I’ve been getting a little fed up of the same old same old on my yoghurt, so I thought I’d give homemade Granola a go, I don’t really like the shop bought as they seem to go a little OTT on the sugars & fats. So I had a look at different recipes & come up with my own version of things I love.
Firstly I lined two large baking sheets with parchment & pre heated the oven to 130c Fan.
In a jug I put:
120ml Maple Syrup
2 tbsp Coconut Oil (I use Lucy Bee Coconut Oil)
2 tbsp Honey
1 tsp Vanilla Extract
I melted these together & set aside while I got the dry ingredients together.
300g Rolled Oats
100g Flaked Almonds (although I only had chopped Almonds, so they had to do)
60g Flaxseed (I use Linwoods Cocoa, Strawberries & Blueberries)
60g Pumpkin Seeds
60g Sunflower Seeds
60g Mixed Nuts
I mixed these together in a large bowl, then added the melted ingredients and mixed well
I then tipped half out on to one tray & the other half onto the second tray & spread out evenly.
& baked in the oven for 10 minutes
before mixing in
100g Mixed Berries
& placing back in the oven for another 10 minutes.
I then left them both on a cooling wire til completely cold.
When it was cold I put into a storage container, it should keep well for up to a month. (although it wont last that long with me around).
Of course I had to test it, so I had some on my natural yoghurt & I Loved it! Hope you do too.
Homemade Natural Yoghurt.
I’ve always been a lover of Natural Yoghurt & remember my Mum leaving it on the top of the AGA overnight, I’d never thought of having a go myself as I don’t have an AGA but had a friend that mentioned she’d bought a special pot to make some in and it worked well. So after a little research I decided to get one of the Yoghurt machines that come with several jars, as I thought they’d be easier to store and for my husband to take individual portions to work. I also looked into the actual making of the yoghurt & learned that I’d have to heat the milk before pouring it into the jars, this seemed too much hassle to me until I read that you could use UHT milk instead, to which I was a happy bunny! So after yet more research I was happy to learn that for best results I should use a starter culture that was full fat (Total Greek yoghurt) & also UHT milk that was full fat (Tesco full fat UHT milk). Why was I happy about this? Well for a while now I’ve been moving away from all the low fat versions of food & the sugar free versions as well, as I was fed up of reading a whole host of bizarre ingredients they put in to replace the fat/sugar. I’d rather eat real produce & just have less of it. As my Grandma would say ‘A little of what you fancy does you good’.
So armed with my new machine I got started.
As you can see from the photo, I now use one of my own yoghurts as my starter culture (instead of Total Greek yoghurt), so I haven’t bought yoghurt for a long time.
I put one heaped teaspoon of my starter culture into each jar.
Then fill each one with the UHT milk and use one of the lids to shake each on up. The whole one litre carton fills these seven jars perfectly. Then I put the main lid over them and leave for between 6 – 9 hours. In the Winter months it seemed to take longer for them to set, so 9 hours overnight worked best. I’ve found in the Summer it’s more like 6 hours, so I’ve been putting them on in the morning & they’ve been ready by mid afternoon.
To check that they’re done, I just give one a little wobble to check that it’s set. Then put all the red lids on and refrigerate until chilled.
The end product is quite thick, but to get a more Greek style you’d need some muslin cloth, a sieve & a jug. Which means the excess whey would drip into the jug leaving you with a thicker yoghurt.
My favourite way of eating natural yoghurt is with fruit, seeds & of course Linwoods Flaxseed mixes.
Then there’s nuts and some honey if you need sweetening up.
Or you could try making yourself a Smoothie.
Which ever way you eat your Natural Yoghurt… Enjoy….
Flapjacks for the Teenagers.
It’s back to school tomorrow so I have the usual head scratching of what to put in their Lunchboxes, thankfully our eldest (Jack) has now finished school & will hopefully be starting Collage in a couple of weeks, but that still leaves Alex, Meg & Amber in High school & I’m pretty sure they are as bored of eating packed lunches as I am of making them. Their day to day diet isn’t the best, so in a bid to get something healthy into their diet I’ll be making Flapjacks & without telling them I’ll be adding Linwoods ‘Flaxseed & Goji berries’ & ‘Flaxseed with probiotic & Vitamin D’ both a great source of Omega 3 & Fibre. So of course the trade off is that there’s lots of sugar in Flapjacks but hey-ho there is not much of our kids so I don’t think a bit of sugar is going to do them any harm, at least it’s homemade and made with lots of TLC.
So, lets start with the Ingredients:
150g Unsalted Butter
120g Golden Syrup
150g Soft Brown Sugar
350g Rolled Oats
45g Linwoods Flaxseed with Probiotic & Vitamin D
45g Linwoods Flaxseed & Goji Berries
Pinch of Salt
12″ x 9″ Baking Tin, lined with Parchment paper
The Oven gets preheated to 200C/Fan 180C/400F/Gas 6
1. Measure the butter, syrup and sugar into a saucepan, place over a low heat until the butter has melted and the mixture is blended.
2. Measure the Oats & both Flaxseed into a large bowl with the pinch of salt.
3. Pour the Butter/syrup/sugar into the large bowl containing the Oats and mix well.
4. Spoon the mix into the lined baking tin and firmly press the mixture down with the back of a tablespoon.
5. Bake in your preheated oven for 12-15 minutes.
A couple of tips to making a good Flapjack is to make sure you press the mix into the tin firmly & to use a good Parchment paper, as I’ve used cheap in the past & the paper has stuck to the flapjack & ruined it.
I score the Flapjack while it is still warm in the tin & then leave it to cool on a wire rack.
It’s a big hit with the Teenagers of the house, & hopefully there will be enough left for their Lunchboxes this week.
Today I fancied making Hubby & I a loaf, we’ve been Wheat free for nearly a year now & for the first 6 months we had no baked goods at all, but after getting over 4 stone off (63 lbs in total) I felt like I could stop being so strict with myself & was looking for Wheat free ways to bake. I came across ‘Spelt’ Flour & thought it would make a good substitute for Wheat in our baking, since it still has gluten in it, it makes a good loaf.
Spelt is an ancient relative of modern Wheat & the Wholegrain has a lovely nutty flavour to it.
This Recipe also includes some Linwoods – Milled Flaxseed with Almonds, Brazil Nuts & Walnuts.
Lets start with the ingredients that we’ll need:
500g Wholegrain Spelt Flour
1 tsp Salt
1 Sachet(7g) Quick Yeast
1 tbsp Honey
400ml Warm Water
1 tbsp Olive Oil
75g Milled Flaxseed (with nuts)
I make one large 2lb Loaf, but you could make two small 1lb loaves if you prefer.
The Oven gets preheated to 200C/Fan 180C/400F/Gas 6
1- Weigh the flour into a bowl & add the yeast on one side & the salt on the other.
2- Measure the Warm Water & stir in the Honey, & then mix into the flour.
3- Add the Olive Oil & mix well.
4- Oil your work surface & turn the dough out, knead for a while until it becomes less sticky, then knead in the flaxseed.
5- Flour your work surface so you can shape your dough & place into a well oiled loaf tin.
6- Cover & leave to rise for about an hour, depending on how warm your kitchen is.
7- Bake in your preheated oven for about 45 minutes.
As you can see it makes a Beautiful Loaf of Bread, perfect for Sandwiches or Buttered Toast. It also keeps well for the next day. Enjoy.
Did this Recipe again today but exchanged the Flaxseed for 50g Sunflower seeds & split the dough into 9 balls, placed on a baking sheet & baked for 20 minutes.
After reading and enjoying many a Blog, I’ve jumped in feet first and started my own. I’ll be Blogging about anything in my day to day life, from Family and Home, to Diet and Well being. If it’s happening in my life at the time, I’m sure it will spill out into a post. Happy Reading.