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Flora Pro.activ"},{"term":"Redmond"},{"term":"Royal Wedding"},{"term":"Ryvita"},{"term":"SACO Kitchen"},{"term":"Sandwich Week"},{"term":"Scrummy Snacks\f\u000B\u0012\u0013Cookies and squares\f\u000B\u0012\u0005Cakes\f\u000B\u0012\tChocolate\f\u000B\u0012\u000ETeatime Treats"},{"term":"Smokers"},{"term":"Smoothies"},{"term":"Stocking Your Kitchen"},{"term":"Supper"},{"term":"Swedish delights"},{"term":"Tamasin Day Lewis"},{"term":"Teesside"},{"term":"The Benefits of  usingFiltered Water"},{"term":"The Great British Picnic"},{"term":"The Olive Oil Buyers Guide"},{"term":"The Perfect Omelet"},{"term":"The Skinny Bakery"},{"term":"The Traditional British Fry Up"},{"term":"TikTok"},{"term":"Titan Supper Club"},{"term":"Todd's favourites"},{"term":"Top Ten of 2014"},{"term":"Tourtiere"},{"term":"Turkey Carving"},{"term":"Ultimate Store Cupboard"},{"term":"Unilever Brazil Challenge"},{"term":"Unilever Halloween Challenge"},{"term":"Very Lazy"},{"term":"Whole 30"},{"term":"Wildo"},{"term":"Year end"},{"term":"Year in Review 2010"},{"term":"Yorkshire Puddings"},{"term":"baking mix"},{"term":"beetroot"},{"term":"blogging"},{"term":"braising"},{"term":"buns"},{"term":"butters"},{"term":"cheesecake"},{"term":"chefs"},{"term":"chowder"},{"term":"coconut oil"},{"term":"contests"},{"term":"coobooklets"},{"term":"cornbread"},{"term":"croissants"},{"term":"curry 101"},{"term":"dotcom.giftshop"},{"term":"doughs"},{"term":"events"},{"term":"fairy food"},{"term":"favorite ingredients"},{"term":"favourite things"},{"term":"filled things"},{"term":"first courses"},{"term":"food to go"},{"term":"food whimsies"},{"term":"fresh fruits"},{"term":"fun desserts"},{"term":"gammon"},{"term":"garden treats"},{"term":"giveaway winner"},{"term":"gousto"},{"term":"gratins"},{"term":"haddock"},{"term":"holidays. scrummy snacks"},{"term":"homemade"},{"term":"how to build the perfect Turkey Sub"},{"term":"making do"},{"term":"meatless monday"},{"term":"mint chocolate"},{"term":"movie night"},{"term":"mushrooms"},{"term":"next day catering"},{"term":"no-bake"},{"term":"parsnips"},{"term":"peaches"},{"term":"peppermint"},{"term":"photowall"},{"term":"popcorn"},{"term":"porridge"},{"term":"pot luck suppers"},{"term":"prunes"},{"term":"rainy day meals"},{"term":"raisins"},{"term":"refrigerated desserts"},{"term":"refrigerator desserts"},{"term":"ribs"},{"term":"seroles"},{"term":"service reviews"},{"term":"side dishes. comfort foods"},{"term":"sidside dishes"},{"term":"skills"},{"term":"sponsors"},{"term":"substitutions"},{"term":"superfoods"},{"term":"sweet potatoes"},{"term":"toffee"},{"term":"zucchini"}],"title":{"type":"text","$t":"The English Kitchen"},"subtitle":{"type":"html","$t":"De-bunking the myths of English Cookery\nOne delicious recipe at a time\n"},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/-\/whole+grains?alt=json-in-script\u0026max-results=30"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/search\/label\/whole%20grains"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"17"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"30"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-4752331341813968002"},"published":{"$t":"2019-07-09T04:00:00.000+01:00"},"updated":{"$t":"2019-07-09T04:00:11.079+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast"},{"scheme":"http://www.blogger.com/atom/ns#","term":"cereals"},{"scheme":"http://www.blogger.com/atom/ns#","term":"whole grains"}],"title":{"type":"text","$t":"Chocolate Cinnamon Granola"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-PYu2ark_QoA\/XR8SiOs6eUI\/AAAAAAACixI\/w2Q2s0pXyOAMQU3YfKtMrtJLb0BgZMkJACEwYBhgL\/s1600\/Cover%2BChocolate%2BGranola.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Chocolate Cinnamon Granola\" border=\"0\" data-original-height=\"1523\" data-original-width=\"1600\" height=\"380\" src=\"https:\/\/1.bp.blogspot.com\/-PYu2ark_QoA\/XR8SiOs6eUI\/AAAAAAACixI\/w2Q2s0pXyOAMQU3YfKtMrtJLb0BgZMkJACEwYBhgL\/s400\/Cover%2BChocolate%2BGranola.JPG\" title=\"Chocolate Cinnamon Granola\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThis is a fabulously tasty granola that is high in protein and low in sugars.\u0026nbsp; I have adapted it from the Fast 800 diet, which is a food plan in which participants follow a low carb, Mediterranean style of eating. It also encompasses intermittent fasting. So most days you follow a low carb, low calorie diet, and two days or so a week, you follow an 800 calorie a day diet.\u0026nbsp; Whew!\u0026nbsp; That's pretty low, but it is thought to be quite effective in weight loss and good for people trying to reverse Type 2 Diabetes.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-t8tmKPQiAZo\/XR8SliB33nI\/AAAAAAACiyA\/qGHBlLVbGB4OhBLrlO2NLirmDKCUnoAUACEwYBhgL\/s1600\/IMG_4734.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Chocolate Cinnamon Granola\" border=\"0\" data-original-height=\"1441\" data-original-width=\"1600\" height=\"360\" src=\"https:\/\/1.bp.blogspot.com\/-t8tmKPQiAZo\/XR8SliB33nI\/AAAAAAACiyA\/qGHBlLVbGB4OhBLrlO2NLirmDKCUnoAUACEwYBhgL\/s400\/IMG_4734.JPG\" title=\"Chocolate Cinnamon Granola\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI was keen to try this granola out (from the book\u003Ca href=\"https:\/\/www.amazon.co.uk\/Fast-800-Recipe-Book-Mediterranean\/dp\/1780724136\/ref=asc_df_1780724136\/?tag=googshopuk-21\u0026amp;linkCode=df0\u0026amp;hvadid=264204147992\u0026amp;hvpos=1o1\u0026amp;hvnetw=g\u0026amp;hvrand=1192344378559701271\u0026amp;hvpone=\u0026amp;hvptwo=\u0026amp;hvqmt=\u0026amp;hvdev=c\u0026amp;hvdvcmdl=\u0026amp;hvlocint=\u0026amp;hvlocphy=9046493\u0026amp;hvtargid=pla-769772790901\u0026amp;psc=1\u0026amp;th=1\u0026amp;psc=1\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003E The Fast 800 Recipe Book\u003C\/b\u003E\u003C\/a\u003E) as I have always been a person who eats granola for breakfast.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-3Hu9cI3mSCo\/XR8Sj7E9jAI\/AAAAAAACixg\/DjllyOJ_neUw3HAK4PKOhCtKJC-rVOH1gCEwYBhgL\/s1600\/IMG_4735.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Chocolate Cinnamon Granola\" border=\"0\" data-original-height=\"1374\" data-original-width=\"1600\" height=\"342\" src=\"https:\/\/1.bp.blogspot.com\/-3Hu9cI3mSCo\/XR8Sj7E9jAI\/AAAAAAACixg\/DjllyOJ_neUw3HAK4PKOhCtKJC-rVOH1gCEwYBhgL\/s400\/IMG_4735.JPG\" title=\"Chocolate Cinnamon Granola\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI have been making my own granola since the early 1980's.\u0026nbsp; It was my good friend Mabel who got me turned onto Granola.\u0026nbsp; I was a child who grew up with Kellogg's for breakfast.\u0026nbsp; Usually cornflakes, or rice crispies, sometimes cheerios. My brother favoured Shreddies. My mom \u003Ci\u003Ealways \u003C\/i\u003Emade sure she had a box of Shreddies in the cupboard for him when he came home to visit.\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-OAglceq1sw0\/XR8SssLo2dI\/AAAAAAACixg\/spiLFCbjz5oVg5qEYOwFrESc-HdALLTYgCEwYBhgL\/s1600\/IMG_4736.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Chocolate Cinnamon Granola\" border=\"0\" data-original-height=\"1268\" data-original-width=\"1600\" height=\"316\" src=\"https:\/\/1.bp.blogspot.com\/-OAglceq1sw0\/XR8SssLo2dI\/AAAAAAACixg\/spiLFCbjz5oVg5qEYOwFrESc-HdALLTYgCEwYBhgL\/s400\/IMG_4736.JPG\" title=\"Chocolate Cinnamon Granola\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nWe used to sprinkle sugar all over our cereal.\u0026nbsp; I know!\u0026nbsp; Not a practise I have followed for many years now.\u0026nbsp; Can you imagine a bowl of already sweet cereal with sugar sprinkled on top?\u0026nbsp; Its no wonder we are sugar addicts!\u0026nbsp; Sometimes if my mom ran out of cereal before pay day, she would give us buttered bread with sugar sprinkled on top and milk.\u0026nbsp; We loved it!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-1kygh35P4OY\/XR8Stgx9eKI\/AAAAAAACixc\/Pld136DFnIMZgppL4b2FQlu7WxDwGTkpgCEwYBhgL\/s1600\/IMG_4737.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Chocolate Cinnamon Granola\" border=\"0\" data-original-height=\"858\" data-original-width=\"1600\" height=\"213\" src=\"https:\/\/1.bp.blogspot.com\/-1kygh35P4OY\/XR8Stgx9eKI\/AAAAAAACixc\/Pld136DFnIMZgppL4b2FQlu7WxDwGTkpgCEwYBhgL\/s400\/IMG_4737.JPG\" title=\"Chocolate Cinnamon Granola\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nYou will be happy to know that this Granola only has 1 TBS of Maple Syrup in it, so its sweetened naturally with something which comes from nature and hasn't been uber-processed\u0026nbsp; . . . \u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-0aqIfe70he4\/XR8UsCXsqwI\/AAAAAAACiyM\/i6Nr_o_vGKg5QllA-fBx7DKXliCEPBeZwCLcBGAs\/s1600\/IMG_4738.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Chocolate Cinnamon Granola\" border=\"0\" data-original-height=\"1408\" data-original-width=\"1600\" height=\"351\" src=\"https:\/\/1.bp.blogspot.com\/-0aqIfe70he4\/XR8UsCXsqwI\/AAAAAAACiyM\/i6Nr_o_vGKg5QllA-fBx7DKXliCEPBeZwCLcBGAs\/s400\/IMG_4738.JPG\" title=\"Chocolate Cinnamon Granola\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nIts half old fashioned large flaked oatmeal and nuts, each in equal weights.\u0026nbsp; Old Fashioned Oatmeal is low GI, which means it is slowly digested, and causing a lower rise in blood glucose and insulin levels.\u0026nbsp; Its also high in fibre and good for your heart.\u0026nbsp; Likewise nuts, whilst higher in fat (but good fats), are also filled with fibre and low GI.\u0026nbsp; So together a great combination.\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-3Ry6SsveNgM\/XR8Swg-ifII\/AAAAAAACiyA\/kpqQ6LUix-kGuri3veWev8Arr1Q6BAygwCEwYBhgL\/s1600\/IMG_4739.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Chocolate Cinnamon Granola\" border=\"0\" data-original-height=\"1558\" data-original-width=\"1600\" height=\"388\" src=\"https:\/\/1.bp.blogspot.com\/-3Ry6SsveNgM\/XR8Swg-ifII\/AAAAAAACiyA\/kpqQ6LUix-kGuri3veWev8Arr1Q6BAygwCEwYBhgL\/s400\/IMG_4739.JPG\" title=\"Chocolate Cinnamon Granola\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThe chocolate comes from the use of cocoa powder.\u0026nbsp; I used this one, which can also be used to make hot chocolate.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-C0CujcqD8qY\/XR8SzTl7fEI\/AAAAAAACixw\/nd6YxnmRsKA9AF2K4-v58QOK1hGppgiNQCEwYBhgL\/s1600\/IMG_4740.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Chocolate Cinnamon Granola\" border=\"0\" data-original-height=\"1400\" data-original-width=\"1600\" height=\"348\" src=\"https:\/\/1.bp.blogspot.com\/-C0CujcqD8qY\/XR8SzTl7fEI\/AAAAAAACixw\/nd6YxnmRsKA9AF2K4-v58QOK1hGppgiNQCEwYBhgL\/s400\/IMG_4740.JPG\" title=\"Chocolate Cinnamon Granola\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nDairy, sugar and gluten free, it is infused with cinnamon, which is also very good for you and for your heart!\u0026nbsp; It also helps to lower your blood sugar levels.\u0026nbsp; There is nothing bad about that!\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-hlOzGvST1_4\/XR8S169DxnI\/AAAAAAACix4\/V57RO8CnaAIfReNoZJtnMdeh0SKbMZUZwCEwYBhgL\/s1600\/IMG_4741.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Chocolate Cinnamon Granola\" border=\"0\" data-original-height=\"1536\" data-original-width=\"1600\" height=\"383\" src=\"https:\/\/1.bp.blogspot.com\/-hlOzGvST1_4\/XR8S169DxnI\/AAAAAAACix4\/V57RO8CnaAIfReNoZJtnMdeh0SKbMZUZwCEwYBhgL\/s400\/IMG_4741.JPG\" title=\"Chocolate Cinnamon Granola\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThat doesn't mean you should fill up on cinnamon rolls and cinnamon toast however\u0026nbsp; . . .\u0026nbsp; there's too much sugar and other stuff in those for them to do your body much good, other than being a once in a blue moon treat . . . \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-cixflZHNoCg\/XR8S5IZTe5I\/AAAAAAACix4\/xiJRsYq6If0__CLemQU_8I4rMnvg6PoxACEwYBhgL\/s1600\/IMG_4742.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Chocolate Cinnamon Granola\" border=\"0\" data-original-height=\"1524\" data-original-width=\"1600\" height=\"380\" src=\"https:\/\/1.bp.blogspot.com\/-cixflZHNoCg\/XR8S5IZTe5I\/AAAAAAACix4\/xiJRsYq6If0__CLemQU_8I4rMnvg6PoxACEwYBhgL\/s400\/IMG_4742.JPG\" title=\"Chocolate Cinnamon Granola\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nOh boy . . . . now why on earth did I have to think about cinnamon rolls?\u0026nbsp;\u0026nbsp; 😭😭😭\u0026nbsp; I'm not doing myself any good.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-n48oHyptbpQ\/XR8S826UZrI\/AAAAAAACiyA\/s5LhISuAjo4wxou5oijLHAS4P2fM3DG7wCEwYBhgL\/s1600\/IMG_4743.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Chocolate Cinnamon Granola\" border=\"0\" data-original-height=\"1370\" data-original-width=\"1600\" height=\"342\" src=\"https:\/\/1.bp.blogspot.com\/-n48oHyptbpQ\/XR8S826UZrI\/AAAAAAACiyA\/s5LhISuAjo4wxou5oijLHAS4P2fM3DG7wCEwYBhgL\/s400\/IMG_4743.JPG\" title=\"Chocolate Cinnamon Granola\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nWhen my children were growing up I often made them \u003Ca href=\"https:\/\/theenglishkitchen.blogspot.com\/2009\/08\/moms-quick-cinnamon-rolls.html\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003EMom's Quick Cinnamon Rolls\u003C\/b\u003E\u003C\/a\u003E for a bedtime snack.\u0026nbsp; They loved them.\u0026nbsp; So did my husband, and I confess, I did also.\u0026nbsp; The best thing about them was they were not great keepers so you really needed to eat them on the day!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-b7Tg2ieU9aQ\/XR8S_NnNyeI\/AAAAAAACix8\/ufteGtRMOcU5b4CdSoPOHEz16nlth7dmgCEwYBhgL\/s1600\/IMG_4745.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Chocolate Cinnamon Granola\" border=\"0\" data-original-height=\"1533\" data-original-width=\"1600\" height=\"382\" src=\"https:\/\/1.bp.blogspot.com\/-b7Tg2ieU9aQ\/XR8S_NnNyeI\/AAAAAAACix8\/ufteGtRMOcU5b4CdSoPOHEz16nlth7dmgCEwYBhgL\/s400\/IMG_4745.JPG\" title=\"Chocolate Cinnamon Granola\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI have been enjoying this granola in a small serving each morning along with some Greek Yogurt and fresh berries.\u0026nbsp; Raspberries and Blueberries at the moment\u0026nbsp; . . .\u0026nbsp; so good.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-BK0RJ6gPFpI\/XR8TACmA9SI\/AAAAAAACiyA\/-rLep3sai7gv2vPnEjPDG_Ib6ac8Qpe5gCEwYBhgL\/s1600\/IMG_4746.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Chocolate Cinnamon Granola\" border=\"0\" data-original-height=\"1403\" data-original-width=\"1600\" height=\"350\" src=\"https:\/\/1.bp.blogspot.com\/-BK0RJ6gPFpI\/XR8TACmA9SI\/AAAAAAACiyA\/-rLep3sai7gv2vPnEjPDG_Ib6ac8Qpe5gCEwYBhgL\/s400\/IMG_4746.JPG\" title=\"Chocolate Cinnamon Granola\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThere is the option of going uber-indulgent with this, but not over the top.\u0026nbsp; Simply grate dark some chocolate over it before you finish baking it and pop it back in the oven until it melts.\u0026nbsp; Then you just let it sit and cool.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-VJT05RMrK3M\/XR8TCTKzTcI\/AAAAAAACiyE\/yDTaorIA0ckq3RMadRtEYGjca5aMz8r9wCEwYBhgL\/s1600\/IMG_4747.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Chocolate Cinnamon Granola\" border=\"0\" data-original-height=\"1479\" data-original-width=\"1600\" height=\"368\" src=\"https:\/\/1.bp.blogspot.com\/-VJT05RMrK3M\/XR8TCTKzTcI\/AAAAAAACiyE\/yDTaorIA0ckq3RMadRtEYGjca5aMz8r9wCEwYBhgL\/s400\/IMG_4747.JPG\" title=\"Chocolate Cinnamon Granola\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThat does sound really scrummy.\u0026nbsp; Maybe next time.\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003C!-- START The Recipe Box --\u003E\u003C\/div\u003E\n\u003Cdiv class=\"ccm-card\" data-ccmcardnum=\"5\"\u003E\n\u003Cdiv class=\"ccm-wrapper\" id=\"recipe\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/Recipe\"\u003E\n\u003Cdiv class=\"ccm-info\"\u003E\n\u003Cspan class=\"ccm-yield ccm-info-child\"\u003E\u003Cb\u003EYield: \u003C\/b\u003E\u003Cspan itemprop=\"recipeYield\"\u003E8\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\n\u003Cb\u003EAuthor: \u003C\/b\u003E\u003Cspan itemprop=\"author\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/Person\"\u003E\u003Cspan itemprop=\"name\"\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\n\u003Cbutton id=\"ccm-printbutton\" onclick=\"ccmpr();\" type=\"button\"\u003EPrint\u003C\/button\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"ccm-print-options\"\u003E\n\u003Cbutton id=\"ccm-printWithImage\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-image\"\u003E\n\u003Cimg draggable=\"false\" height=\"304\" itemprop=\"image\" src=\"https:\/\/1.bp.blogspot.com\/-PYu2ark_QoA\/XR8SiOs6eUI\/AAAAAAACixI\/w2Q2s0pXyOAMQU3YfKtMrtJLb0BgZMkJACEwYBhgL\/s320\/Cover%2BChocolate%2BGranola.JPG\" width=\"320\" \/\u003E\u003C\/div\u003E\n\u003Ch3 class=\"ccm-name\" itemprop=\"name\"\u003E\nChocolate Cinnamon Granola\u003C\/h3\u003E\n\u003Cdiv class=\"ccm-summary\" itemprop=\"description\"\u003E\nA filling, fibre filled breakfast alternative that is low in sugars and deliciously high in protein and flavour.\u003C\/div\u003E\n\u003Cdiv class=\"ccm-time\"\u003E\n\u003Cspan class=\"ccm-time-child\"\u003Eprep time: \u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003Ecook time: \u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003Etotal time: \u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\n\u003Ch3 class=\"ccm-head\"\u003E\ningredients:\u003C\/h3\u003E\n\u003Cdiv class=\"ccm-section\"\u003E\n\u003Cul\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E4 TBS Coconut oil\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E1 TBS cinnamon cocoa powder\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E1 TBS pure Maple syrup\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E200g jumbo rolled oats (2 1\/2 cups)\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E100g mixed nuts (2\/3 cup)\u003C\/li\u003E\n\u003C\/ul\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\n\u003Ch3 class=\"ccm-head\"\u003E\ninstructions:\u003C\/h3\u003E\n\u003Ch2 class=\"ccm-howto ccm-hide-on-print\"\u003E\nHow to cook Chocolate Cinnamon Granola\u003C\/h2\u003E\n\u003Cdiv class=\"ccm-section\"\u003E\n\u003Col\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003EPreheat the oven to 170*C\/325*F\/ gas mark 3. Have a medium baking tray ready.\u003C\/li\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003ERoughly chop the nuts. Set aside.\u003C\/li\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003EHeat together the coconut oil, cocoa powder (I like to sift it into the oil) and maple syrup, stirring until well amalgamated the the coconut oil has melted thoroughly.\u003C\/li\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003EMeasure the oats into a bowl. Add the cocoa mixture. Combine well and then spread out onto the baking sheet evenly.\u003C\/li\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003EBake in the preheated oven for about 15 minutes. Remove from the oven, stir and add the chopped nuts.\u0026nbsp; Stir to combine.\u0026nbsp; Return to the oven.\u003C\/li\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003EBake for a further 15 minutes. Leave to cool and crisp.\u0026nbsp; Then store in an airtight container.\u003C\/li\u003E\n\u003C\/ol\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ch3 class=\"ccm-head\"\u003E\nNOTES:\u003C\/h3\u003E\n\u003Cdiv class=\"ccm-notes\" style=\"white-space: pre-line;\"\u003E\nFor a more luxurious version you can add up to 100g (1 cup) grated dark chocolate to the granola for the last five minutes or so of cook time.\u0026nbsp; Don't stir it. Let it cool and harden for several hours prior to putting into the jar to store.\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-credit ccm-hide-on-print\"\u003E\nCreated using \u003Ca href=\"https:\/\/www.recipesgenerator.com\/\" target=\"_blank\"\u003EThe Recipes Generator\u003C\/a\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cstyle class=\"ccm-card-styles\"\u003E.ccm-wrapper, .ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-wrapper{max-width: 620px;position: relative;padding: 20px;margin: 20px auto;background: #f2f2f2;border: 6px double #6672E5;}.ccm-howto{position:absolute!important;visibility:hidden!important;opacity:0!important;}.ccm-name{font-size: 20px!important;font-weight: 700!important;}.ccm-info{position: relative;font-size: 13px;text-transform: capitalize;margin-bottom: 20px;}.ccm-author,.ccm-yield{display: inline-block}.ccm-yield{margin-right: 30px}.ccm-wrapper img{margin:0!important;padding:0!important;}#ccm-printbutton{border: 0;margin: 0;outline: 0;color: #fff;padding: 5px;border-radius: 3px;cursor: pointer;width: 80px;height: 35px;background: #555}.ccm-print-options{display: none;white-space: nowrap;position: absolute;top: 32px;right: 0;z-index: 2;background: #fff;border: 1px solid #ccc}.ccm-print-options button{display: block;background: 0 0;border: 0;cursor: pointer;padding: 10px;width: 100%;text-align: left;}.ccm-print-options button:hover{background: #555;color: #fff}.ccm-head{color: #000;font-size: 20px !important;font-weight: 700 !important;margin: 30px 0 0 !important;text-transform: uppercase !important}.ccm-section-title{font-weight: 700;font-size: 16px;}.ccm-section{padding-left: 20px;line-height: 1.7;margin: 10px 0 30px}.ccm-section ol,.ccm-section ul{margin: 0 !important;padding: 0 0 0 30px !important;}.ccm-section li{margin: 0 0 6px !important;padding: 0 !important;}.ccm-section-steps li{line-height: 1.6;margin-bottom: 10px !important}.ccm-posturl{padding-top: 10px;border-top: 1px solid #ccc}.ccm-posturl a{font-size: 13px;}.ccm-notes{font-size: 15px;margin: 10px 0;padding-left: 30px;font-family: inherit;line-height: 1.7;white-space: pre-line}.ccm-link{color: #4193f0;}.ccm-copyright{font-size: 13px;font-style: italic;line-height: 1.6;margin-top: 15px;padding-top: 15px;border-top: 1px solid #ccc;}.ccm-credit{font-size: 12px;padding: 10px;text-align: center;background: #fff;margin: 15px -20px -20px;border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;border-top: 1px solid rgba(0, 0, 0, 0.15);}.ccm-credit a{color: #00f;text-decoration: none}.ccm-keywords,.ccm-categories,.ccm-cuisine,.ccm-video,.ccm-section \u003E br,.ccm-time br{display: none}.ccm-time{text-transform: uppercase;font-size: 12px;text-align: center;background: #fff;padding: 15px 0;margin-bottom: 20px}.ccm-time-child:not(:last-child){margin-right: 12px}.ccm-time-child:not(:last-child):after{content: '';display: inline-block;height: 10px;width: 1px;background: #000;vertical-align: middle;margin-left: 12px}.ccm-summary{text-align: center;margin: 20px 0;line-height: 1.7;font-style: italic}.ccm-info{padding:0 90px 25px 0;border-bottom:2px solid #000;}.ccm-btns-wrapper{position:absolute;top:0;right:0;}.ccm-image{width:auto;text-align:center;margin-bottom:25px;margin-right:20px;float:left}.ccm-image img{max-width:250px}.ccm-name{margin-bottom:10px!important;line-height:1.6;text-transform:uppercase;margin-top:0;letter-spacing:1px;text-align:center}.ccm-summary{line-height:1.7;font-style:italic}.ccm-time{background:#fff;clear:both;border:1px solid #d7d7d7}@media screen and (max-width: 500px){.ccm-image{float:none;}.ccm-image img{max-width:100%;}}\u003C\/style\u003E\u003Cscript class=\"ccm-card-script\"\u003Efunction ccmpr(){var e=document.querySelector(\".ccm-print-options\");e?(e.classList.toggle(\"ccm-show\"),document.getElementById(\"ccm-printWithImage\").addEventListener(\"click\",ccmprNow),document.getElementById(\"ccm-printWithoutImage\").addEventListener(\"click\",ccmprNow)):ccmprNow()}function ccmprNow(){document.querySelector(\".ccm-print-options\").classList.remove(\"ccm-show\");var e=this.id;newWin=window.open(\"\",\"printwin\");var n=newWin.document.createElement(\"style\");n.innerHTML=\"html{font-family:sans-serif}img{display:none}.ccm-info,.ccm-name,.ccm-summary{margin:20px 0;text-align:center}.ccm-time{text-align:center;padding:10px;border-top:1px dashed #000;border-bottom:1px dashed #000}.ccm-time-child,.ccm-info-child{margin-right:20px;display: inline-block;}.adunit,.adunitlabel,.adunitwrapper,.ccm-hide-on-print,.chicory-order-ingredients{display:none!important}.ccm-head{text-transform:uppercase!important}.ccm-notes{white-space:pre-line}.ccm-nutrition-info\u003Ediv{display:inline-block;vertical-align:top;font-size:14px;width:calc(20% - 10px);text-align:center;margin:0 5px}.ccm-nutrition-info\u003Ediv:nth-child(5)~div{margin-top:20px}.ccm-nutrition-info\u003Ediv p{margin-top:0;margin-bottom:7px}\",\"ccm-printWithImage\"==e\u0026\u0026(n.innerHTML=n.innerHTML.replace(\"img{display:none}\",\"img{display:block;margin: 20px auto;width: auto;max-width:250px;}\")),newWin.document.getElementsByTagName(\"head\")[0].appendChild(n),newWin.document.getElementsByTagName(\"body\")[0].innerHTML=document.querySelector(\".ccm-wrapper\").innerHTML,newWin.print()}\u003C\/script\u003E\u003Cscript src=\"https:\/\/codepen.io\/recipesgenerator\/pen\/MZQxZa.js\" type=\"text\/javascript\"\u003E\u003C\/script\u003E\u003C!-- END The Recipe Box --\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-1NBeQfe3Ayw\/XR8TDKlYeHI\/AAAAAAACiyI\/krUnYXfDj90kgWK2su5oUYvg_PhchwJ5gCEwYBhgL\/s1600\/IMG_4748.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Chocolate Cinnamon Granola\" border=\"0\" data-original-height=\"1041\" data-original-width=\"1600\" height=\"260\" src=\"https:\/\/1.bp.blogspot.com\/-1NBeQfe3Ayw\/XR8TDKlYeHI\/AAAAAAACiyI\/krUnYXfDj90kgWK2su5oUYvg_PhchwJ5gCEwYBhgL\/s400\/IMG_4748.JPG\" title=\"Chocolate Cinnamon Granola\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI've been following this food plan for about a week now.\u0026nbsp; I am afraid to get on the scales.\u0026nbsp; If I haven't lost any weight, I might be really discouraged.\u0026nbsp; So I am waiting until I am a few weeks in before I check.\u0026nbsp; Fingers crossed.\u0026nbsp;\u0026nbsp; I just keep telling myself, its not forever.\u0026nbsp; Once I get back down to a reasonable weight, I can treat myself again, once in a while. MY problem is I have been treating myself far too much!\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-bx_dzRbis1Q\/XSMvwW3f6QI\/AAAAAAACi-I\/I6KqNr8n4Rog_m8gD5PkutYiVhHzWspbwCLcBGAs\/s1600\/Marie-Signature-Transparent.png\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"400\" data-original-width=\"500\" height=\"160\" src=\"https:\/\/1.bp.blogspot.com\/-bx_dzRbis1Q\/XSMvwW3f6QI\/AAAAAAACi-I\/I6KqNr8n4Rog_m8gD5PkutYiVhHzWspbwCLcBGAs\/s200\/Marie-Signature-Transparent.png\" width=\"200\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/4752331341813968002\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2019\/07\/chocolate-cinnamon-granola.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4752331341813968002"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4752331341813968002"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2019\/07\/chocolate-cinnamon-granola.html","title":"Chocolate Cinnamon Granola"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-PYu2ark_QoA\/XR8SiOs6eUI\/AAAAAAACixI\/w2Q2s0pXyOAMQU3YfKtMrtJLb0BgZMkJACEwYBhgL\/s72-c\/Cover%2BChocolate%2BGranola.JPG","height":"72","width":"72"},"thr$total":{"$t":"6"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-3828764150870840097"},"published":{"$t":"2015-11-10T06:00:00.001+00:00"},"updated":{"$t":"2015-11-10T06:00:52.593+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"bananas"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Diabetic friendly"},{"scheme":"http://www.blogger.com/atom/ns#","term":"healthy options"},{"scheme":"http://www.blogger.com/atom/ns#","term":"low fat options"},{"scheme":"http://www.blogger.com/atom/ns#","term":"quick breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"whole grains"}],"title":{"type":"text","$t":"Banana Coconut Bread"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN3751_zpsdm0bye3g.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3751_zpsdm0bye3g.jpg\" height=\"369\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIn my quest to cook things diabetic friendly, I cooked this Banana Coconut Bread the other day and was very pleased with how it turned out!\u0026nbsp; High in fibre and low in both fat and sugar.\u0026nbsp; Yay!\u0026nbsp;\u0026nbsp; That makes me happy.\u0026nbsp; Although you still wouldn't want to binge on something like this of course.\u0026nbsp; All baked goods should be occasional treats (which I am now saving for weekends) and not\u0026nbsp; daily thing.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo DSCN37511_zpsasfbbdoc.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN37511_zpsasfbbdoc.jpg\" height=\"369\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe Bananas help to keep this bread really moist, but you do have to let it sit overnight before cutting into it, which is why there are no cut pictures of this recipe.\u0026nbsp; (I was letting it sit overnight.)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3752_zpshqlzatcv.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3752_zpshqlzatcv.jpg\" height=\"367\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt is a bit denser because of the whole wheat flour, but that's okay in a banana bread.\u0026nbsp; You want a banana bread to be a bit dense.\u0026nbsp; It's not a cake.\u0026nbsp; It's a bread, afterall.\u0026nbsp; ☺\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3753_zpsbmeiz5d2.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3753_zpsbmeiz5d2.jpg\" height=\"370\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhen you scrape the dough into the pan and then scatter the coconut flakes on top, do press them in a bit so that they kinda stick when the dough bakes around them.\u0026nbsp; I didn't and they fell off quite easily.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN3754_zpsseeanudx.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3754_zpsseeanudx.jpg\" height=\"281\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThey also don't stay crunchy, but that is the way coconut works.\u0026nbsp; Once you wrap it up, it absorbes the moisture from what's around it.\u0026nbsp; Nevermind.\u0026nbsp; It was still delicious anyways!\u0026nbsp; High fibre.\u0026nbsp; Low fat.\u0026nbsp; Low sugar.\u0026nbsp;\u0026nbsp; What's bad about any of that!\u0026nbsp; (PS - you can also use regular sugar if you wish.)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3755_zpsrmunp5kj.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3755_zpsrmunp5kj.jpg\" height=\"396\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Banana Coconut Bread*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes 12 servings\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/banana-coconut-bread\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nA great way to use up those over ripe bananas!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n140g of plain flour (1 cup)\u003C\/div\u003E\n65g of whole wheat flour (1\/2 cup)\u003C\/div\u003E\n2 tsp baking powder\u003C\/div\u003E\n1\/2 tsp pumpkin pie spice\u003C\/div\u003E\n1\/4 tsp baking soda\u003C\/div\u003E\n1\/4 tsp salt\u003C\/div\u003E\n2 to 3 medium ripe bananas, mashed (about 1 cup)\u003C\/div\u003E\n100g\n of soft light brown sugar or the equivalent in sugar substitute (here \nin the UK 12g of Splenda plus 1\/2 TBS molasses) (1\/2 cup light brown \nsugar packed)\u003C\/div\u003E\n78ml unsweetened light coconut milk (Stir first, 1\/3 cup)\u003C\/div\u003E\n1 large free range egg, beaten\u003C\/div\u003E\n2 TBS canola oil\u003C\/div\u003E\n37g of raw chip coconut (1\/2 cup)\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo DSCN3756_zpsi5dzrawm.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3756_zpsi5dzrawm.jpg\" height=\"365\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to 180*C\/350*F\/ gas mark 4.\u0026nbsp; Butter an 8 by 4 by 2 inch non stick loaf tin.\u0026nbsp; Set aside.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nWhisk\n together the flours, baking powder, spice, soda and salt in a bowl.\u0026nbsp; \nCombine the mashed bananas, brown sugar, egg and oil.\u0026nbsp; Add all at once \nto the flour mixture and then stir just to moisten.\u0026nbsp;\u0026nbsp; Pour into the \nprepared baking tin and then scatter the coconut over the top.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nBake\n in the preheated oven for 45 to 50 minutes until the top springs back \nwhen lightly touched and a toothpick inserted near the centre comes out \nclean.\u0026nbsp; If you think it is browning too much you may cover this loosely \nwith foil for the lst 20 minutes of baking.\u0026nbsp;\u0026nbsp; Cool in the pan on a wire \nrack for 10 minutes before tipping out to finish cooling completely.\u0026nbsp; \nWrap and store overnight before slicing.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo DSCN3757_zpsjwkulqxk.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3757_zpsjwkulqxk.jpg\" height=\"400\" width=\"392\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003C\/div\u003E\nCalories per serving: 154 (with brown sugar) 139 with sugar substitute\u003C\/div\u003E\nCarbs:\u0026nbsp; 24g with sugar, 19g with substitute\u003C\/div\u003E\nProtein:\u0026nbsp; 3g\u003C\/div\u003E\nFat: 6g"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/3828764150870840097\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/11\/banana-coconut-bread.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3828764150870840097"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3828764150870840097"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/11\/banana-coconut-bread.html","title":"Banana Coconut Bread"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"6"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-6350350270595530819"},"published":{"$t":"2015-10-31T04:00:00.000+00:00"},"updated":{"$t":"2015-10-31T04:00:01.894+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"brunch"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Diabetic friendly"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Elevensies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"healthy options"},{"scheme":"http://www.blogger.com/atom/ns#","term":"low GI"},{"scheme":"http://www.blogger.com/atom/ns#","term":"low sugar"},{"scheme":"http://www.blogger.com/atom/ns#","term":"quick breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Weekends"},{"scheme":"http://www.blogger.com/atom/ns#","term":"whole grains"}],"title":{"type":"text","$t":"Wholemeal Pumpkin Pie Rolls"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN3790_zpsowhbm483.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3790_zpsowhbm483.jpg\" height=\"393\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI've been experimenting a lot with my baking since my Type2 Diabetes diagnosis, and I have to say in all truth a lot of my experiments have been quite disappointing . . .\u0026nbsp; it seems that when you take the sugar and fat out of things . . .\u0026nbsp; and pile in fibre, the results have been largely nothing to write home about.\u0026nbsp; One exception has been these lovely wholemean pumpkin pie rolls! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo DSCN3791_zpsdj3f1b63.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3791_zpsdj3f1b63.jpg\" height=\"308\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI've seen all kinds of pumpkin pie rolls on the net, and they all look very good, but being high in sugar and fat, they are not for me . . .\u0026nbsp; sadly. \u0026nbsp; I decided one day this week that I was going to try to create one that I could enjoy, albeit in limited amounts . . .\u0026nbsp; I still have to watch my carbs. \u0026nbsp; And . . .\u0026nbsp; gosh darn if I didn't crack it!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN3792_zpsgybc6oky.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3792_zpsgybc6oky.jpg\" height=\"398\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis recipe makes a dozen wholemeal scone type of buns, filled with a delicious virtually sugar free filling of\u0026nbsp; spiced pumpkin.\u0026nbsp; 'Tis the season for pumpkin and all that! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3793_zps0nj1fupc.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3793_zps0nj1fupc.jpg\" height=\"400\" width=\"395\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThere is only 60g (1\/4 cup) of butter in the whole recipe, and 1 tsp of molasses in the filling, which you add along with splenda sugar substitute.\u0026nbsp; There is sugar in the glaze . . .\u0026nbsp; you can't get around that, but with only 1\/2 cup of icing sugar, spread over 12 rolls, even that is not an incredible lot of sugar.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN3794_zpszwxhkvng.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3794_zpszwxhkvng.jpg\" height=\"376\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt adds just a tiny bit of extra sweetness, which was just enough to satisfy my longing sweet tooth.\u0026nbsp;\u0026nbsp; The filling is nicely spiced with cinnamon, nutmeg, ground cardamom, ginger and cloves!\u0026nbsp; Nice, nice!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3795_zpsgjxxtzdx.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3795_zpsgjxxtzdx.jpg\" height=\"339\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe glaze has just a touch of butter and spice also.\u0026nbsp; I used a low fat spread instead of butter.\u0026nbsp; Of course you could use regular and regular brown sugar in the filling as well, if you are not trying to cut back on your sugar intake.\u0026nbsp; In either case, low sugar and fat, or not . . . I think you will find these really, really enjoyable with a nice hot cuppa on one of these cool autumn mornings!\u0026nbsp;\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3796_zpsg5igaakk.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3796_zpsg5igaakk.jpg\" height=\"396\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Wholemeal Pumpkin Pie\u0026nbsp; Rolls*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes 12\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/pumpkin-pie-cinnamon-rolls\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp; \u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nA\n quick and healthy version of a favourite cinnamon roll.\u0026nbsp; High in fibre \nand low in fat.\u0026nbsp; If you really want to cut down on the sugar, omit the \nglaze. \u0026nbsp; These were a delicious alternative to a regular cinnamon bun.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFor the roll base:\u003Cbr \/\u003E\n280g of whole wheat flour (2 cups)\u003Cbr \/\u003E\n1 TBS sugar (I use 1\/4 tsp truvia, stevia sweetener)\u003Cbr \/\u003E\n2 tsp baking powder\u003Cbr \/\u003E\n1 tsp baking soda\u003Cbr \/\u003E\n1\/2 tsp salt\u003Cbr \/\u003E\n60g of cold unsalted butter, cut into small bits (1\/4 cup)\u003Cbr \/\u003E\n90g of plain yogurt (3\/4 cup)\u003Cbr \/\u003E\n60ml of milk (1\/4 cup)\u003Cbr \/\u003E\nunbleached flour for handling\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFor the filling:\u003C\/div\u003E\n90g of pumpkin puree (1\/2 cup)\u003C\/div\u003E\n1 TBS low fat evaporated milk\u003C\/div\u003E\n6g of splenda sugar substitute, plus 1 tsp of molasses (1\/4 cup of splenda, or if you are not bothered\u003C\/div\u003E\nabout sugar, you can just use 1\/4 cup of soft light brown sugar, packed)\u003C\/div\u003E\n1\/4 tsp ground cinnamon\u003C\/div\u003E\n1\/4 tsp ground nutmeg\u003C\/div\u003E\n1\/4 tsp ground cardamom\u003C\/div\u003E\npinch ground cloves\u003C\/div\u003E\npinch ground ginger\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nTo glaze:\u003C\/div\u003E\n65g of icing sugar, sifted (1\/2 cup)\u003C\/div\u003E\n1 tsp soft butter\u003C\/div\u003E\n1 TBS milk\u003C\/div\u003E\npinch each cinnamon, nutmeg, ginger, and cardamom\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo DSCN3797_zpslyy8f8ej.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3797_zpslyy8f8ej.jpg\" height=\"367\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat the oven to 220*C\/425*F\/ gas mark 7.\u0026nbsp; Lightly butter a 9 by 13 inch glass baking dish.\u0026nbsp; Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nWhisk all of the ingredients for the filling together in a small bowl.\u0026nbsp; Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3799_zpsnxczuzyd.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3799_zpsnxczuzyd.jpg\" height=\"400\" width=\"384\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhisk\n the flour, sugar, baking powder, soda and salt together in a \nbowl.\u0026nbsp; Drop in the butter and cut it into the flour mixture until the \nmixture resembles coarse crumbs.\u0026nbsp;\u0026nbsp;\u0026nbsp; Measure the yogurt into a glass \ncontainer and whisk in the milk to combine well.\u0026nbsp;\u0026nbsp; Make a well in the \ndry ingredients and add the wet all at once.\u0026nbsp; Stir with a fork to make a\n soft dough.\u0026nbsp; If it is still dry and clumpy, add a bit more milk.\u0026nbsp; It is\n better if it is a bit damp than it be dry.\u0026nbsp;\u0026nbsp; Tip out onto a lightly \nfloured surface.\u0026nbsp;\u0026nbsp; Knead a couple of times then then pat out to an 6 \ninch by 12 inch rectangle.\u0026nbsp; Spread the pumpkin filling over the dough, \nto within 1\/2 inch of the edges on three edges of the rectangle and all \nthe way to the edge on one long side. Place that long side away from \nyou. \u0026nbsp; Roll up, working towards you from that edge.\u0026nbsp; Pinch the long edge\n together.\u0026nbsp;\u0026nbsp; Using a sharp knife, cut into 12 slices and place them, cut\n side down, into the prepared baking dish.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3802_zpsxiowkpys.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3802_zpsxiowkpys.jpg\" height=\"342\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nBake for 15 to \n18 minutes until risen and golden brown.\u0026nbsp;\u0026nbsp; Remove from the oven.\u0026nbsp;\u0026nbsp; Whisk\n together all of the glaze ingredients, only adding enough milk to give \nyou a smooth drizzle.\u0026nbsp;\u0026nbsp; Drizzle this over the warm rolls.\u0026nbsp;\u0026nbsp; Serve warm.\u0026nbsp;\n Store any leftovers in a tin and use up within a couple days.\u0026nbsp; \nAlternately freeze, wrapped separately in an airtight container.\u0026nbsp;\u0026nbsp; \nRemove and reheat briefly to serve.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN3803_zpsev09vzgl.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3803_zpsev09vzgl.jpg\" height=\"375\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nCalories (Using sugar subs):\u0026nbsp; 167 per roll\u003C\/div\u003E\nFat: 4.6g\u003C\/div\u003E\nCarbs: 27g\u003C\/div\u003E\nSugars:\u0026nbsp; 8.2g\u003C\/div\u003E\nFibre:\u0026nbsp; 0.9g\u003C\/div\u003E\nProtein:\u0026nbsp; 3.2g\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3798_zpsdbrf6w8k.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3798_zpsdbrf6w8k.jpg\" height=\"393\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWho ever dreamed that healthy, low fat, high fibre and low sugar could taste so good!\u0026nbsp; I am very pleased with these quick and tasty little rolls, and Todd enjoyed them also!\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/6350350270595530819\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/10\/wholemeal-pumpkin-pie-rolls.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6350350270595530819"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6350350270595530819"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/10\/wholemeal-pumpkin-pie-rolls.html","title":"Wholemeal Pumpkin Pie Rolls"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"6"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-1852225987323580900"},"published":{"$t":"2015-10-15T04:00:00.000+01:00"},"updated":{"$t":"2015-10-15T06:18:37.955+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Diabetic friendly"},{"scheme":"http://www.blogger.com/atom/ns#","term":"healthy options"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple sauces"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"},{"scheme":"http://www.blogger.com/atom/ns#","term":"whole grains"}],"title":{"type":"text","$t":"Pasta with Aubergine Sauce (Eggplant)"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN3648_zpspc2qbd8f.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3648_zpspc2qbd8f.jpg\" height=\"399\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhen I was in high school, my mother discovered Italian food, in the way of Italian Spaghetti . . .\u0026nbsp; which meant . . a tin of catelli spaghetti sauce, stirred into a pound of browned hamburger and heated through.\u0026nbsp; This was considered a real Italian treat.\u0026nbsp; I never liked the meat in the sauce, but was quite happy if she kept a couple of tablespoons of the sauce out for me to have on my spaghetti, meat free.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN3649_zpsn902ysz7.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3649_zpsn902ysz7.jpg\" height=\"384\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAnd yes . . .\u0026nbsp; we used the cheese in the green container . . .\u0026nbsp; \u003Cb\u003Ew\u003C\/b\u003Ee called it smelly sock.\u0026nbsp; We enjoyed it, but we really didn't know any better.\u0026nbsp; I've come a long way since those days.\u0026nbsp;\u0026nbsp; I make my own \u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2014\/07\/a-really-good-bolognese-sauce.html\" target=\"_blank\"\u003E\u003Cb\u003Ebolognese \u003C\/b\u003E\u003C\/a\u003Efrom scratch nowadays . . . and\u0026nbsp; parmigiano reggiano cheese is a must have staple in my kitchen.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3650_zpststtldxv.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3650_zpststtldxv.jpg\" height=\"369\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI made a delicious pasta sauce today using an aubergine (eggplant) and it turned out really, really nice. \u0026nbsp; I loved it.\u0026nbsp; With whole wheat pasta (spaghetti) and some grated cheese on top, it went down a real treat.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN3651_zps8hcsuxcj.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3651_zps8hcsuxcj.jpg\" height=\"392\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe nice thing about a cheese like Parmiginia is that a little bit goes a long way because it is really big on flavour . . . because it is hard and dry . . .\u0026nbsp; lower in fat than regular cheeses.\u0026nbsp; Both pluses.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3652_zpslzityroi.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3652_zpslzityroi.jpg\" height=\"373\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI am also using whole wheat pasta these days . . .\u0026nbsp; I really can't gell the difference in flavour from regular pasta . . .\u0026nbsp; but I know it's better for me.\u0026nbsp; I just wish they made more varities.\u0026nbsp; I've only ever been able to find spaghetti, fusilli and penne so far.\u0026nbsp; I wish they would make whole wheat lasagne noodles.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3654_zpsvsfsrnvr.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3654_zpsvsfsrnvr.jpg\" height=\"397\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's better for you because it packs a higher nutrient value than regular pasta.\u0026nbsp; Whole grains are complex carbs and release energy to your body much slower than normal \"White\" breads, pastas, rice, etc.\u0026nbsp; This slow release energy makes you feel satisfied longer. \u0026nbsp; Another plus.\u0026nbsp; Increased fibre for better digestion, slow release carbs, heart healthy\u0026nbsp; and containing generous amounts of phosphorus, manganese, magnesium and selenium this makes for a very healthy choice and when combined with a delicious low fat sauce, it's just win\/win all round!\u0026nbsp; If you like\u0026nbsp; Aubergine\/Eggplant Parmesan . . .\u0026nbsp; you will love this.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3653_zpsybecxnqv.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3653_zpsybecxnqv.jpg\" height=\"400\" width=\"391\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Pasta with Aubergine Sauce*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nSeres 4\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/pasta-with-aubergine-sauce\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nWho says a pasta sauce has to have meat in it to be delicious. This is fabulous.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFor the sauce:\u003C\/div\u003E\n2 TBS olive oil\u003C\/div\u003E\n1 medium aubergine, cut into 1\/2 inch dice (eggplant)\u003C\/div\u003E\n\u003Cdiv\u003E\n1 small onion, peeled and chopped\u003C\/div\u003E\n\u003Cdiv\u003E\n1 fat clove of garlic, peeled and minced\u003C\/div\u003E\n2 tsp tomato puree\/paste\u003C\/div\u003E\n60ml of white wine (1\/4 cup)\u003C\/div\u003E\n1 tin of chopped tomatoes in tomato juice, preferably Italian (415g\/14ounce)\u003C\/div\u003E\n7 TBS water\u003C\/div\u003E\n\u003Cdiv\u003E\npinch sugar\u003C\/div\u003E\n\u003Cdiv\u003E\n1 TBS chopped oregano\u003C\/div\u003E\nsalt and black pepper to taste\u003C\/div\u003E\nDry pasta for four (I used whole wheat spaghetti) cooked according to the package directions\u003C\/div\u003E\nfinely grated Parmesan Cheese to garnish\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo DSCN3655_zpsy1u17uzi.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3655_zpsy1u17uzi.jpg\" height=\"400\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nHeat\n the oil in a large skillet.\u0026nbsp;\u0026nbsp; Add the aubergine and cook, over medium \nheat, stirring occasionally, until golden brown.\u0026nbsp; Tip in the onions and \ncook, for about five minutes longer, until softened.\u0026nbsp; Add the garlic and\n cook for 60 seconds longer until very fragrant.\u0026nbsp; Stir in the tomato \npaste and wine, along with the chopped tomatoes, sugar, oregano, water \nand seasoning.\u0026nbsp;\u0026nbsp; Bring to the boil, then reduce to a slow simmer and \ncook for about 15 minutes.\u0026nbsp; Serve over hot cooked pasta with a nice \ngrating of parmesan cheese over top.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nCalories (without pasta and cheese, sauce only):\u0026nbsp; 125\u003C\/div\u003E\nFat:\u0026nbsp; 7.4g\u003C\/div\u003E\nCarbs:\u0026nbsp;11.9g\u003C\/div\u003E\nSugars:\u0026nbsp; 6.9g\u003C\/div\u003E\nProtein:\u0026nbsp; 2.9g\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN3656_zpsnxl1a3pj.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3656_zpsnxl1a3pj.jpg\" height=\"398\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIn a 1 cup\u0026nbsp; serving of cooked whole wheat pasta, there are 140 calories, 42g of carbohydrates, 7 grams of protein and 6 grams of fiber, which is about 25% of your daily fiber needs. It is a low-fat food and contains high levels of manganese and selenium, which are minerals important in maintaining bone health and immune function.\u0026nbsp; In the case of a diabetic where you are watching your carbohydrate intake, I would suggest you cut the serving in half and serve a nice big salad on the side.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1852225987323580900\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/10\/pasta-with-aubergine-sauce-eggplant.html#comment-form","title":"13 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1852225987323580900"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1852225987323580900"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/10\/pasta-with-aubergine-sauce-eggplant.html","title":"Pasta with Aubergine Sauce (Eggplant)"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"13"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-15903330139370528"},"published":{"$t":"2015-10-14T04:00:00.000+01:00"},"updated":{"$t":"2015-10-15T08:07:30.666+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Diabetic friendly"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"healthy options"},{"scheme":"http://www.blogger.com/atom/ns#","term":"low GI"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"whole grains"}],"title":{"type":"text","$t":"Fig Clafoutis - Low GI"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN3569_zpstkkqtbch.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3569_zpstkkqtbch.jpg\" height=\"400\" width=\"398\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCooking and eating delicious food should be fun. Sometimes when one is faced with dietary restraints you can feel a bit down . . .\u0026nbsp; and like all of the fun has gone out of eating and cooking, especially if you are a person who loves to cook.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN3570_zpsg2mioocq.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3570_zpsg2mioocq.jpg\" height=\"374\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI've been struggling with this lately . . . with my new found way of eating . . .\u0026nbsp; and there have been days when I just feel really down about it all.\u0026nbsp; I don't ever want eating to become boring.\u0026nbsp; I recognise that in being amongst the small percentage of the world which is considered wealthy, having choice is a real luxury. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN3571_zpsvs0wwwxg.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3571_zpsvs0wwwxg.jpg\" height=\"400\" width=\"393\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThere are many, many people in this world who don't have the luxury of choice that I have and so when I get to feeling down about the choices I have . . .\u0026nbsp; I tell myself, it could always be so much worse and I shake it off.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN3572_zpspawrrx34.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3572_zpspawrrx34.jpg\" height=\"400\" width=\"396\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAnd then I get into the kitchen and try to cook something which I can eat which is also delicious . . .\u0026nbsp; perhaps not quite as delicious as it would be without any of my dietary restraints, but indeed . . .\u0026nbsp; as delicious as I can conceivably make it . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3573_zpsswuvhi53.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3573_zpsswuvhi53.jpg\" height=\"313\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAnd I am always pleasantly surprised with what I come up with . . .\u0026nbsp; like this Fig Clafoutis. \u0026nbsp; This was not quite as light and airy as a regular clafoutis . . .\u0026nbsp; but it was healthy, quite delicious and fit within the parameters of a treat on my new diet for life..\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3575_zpsh68xpqkh.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3575_zpsh68xpqkh.jpg\" height=\"363\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe figs were sweet and satisfying . . .\u0026nbsp; the batter likewise, thanks to some Splenda sweetener.\u0026nbsp; You could use regular sugar if you wanted to, 1\/4 cup would do the trick.\u0026nbsp; I would use fruit sugar however.\u0026nbsp; The only thing missing was a scoop of vanilla ice cream . . .\u0026nbsp; but you just can't have it all!\u0026nbsp; These were very tasty, filled with fibre and quite healthy.\u0026nbsp; All pluses!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN3578_zpsszkcepzx.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3578_zpsszkcepzx.jpg\" height=\"399\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Fig Clafoutis*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 4\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/fig-clafoutis\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nA\n classic dessert which I have adapted to be low GI.\u0026nbsp; This was simple and\n delicious.\u0026nbsp; You will need four shallow ramekins for this.\u0026nbsp; Alternately \nyou can cook it in a large shallow glass tart dish.\u0026nbsp; If you are using a \nlarge dish, you may need an extra fig or two.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n4 rip figs\u003C\/div\u003E\n\u003Cdiv\u003E\n25g butter, melted (1\/8 cup) (d9v9ded)\u003C\/div\u003E\nfor the batter:\u003C\/div\u003E\n75g wholemeal plain flour (2\/3 cup)\u003C\/div\u003E\n2 large free range eggs, beaten lightly\u003Cbr \/\u003E\n300ml skimmed milk (1 1\/3 cups) \u003C\/div\u003E\n7g Splenda (1\/4 cup)\u003C\/div\u003E\n1 tsp vanilla extract\u003C\/div\u003E\nIcing sugar if desired\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3581_zpsnzehalvn.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3581_zpsnzehalvn.jpg\" height=\"377\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat\n the oven to 200*C\/400*F\/ gas mark 6.\u0026nbsp; Using a bit of the melted butter,\n brush the insides of the ramekins\/tart dish.\u0026nbsp; Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3582_zpsif50di5j.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3582_zpsif50di5j.jpg\" height=\"375\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nTrim\n the stems from the figs and cut each into quarters, almost all the way \ndown to the bottom, but leaving them attached at the base.\u0026nbsp; Place one in\n each of the four dishes.\u0026nbsp; Alternately place into the large dish.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3584_zpsjipdesf2.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3584_zpsjipdesf2.jpg\" height=\"400\" width=\"382\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nWhisk\n together all of the ingredients for the batter, including any leftover \nbutter, until smooth.\u0026nbsp; Pour the batter over and around the fruit.\u0026nbsp;\u0026nbsp; Bake\n for 20 to 25 minutes, until golden brown and the fruit is tender.\u0026nbsp; Dust\n with icing sugar if desired and serve warm.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3586_zpsj8hnpjgl.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3586_zpsj8hnpjgl.jpg\" height=\"400\" width=\"397\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nCalories:300\u003C\/div\u003E\nCarbs: 42.1g\u003C\/div\u003E\nsugars: 13.3g\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/15903330139370528\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/10\/fig-clafoutis-low-gi.html#comment-form","title":"10 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/15903330139370528"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/15903330139370528"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/10\/fig-clafoutis-low-gi.html","title":"Fig Clafoutis - Low GI"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"10"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-8194370814139749278"},"published":{"$t":"2015-10-10T04:00:00.000+01:00"},"updated":{"$t":"2018-04-13T14:22:42.677+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Diabetic friendly"},{"scheme":"http://www.blogger.com/atom/ns#","term":"healthy options"},{"scheme":"http://www.blogger.com/atom/ns#","term":"loafs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Product endorsements"},{"scheme":"http://www.blogger.com/atom/ns#","term":"quick breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"tea breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"whole grains"}],"title":{"type":"text","$t":"Whole Wheat Sweet Potato Bread"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN3541_zpsytnxvg7d.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN3541_zpsytnxvg7d.jpg\" height=\"385\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI have to say I am really enjoying my healthier eating lifestyle these days.\u0026nbsp; I have not had a piece of chocolate in over three weeks now, nor have I had any cookies, cakes, candy bars, wine gums, etc.\u0026nbsp; I have banned sugar from my life along with white flour . . . it's been a bit of a challenge, but it can be done and putting on a pair of trousers today that is two sizes smaller than I was wearing a month ago feels good.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u0026nbsp;\u003Cimg alt=\" photo DSCN3554_zpstr4dkbdt.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN3554_zpstr4dkbdt.jpg\" height=\"398\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI adapted this recipe that I am showing you today from a recipe I found on \u003Ca href=\"http:\/\/www.diabeticlivingonline.com\/recipe\/quickbreads\/whole-wheat-sweet-potato-bread\" target=\"_blank\"\u003E\u003Cb\u003EDiabetic Living\u003C\/b\u003E\u003C\/a\u003E.\u0026nbsp;\u0026nbsp; I used plain yogurt in mine, not sour cream, and it worked out perfectly.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3555_zpsncadjaph.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN3555_zpsncadjaph.jpg\" height=\"383\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI also used splenda sugar substitute . . . it has whole wheat flour and fat free milk and oodles of mashed sweet potatoes, along with chopped pitted dates and chopped toasted walnuts.\u0026nbsp; (They used pecans.\u0026nbsp; I didn't have any.\u0026nbsp; Walnuts worked well.)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3556_zps4pdanpf9.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN3556_zps4pdanpf9.jpg\" height=\"391\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt be mighty tasty, and a thin slice of this makes a lovely snack . . . especially if you toast it lightly.\u003Cbr \/\u003E\nScrummo!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3558_zpsty9l8qer.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN3558_zpsty9l8qer.jpg\" height=\"379\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Whole Wheat Sweet Potato Bread*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes 16 to 18 servings\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/whole-wheat-sweet-potato-bread\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nThis\n is moist and delicious.\u0026nbsp; You would never think that it is low sugar, \nlow fat and good for you!\u0026nbsp; Adapted from a recipe found on Diabetic \nLiving.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n105g of plain flour (3\/4 cup)\u003C\/div\u003E\n105g of whole wheat flour (3\/4 cup)\u003C\/div\u003E\n2 tsp baking powder\u003C\/div\u003E\n1\/2 tsp baking soda\u003C\/div\u003E\n1\/2 tsp ground cinnamon\u003C\/div\u003E\n1\/4 tsp ground nutmeg\u003C\/div\u003E\n1\/4 tsp ground ginger\u003C\/div\u003E\n1\/4 tsp ground cardamom\u003C\/div\u003E\n1\/4 tsp salt\u003C\/div\u003E\n60g of low fat plain yogurt (1\/2 cup)\u003C\/div\u003E\n2 large free range eggs, beaten\u003C\/div\u003E\n50g of sugar or 7g of splenda sugar substitute (1\/4 cup)\u003C\/div\u003E\n60ml fat free milk\u003C\/div\u003E\n1 1\/2 tsp vanilla\u003C\/div\u003E\n270g of cooked, peeled and mashed sweet potatoes (1 cup)\u003C\/div\u003E\n40g of chopped pitted dates (1\/4 cup)\u003C\/div\u003E\n30g of chopped toasted walnuts (1\/4 cup)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo DSCN3557_zps2ucveois.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN3557_zps2ucveois.jpg\" height=\"343\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat\n the oven to 190*C\/375*F\/ gas mark 5.\u0026nbsp; Lightly spray one 8 by 4 by 2 \ninch loaf tin with non stick cooking spray.\u0026nbsp; Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nWhisk\n the flours, baking powder, baking soda, spices and salt together in a \nbowl.\u0026nbsp; Whisk the yogurt, eggs, splenda\/sugar, milk, vanilla and cooked \nsweet potatoes together.\u0026nbsp;\u0026nbsp; Add all at once to the flour mixture and stir\n just to combine.\u0026nbsp;\u0026nbsp; Fold in the dates and nuts.\u0026nbsp; Spoon into the prepared\n baking tin and smooth the top.\u0026nbsp;\u0026nbsp; Bake for 30 to 40 minutes until a \ntoothpick inserted near the centre comes out clean.\u0026nbsp;\u0026nbsp; Cool in the pan on\n a wire rack for 10 minutes before tipping out onto the rack to finish \ncooling completely.\u0026nbsp; Store any leftovers in an airtight container in the\n refrigerator for up to three days.\u0026nbsp; Can be frozen. (3 months)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nCalories using sugar (1\/16 recipe): 132\u003C\/div\u003E\nCalories using splenda: 122\u003C\/div\u003E\n\u0026nbsp;fat: 5g\u003C\/div\u003E\nCarbs : 19g using sugar 16g using spelnda\u003C\/div\u003E\nfibre:2g\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3543_zpsffj9s15a.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN3543_zpsffj9s15a.jpg\" height=\"400\" width=\"387\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis loaf would make a lovely gift for someone, and what better way to present it than in these lovely\u0026nbsp; Eddingtons Christmas Paper Loaf pans.\u0026nbsp; Non-stick, bake and take, safe up to 220*C, 2 pound capacity and completely disposable.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3544_zpssqwuhlzn.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN3544_zpssqwuhlzn.jpg\" height=\"255\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAvailable from \u003Ca href=\"http:\/\/www.amazon.co.uk\/Eddingtons-Christmas-Paper-Loaf-Pan\/dp\/B00MA3U8HA\/ref=sr_1_fkmr1_2?ie=UTF8\u0026amp;qid=1444402691\u0026amp;sr=8-2-fkmr1\u0026amp;keywords=Nordic+Christmas+Paper+Loaf+papers\" target=\"_blank\"\u003E\u003Cb\u003EAmazon\u003C\/b\u003E\u003C\/a\u003E for only £5.99 for a set of five.\u0026nbsp;\u0026nbsp; Perfect for giving a special loaf cake to someone you care about for Christmas this year.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3545_zpsoqq86uic.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN3545_zpsoqq86uic.jpg\" height=\"357\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is what the best dressed Christmas Cake will be standing on this year.\u0026nbsp;\u0026nbsp; The very festive Nordic Knit Christmas Cake Stand from Eddingtons.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN3546_zpscyvbfbq0.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN3546_zpscyvbfbq0.jpg\" height=\"258\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt will hold up to an 11 inch Christmas Cake or some Christmas themed cupcakes.\u0026nbsp; It's a single tier with a Nordic knit reindeer, tree and snowflake design printed on top.\u0026nbsp; This will make the perfect centrepiece for your Christmas Festivities.\u0026nbsp;\u0026nbsp; Composed of heavy duty cardboard with a gloss finish, it folds down completely for storing.\u0026nbsp;\u0026nbsp;\u0026nbsp; Available at\u0026nbsp; \u003Ca href=\"https:\/\/www.craftcompany.co.uk\/cake-boards-and-boxes\/cake-stands.html\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003ECraft Company UK\u003C\/b\u003E\u003C\/a\u003E for only £4.99\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3269.jpg\" height=\"400\" width=\"327\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI'm really keen to make another Gingerbread Star Tree this year and I know just the perfect biscuit cutters to do the job!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3549_zpsx2ewphh5.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN3549_zpsx2ewphh5.jpg\" height=\"400\" width=\"393\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe Eddingtons\u0026nbsp; 8 piece star cookie cutter set!\u0026nbsp; They\u0026nbsp; are made with stainless steel to guarantee a lifetime of use and are dishwasher safe, and includes 8 star shapes ranging from 3cm and 10cm with their own plastic storage case.\u0026nbsp;\u0026nbsp; These are available at \u003Ca href=\"http:\/\/goodcookshop.com\/stainless-steel-star-cookie-cutter-set-of-8\" target=\"_blank\"\u003E\u003Cb\u003EThe Good Cook Shop \u003C\/b\u003E\u003C\/a\u003Efor £7.50.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3550_zpsqdilx3um.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN3550_zpsqdilx3um.jpg\" height=\"371\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMany thanks to Eddingtons for sending me these lovely baking helps to get me started on the right road for my Christmas baking this year!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/8194370814139749278\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/10\/whole-wheat-sweet-potato-bread.html#comment-form","title":"13 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8194370814139749278"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8194370814139749278"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/10\/whole-wheat-sweet-potato-bread.html","title":"Whole Wheat Sweet Potato Bread"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"13"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-809349032782913890"},"published":{"$t":"2015-10-08T04:00:00.000+01:00"},"updated":{"$t":"2015-10-08T09:32:07.536+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Diabetic friendly"},{"scheme":"http://www.blogger.com/atom/ns#","term":"quick breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"whole grains"}],"title":{"type":"text","$t":"100% Whole Wheat Baking Powder Biscuits"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN3505_zpskikjl0cz.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3505_zpskikjl0cz.jpg\" height=\"356\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nComing to terms with and learning to live with Type 2 Diabetes is a real learning curve for sure. \u0026nbsp; I know I am not alone in feeling somewhat discouraged at times and at a loss at others.\u0026nbsp; But I am determined to stay the course and do what is the best things to do for my health.\u0026nbsp; Healthy eating and regular meal planning is all a part of that.\u0026nbsp; No more flying by the seat of my pants!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u0026nbsp;\u003Cimg alt=\" photo DSCN3506_zps4e0a2aeh.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3506_zps4e0a2aeh.jpg\" height=\"400\" width=\"380\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWe have to count carbs., and I am still learning how to do that.\u0026nbsp; Carbs are in more than just things like bread, pasta and cereals . . . it's a steep learning curve.\u0026nbsp; I do know however that we should try to ingest complex carbs . . .\u0026nbsp; so if we do eat bread, pasta and cereals . . .\u0026nbsp; they should be whole grain and high fibre.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3507_zpsuozwfky1.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3507_zpsuozwfky1.jpg\" height=\"395\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAt the same time however, you have to make sure that your carbs aren't also loaded with sugars . .\u0026nbsp; . so it's not just enough to buy whole meal bread, as not all whole meal breads are created equally!\u0026nbsp; Some have a lot more sugar in them than you might think!\u0026nbsp; Reading labels is important.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN3508_zps2bg4dhxu.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3508_zps2bg4dhxu.jpg\" height=\"376\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI do love biscuits\/scones\/buns or whatever you want to call them.\u0026nbsp;\u0026nbsp; I thought I was never ever going to be able to have a baking powder biscuit\/bun ever again\u0026nbsp; . . . whole wheat breads tend not to rise as much as regular floured breads\u0026nbsp; . . .\u0026nbsp; and one of the nicest things about baking powder biscuits is them being nice and tall and light and fluffy inside . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBut can it be done with whole wheat??? \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3509_zpsdd4vlelq.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3509_zpsdd4vlelq.jpg\" height=\"373\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWell, just lookie here!\u0026nbsp; I am happy to say that IT CAN BE DONE!\u0026nbsp; Just look at the rise on those biscuits\u0026nbsp; . . .\u0026nbsp; and there's not a speck of white flour in the lot.\u0026nbsp; It's all totally whole meal.\u0026nbsp; Yeppers!\u0026nbsp; ALL of it!\u0026nbsp; So what's the secret?\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN3510_zpszvrliefa.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3510_zpszvrliefa.jpg\" height=\"387\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe same rules apply as other biscuits . . .\u0026nbsp; handle the dough as little as possible.\u0026nbsp; Try to get as many as you can from the first cutting, as the dough will toughen a little bit more with each successive cutting.\u0026nbsp; I know that using sour milk\/sour cream\/buttermilk\/ yogurt in combination with baking soda will give you an extra rise and so this recipe uses a combination of low fat plain yogurt (unsweetened) and soda, along with the baking powder.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3511_zpsse7sfa1m.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3511_zpsse7sfa1m.jpg\" height=\"400\" width=\"393\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe thing to remember with this chemical reaction (and that is exactly what it is) is that it starts to work right away, so you will want to pat them out, cut them and get them into the oven pronto while that reaction is still happening!\u0026nbsp; Using a sharp up and down tapping motion ensures an even rise . . .\u0026nbsp; twist that cutter at all and your biscuits will slope.\u0026nbsp; They'll still taste good, but not be as attractive in the biscuit basket!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp; \u003Cimg alt=\" photo DSCN3513_zpsr1bqrxjz.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3513_zpsr1bqrxjz.jpg\" height=\"383\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nClose together on the sheet insures soft sides . . .\u0026nbsp; spaced further apart and you get more crust on the sides.\u0026nbsp; It's all a matter of what you are looking for and what you enjoy.\u0026nbsp; One things for sure though . . .\u0026nbsp; you CAN get a decent, light, fluffy and tender and tall biscuit using only whole wheat flour and these biscuits are proof positive of that!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3515_zpsd0m87emw.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3515_zpsd0m87emw.jpg\" height=\"400\" width=\"379\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Whole Meal Buns*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes 12\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/whole-meal-buns\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nWhat\n these really are is delicious whole meal baking powder biscuits.\u0026nbsp;\u0026nbsp; They\n rise high and have soft and tender insides with a delicious wheaty \nflavour.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n280g of whole wheat flour (2 cups)\u003C\/div\u003E\n1 TBS sugar (I use 1\/4 tsp truvia, stevia sweetener)\u003C\/div\u003E\n2 tsp baking powder\u003C\/div\u003E\n1 tsp baking soda\u003C\/div\u003E\n1\/2 tsp salt\u003C\/div\u003E\n60g of cold unsalted butter, cut into small bits (1\/4 cup)\u003C\/div\u003E\n90g of plain yogurt (3\/4 cup)\u003C\/div\u003E\n60ml of milk (1\/4 cup)\u003C\/div\u003E\nunbleached flour for handling\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo DSCN3525_zpsxrynwqrs.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3525_zpsxrynwqrs.jpg\" height=\"385\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to 220*C\/425*F\/ gas mark 7.\u0026nbsp; Lightly butter a baking sheet.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nWhisk\n the flour, sugar, baking powder, soda and salt together in a bowl.\u0026nbsp; \nDrop in the butter and cut it into the flour mixture until the mixture \nresembles coarse crumbs.\u0026nbsp;\u0026nbsp;\u0026nbsp; Measure the yogurt into a glass container \nand whisk in the milk to combine well.\u0026nbsp;\u0026nbsp; Make a well in the dry \ningredients and add the wet all at once.\u0026nbsp; Stir with a fork to make a \nsoft dough.\u0026nbsp; If it is still dry and clumpy, add a bit more milk.\u0026nbsp; It is \nbetter if it is a bit damp than it be dry.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3526_zpsbrrrt42x.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3526_zpsbrrrt42x.jpg\" height=\"400\" width=\"388\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTip out onto a lightly \nfloured surface.\u0026nbsp;\u0026nbsp; Knead a couple of times then then pat out to a 1\/2 \ninch thickness.\u0026nbsp; Cut into 12 rounds with a sharp round biscuit cutter \n(about 2 1\/2 inches in diameter) using a sharp tapping straight up and \ndown cut.\u0026nbsp; Place onto the baking sheet leaving some space inbetween.\u0026nbsp;\u0026nbsp; \nBake for 3 to 15 minutes until light golden brown and crusty.\u0026nbsp;\u0026nbsp; Serve \nwarm.\u0026nbsp;\u0026nbsp; Delicious!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhole grain breads in moderation can be a valuable part of healthy eating. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTotal calories per biscuit: 133\u003Cbr \/\u003E\nCarbs:\u0026nbsp; 20g\u003Cbr \/\u003E\nfat: 4.5g\u003Cbr \/\u003E\nsugars: 1.8g\u003Cbr \/\u003E\nprotein: 3.1g\u003Cbr \/\u003E\nFibre: 0.7g \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/809349032782913890\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/10\/100-whole-wheat-baking-powder-biscuits.html#comment-form","title":"9 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/809349032782913890"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/809349032782913890"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/10\/100-whole-wheat-baking-powder-biscuits.html","title":"100% Whole Wheat Baking Powder Biscuits"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"9"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-6282789739689742713"},"published":{"$t":"2015-10-04T04:00:00.000+01:00"},"updated":{"$t":"2015-10-04T04:00:04.467+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Diabetic friendly"},{"scheme":"http://www.blogger.com/atom/ns#","term":"healthy options"},{"scheme":"http://www.blogger.com/atom/ns#","term":"muffins"},{"scheme":"http://www.blogger.com/atom/ns#","term":"whole grains"}],"title":{"type":"text","$t":"Crumb Topped Cornmeal and Molasses Muffins"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN3442_zpsywtadxfa.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3442_zpsywtadxfa.jpg\" height=\"396\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAccording to my Diabetes handbook, you need to have breakfast, lunch and evening meals each day.\u0026nbsp; No skipping, and there are really no foods that are forbidden, but one should aim to keep empty calories at bay . . .\u0026nbsp; so no snacking on potato chips, cookies, pies, etc. \u0026nbsp; But there is no reason why a high fibre whole grain muffin can't be a part of a healthy diet or breakfast on occasion.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u0026nbsp;\u003Cimg alt=\" photo DSCN3443_zps1jcach1u.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3443_zps1jcach1u.jpg\" height=\"400\" width=\"371\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nContaining stone ground cornmeal and whole wheat flour, these are filled with fibre and their only sweetening is 60ml\/1\/4 cup of molasses plus a bit of brown sugar in the topping, which is spread out over 12 muffins.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3444_zpsnojbqx7f.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3444_zpsnojbqx7f.jpg\" height=\"400\" width=\"393\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThey are also relatively low in saturated fats, with 1\/3 cup being spread about all twelved in the muffin batter.\u0026nbsp; I used Rice Bran Oil, which has no cholesterol and is filled with vitamin E and plant sterols to help regulate cholesterol. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN3445_zpsnzor9zwx.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3445_zpsnzor9zwx.jpg\" height=\"388\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThere is 1 TBS of butter in the crumb topping, that again, that is spread out over 12 muffins, so each muffin only gives you approximately 1\/12 of a tablespoon, so not bad at all.\u0026nbsp; The crumb topping adds a bit of interest to what essentially would be quite a boring muffin.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3446_zpsstg0m9ib.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3446_zpsstg0m9ib.jpg\" height=\"361\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThey make a healthy \"instead of Cereal\" change for breakfast, especially when served with a small bowl of unsweetened applesauce!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN3447_zpsygeiheu7.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3447_zpsygeiheu7.jpg\" height=\"400\" width=\"392\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Crumb Topped Cornmeal Molasses Muffins*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes 12\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/crumb-topped-cornmeal-molasses-muffins\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n:Light\n and filled with whole grains, these muffins make the perfect breakfast \nwhen accompanied with a small bowl of unsweetened applesauce along with a\n dollop of low fat plain yogurt.\u0026nbsp; High in fibre and relatively low in \nfat and sugars, these make a healthy alternative to most regular \nmuffins.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003EFor the batter:\u003C\/b\u003E\u003C\/div\u003E\n140g plain flour (1 cup)\u003C\/div\u003E\n130g stoneground yellow cornmeal (3\/4 cup)\u003C\/div\u003E\n70g whole wheat flour (1\/2 cup)\u003C\/div\u003E\n2 tsp baking powder\u003C\/div\u003E\n1\/2 tsp salt\u003C\/div\u003E\n1\/4 tsp each ground cinnamon, ground ginger and freshly grated nutmeg\u003C\/div\u003E\n1 large free range egg, lightly beaten\u003C\/div\u003E\n225ml milk (1 cup)\u003C\/div\u003E\n78ml of flavorless vegetable oil\u0026nbsp; (1\/3 cup,\u0026nbsp; I use bran oil)\u003C\/div\u003E\n60ml molasses or dark treacle (1\/4 cup)\u003C\/div\u003E\n\u003Cb\u003EFor the crumb topping:\u003C\/b\u003E\u003C\/div\u003E\n2 TBS stoneground yellow cornmeaal\u003C\/div\u003E\n1 1\/2 TBS plain flour\u003C\/div\u003E\n2 TBS packed soft light brown sugar\u003C\/div\u003E\npinch salt\u003C\/div\u003E\n1 TBS cold unsalted butter\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo DSCN3449_zps6xe4mb08.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3449_zps6xe4mb08.jpg\" height=\"366\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to 200*C\/400*F\/ gas mark 6.\u0026nbsp; Lightly spray a 12 cup muffin tin with non stick cooking spray.\u0026nbsp; Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nMake\n the crumb topping by combining all of the ingredients in a bowl and \nrubbing them between your fingertips until it forms large, damp crumbs.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3453_zpsssy92eey.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3453_zpsssy92eey.jpg\" height=\"384\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nSift\n the flour into the bowl and whisk together with the cornmeal, whole \nwheat flour, baking powder, salt, cinnamon, ginger and nutmeg.\u0026nbsp;\u0026nbsp; Make a \nwell in the centre.\u0026nbsp; Whisk together the milk, egg, oil and molasses.\u0026nbsp; \nAdd all at once to the dry ingredients and lightly combine, just until \nthe ingredients are dampened uniformly.\u0026nbsp;\u0026nbsp; Lumps are okay.\u0026nbsp; Divide \nbetween the muffin cups evenly.\u0026nbsp;\u0026nbsp; Sprinkle each with some of the crumb \ntopping.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nBake for 18 to 20 minutes, until well risen and \nlightly browned.\u0026nbsp;\u0026nbsp; They should spring back when lightly touched.\u0026nbsp;\u0026nbsp; Cool \nin the pan on a wire rack\u0026nbsp; for five minutes before lifting out.\u0026nbsp; Serve \nwarm.\u0026nbsp;\u0026nbsp; Any leftovers can be stores in a sealed plastic bag for up to \ntwo days.\u0026nbsp; To reheat, wrap in foil and place in a hot oven for about 5 \nminutes."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/6282789739689742713\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/10\/crumb-topped-cornmeal-and-molasses.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6282789739689742713"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6282789739689742713"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/10\/crumb-topped-cornmeal-and-molasses.html","title":"Crumb Topped Cornmeal and Molasses Muffins"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2826744686861900481"},"published":{"$t":"2015-03-17T04:00:00.000+00:00"},"updated":{"$t":"2015-03-17T04:00:05.960+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"baking challenges"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Bread"},{"scheme":"http://www.blogger.com/atom/ns#","term":"whole grains"},{"scheme":"http://www.blogger.com/atom/ns#","term":"yeast breads"}],"title":{"type":"text","$t":"Wholemeal Wreath Loaf"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN0957_zpsue5pwkqd.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN0957_zpsue5pwkqd.jpg\" height=\"357\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI was recently sent a lovely Hamper from the people at \u003Ca href=\"http:\/\/www.bakingmad.com\/\" target=\"_blank\"\u003E\u003Cb\u003EBaking Mad\u003C\/b\u003E\u003C\/a\u003E and challenged to bake myself a loaf of bread!\u0026nbsp; I have a real fear of baking with yeast.\u0026nbsp; Most of the time (even when I use the bread machine) my bread turns out lousy!\u0026nbsp; I kid you not!\u0026nbsp; My ex husband was a beautiful bread baker.\u0026nbsp; He baked all of our bread when he was home.\u0026nbsp; It was lovely. \u0026nbsp; Me . . .\u0026nbsp; I have always only ever made great door stops.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cimg alt=\" photo wreath-stamp_zpsr4se2sds.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/wreath-stamp_zpsr4se2sds.jpg\" height=\"399\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI do like a challenge however and so I took Baking Mad up on their challenge and received everything I needed in order to make either one of two different recipes.\u0026nbsp;\u0026nbsp; The one I chose to do first was the Wholemeal Wreath loaf.\u0026nbsp;\u0026nbsp;\u0026nbsp; It's a part of the Allinson wholemeal dough collection and looked really pretty in their photograph.\u0026nbsp;\u0026nbsp; Was I up to the challenge?\u0026nbsp;\u0026nbsp; Let's see . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN0958_zpsw1vgr9lo.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN0958_zpsw1vgr9lo.jpg\" height=\"375\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe dough went together really quickly and easily.\u0026nbsp; I like quick and easy. \u0026nbsp; Before too long, I had it mixed and kneaded and it was rising in the bowl.\u0026nbsp;\u0026nbsp; I strongly suspect that it is in the kneading that it always goes wrong for me.\u0026nbsp; The recipe said to knead it for 10 minutes, so I set the timer and that's what I did.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN0959_zpsvgeg11rm.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN0959_zpsvgeg11rm.jpg\" height=\"367\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nLooks good eh?\u0026nbsp;\u0026nbsp; I know.\u0026nbsp; I was impressed with my skills thus far.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN0960_zpssa39ns7p.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN0960_zpssa39ns7p.jpg\" height=\"382\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI covered it with a clean tea towel and set it aside to rise for an hour . . . \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN0961_zpsruzsbivb.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN0961_zpsruzsbivb.jpg\" height=\"390\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt actually rose like it should have done.\u0026nbsp; Just look at that!\u0026nbsp; (Patting myself on the back here.)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN0962_zpsc6gbeem1.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN0962_zpsc6gbeem1.jpg\" height=\"226\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou then had to shape it into a long roll and then slice it in half lengthways, leaving one end attached.\u0026nbsp; From that end you twist the two lengths of dough together . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN0963_zpsnohqemjo.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN0963_zpsnohqemjo.jpg\" height=\"378\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPinching the ends together to shape a wreath.\u0026nbsp; I then popped it onto a floured baking tray, covered it and left it to rise again.\u0026nbsp; I think I could have done better with this. \u0026nbsp;\u0026nbsp; I wasn't really happy with my log.\u0026nbsp; It wasn't smooth like I suspect it should have been and so my wreath was not as smooth as it could have been either.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN0964_zpsvszmn47t.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN0964_zpsvszmn47t.jpg\" height=\"380\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nUgly as it was however, it actually rose quite well!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN0986_zpsn8ygrwgk.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN0986_zpsn8ygrwgk.jpg\" height=\"400\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAnd it baked really well also!\u0026nbsp; I was quite impressed.\u0026nbsp; It turned out pretty good if I don't say so myself!\u0026nbsp; I know it could have been a bit of a neater finish, and when I bake it again, I will try harder to make it a bit more presentable, but I was overall very impressed with my results!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN0991_zpsnmucbfxe.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN0991_zpsnmucbfxe.jpg\" height=\"374\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI do believe that this is one of the nicest loaves of bread I have ever baked, and everyone agreed.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN0992_zpsr3vzfwgz.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN0992_zpsr3vzfwgz.jpg\" height=\"361\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt had a lovely texture also\u0026nbsp; . . . and was simply gorgeous served warm and spread with butter. \u0026nbsp; Here is the link to \u003Ca href=\"http:\/\/www.bakingmad.com\/wholemeal-wreath-recipe\/\" target=\"_blank\"\u003E\u003Cb\u003Etheir recipe\u003C\/b\u003E\u003C\/a\u003E.\u0026nbsp;\u0026nbsp; In the meantime I have converted it to North American measurements so that all my North American friends can enjoy this lovely loaf also.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN0989_zpsrknwgbgg.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN0989_zpsrknwgbgg.jpg\" height=\"391\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Wholemeal Wreath*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes one loaf\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/wholemeal-wreath\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/div\u003E\nA delicious wholemeal loaf that is not only pretty to look at, but easy to make.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n400g of Very strong wholemeal bread flour (3 cups plus 1 TBS)\u003C\/div\u003E\n\u003Cdiv\u003E\n100g of strong white bread flour (1 cup)\u003C\/div\u003E\n\u003Cdiv\u003E\n1 1\/2 tsp salt\u003C\/div\u003E\n1 Easy Bake Yeast Sachet (7g or 2 1\/4 tsp)\u003C\/div\u003E\n50g of butter melted (3 1\/2 TBS)\u003C\/div\u003E\n1 TBS unrefined light muscovado sugar\u003C\/div\u003E\n300ml warm water (1 1\/3 cup)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nMix\n the flours, yeast and salt together in a large bowl.\u0026nbsp; Mix together the \nmelted butter, sugar and water.\u0026nbsp;\u0026nbsp; Mix this into the dry ingredients with\n a round bladed knife.\u0026nbsp; Tip onto a lightly floured surface and ead for \n10 minutes.\u0026nbsp; (Or use the dough hook attachment on your mixer.) Shape \ninto a round.\u003C\/div\u003E\nLightly grease a mixing bowl with some oil \nand drop the round of bread dough into it, turning it to coat with \noil.\u0026nbsp;\u0026nbsp; Cover with a clean tea towel and set aside in a draft free place \nto rise until doubled in size.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nRoll into an 18 inch long \nlog.\u0026nbsp; Slice in half lengthwise almost all the way to the end, but \nleaving about 2 inches uncut at the end.\u0026nbsp; From that end twist the two \nlengths of dough together.\u0026nbsp; Lift onto a floured baking sheet and pinch \nthe two ends together to make a wreath.\u0026nbsp; \u003C\/div\u003E\nCover with the clean tea towel and set aside in a draft free warm place to rise again, until doubled in size.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat\n the oven to 200*C\/400*F\/ gas mark 6.\u0026nbsp; Slide the baking tray onto the \nmiddle oven shelf and bake for 25 to 35 minutes, until golden brown and \nwhen you tap the base of the wreath it sounds hollow.\u0026nbsp; Cool on a wire \nrack.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN0994_zpssp0wjxrm.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN0994_zpssp0wjxrm.jpg\" height=\"386\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMany thanks to the people at \u003Ca href=\"http:\/\/www.bakingmad.com\/\" target=\"_blank\"\u003E\u003Cb\u003EBaking Mad\u003C\/b\u003E\u003C\/a\u003E and Allison Flours for challenging me and for providing me with the ingredients. \u0026nbsp;\u0026nbsp; Do check out their page to find this and more bread recipes, and recipes for many other delicious baked goodies!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u0026nbsp; "},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2826744686861900481\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/03\/wholemeal-wreath-loaf.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2826744686861900481"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2826744686861900481"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/03\/wholemeal-wreath-loaf.html","title":"Wholemeal Wreath Loaf"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-6868538712087762891"},"published":{"$t":"2013-11-10T04:00:00.000+00:00"},"updated":{"$t":"2014-08-22T16:37:58.279+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cookies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"for the kids"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"},{"scheme":"http://www.blogger.com/atom/ns#","term":"whole grains"}],"title":{"type":"text","$t":"Glazed Oatmeal Cookies"},"content":{"type":"html","$t":"\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_1828_zpsea72d2ce.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1828_zpsea72d2ce.jpg\" height=\"381\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nCookie or Biscuit, no matter what you call them . . . these wholesome home baked tea time treats are a favourite with kids of all ages.\u0026nbsp; When my children were growing up I always made sure there was a nice homemade snack for them to come home to at the end of the school day and homebaked treats to put into their packed lunches.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_1829_zps0613acf7.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1829_zps0613acf7.jpg\" height=\"355\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nI know I was blessed to have had the luxury of being able to stay home during their growing up years and in all honesty I would never have had it any other way.\u0026nbsp; I know it meant we didn't have a whole lot of money for holidays and fancy cars, and stuff, but . . . I always kind of felt like I was giving my children the priceless gift of having a mother at home.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_1832_zps026f90a3.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1832_zps026f90a3.jpg\" height=\"400\" width=\"396\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u0026nbsp;I can remember being frustrated at times as the things I baked seemed to evaporate as into thin air . . . but oh . . .\u0026nbsp; what I wouldn't give to have a house full of children again with all of the blessings, noise and activity that brings.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_1835_zps21606f18.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1835_zps21606f18.jpg\" height=\"340\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\nMy hands are empty now, no hugs no kisses, no lap cuddles . . . unless you count the furry ones I get from Mitzie, which are pretty special too.\u0026nbsp; My grandchildren live so far away I have never been able to bake them cookies or cakes.\u0026nbsp;\u0026nbsp; The Toddster enjoys the fruits of my labors quite happily though, especially when it comes in the shape of these cookies, which were real favourites in my children's lunch pails. \u0026nbsp;\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_1838_zpsc0641795.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1838_zpsc0641795.jpg\" height=\"400\" width=\"397\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nEasy to make using simple ingredients, these are quite large cookies that goe down a real treat after school as well, with a nice cold glass of milk.\u0026nbsp; They will store well in a covered container for four or five days and also freeze well.\u0026nbsp; I hope you will give them a go!\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_1830_zps33e7d173.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1830_zps33e7d173.jpg\" height=\"400\" width=\"376\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Glazed Oatmeal Cookies*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes about 2 dozen\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/glazed-oatmeal-cookies\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nCookied are actually called biscuits over here in the UK, but no matter what you call them, these little babies are delicious!\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the cookies:\u003C\/div\u003E\n200g of old fashioned rolled oats (2 cups)\u003C\/div\u003E\n280g of plain flour (2 cups)\u003C\/div\u003E\n1 TBS of baking powder (YES that is 1 TBS)\u003C\/div\u003E\n1\/2 tsp bicarbonate of soda\u003C\/div\u003E\n1\/2 tsp salt\u003C\/div\u003E\n2 tsp ground cinnamon\u003C\/div\u003E\n1\/2 tsp freshly grated nutmeg\u003C\/div\u003E\n1\/2 tsp vanilla paste (or 1 tsp vanilla extract)\u003C\/div\u003E\n2 large free range eggs\u003C\/div\u003E\n220g of butter, softened (1 cup)\u003C\/div\u003E\n170g of soft light brown sugar (14 1\/2 TBS)\u003C\/div\u003E\n100g golden caster sugar (1\/2 cup)\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFor the glaze:\u003C\/div\u003E\n280g icing sugar, sifted (2 cups)\u003C\/div\u003E\n3 TBS milk\u003C\/div\u003E\n1\/2 tsp cinnamon extract (optional)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_1839_zpsc9212432.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1839_zpsc9212432.jpg\" height=\"329\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to 18-*C\/350*F\/ gas mark 4.\u0026nbsp; Butter two large baking sheets and set aside.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCream\n together the butter and both sugars until light and creamy.\u0026nbsp; Beat in \nthe eggs, one at a time until well combined, then beat in the vanilla.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPulse\n the oats in a food processor for about 10 seconds until coarse.\u0026nbsp; Dump \ninto a bowl.\u0026nbsp; Sift in the flour, baking powder and soda.\u0026nbsp; Whisk in the \nsalt, cinnamon and nutmeg.\u0026nbsp;\u0026nbsp; Add this dry mixture to the creamed mixture\n in thirds until completely amalgamated.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_1840_zps10897597.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1840_zps10897597.jpg\" height=\"338\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nScoop out in\u0026nbsp; 2 \ntablespoon amounts and roll into balls.\u0026nbsp; Place onto the baking sheets, \nleaving a good two inches in between each one.\u0026nbsp; Bake for 10 to 12 \nminutesm until the bottoms begin to turn brown.\u0026nbsp; Remove from the oven \nand allow to stand on the baking sheets for about 5 minutes before \nlifting off onto a wire rack to finish cooling completely.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nTo\n make the glaze, whisk all of the ingredients together in a bowl using \nonly enough milk to give you a thick smooth drizzable glaze.\u0026nbsp; Dip the \ntops of the cookies quickly into this glaze until coated, allowing any \nexcess to drip off.\u0026nbsp;\u0026nbsp; Return to the wire racks until the glaze sets.\u0026nbsp; \nStore in an airtight container."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/6868538712087762891\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/11\/glazed-oatmeal-cookies.html#comment-form","title":"9 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6868538712087762891"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6868538712087762891"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/11\/glazed-oatmeal-cookies.html","title":"Glazed Oatmeal Cookies"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"9"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-5076063550606905215"},"published":{"$t":"2013-09-06T04:00:00.000+01:00"},"updated":{"$t":"2013-09-06T04:00:02.588+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast"},{"scheme":"http://www.blogger.com/atom/ns#","term":"whole grains"}],"title":{"type":"text","$t":"Pumpkin Pie Oatmeal"},"content":{"type":"html","$t":"\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/PumpkinPieOatmeal001.jpg\" style=\"height: 355px; width: 366px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSomething that my mother could never get any of us to eat for breakfast when I was a child, was . . . good old oatmeal porridge.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/PumpkinPieOatmeal002.jpg\" style=\"height: 349px; width: 356px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA bowl of porridge used to be met with groans and moans of disgust . . . there was no way . . . we hated it, absolutely loathed it.  It didn't matter that is was healthy, stick to your ribs, energy building or even that it would put hair on your chest . . . (yeh mom, duh . . . )\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOatmeal cookies . . . we loved.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOatmeal cake . . . we gobbled down with ultimate speed.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOatmeal porridge . . . call out the exorcist, coz we just weren't havin it!  No way . . . no how.  It was slimey and . . . blecch. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/PumpkinPieOatmeal010.jpg\" style=\"height: 339px; width: 362px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIn all honesty I don't think we ever gave it a fair chance.  It was just one of those things that we had made up our minds ahead of time that we just weren't going to eat.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/PumpkinPieOatmeal008.jpg\" style=\"height: 322px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIf she had had this tasty recipe in her bag of breakfast treats, it might have been a completely different story!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/PumpkinPieOatmeal009.jpg\" style=\"height: 362px; width: 366px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMildly spiced with warm sweet spices . . . cinnamon, nutmeg, allspice . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHomey, only slightly sweet, and almost custardy . . .  with the mild flavour of pumpkin . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAnd then there's that sweet, nutty and crunchy topping . . . sigh . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/PumpkinPieOatmeal011.jpg\" style=\"height: 335px; width: 359px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI can't even remember where I found the recipe for this.  IF I pinched it from you, I apologize . . . I only know for sure that I have had it scribbled onto a little piece of paper in my purse for ages and only just now got around to making it.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/PumpkinPieOatmeal012.jpg\" style=\"height: 335px; width: 348px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBreakfast will never be the same again!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/PumpkinPieOatmeal015.jpg\" style=\"height: 328px; width: 361px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\n\u003Ci\u003E\u003Cb\u003E*Pumpkin Pie Oatmeal*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 4\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/pumpkin-pie-oatmeal\" style=\"color: #33ff33;\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIndulgent and delicious.  Makes a change for brekkie!  Treat your family today!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n3 1\/2 ounces (1 cup) old fashioned oats, not quick cook\u003Cbr \/\u003E\n2 1\/2 tbsp brown sugar, packed\u003Cbr \/\u003E\n1\/2 tsp cinnamon\u003Cbr \/\u003E\n1\/4 tsp allspice\u003Cbr \/\u003E\n1\/8 tsp nutmeg\u003Cbr \/\u003E\n1\/2 tsp lemon zest\u003Cbr \/\u003E\n1\/4 tsp salt\u003Cbr \/\u003E\n1\/2 tsp vanilla\u003Cbr \/\u003E\n2 tsp butter, softened\u003Cbr \/\u003E\n6 ounces (about 3\/4 cup) pumpkin puree\u003Cbr \/\u003E\n6 ounces (3\/4) cup milk\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nStreusel Topping;\u003Cbr \/\u003E\n1 ounce ( about 1\/4 cup) pecans, chopped\u003Cbr \/\u003E\n2 tsp butter, softened\u003Cbr \/\u003E\n1 Tbs brown sugar\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat the oven to 190*C\/375*F\/ gas mark 5.  Butter a baking dish.  Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCombine  the oats, brown sugar, cinnamon, allspice, nutmeg, lemon zest and salt  together in a medium sized bowl, stirring all together well.  Whisk the  vanilla, butter, pumpkin puree and milk together in another bowl.  Pour  the pumpkin mixture into the oats, and stir together until well  combined.  Pour into the prepared baking dish and then bake at  for 10  minutes.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\nWhile it is baking, combine the  ingredients for the topping together until crumbly.  After the oatmeal  has baked for 10 minutes, remove and sprinkle the topping  mixture evenly over all. Bake for an additional 7 minutes. Allow to cool  for 5 minutes before serving. Top with a splash of cream  and some  dried fruit, if  desired.\u003C\/div\u003E\n"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/5076063550606905215\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/09\/pumpkin-pie-oatmeal.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5076063550606905215"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5076063550606905215"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/09\/pumpkin-pie-oatmeal.html","title":"Pumpkin Pie Oatmeal"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2879964488673760834"},"published":{"$t":"2012-02-29T04:00:00.006+00:00"},"updated":{"$t":"2019-11-20T10:47:23.344+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast"},{"scheme":"http://www.blogger.com/atom/ns#","term":"cereals"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Comfort Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"healthy options"},{"scheme":"http://www.blogger.com/atom/ns#","term":"whole grains"}],"title":{"type":"text","$t":"Cherry Bakewell Breakfast Oats."},"content":{"type":"html","$t":"\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/BakewellTarts8.jpg\" style=\"height: 402px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI think one of my favourite British flavours has to be the \u003Ca href=\"http:\/\/theenglishkitchen.blogspot.com\/2009\/08\/bakewell-tarts.html\" style=\"color: rgb(51 , 102 , 255); font-weight: bold;\"\u003ECherry Bakewell Tart\u003C\/a\u003E . . . and Bakewell Pudding. Bakewell Tart is an English confection consisting of a shortcrust pastry with a layer of jam and a sponge filling with almonds. The Bakewell Pudding on the other hand is a flaky pastry, with a layer of jam and an egg and almond filling. Some versions of the tart are covered with a layer of fondant.  I do confess I love them all . . . the tarts, the pudding and the fondant!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/BakewellWhoopiePies024.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI love the flavours so much that I adapted them to create my very own  \u003Ca href=\"http:\/\/theenglishkitchen.blogspot.com\/2010\/05\/bakewell-whoopie-pies.html\" style=\"color: rgb(51 , 102 , 255); font-weight: bold;\"\u003ECherry Bakewell Whoopie Pies\u003C\/a\u003E a few years back, and I have to confess they were just about the scrummiest whoopie pies I have ever eaten!  I've also created  \u003Ca href=\"http:\/\/theenglishkitchen.blogspot.com\/2010\/10\/bakewell-scones.html\" style=\"color: rgb(51 , 102 , 255); font-weight: bold;\"\u003EBakewell Scones\u003C\/a\u003E\u003Cspan style=\"color: rgb(51 , 102 , 255);\"\u003E,\u003C\/span\u003E and \u003Ca href=\"http:\/\/theenglishkitchen.blogspot.com\/2009\/07\/raspberry-bakewell-cake.html\" style=\"color: rgb(51 , 102 , 255); font-weight: bold;\"\u003ERaspberry Bakewell Cake\u003C\/a\u003E, quite successfully and I adore them both!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15564.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nToday for breakfast I decided to take the Bakewell flavours that little bit further and I created Cherry Bakewell Breakfast Oats!  Just imagine it now . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15551.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWholesome and hearty oats, rich and creamy . . . flavoured with the scrummy tastes of sour cherries, toasted almonds and dark cherry preserves . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15552.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe oats so filling and nutritious . . .  cooked in milk . . . with just a touch of almond extract . . . stogged full of dried sour cherries . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15553.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTopped with a swirl of beautiful dark cherry preserves and a scattering of toasted flaked almonds, nutty and sweet . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15554.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOh how moreish . . . oh how wonderful . . . this is the type of food that Enid Blyton made me dream about when I was a child!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15555.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAs I sat there this morning devouring every delicious mouthful, I could almost imagine tucking into a scrummy bowl of this with my mates . . . storing up much needed energy for the adventures that the day ahead might hold . . .\u003Cbr \/\u003E\nExcept there is no parrot named Kiki to amuse us . . . just a mad Cocker named Mitzie, who is in all truth probably quite a bit easier to handle and put up with.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15557.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCherry Bakewell Breakfast Oats.  Try some today.  You won't be sorry you did and I dare to hazard a guess that it will become a firm favourite in your home as well.  We loved this . . . we truly did.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOh I am a \u003Cspan style=\"font-style: italic;\"\u003Every\u003C\/span\u003E clever clogs to be sure . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15559.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Cherry Bakewell Breakfast Oats*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 2 generously\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/cherry-bakewell-breakfast-oats\" style=\"color: rgb(51 , 102 , 255); font-weight: bold;\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAll the flavours of your favourite tart in a beautiful breakfast indulgence.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n500ml of milk (2 cups)\u003Cbr \/\u003E\n80g of rolled oats (Old fashioned) (1 cup)\u003Cbr \/\u003E\n40g dried cherries (1\/4 cup)\u003Cbr \/\u003E\n1\/8 tsp salt\u003Cbr \/\u003E\n1\/2 tsp almond extract\u003Cbr \/\u003E\n2 TBS black cherry jam\u003Cbr \/\u003E\n2 TBS toasted flaked almonds\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCombine  the milk, oats, dried cherries and salt in a medium saucepan.  Stir and  bring to the boil, stirring.  Reduce the heat to a simmer and cook for  about 5 minutes, until the oats are softened and the mixture is  thickened, stirring occasionally.  Stir in the almond extract.  Spoon  into heated bowls.  Swirl a TBS of cherry jam into each and then  sprinkle with some toasted almonds.  Serve immediately.  Delicious!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2879964488673760834\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/02\/cherry-bakewell-breakfast-oats.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2879964488673760834"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2879964488673760834"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/02\/cherry-bakewell-breakfast-oats.html","title":"Cherry Bakewell Breakfast Oats."}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"8"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-6924670402468077466"},"published":{"$t":"2011-11-12T04:00:00.005+00:00"},"updated":{"$t":"2011-11-12T06:45:30.696+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"autumn"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Comfort Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"whole grains"}],"title":{"type":"text","$t":"Whole Wheat Plum Cake"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14062.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EWe were feeding the missionaries their supper tonight, and I wanted to bake them something scrummy for their afters.  You know how I love to spoil them.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14064.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI had a punnet of plums that had arrived in my veggie box the other day and I decided to make a plum cake!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14066.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EBut not just any plum cake.  A wholesome plum cake made with whole wheat flour and olive oil.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14067.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EMoist and deliciously spicey . . . filled with cinnamon, nutmeg, cloves, allspice and ginger . . . not to mention vanilla and almond.  Oh my, but this smells some good when it is baking.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14072.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EBut don't take my word for it . . . try some with yourself.  We like ours with ice cream, but whipped cream, or creme anglaise or even creme fraiche go very . . . very . . . well.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14074.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Whole Wheat Plum Cake*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EMakes one 9 inch round cake\u003Cbr \/\u003E\u003Cbr \/\u003EA delicious cake that is wholesome and stogged full of tart plums.  It's spicy and moist and very toothsome!\u003Cbr \/\u003E\u003Cbr \/\u003E1 pound fresh plums, stoned and cut in half\u003Cbr \/\u003E6 ounces whole wheat flour (1 1\/2 cups)\u003Cbr \/\u003E7 ounces sugar (1 cup sugar)\u003Cbr \/\u003E2 tsp ground cinnamon\u003Cbr \/\u003E1\/2 tsp ground nutmeg\u003Cbr \/\u003E1\/2 tsp ground cloves\u003Cbr \/\u003E1\/2 tsp ground allsmpice\u003Cbr \/\u003E1\/2 tsp ground ginger\u003Cbr \/\u003E1\/2 tsp baking powder\u003Cbr \/\u003E1\/4 tsp salt\u003Cbr \/\u003E240ml of olive oil (1 cup)\u003Cbr \/\u003E3 large free range eggs\u003Cbr \/\u003E1 1\/2 tsp vanilla\u003Cbr \/\u003E1\/2 tsp almond extract\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat  the oven to 180*C\/350*F\/ gas mark 4.  Butter a 9 inch cake dish and  lightly dust with flour.  Arrange the plums in the dish cut side up.\u003Cbr \/\u003E\u003Cbr \/\u003EWhisk  the flour, sugar, spices, baking powder and salt together in a bowl.   Beat together the eggs, olive oil, vanilla and almond extract.  Spread  this mixture over top of the plums, trying to spread it as evenly as you  can and covering the plums.\u003Cbr \/\u003E\u003Cbr \/\u003EBake for 50 to 60 minutes, until  well risen anda toothpick inserted into the centre comes out clean.   Allow the cake to cool in the pan for 15 minutes before inverting onto a  cake plate.  Dust with icing sugar before serving.  Cut into wedges to  serve.  Goes great with a hot drink.  We like it with cold vanilla ice  cream.   Nom Nom!!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 350px; height: 350px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Food%20Pictures\/OvenFriedChicken.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOver in The Cottage today, \u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/www.ayearfromoakcottage.org\/2011\/11\/poetry-saturday-what-god-hath-promised.html\"\u003EOven Fried Chicken.\u003C\/a\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/6924670402468077466\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/11\/whole-wheat-plum-cake.html#comment-form","title":"3 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6924670402468077466"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6924670402468077466"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/11\/whole-wheat-plum-cake.html","title":"Whole Wheat Plum Cake"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"3"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-8813229234777046248"},"published":{"$t":"2011-08-25T04:00:00.002+01:00"},"updated":{"$t":"2011-08-25T07:17:24.635+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pancakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"whole grains"}],"title":{"type":"text","$t":"Oatmeal Cookie Pancakes"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC12768.jpg\" \/\u003E\r\u003Cbr \/\u003E\r\u003Cbr \/\u003EI think of all the cookies you can make or eat, oatmeal has to be my absolute favourite.  There is something incredibly moreish to me about the wholesomeness of them.\r\u003Cbr \/\u003EI love the texture of the buttery oats and the slightly spiced flavours.  I love mine chock full of raisins too.  I know some don't like raisins, but I am a great raisin lover and thankfully so is the Toddster.\r\u003Cbr \/\u003E\r\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC12769.jpg\" \/\u003E\r\u003Cbr \/\u003E\r\u003Cbr \/\u003EI love pancakes . . . almost as much as cookies, and maybe even more!!  Pancakes for breakfast are a really superdy duperdy breakfast treat!!  I always made them on Saturday mornings for my kids when they were growing up and they were a given for breakfast whenever we had someone visiting over night.\r\u003Cbr \/\u003E\r\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC12771.jpg\" \/\u003E\r\u003Cbr \/\u003E\r\u003Cbr \/\u003EOatmeal Cookie Pancakes are the best!  You get all the wholesome and nutty flavour of a tasty Oatmeal Cookie . . . except in the glorious deliciousness of a breakfast pancake!\r\u003Cbr \/\u003E\r\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC12772.jpg\" \/\u003E\r\u003Cbr \/\u003E\r\u003Cbr \/\u003EWhat could be better???  I don't think anything could!  (Don't let the bad photography here today put you off of making these tasty little delights.  They are the bomb!)\r\u003Cbr \/\u003E\r\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC12775.jpg\" \/\u003E\r\u003Cbr \/\u003E\r\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Oatmeal Cookie Pancakes*\u003C\/b\u003E\u003C\/i\u003E\r\u003Cbr \/\u003EServes 4\r\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/oatmeal-cookie-pancakes\"\u003EPrintable Recipe\u003C\/a\u003E\r\u003Cbr \/\u003E\r\u003Cbr \/\u003EWho wouldn't  want a big fat oatmeal cookie pancake for breakfast???  These are  fabulous and quite different and very, very tasty!\r\u003Cbr \/\u003E\r\u003Cbr \/\u003E1.5 ounces of plain flour (1\/3 cup)\r\u003Cbr \/\u003E7 ounces rolled oats (2 cups)\r\u003Cbr \/\u003E2 tsp caster sugar\r\u003Cbr \/\u003E2 1\/2 tsp baking powder\r\u003Cbr \/\u003E1\/2 tsp ground cinnamon\r\u003Cbr \/\u003E1\/2 tsp ground nutmeg\r\u003Cbr \/\u003E1 tsp salt\r\u003Cbr \/\u003E2 large free range eggs, separated\r\u003Cbr \/\u003E500ml milk (2 cups)\r\u003Cbr \/\u003E1 tsp vanilla\r\u003Cbr \/\u003E1 TBS butter, melted\r\u003Cbr \/\u003E3 ounces sultana raisins (1\/2 cup packed)\r\u003Cbr \/\u003Eoil for cooking\r\u003Cbr \/\u003EButter and Maple or Golden Syrup for serving\r\u003Cbr \/\u003E\r\u003Cbr \/\u003EPreheat a large skillet or griddle over medium heat.\r\u003Cbr \/\u003E\r\u003Cbr \/\u003EBlend  together the flour, oats, sugar, baking powder, cinnamon, nutmeg and  salt in a large bowl.  Beat the egg whites stiff in a small bowl.  In  another bowl, beat the egg yolks, milk, vanilla and butter together.   combine the oat and the milk mixture together until smooth.  Fold in the  egg whites.  Stir in the sultanas.\r\u003Cbr \/\u003E\r\u003Cbr \/\u003EBrush the heated skillet or  griddle with oil.  Drop the batter by a heaped serving spoon onto the  hot griddle.  Cook for 3 to 5 minutes, until the bottom is golden brown  and the top is speckled with holes.  Flip over and brown on the other  side.    Keep warm while you cook the remainder.\r\u003Cbr \/\u003E\r\u003Cbr \/\u003EServe warm with butter for spreading and Maple or Golden Syrup.\r\u003Cbr \/\u003E\r\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Food%20Pictures\/chocolatetart.jpg\" \/\u003E\r\u003Cbr \/\u003E\r\u003Cbr \/\u003EThere's a \u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/www.ayearfromoakcottage.com\/2011\/08\/as-summer-slips-away.html\"\u003EDecadant Chocolate Mousse Tart \u003C\/a\u003Eover in The Cottage today!\r\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/8813229234777046248\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/08\/oatmeal-cookie-pancakes.html#comment-form","title":"9 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8813229234777046248"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8813229234777046248"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/08\/oatmeal-cookie-pancakes.html","title":"Oatmeal Cookie Pancakes"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"9"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7980584047590614127"},"published":{"$t":"2010-11-19T04:00:00.001+00:00"},"updated":{"$t":"2019-10-25T07:54:04.990+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Comfort Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"side dishes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"whole grains"}],"title":{"type":"text","$t":"Barley and Mushroom Casserole"},"content":{"type":"html","$t":"\u003Cimg alt=\"Barley and Mushroom Casserole\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/SDC17399.jpg\" style=\"height: 339px; width: 359px;\" title=\"Barley and Mushroom Casserole\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWe don't always eat things that are bad for you here in my English Kitchen.  Sometimes we get downright healthy, and eat things that are actually quite good for you!!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Barley and Mushroom Casserole\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/SDC17400.jpg\" style=\"height: 322px; width: 364px;\" title=\"Barley and Mushroom Casserole\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThings like tasty, nutty barley . . . baked into a kind of pilaff stogged full of all sorts of wholesome things like toasted nuts, crunchy chestnuts and scrummy mushrooms . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Barley and Mushroom Casserole\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/SDC17401.jpg\" style=\"height: 319px; width: 359px;\" title=\"Barley and Mushroom Casserole\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOh, and . . . lots of butter . . . rich, tasty butter . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBut . . . we won't talk about that.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Barley and Mushroom Casserole\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/SDC17403.jpg\" style=\"height: 316px; width: 349px;\" title=\"Barley and Mushroom Casserole\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Barley and Mushroom Casserole*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 6\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/barley-and-mushroom-casserole-1\" style=\"color: #33cc00;\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA delicious change from rice!  Healthy and nutty!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n4 ounces butter (1\/2 cup)\u003Cbr \/\u003E\n7 1\/2 ounces pearl barley (1 cup)\u003Cbr \/\u003E\n1 onion, peeled and chopped\u003Cbr \/\u003E\n16 ounces chicken broth (2 cups)\u003Cbr \/\u003E\n2 1\/2 ounces slivered almonds (1\/2 cup)\u003Cbr \/\u003E\n1 4-serving size envelope of dry onion soup mix\u003Cbr \/\u003E\n1 small package of fresh mushrooms, sliced\u003Cbr \/\u003E\n75g of sliced water chestnuts (5 ounce can)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat  the oven to 180*C\/350*F\/ gas mark 4.  Melt the butter in a large  skillet.  Add the onions and mushrooms.  Cook and stir until golden.   Add the barley.  Stir to coat and toast lightly for several minutes.   Add the chicken broth, almonds and soup mix along with the water  chestnuts.  Stir together well and bring to the boil.  Pour into a 2  litre casserole dish, cover tightly and bake for 1 hour, adding more  broth as needed.  Serve hot.  Can be made ahead and store, covered, in  the refrigerator.  Reheat just before serving.  You may also freeze any  leftovers for future use.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-Q-mYUAciZ84\/XbJ9VL2389I\/AAAAAAACq3I\/XlPUFfqCR9Iynmn21GRunn6ixliPD43nACLcBGAsYHQ\/s1600\/Marie-Signature-Transparent.png\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"400\" data-original-width=\"500\" height=\"160\" src=\"https:\/\/1.bp.blogspot.com\/-Q-mYUAciZ84\/XbJ9VL2389I\/AAAAAAACq3I\/XlPUFfqCR9Iynmn21GRunn6ixliPD43nACLcBGAsYHQ\/s200\/Marie-Signature-Transparent.png\" width=\"200\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7980584047590614127\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/11\/barley-and-mushroom-casserole.html#comment-form","title":"9 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7980584047590614127"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7980584047590614127"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/11\/barley-and-mushroom-casserole.html","title":"Barley and Mushroom Casserole"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-Q-mYUAciZ84\/XbJ9VL2389I\/AAAAAAACq3I\/XlPUFfqCR9Iynmn21GRunn6ixliPD43nACLcBGAsYHQ\/s72-c\/Marie-Signature-Transparent.png","height":"72","width":"72"},"thr$total":{"$t":"9"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-1420824096943909423"},"published":{"$t":"2010-06-18T04:00:00.000+01:00"},"updated":{"$t":"2010-06-18T04:00:00.705+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"cereals"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Salads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"whole grains"}],"title":{"type":"text","$t":"Three Grain Salad"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 360px; height: 365px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/3grainsalad2.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EWe have company arriving today in the early afternoon, all the way up from Kent for the weekend.  I wanted to make something that would go over well for lunch . . . I expect they will be quite hungry after the long drive.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 357px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/salad003.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EWe'll be going out for dinner tonight, but I thought a nice salad with some cold ham would make a tasty and filling lunch.  We'll be spending all the afternoon walking around Chester, so some energy will be needed!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 357px; height: 370px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/salad005.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI just love the versatility of rice and wheat salads.  The rice and wheat create the perfect canvas upon which to create something unique and delicious! This salad uses not one . . . not two . . . but three wholesome grains . . . nutty wheat berries, chewy pearl barley and soft brown rice.  A totally delightful combination.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 347px; height: 387px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/salad009.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThen you have the added sweet crunch of chopped apple.  I like to use red ones because they give the most lovely colour.  Apples go very well with raisins, and not so surprisingly red onion! When you add the toasty richness of walnuts and a totally deliciously spiced apple cider vinaigrette, you have a wonderful salad, that is not only very tasty, but also very healthy!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 354px; height: 406px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/salad010.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EYou can keep a smug look on your face while you are eating this one.  It's scrummily good for you and quite filling, and . . .  with all the complex carbs it holds, this one will keep you going and energized for quite a while!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 356px; height: 369px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/salad001.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Three Grain Salad*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 12\u003Cbr \/\u003E\u003Ca style=\"color: rgb(51, 204, 0);\" href=\"http:\/\/sites.google.com\/site\/oakcottagerecipes\/three-grain-salad\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThis is a  delicious salad consisting of three separate grains, brown rice, pearly  barley and wheat berries combined with the addition of  crunchy apple,  sweet raisins, red onion and toasted pecans.  The spicy honey  vinaigrette dressing sets it all off perfectly!\u003Cbr \/\u003E\u003Cbr \/\u003E4 servings of  wheat berries, rinsed\u003Cbr \/\u003E4 servings of medium pearl barley, rinsed\u003Cbr \/\u003E4  servings of long grain brown rice, rinsed\u003Cbr \/\u003Evegetable stock cubes\u003Cbr \/\u003E1  to 2 medium sweet red apples, unpeeled, cored and chopped\u003Cbr \/\u003E1 small red  onion, peeled and finely chopped\u003Cbr \/\u003E4 ounces raisins\u003Cbr \/\u003E60g toasted  walnuts, chopped\u003Cbr \/\u003E\u003Cbr \/\u003EDressing:\u003Cbr \/\u003E2 ounces oil (1\/4 cup)\u003Cbr \/\u003E2 ounces  cider vinegar (1\/4 cup)\u003Cbr \/\u003E2 TBS runny honey\u003Cbr \/\u003E3\/4 tsp grated  gingerroot\u003Cbr \/\u003E1\/4 tsp ground cardamom\u003Cbr \/\u003E1\/4 tsp sumac\u003Cbr \/\u003Esea salt and  black pepper to taste\u003Cbr \/\u003E\u003Cbr \/\u003ECook each of the grains according to the  package directions, using a vegetable stock cube in each pot.  When  tender, drain well, rinse and drain again.  Mix all together in a large  bowl.  Add the chopped apple, onion and raisins, mixing well.\u003Cbr \/\u003E\u003Cbr \/\u003EWhisk  together the dressign ingredients.  Pour over the salad, tossing to  coat.  Serve immediately or cover and chill for 2 to 6 hours before  serving.  Just before serving, fold in the chopped nuts."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1420824096943909423\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/06\/three-grain-salad.html#comment-form","title":"10 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1420824096943909423"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1420824096943909423"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/06\/three-grain-salad.html","title":"Three Grain Salad"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"10"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-8782188607287005941"},"published":{"$t":"2009-10-20T05:00:00.001+01:00"},"updated":{"$t":"2009-10-23T15:48:11.923+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"quick breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"whole grains"}],"title":{"type":"text","$t":"Date and Pistachio Hot Cakes"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 349px; height: 232px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/s_apples.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAdding a slice of fruit to the top of a pancake turns it into something really special.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 344px; height: 270px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/dates-potassium-lg.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EWhen you are talking about pancakes that are already studded with pistachio nuts and chopped dates, then you are talking really special.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 352px; height: 265px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/nuts-pistachios-kernels-raw.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI just love cooking with oats.  They seem so very wholesome and healthy to me.  Oats are very good for you.\u003Cbr \/\u003E\u003Cbr \/\u003ESo are nuts and dates.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 347px; height: 353px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/PANCAKES001-1.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ENuts, dates, oats, apples . . .\u003Cbr \/\u003EThese just have to be incredibly healthy, right?\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 355px; height: 448px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/PANCAKES006.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThat must mean you can eat even more of them than other pancakes. ☺\u003Cbr \/\u003E\u003Cbr \/\u003EThere is NO such thing as too much of a good thing.  (Wisdom according to Marie)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 354px; height: 368px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/PANCAKES008-1.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Date and Pistachio Hot Cakes*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EMakes 12\u003Cbr \/\u003E\u003Ca style=\"color: rgb(51, 204, 0);\" href=\"http:\/\/sites.google.com\/site\/oakcottagerecipes\/date-and-pistachio-hot-cakes\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOh, we do love these tasty pancakes.  Chock full of goodness with the oats, chopped pistachios and then dates.  When you add the surprise of a slice of apple or pear on the top, well . . . these just become fabulous!!  I like to serve them with a dollop of thick Greek Yoghurt and some honey drizzled over top.\u003Cbr \/\u003E\u003Cbr \/\u003E200g flour\u003Cbr \/\u003E2 tsp baking powder\u003Cbr \/\u003E1 tsp salt\u003Cbr \/\u003E3 TBS soft light brown sugar, packed\u003Cbr \/\u003E50g of rolled oats\u003Cbr \/\u003E100g shelled, unsalted pistachio nuts, coarsely chopped\u003Cbr \/\u003E100g moist dates, pitted and chopped\u003Cbr \/\u003Ethe grazed zest of one lemon\u003Cbr \/\u003E250ml of whole milk\u003Cbr \/\u003E2 large eggs\u003Cbr \/\u003E55g unsalted butter, melted\u003Cbr \/\u003E(plus more for buttering the pan and brushing over the fruit slices)\u003Cbr \/\u003E2 crisp eating apples, cored, and sliced crosswise into 1\/4 inch slices\u003Cbr \/\u003E(You can also use firm pears)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 355px; height: 365px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/PANCAKES017.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ESift the flour, baking powder and salt into a large bowl.  Stir in the sugar along with the oats, dates and pistachios.  Beat together the eggs, melted butter, milk and lemon zest.  Pour this over the dry mixture and mix all together just to combine and make sure all the dry bits are moistened.  It doesn't have to be smooth.\u003Cbr \/\u003E\u003Cbr \/\u003EHeat a large non stick pan over medium heat.  Brush with butter.  Spoon on dessertspoons of the batter, leaving some space between each one.  Top each with a slice of apple.  Cook for several minutes, until small bubbles begin to appear on the upside.  Turn over, brushing the apple slices with butter some melted butter before turning.  Cook on the other side until nicely browned and cooked through, about 2 minutes.  Keep warm in a slow oven while you cook the rest.\u003Cbr \/\u003E\u003Cbr \/\u003EServe warm, drizzled with some honey and a dollop of Greek Yoghurt if desired."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/8782188607287005941\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2009\/10\/date-and-pistachio-hot-cakes.html#comment-form","title":"9 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8782188607287005941"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8782188607287005941"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2009\/10\/date-and-pistachio-hot-cakes.html","title":"Date and Pistachio Hot Cakes"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"9"}}]}});