Cook this: Cacao, puffed quinoa & pistachio granola

I have the most ridiculous accumulation of cookbooks at home, and at one point had started to hoard magazines, as well.

When I realised how out of control it was getting, I decided to consolidate all of my favourite recipes from my magazines into smaller collections; I went out and bought a few large spiral notebooks and went through my magazines, cutting out the recipes I actually liked and thought I’d cook. I stuck them into the notebooks, and they now sit in a nice, neat little pile on my bookshelf.


I go through them every few weeks to find inspiration and ideas I’d forgotten I’d collected, and found some new breaky inspiration in one of my books last week; a Donna Hay granola recipe, using puffed quinoa, which I’ve been wanting to try adding to my breakfast oats for a while now.

I made a few changes to suit my tastes and pantry supplies, and ended up with an incredible mix, and the perfect way to enjoy a chocolatey breakfast without the extra sugar and calories – happy!

 

Ingredients: (makes 1 large jar)
– 1/4 cup cacao powder
– 1 tbsp brown sugar
– 6 tbsp water
– 2 cups puffed quinoa
– 2 cups rolled oats
– 100g pistachios, roughly chopped
– 1/4 cup chia seeds
– 1/2 cup cacao nibs
– 1 cup shredded coconut

Method:
1. Pre-heat the oven to 180°C and line a large oven tray with non-stick baking paper.

2. Heat the cacao (or cocoa) powder, sugar and water in a small saucepan over low heat, gently mixing until the sugar has dissolved, then remove from the heat to cool a little.

3. While that cools, combine all of the remaining ingredients in a large mixing bowl.

4. Pour the liquid over the dry ingredients and stir thoroughly to coat and combine.

5. Spread the mixture over the oven tray, and bake for 20 – 25 minutes, mixing it around every 5 minutes or so to ensure it cooks evenly.

6. Cool completed on the tray, and store in an airtight jar or container 2 – 3 weeks.

Cook this: Cranberry gingerbread granola

Because I’m kinda getting into Christmas more than usual this year, and wanted to find a way to extend the gingerbread man into a legitimate breakfast option.

You know what’s funny? I used to HATE gingerbread men as a kid. Absolutely hated them. I think it was because I was always given ones that had cinnamon as well as ginger in them, and cinnamon just makes me sick. So for the longest time I’ve gone without. Until last year; I gave this recipe a crack and just didn’t put cinnamon in (duh). Now, these gingerbread gentlemen are year-round favourites in our house!

I’ve made a few batches leading up to Christmas this year, too, and added dried cranberries in the last batch, which made them even better )didn’t actually think that was possible), so I based this granola recipe on that successful and quickly devoured batch…

Ingredients (makes 4 serves):
– 2 cups rolled oats
– 1-2 tsp ground ginger (depending on how strong you want it)
– 1 tsp brown sugar
– 2 tbsp nuts or seeds of choice
– 3 tbsp maple syrup
– 2 tbsp vegetable oil
– 1 tsp vanilla extract
– small handful dried cranberries

Method:
1. Preheat the oven to 170°C and line a baking tray with paper.
2. Combine 1½ cups of the oats, the ground ginger, brown sugar and your nuts or seeds in a large mixing bowl, and set aside.
3. In a smaller bowl, combine the maple syrup, oil and vanilla; pour that into the oat mixture and stir through to coat the oats well.
4. Pour the oats onto the oven tray and bake for 15 – 20  minutes (depending on how crunchy you want them), checking every 5 minutes or so to toss the oats around, ensuring they bake evenly.
5. Let them cool on the tray, then mix in the rest of the oats and the cranberries, and enjoy! If you have a lovely friend like I do, you may even get a cutie pie gingerbread man to thrown in with your breakfast 😉