Tag Archives: flaked almonds

Spiced Granola

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Gluten free breakfast cereals here in Australia can cost an arm and a leg and quite frankly, many taste similar to cardboard so we spent last weekend experimenting with granola.

This recipe was a clear winner, made with ingredients I always have to hand and converting my eldest, six slices of toast gluten eating son to gluten free cereal was an added bonus!

Makes enough to fill a 2.8l airtight box.

Ingredients

280g honey

70g coconut oil

2-3 tablespoons vanilla extract

120g gluten free rice puffs

150g flaked almonds

50g LSA

60g pumpkin kernals

50g raw cashew nut, very roughly chopped

80g sultanas

100g desiccated coconut

1 tablespoon cinnamon

Method

Preheat the oven to 180 degrees centigrade and line two baking sheets with baking parchment.

In a pan, combine the honey, coconut oil and vanilla, bring gently up to the boil and allow to simmer for three minutes.

Combine all of the other ingredients in a large bowl, once the honey mixture has cooked for three minutes, pour it over the dry ingredients and stir very well.

Spoon the granola onto the two prepared sheets, spread out as much as you can.

Pop the sheets into the preheated oven and bake for 10-15 minutes, keeping a close eye on them in case they burn.

Once golden, remove from the oven and allow to cool on the trays.

Break the granola by hand into small pieces and store in an airtight container.

 

 

White Chocolate, Cherry and Almond Slice

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These are such a treat!

I’m now trying to come up with homemade gluten free goodies for my youngest son who was recently diagnosed with coeliacs, these were a huge hit in the school lunch box and with the rest of the family.

If you are making these as gluten free you will need to check the labelling on your rice puffs as many of them contain barley.

Makes 24 pieces.

Ingredients

200g flaked almonds

200g glacé cherries, washed, dried and halved

100g sultanas

150g rice puffs

400g white chocolate

Method

Line the base and sides of a 22x30cm roasting tin with baking parchment.

Heat a large frying pan over a medium heat, add the almonds and toast gently until just colouring a little, tip into a large bowl.

Add the halved cherries, sultanas and rice puffs, stir well.

Melt the white chocolate, pour over the puff mix and stir very well.

Tip into the prepared tin and gently push down into the corners edges.

Allow to cool a little and then pop into the fridge for an hour or two until set.

Remove from the fridge, peel off the paper and cut into slices.

Cherry and Almond Cakes

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These are an old style cake baked in muffin cases for easy transport in school lunch boxes!

Makes 16.

Ingredients

200g glacé cherries

275g self raising flour

2 teaspoons baking powder

225g butter, at room temperature

225g caster sugar

80g ground almonds

5 eggs

50g flaked almonds

Method

Preheat the oven to 180degrees Centigrade. Line two twelve hole muffin tins with 16 paper cases.

Cut the cherries into quarters, wash and dry well.

Cream the butter and sugar.

Slowly add the eggs, beating each one well in.

Add the flour, baking powder, almond meal and cherries, mix through.

Spoon into the prepared muffin tins.

Bake for 20mins until risen and golden.