Crunchy Nutty Coconut Granola - gluten free

We've been experimenting with Gluten Free recipes in our house for the last month or so now. It's not easy going gluten free and I was so worried that we'd never eat pasta or bread again. But we've found some great alternatives and so I thought I'd share a recipe we cooked up on the weekend.

I love a good breakfast and weekend breakies are all about bacon and eggs and cafe eating in our house. During the week we need quick, healthy delicious start to the day with no fuss. I love granola, especially with some natural yoghurt and a sprinkle of berries. You just feel good eating it! 

I adapted this recipe from Sarah Wilsons "I Quit Sugar" book. We're not ready to do gluten free and sugar free completely yet so I've added a little raw honey and some cranberries to the mix. 

Emily did the stirring

Crunchy Nutty Coconut Granola

1 ½ cups coconut flakes

1 ½ cups gluten free rolled oats

1 cup mixed nuts (almonds, pecans, walnuts, pepita’s, hazelnuts) chopped

½ cup dried cranberries

2 tablespoons raw honey

120g coconut butter (or oil as it’s sometimes referred to)

Pre-heat oven to 120’C and line a large baking tray with baking paper.

Mix all dry ingredients together.

In a microwave proof bowl melt coconut butter and honey together on high for approximately 1 ½ minutes.

Combine honey/coconut mixture with dry ingredients and mix with a large metal spoon.

Poor into lined tray and spread evenly over the tray.

Bake in the oven for approximately 20-25 minutes. It should be browned and will go crunchy as it cools.

Served best with some natural yoghurt or a splash of milk. 

Keep in an airtight container. 

Leek, Bacon & Sweet Potato Impossible Pie!

Today I feel like so many mum bloggers who wait till the child has a nap so they can sit down and finally bang out that post that's been floating around in their heads! Except my little one is on her third nap for they day and on a Monday I'm usually at the shop and she's usually in childcare and daytime naps have been long gone. It breaks your heart when your little one is sick doesn't it. 

So the first nap I raced to the laptop and did a quick Oishi-m order for their latest Spring 13 release. So exciting and I'll share more of that later. The second time she fell asleep on my lap while I was talking to my Mum (so good to have a Mum who lives close by when your child is sick) and now this afternoon I left the room for a minute to do some washing and came back to find her asleep on the floor. Poor wee pet. 

So as promised...while I have the chance....I'm sharing our Sunday night easy peasy pie dish and I can tell you it tastes great the next day too. 

Recipe adapted from a Donna Hay Recipe. 

2 tbl Olive Oil

1 Leek trimmed and sliced

1 Sweet Potato peeled and cut into 1cm cubes

250g short cut bacon

1 clove garlic

3 eggs

1/2 cup self raising flour

1 1/2 Milk

1 cup grated cheddar cheese

Sea Salt and ground black pepper to taste

Pre-heat oven to 200'C. Brush 24cm pie dish with oil. 

On a tray toss cubed sweet potato in 1 tbl of Olive Oil and place in oven for approximately 20 minutes or until slightly browned and tender. Put aside to cool. 

In a pan saute leek, garlic and bacon until tender and cooked. Sprinkle with salt and pepper and set aside. 

In a bowl whisk the eggs, flour and milk until smooth and well combined. 

Place leek & bacon mixture in the greased pie dish, sprinkle roasted sweet potato evenly on top, then sprinkle cheddar cheese. Pour over the milk, egg and flour mixture and cover loosely with aluminium foil. 

Place dish in the oven for 45 minutes, then remove the foil and continue to cook for a further 15 minutes. The foil stops the top of your pie from burning. 

Serve with a fresh garden salad. 

My fussy 3 year old loves bacon and eggs so this dish is well received in our house. You could omit the bacon and add any combination of vegetables and it's a great way to get the kids to eat them. 

What's cooking at your house? If you'd like to share some family friendly recipes email them to miriam@petitarmoir.com.au and I'll post them on the blog. 

Happy Monday! xo

Banana, Quinoa and Chia Muffins - Dairy and Sugar Free

We have been trying out lots of different healthy snack recipe's in our house for no other reason than it's fun and good for us. I love taking a recipe and "converting" it to sugar free or dairy free. 

Chia seeds are great for digestion, gluten free and contains 20% Omega 3 ALA, making it a super food for the brain and heart. Chia has eight times more Omega 3 than salmon!

Quinoa (pron. keen-wah) is also high in protein, fibre and iron making it another 'super-food' and again it's gluten free so easy to digest. 

This muffin recipe was adapted from a quick cake mix cookbook I've had for years. I just substituted ingredients and this time around it worked a treat!

You can whip these up for a healthy afternoon snack in about 30 minutes and they have stored well in an air-tight container or freezer too. 

Banana, Quinoa and Chia Muffins (Dairy and Sugar Free)

1 ½ cups of wholemeal flour

3 teaspoons baking powder

60g nuttelex (or milk free margarine)

¼ cup quinoa flakes

1 Tablespoon chia seeds

2 eggs

¼ cup stevia

2 mashed banana’s

¼ cup soy milk

Pre-heat oven to 200’C

Line a 12 cup muffin tray with paper cups or lightly grease.

Rub the flour, baking powder and nuttelex together until they form bread-like crumbs. Add in the remaining ingredients and fold with a large metal spoon until just combined.

Spoon mixture evenly into each muffin cup and bake for 20-25 mins or until lightly golden and cooked through.