Things I never thought I’d do: homemade museli

Never in my life did I think I’d ever bother making home made muesli. I don’t even like muesli, usually. Toasted is okay.

But this one day I ran out of breakfast cereal and gave it a go (having too much free time on my hands on that particular, unusual day. Let me say this is not a regular occurance). From that point it sort of escalated out of control and I have decided that the best way to manage the process is to just teach other people how to make their own muesli so I don’t have to do it.

My mother in particular (who doesn’t even cook, ever!) made approx 2 kilos of toasted trail mix using this method and proceeded to eat them in a week. She said it was okay because I said it was healthy (and by healthy, I meant low sugar/salt + copious amounts of oats…all of which I suspect were disregarded).

With less sugar, low salt, and much more oats (!) I guess it is pretty healthy. And not thaat hard.

Anyway, so here we go. Learn because I will only make it for you once. Or twice if you ask nicely. Or if you are planning to pay me.

*sniff* I feel so pro

Homemade toasted muesli

Adapted from various other sources on the web – there were quite a number, but special mention to the first one I found on My New Roots which provided inspiration. 

The proportions of everything are pretty fluid so change as you will. The picture above had hazelnuts, cinnamon, figs, and coconut mixed in.

2 cups rolled oats
2 tablesp honey
2 tablesp olive oil
A pinch of salt (optional)

A handful of nuts – I’ve tried hazelnut, almond, and macadamia so far.

A teaspoon of spice – I like cinnamon but anything goes. Ginger might be nice.

A handful of mix ins – I’ve tried desiccated coconut, raisins, dates, and figs to date.

Oven temperature: around 180 degrees

  1. Pour the honey into a large flat dish and melt in the oven while it is heating up. Once runny, remove from the oven and mix in the oil. If your honey is already runny then you can probably omit this step.
  2. Pour in the oats, salt, nuts, and spices and mix until well combined.
  3. Now you start your toasting: depending on how fast the mixture browns, I start by toasting it for 15 minutes and removing it to stir. I then toast for another 5-10 minutes and stir. For a large bowl you might do 15 minutes +2x 5-10 minutes
  4. Once the oats are nice and golden all over, throw in the mix ins. These go in late because they can dry out or burn easily. Stir in and toast for another 5 minutes.
  5. Wait until it cools thoroughly before storing in an airtight container.
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Carrots in a Blender

So, to make this you need a blender large enough to hold a whole tub of cake mix. This isn’t a serious problem for me and Mr Chopper, who has a rather large belly. If your blender isn’t big enough then you can remove everything after a bit and continue with a hand mixer. or you can grate the carrots and chop up the pineapple and crush the walnuts separately, like in a normal recipe. Or you can do your chopping in shifts, and mix everything up in a big bowl with a spoon at the end. I think that’d be how I would do it without my faithful friend.

Obligatory prep photo

I just really liked how everything was originally done in a single bowl. You know that one bowl recipes are my favourite.

Icing prep

Also, this cake is so vege-packed that it’s almost a salad. Coleslaw, to be exact, what with all the shredded carrots. Healthy cake.

My dog likes (to play with) carrots

You would eat a salad as a meal. Hence, if this cake = salad, and salad potentially = lunch or dinner, therefore cake = lunch or dinner.

I haven’t included breakfast because I feel absolutely no guilt about eating cake for breakfast.

Here is my pretty, in her lumpy glory

I do dread the day when the thunderthighs come to claim me. In the mean time, let us, with this cake, toast to the strength of the gates of Tartarus.

Sorry bad photo, will upload a nicer one next time

Healthy-as-Coleslaw Carrot Cake

Adapted, barely, from Quirky Cooking. Awesome idea, I love cakes that you can just mix and pour.

200g carrots – peeled and quartered
300g pineapple chunks – if canned, drain well
2 large eggs
40g oil
1 teasp vanilla essence
90g honey
190g flour
1 teasp cinnamon
2 teasp baking soda
¾ teasp salt
75g walnuts, whole OR equivalent weight shredded coconut
40g raisins

Oven temperature: 165 degrees C, for an hour to an hour and a half. Cupcakes only take about 30 to 40 minutes.
Yield: 1 bundt cake, or 12 cupcakes.  Or a large loaf. Don’t use a regular cake tin, or the middle of the cake won’t cook properly. Instead, flour a small glass or ramkin and place it in the middle of the tin.

  1. Grease / flour bundt tin.
  2. Dump the following in a blender for about 5 seconds, and chop until it reaches the texture of grated carrot – carrot, pineapple (if using fresh), eggs, oil, honey, vanilla. Remove and set aside if your blender has a small capacity, otherwise just leave it in the blender.
  3. Blend the following on high for about 5 seconds – flour, cinnamon, baking soda, salt, walnuts / coconut, pineapple (if using canned).
  4. If you have set aside your carrot mixture, now is the time to mix in the flour et al, pretty thoroughly. Then mix in the raisins.
  5. Bake! Then set aside until it cools / chill it.

Eating suggestion: wait for the cake to cool fully before eating, or put it in the fridge for a bit. This is a super moist cake, so if you don’t do this it will be a little wobbly on the inside.

Orange Cream Cheese Honey Icing 

Adapted from Janie Turner and Sam Joffe in “Fast and Easy Cooking”.

1 tablesp granulated sugar
Rind of 1 large unwaxed orange, thin peelings of skin only – or any other citrus fruit
300g cream cheese, softened
15 – 30g runny honey

Yield: the top of one 8” cake.

  1. Blend granulated sugar with  the orange peelings to get them to squish together.
  2. Add cream cheese and honey, keep blending for about 20 seconds.
  3. If you like, after this you can whisk at medium speed for about 30 seconds to get a fluffier icing. The blender has taken most of the work out of this so you don’t need to do it for long.

Lazy French Toast

I’m a lazy person sometimes. By this I don’t mean the lazy where you stay in your pajamas all day and watch movies (though that can be fun too), I mean the lazy in which you find the easiest way possible to get the thing you want. And today I wanted french toast for lunch.

Of course french toast is a lunch food. It’s got egg, which is protein, bread  which is the carby part, and raisins which make up part of your daily dose of vege. The three basic food groups, yay it must be healthy! It’s also a teatime food, a dinner food, and a midnight snack food.

It’s also a pain as I don’t really like standing over the stove sweating away, especially just after getting up in the morning.

But, I decided, today is going to be a french toast day. Yesterday was meant to be a french toast day but the Tahiti Crepe was too much of a temptation to resist (strawberry compote + strawberry coulis + creme chantilly = amazing). This left me thinking of french toast late last night and thinking of food late at night, especially when you don’t have any, is a bad idea. I’m really not an obsessive person.

Lazy French Toast

Stolen and edited from Smitten Kitchen. But I didn’t invite anyone over, I just ate it all myself.

Bread – 4 slices. Any bread should be alright.
Eggs – 2
Milk – a bit more than a cup
Cinnamon
Raisins
Honey

  1. Beat your eggs, add milk. The mixture should be a bit milky, and not too thick. Dump in cinnamon to taste (as you can see, I like cinnamon).
     
  2. Layer your bread into an oven-proof dish, put raisins between the layers. I think chocolate chips, fresh fruit, or any other random snack would have been nice too.
  3. Pour the egg on to the bread, and leave it in the fridge for about an hour to soak in.
  4. Put the bowl into the oven for about 15 minutes at 220 degrees C. If you are extra lazy like me and don’t want to wait for the oven to heat up, put it in a toaster oven for about 15 minutes. Make sure it doesn’t burn!
  5. Add honey and eat it by yourself in bed watching a movie. I did say it was lazy french toast.