Cooking should at times, I think, be an adventure into the unknown and untried. So in this post I am going to look at 2 recipes, one that I have made up and one that I saw on Sarah Wilsons post and thought it was too good to be true therefore had to try it.
My version of Granola
My husband loves to put granola on his breakfast in the morning and on his yoghurt at night. I have searched high and low both in Australia and here in Jakarta for a granola that lived up to its advertising claims of being healthy. I looked at the most expensive to the least and tried to avoid those with dried fruit and chocolate in order to find a low sugar or, better still, sugar free granola.
As I went shopping I took a few photos of the ingredients list of some of the granolas I can buy here in Jakarta.
One I couldn’t read as they had covered up the english writing, the second had 19g per serving (60g) – 4 3/4 teaspoons of sugar and the last one was slightly better with 15g per serving (55g) – 3 3/4 teaspoons of sugar.
So in conclusion – time to make my own!
The recipe that I came up with is very much “what do I have in the cupboard to use today.” There are a few stable ingredients but the amount of each and what I put into the mix changes each time. Mix it up depending on what you like.
Here is what went in todays granola.
- rolled oats (1 – 1 1/2 cups)
- Pepita or pumpkin seeds
- Chia seeds
- sunflower seeds
- poppy seeds
- coconut – shave/chips
- linseeds – flax seed
- 3 tablespoons of rice malt syrup
- 2-3 tablespoons of butter or coconut oil.
- Preheat oven to 180 C and lay a piece of baking paper out on a biscuit tray.
- Place all the dry ingredients in a bowl.
- In a sauce pan heat up the rice malt syrup and butter or coconut oil. I heat some and then add more if needed. If Im making a smaller batch I’ll make less of this.)
- Add the hot syrup to the dry ingredients and mix until all coated.
- Spread the granola out on a lined baking tray as flat as possible.
- Cook in a 180 degree oven for 10 minutes – if you like yours crunchier cook for longer
- Allow to cool
- Once cooled place in an airtight container.
My daughter just loves to eat it at anytime really. She just fills a little bowl and nibbles away on it. I am thinking that if you made it a little more sticky and put them into a log shape they could pass as a muslie bar!
The Best Chocolate Mousse
I saw this recipe on Sarah’s website (https://iquitsugar.com/recipe/the-best-vegan-chocolate-mousse/) and I saw that it only had 4 ingredients all of which were in my cupboard. I love chocolate mousse and I have not made one probably for 2 years now.
I was in the kitchen in no time whipping this one up. It was made and in the fridge in less than 10 minutes – maybe even 5. Gotta love that.
400 ml can coconut cream.
1/2 cup raw cacao powder.
1 tablespoon rice malt syrup.
1/4 cup chia seeds.
cacao nibs, to serve.
1. Place all ingredients into a large mixing bowl. Whisk ingredients together until well combined and smooth. Pour into 4-6 serving glasses.
2. Place glasses into the fridge and allow to chill for at least 3 hours to firm up (or overnight for best results).
3. Once firm, remove mousse from the fridge and sprinkle with cacao nibs.
I must admit first time round I did halve the recipe just in case it wasn’t a hit with the family – no need t do that next time!
2 of my family members have not been reducing their sugar intake as long as the rest of us so they did find the mousse not sweet enough. They added about 1/3 of a teaspoon of rice malt syrup to their serving snd then they were happy. I thought it tasted wonderful and can’t wait to make it again this week.
Hope you enjoy your time in the kitchen!
Feature image – http://www.daytonfoodies.com