a bowl, cover with cling film and leave for about an hour in a warm place. At this point you can make the filling.
7.After an hour, punch the dough and turn out on a lightly knead for a few seconds.
8.Pat out until a rough rectangle, roughly about 2mm thick. Cover with cling film and leave to relax for 5 minutes.
9.Flour a rolling pin and roll out the dough to a rectangle as wide as the length of the tin and about 50cm long.
10. Brush the dough with milk, then sprinkle with the cinnamon filling in an even layer, leaving a small 1cm boarder.
11.Roll up the dough, neatly and tightly as you can.
12. Lift the dough into the loaf tin, gently tucking in the ends under to make a neat shape. Pop the tin into a small plastic bag, trying to not to let the plastic bag touch the dough. Leave to rise as before until just doubled. Towards the end pop the oven onto Preheat on 180C/350F/Gas Mark 4.
13. Uncover the dough and brush lightly with milk. Bake for about 35 minutes or until a golden brown.
14. Transfer the bread onto a wire rack and rub the butter over the top to give a glossy finish.

For the filling:

1.    Mix the sugar, flour, and cinnamon in a small bowl.  DONE!

Don't forget I'm going to be at Mrs H Vintage Fair in Warsash in the Victory Hall tomorrow, if you like sugary treats feel free to pop on by and say hello! Me and My 2 friends will be on the sweetie stall called Cake by Chloe. Have a great weekend folks!

Fat Friday #5 Mini American Style Pancakes

I'm working from a 10 year old laptop so forgive me if the font on the pictures are a little odd and I can't fix it, but I didn't want you readers to miss out on this weeks Fat Friday! I'm soon moving to Portsmouth, but had to leave tons of my stuff in London, including my laptop so editing is taking ages. But I'm not going to hold out on you guys so lets get straight to it. 

This weeks Fat Friday involves American style pancakes but there super mini pancakes!!! I was going to name these super kawaii mini pancakes because there so cute and teeny. If I did call them that I think the title picture would have looked like this:

Woah... I think this is how unicorns see the world. This picture is a little too sugar coated, even for me. I'll stick to the original image... 

These are so yummy and can be customised to suit your taste. You like whipped cream? Whip it on them. Chocolate sauce? Just slap it on. For me, its caramel brought back from France (Thanks Rob sugar ;) ). Wow that makes me sound so middle class...

These pancakes are pretty easy and quick to make. Since there mini ones they can be served as a breakfast or a dessert. As an extra added bonus they can be frozen for about a week in an air tight container with baking paper in between them. Defrost them in the fridge overnight for at least 6 hours. They won't be as good as fresh but can be heated gently in the microwave for a minute, depending on your microwave. 

Recipe: Serves 4 greedy people so watch your fingers (Recipe Adapted from the Student Cookbook by Sam Stern)

• 110g plain flour
• 50g melted butter, plus a little extra
• 2 large eggs, separated 
• 150ml milk
• 10g caster sugar
• 2 teaspoons baking powder
• Your choice of topping: cream, raspberry sauce, whatever you like. 

Equipment:

• Bowl
• Jug
• Hand whisk/(Electric hand-whisk-if your too lazy to whisk egg whites by hand)
• Frying pan
• Sift
• Fork

1. Separate the eggs into two different bowls. 

2.Beat the yolks, milk and butter with a fork.  

3. Sift the flour, sugar, salt and baking powder into a separate bowl.

4. Add the wet mix slowly into the dry mixture and whisk until the batter is smooth.
5.Whisk the egg whites until fluffy and stiff. Fold into the pancake batter.

6.Brush a heated frying pan with melted butter and drop tablespoons of batter into the pan.

7. Leave room in between each one and cook until the bottoms are brown and it begins to bubble. Turn and cook until puffy and golden.

Have an epic weekend, enjoy the weather (even if its rainy) and Happy Baking!

Fat Friday Week 3: Easy French Toast

Its that's time of week again... Its Fat Fridays on Cupcakes, Cake and Passion. Check me out with being so consistent! I'm thinking of making this a regular thing now since, its been 1 and 2 weeks now. I'm getting a more organised and more consistent with posting, now that uni is finished *phew*. I've had so many ideas for the blog that I've adopted a little notebook to jot the ideas down before my sieve-y mind forgets. Right, back to this weeks Fat Friday recipe.

 

I'm packing up my stuff to move from London down to Portsmouth to move in with my boyfriend. How do pack an entire wardrobe in one case, hmm. I'll have to work that somehow. But this is why I'm going for an easy quick recipe that can be prepped, cooked and served in a matter of minutes.

 

Classic French Toast is something I thought I had never made before, that is, until I saw the recipe! Its eggy bread (a savoury stale bread dish), which is something my Grandad eats! So I'm guessing this isn't a modern idea. Anyways, French Toast (also known as Pan Perdu *I think that's how its spelt* *Checks Google* Yes that's the one) is made using stale bread. Using stale bread allows more of the batter to be absorbed and its a good way to avoid wastage. I believe its meant to be a breakfast dish, but it can be used as a dessert dish as well.

So if you've got a craving for something sweet and impressive and need to use the bread before it starts to get a little gross-French Toast is here to save the day!

Recipe: Serves 2 or 1 greedy person (Adapted really loosely from BBC Food Website)

• 2 free-range eggs
• 100ml Almond Milk
• 1 tbsp icing sugar
• 1 tsp ground cinnamon
• 4 slices white bread
• 2 tablespoons butter, for frying
• Your favourite fruit  or topping (strawberries, raspberries or blueberries are nice)
• Honey, Maple syrup or Chantilly cream with a sprig of mint, is nice on top as well.

Equipment:

• Frying Pan
• Whisk
• Bowl
• Spatula
• Chopping board
• Knife
• Plate

1.Whisk the eggs in a bowl with the milk, icing sugar and cinnamon until well combined.

2.Soak the bread slices in the mixture

3.Melt the butter in a frying pan and fry the soaked bread for 2-3 minutes on both sides or until crispy and golden. Be cautious, the batter may spit at you while frying. (Its because this batter has no manners. Don't take offense that's what its like.)

4.Remove the fried bread from the pan and drain on kitchen paper and set aside to cool a little.

 5.Chop up the fruit, if desired

 6. Arrange the warm toast, nicely, on the plate. Top with your favourite topping and stuff face.

 

Talk about indulgent breakfast! You'll be getting extra brownie points if you serve breakfast in bed.

 

Have a great weekend and Happy Baking!