Showing posts with label whole grains. Show all posts
Showing posts with label whole grains. Show all posts
This is a fabulously tasty granola that is high in protein and low in sugars. 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. Whew! 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.
I was keen to try this granola out (from the book The Fast 800 Recipe Book) as I have always been a person who eats granola for breakfast.
I have been making my own granola since the early 1980's. It was my good friend Mabel who got me turned onto Granola. I was a child who grew up with Kellogg's for breakfast. Usually cornflakes, or rice crispies, sometimes cheerios. My brother favoured Shreddies. My mom always made sure she had a box of Shreddies in the cupboard for him when he came home to visit.
We used to sprinkle sugar all over our cereal. I know! Not a practise I have followed for many years now. Can you imagine a bowl of already sweet cereal with sugar sprinkled on top? Its no wonder we are sugar addicts! Sometimes if my mom ran out of cereal before pay day, she would give us buttered bread with sugar sprinkled on top and milk. We loved it!
You 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 . . .
Its half old fashioned large flaked oatmeal and nuts, each in equal weights. Old Fashioned Oatmeal is low GI, which means it is slowly digested, and causing a lower rise in blood glucose and insulin levels. Its also high in fibre and good for your heart. Likewise nuts, whilst higher in fat (but good fats), are also filled with fibre and low GI. So together a great combination.
The chocolate comes from the use of cocoa powder. I used this one, which can also be used to make hot chocolate.
Dairy, sugar and gluten free, it is infused with cinnamon, which is also very good for you and for your heart! It also helps to lower your blood sugar levels. There is nothing bad about that!
That doesn't mean you should fill up on cinnamon rolls and cinnamon toast however . . . 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 . . .
Oh boy . . . . now why on earth did I have to think about cinnamon rolls? ðŸ˜ðŸ˜ðŸ˜ I'm not doing myself any good.
When my children were growing up I often made them Mom's Quick Cinnamon Rolls for a bedtime snack. They loved them. So did my husband, and I confess, I did also. The best thing about them was they were not great keepers so you really needed to eat them on the day!
I have been enjoying this granola in a small serving each morning along with some Greek Yogurt and fresh berries. Raspberries and Blueberries at the moment . . . so good.
There is the option of going uber-indulgent with this, but not over the top. Simply grate dark some chocolate over it before you finish baking it and pop it back in the oven until it melts. Then you just let it sit and cool.
That does sound really scrummy. Maybe next time.
Yield: 8
Chocolate Cinnamon Granola
A filling, fibre filled breakfast alternative that is low in sugars and deliciously high in protein and flavour.
prep time: cook time: total time:
ingredients:
- 4 TBS Coconut oil
- 1 TBS cinnamon cocoa powder
- 1 TBS pure Maple syrup
- 200g jumbo rolled oats (2 1/2 cups)
- 100g mixed nuts (2/3 cup)
instructions:
How to cook Chocolate Cinnamon Granola
- Preheat the oven to 170*C/325*F/ gas mark 3. Have a medium baking tray ready.
- Roughly chop the nuts. Set aside.
- Heat 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.
- Measure the oats into a bowl. Add the cocoa mixture. Combine well and then spread out onto the baking sheet evenly.
- Bake in the preheated oven for about 15 minutes. Remove from the oven, stir and add the chopped nuts. Stir to combine. Return to the oven.
- Bake for a further 15 minutes. Leave to cool and crisp. Then store in an airtight container.
NOTES:
For 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. Don't stir it. Let it cool and harden for several hours prior to putting into the jar to store.
I've been following this food plan for about a week now. I am afraid to get on the scales. If I haven't lost any weight, I might be really discouraged. So I am waiting until I am a few weeks in before I check. Fingers crossed. I just keep telling myself, its not forever. 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!
In 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! High in fibre and low in both fat and sugar. Yay! That makes me happy. Although you still wouldn't want to binge on something like this of course. All baked goods should be occasional treats (which I am now saving for weekends) and not daily thing.
I'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 . . . it seems that when you take the sugar and fat out of things . . . and pile in fibre, the results have been largely nothing to write home about. One exception has been these lovely wholemean pumpkin pie rolls!
When I was in high school, my mother discovered Italian food, in the way of Italian Spaghetti . . . which meant . . a tin of catelli spaghetti sauce, stirred into a pound of browned hamburger and heated through. This was considered a real Italian treat. 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.
Cooking and eating delicious food should be fun. Sometimes when one is faced with dietary restraints you can feel a bit down . . . and like all of the fun has gone out of eating and cooking, especially if you are a person who loves to cook.
I have to say I am really enjoying my healthier eating lifestyle these days. 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. 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.
Coming to terms with and learning to live with Type 2 Diabetes is a real learning curve for sure. I know I am not alone in feeling somewhat discouraged at times and at a loss at others. But I am determined to stay the course and do what is the best things to do for my health. Healthy eating and regular meal planning is all a part of that. No more flying by the seat of my pants!
According to my Diabetes handbook, you need to have breakfast, lunch and evening meals each day. No skipping, and there are really no foods that are forbidden, but one should aim to keep empty calories at bay . . . so no snacking on potato chips, cookies, pies, etc. 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.
I was recently sent a lovely Hamper from the people at Baking Mad and challenged to bake myself a loaf of bread! I have a real fear of baking with yeast. Most of the time (even when I use the bread machine) my bread turns out lousy! I kid you not! My ex husband was a beautiful bread baker. He baked all of our bread when he was home. It was lovely. Me . . . I have always only ever made great door stops.
Cookie or Biscuit, no matter what you call them . . . these wholesome home baked tea time treats are a favourite with kids of all ages. 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.
I 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. 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.
My 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. My grandchildren live so far away I have never been able to bake them cookies or cakes. 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.
Easy 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. They will store well in a covered container for four or five days and also freeze well. I hope you will give them a go!
*Glazed Oatmeal Cookies*
Makes about 2 dozen
Makes about 2 dozen
For the cookies:
Cream together the butter and both sugars until light and creamy. Beat in the eggs, one at a time until well combined, then beat in the vanilla.
Something that my mother could never get any of us to eat for breakfast when I was a child, was . . . good old oatmeal porridge.
A 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 . . . )
Oatmeal cookies . . . we loved.
Oatmeal cake . . . we gobbled down with ultimate speed.
Oatmeal porridge . . . call out the exorcist, coz we just weren't havin it! No way . . . no how. It was slimey and . . . blecch.
In 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.
If she had had this tasty recipe in her bag of breakfast treats, it might have been a completely different story!
Mildly spiced with warm sweet spices . . . cinnamon, nutmeg, allspice . . .
Homey, only slightly sweet, and almost custardy . . . with the mild flavour of pumpkin . . .
And then there's that sweet, nutty and crunchy topping . . . sigh . . .
I 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.
Breakfast will never be the same again!
*Pumpkin Pie Oatmeal*
Serves 4
Printable Recipe
Indulgent and delicious. Makes a change for brekkie! Treat your family today!
3 1/2 ounces (1 cup) old fashioned oats, not quick cook
2 1/2 tbsp brown sugar, packed
1/2 tsp cinnamon
1/4 tsp allspice
1/8 tsp nutmeg
1/2 tsp lemon zest
1/4 tsp salt
1/2 tsp vanilla
2 tsp butter, softened
6 ounces (about 3/4 cup) pumpkin puree
6 ounces (3/4) cup milk
Streusel Topping;
1 ounce ( about 1/4 cup) pecans, chopped
2 tsp butter, softened
1 Tbs brown sugar
Preheat the oven to 190*C/375*F/ gas mark 5. Butter a baking dish. Set aside.
Combine 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.
Serves 4
Printable Recipe
Indulgent and delicious. Makes a change for brekkie! Treat your family today!
3 1/2 ounces (1 cup) old fashioned oats, not quick cook
2 1/2 tbsp brown sugar, packed
1/2 tsp cinnamon
1/4 tsp allspice
1/8 tsp nutmeg
1/2 tsp lemon zest
1/4 tsp salt
1/2 tsp vanilla
2 tsp butter, softened
6 ounces (about 3/4 cup) pumpkin puree
6 ounces (3/4) cup milk
Streusel Topping;
1 ounce ( about 1/4 cup) pecans, chopped
2 tsp butter, softened
1 Tbs brown sugar
Preheat the oven to 190*C/375*F/ gas mark 5. Butter a baking dish. Set aside.
Combine 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.
While 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.
I think one of my favourite British flavours has to be the Cherry Bakewell Tart . . . 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!
I love the flavours so much that I adapted them to create my very own Cherry Bakewell Whoopie Pies 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 Bakewell Scones, and Raspberry Bakewell Cake, quite successfully and I adore them both!
Today for breakfast I decided to take the Bakewell flavours that little bit further and I created Cherry Bakewell Breakfast Oats! Just imagine it now . . .
Wholesome and hearty oats, rich and creamy . . . flavoured with the scrummy tastes of sour cherries, toasted almonds and dark cherry preserves . . .
The oats so filling and nutritious . . . cooked in milk . . . with just a touch of almond extract . . . stogged full of dried sour cherries . . .
Topped with a swirl of beautiful dark cherry preserves and a scattering of toasted flaked almonds, nutty and sweet . . .
Oh how moreish . . . oh how wonderful . . . this is the type of food that Enid Blyton made me dream about when I was a child!
As 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 . . .
Except 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.
Cherry 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.
Oh I am a very clever clogs to be sure . . .
*Cherry Bakewell Breakfast Oats*
Serves 2 generously
Printable Recipe
All the flavours of your favourite tart in a beautiful breakfast indulgence.
500ml of milk (2 cups)
80g of rolled oats (Old fashioned) (1 cup)
40g dried cherries (1/4 cup)
1/8 tsp salt
1/2 tsp almond extract
2 TBS black cherry jam
2 TBS toasted flaked almonds
Combine 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!
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