Say Yes to new adventures in the kitchen!

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.

Ingredients –
  • rolled oats (1 – 1 1/2 cups)
  • Pepita or pumpkin seeds
  • Chia seeds
  • sunflower seeds
  • poppy seeds
  • coconut – shave/chips
  • almonds
  • linseeds – flax seed
  • 3 tablespoons of rice malt syrup
  • 2-3 tablespoons of butter or coconut oil.


Method –
  • 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 ( 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.

Ingredients –

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.


Method –

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 –


Breakfast idea.

It was Sunday morning. We had already finished morning cup of tea number 1 and now we were thinking… food! Since we have been limiting fructose, it can sometimes be a challenge to find something different to eat for breakfast besides eggs.  This Sunday morning was particularly challenging as we only had one lonely egg. Necessity is the mother of invention and after scanning my cupboards inspiration struck.

Lets call it my Sunday Sensation!

There are 4 parts to my breakfast idea – Yoghurt, pancakes, granola and stewed fruit (which could easily be substituted for fresh fruit.


The yoghurt is  the easy part as mine was some greek natural yoghurt from the fridge. (Just a quick tip – my kids aren’t so keen on the natural yoghurts as they find them too tart so we mix in a small amount of rice malt syrup and then they are happy.)



I’m not sure if I have shared this recipe with you before but it is our standard pancake recipe. (hint – they are great for the kids as after school snacks)


  • 1 cup of SR flour
  • 65g melted butter
  • pinch of salt
  • 1 egg
  • 1 cup milk


  1. Place flour and salt in a bowl
  2. Mix milk and egg together
  3. add to the flour
  4. Add in the egg and mix well
  5. Let the batter rest for at least 5-10 minutes
  6. Heat a fry pan with ghee or oil and cook til golden brown



This is completely made up, seriously, I just threw in what I thought was right.  Just put in any amounts that work for you.  I make up a batch and then stored the rest for another breakfast treat.


  • 1 cup rolled oats
  • 1/3 cup Pepitas
  • Sprinkle of flax seeds
  • Sprinkle of sunflower seeds
  • Handful of almonds – chopped
  • 1/3 cup coconut
  • 2 – 3 tablespoons of rice malt syrup
  • 2 tablespoons of coconut oil
  • You can add any other bits that you have in your cupboards – chia seeds, different nuts, sesame seeds etc.


  1. Place all of the dry ingredients into a bowl
  2. Place the rice malt syrup and oil into a saucepan and warm
  3. Add rice malt syrup and oil into the bowl and mix well
  4. When all the dry ingredients are coated spread them out on a baking tray
  5. Heat under the grill until golden
  6. Store extra granola in an airtight container


Stewed fruit

I had some pears that were not looking lonely so I used these for my breakfast but you can use any type of fruit for stewing. Fresh fruit could also be used .


  • Pears – as many as you have
  • Water


  1. Peel your pears (I have to in Jakarta but you may not need to)
  2. Cut into small wedges
  3. Place them in a saucepan
  4. Add enough water to just


Now that you have all the elements for your Sunday sensation you just need to put it together. I placed 2 small pancakes on the bottom then added on the  yogurt and  stewed fruit. On the very top I added a good helping of the granola on top.