Granola Goodness!

I love granola, as most people do...but it generally is not the best thing for you. However, in last month's Donna Hay magazine, there was a recipe for home made peach and coconut granola that looked too good to turn down...I had to try it! The recipe was not too bad on the health scale, although I imagine that it has a few calories...albeit from good sources. But I was not to be deterred!! I had to try this nutty, fruity goodness.

And my oh my...how good it is!! This stuff totally rocks my socks off :) This is seriously the best cereal I ever had, I could not stop eating it. My hubby felt the same way, going so far as to say that we should sell it!

I don't think we will start a granola business just yet, but if you do get a chance to try this, do it!! Its super tasty and yummy. The best part is you could change the peaches to whatever dried fruit you liked. I actually added currants and dried pear to mine, but your imagination is the limit.




Peach and Coconut Granola
(Makes 8 cups)

3cups of oats
1 cup flakes almonds
1/2 cup honey
1/3 cup canola oil
1/2 tsp vanilla extract
2 cups shredded coconut
2 cups dried peaches
honey, extra to serve
vanilla yogurt
2 cups natural yogurt
1 vanilla bean, split and scraped

1. To make vanilla yogurt, place the yogurt and vanilla bean seeds into a bowl and stir to combine. set aside.

2. Pre-heat oven to 355F. Place oats and almonds in a large bowl and set aside. Heat honey, oil and vanilla extract in a small saucepan over high heat and cook, stirring occasionally for 2 minutes or until honey is melted. Pour over oat mixture and stir well to combine. Spoon mixture onto a baking tray lined with non-stick baking paper and cook for 14-20 minutes or until golden. Stir through coconut and peaches and allow to cool.

3. Serve with vanilla yogurt and honey.

Spinach and Sun-dried Tomato Frittata

I found the recipe for this frittata a couple of weeks ago on the self.com website and it is seriously some of the best eggs I have ever had. So tasty! I decided to make it for Sunday breakfast this morning and the best part is, it is only 289 calories for the entire serving (although I put a little cranberry and orange marmalade of my toast, for an extra 50 cals). The only thing I have found with this recipe is that the original baking time suggested is 12-14 minutes, however I think it needs a few more minutes in order to fully cook in the center. So I am going to suggest cooking it for 16-18 minutes.

Spinach and Sun-dried Tomato Frittata
(serves 4)

Cooking spray
2 tsp olive oil
1 small shallot, chopped
1 cup packed fresh spinach, chopped
4 whole eggs
4 egg whites
8 sun-dried tomatoes, chopped
1/2 cup asiago cheese, grated
2 tbs chopped fresh basil
1/4tsp salt
1/8tsp freshly ground black pepper
4 slices whole wheat toast
2 cups fresh berries

1. Heat oven to 425F. Coat small ramekins with cooking spray and set aside.

2. heat oil in a pan over medium heat, then cook shallots until soft, but not brown, 2-3 minutes. Add spinach and cook for another 2-3 minutes. Remove from heat.

3. Lightly whisk eggs and egg whites in a bowl. Stir in sun-dried tomatoes, cheese, basil, spinach mixture, salt and pepper. Spoon into ramekins and bake for 16-18 minutes.

4. Serve with 1 slice of toast and 1/2 cup of berries.