200g plain flour
½ tsp bicarbonate of soda
2 tsp baking powder
75g caster sugar
100g vanilla yoghurt (Glenisk)
100ml low fat milk
1 large egg
Pre-heat your oven to 200ºC.
Melt the butter and set aside to cool a little. Put all the dry ingredients into a large bowl. In a measuring jug lightly beat the egg with a fork and to that add the yoghurt, milk and melted butter. Next pour the wet mixture into the dry ingredients and mix using a wooden spoon to combine. Don’t worry if the mixture is lumpy. Throw in the blueberries and gently combine. Spoon into the muffin cases and bake for 20 minutes until they are risen, golden and firm on top.
Serve hot or cold.
This amount serves 10. Granola will keep for up to two weeks if stored in a screwtop or kiln jar.
6 floz honey
4 fl oz sunflower oil
8oz oat flakes
3 oz barley flakes
3 oz wheat flakes
3 oz raisins or sultanas
2 oz hazelnuts or flaked almonds
2 ¾ oz wheatgerm and/or millet flakes
Dried fruit eg. Apricots, cranberries, blueberries, pineapple, coconut etc
Pre-heat your oven to 180°C
Mix the oil and honey together in a saucepan and heat just enough to melt the honey. Mix well into the mixed flakes and nuts. Then spread thinly onto a baking sheet.
Bake in the oven for 20 minutes, turning frequently, making sure the edges don’t burn. It should be golden and toasted.
Once cooled, mix in the raisins and sultanas, whichever dried fruit you’re using and wheatgerm. Serve with milk, yoghurt, honey, fresh fruit or a fruit compote
Delicious served with crispy bacon and maple syrup
Makes 8-10 pancakes
150g self-raising flour
1 tblsp caster sugar
1 egg, beaten with a fork lightly
Butter for frying
Sieve the flour into a bowl and combine with the sugar. Add the milk to the whisked egg. Make a well in the centre of the flour and add in the milk and egg mixture, using a whisk gradually combine the liquid with the flour working from the inside out. Your batter will be quite thick return the batter to your measuring jug so that its easy to pour the mixture onto the pan. Or you could just put all your ingredients into a blender and whizz, this is my preferred method.
Heat your frying pan and add some butter, keep the heat medium, pour small amounts from the jug onto the pan when you see bubbles forming on the top of each pancake its safe to turn them. Give the pancakes another minute or two and serve with some crispy bacon and maple syrup.