Cranberries

Recipe of the Month – Vegetarian Wellington

Recipe of the Month Vegetarian Wellington, Only Natural

This delicious recipe makes a great alternative to the traditional Turkey dinner on Christmas Day. There are a few steps involved but it is worth the effort and when topped with all the trimmings on Christmas Day, it’s a guaranteed winner for any vegetarians in your life!

To make the recipe coeliac-friendly, use gluten-free bread and pastry. To make vegan, make sure your pastry is dairy and egg-free. Adapted from Jamie Oliver’s Festive cookbook.

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Recipe of the Month – Chewy Quinoa Granola Bars

Granola 1 pic

Sophie White has a recipe for every life event – from falling in love to recovering from a mental illness and dealing with ageing parents.  This recipe is taken from Recipes for a Nervous Breakdown and according to Sophie this tasty, wholesome bar recipe kept her satisfied during her pregnancy, although believe me you don’t have to be pregnant to enjoy these chewy delights.

Ingredients:

225g rolled oats
150g quinoa (rinsed in cold water and dried in a clean tea towel)
75g pecan nuts, roughly chopped
60g desiccated coconut
125g pumpkin seeds
15g coconut oil
150ml clear honey
150ml maple syrup
75g dried cranberries

Granola tray pic

Method:

Makes about 18

1. Preheat oven to 180oC/Gas 4, then line a 25.5 x 30.5 cm baking tray with baking paper.

2. Put the oats, quinoa, pecan nuts, coconut and pumpkin seeds into a bowl and mix to combine. Spread the mixture on the prepared tray.

3. Bake in the preheated oven for 15 minutes, stirring the mixture about halfway through cooking.

4. Put the oil, honey and maple syrup into a saucepan over a medium heat and heat, stirring, until the oil has melted and is well mixed in.

5. Transfer the toasted mixture from the tray to a large bowl and add the cranberries.  Firmly stir in the warm liquid, making sure that all of the dry ingredients are well coated.

6. Line the tray with a fresh baking sheet of baking paper, turn out the mixture onto it and firmly press into the tray.  Reduce the oven temperature to 150oC/Gas 2 and bake for 30-35 minutes, or until the top is golden.  Leave in the tray until almost completely cooled, then carefully slide out onto a board and cut into 18 bars.  Store the bars in an airtight container.

As the bars can be a bit crumbly when you cut them keep the crumbly bits as a topping for yoghurt and fruit.

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