two thousand and fourteen – guilt free
Okay here it is: I’m a quitter. Most of you will have someone in your life be it a friend, relative or even your partner who is one. A friend of mine used the term “hobbiest” when talking about her husband but all the signs were there. Has an idea for a project, researches self into an expert then tries once and quits. I am an old hat at this game and I have had many a great new idea but the most reoccurring would have to be my diets. We have now entered 2014 and if your only judge of time was your Pinterest account then January would be pages of inspirational quotes, girls admiring their trim derrière and tips on how to make energising juice.
Are we all victims of the New Year = New Diet fad? I know I am. Right around Christmas when things start to warm up and you are wearing less clothes, attending more parties and essentially eating and drinking your way into self-loathing and an irrational fear of swimsuits the ideas strike! We all make plans to exercise more, eat better and take care of our minds but do any of us actually follow through? I am going to give it my better than best shot this year but because there are always two sides of a coin, for those of you looking for a healthy alternative to a breakfast favourite I have a delicious guilt free granola that is simple to make, tastes incredible and is low in calories:
GUILT FREE GRANOLA*
Makes 5 – 6 cups
- 5 tablespoons coconut oil – melted
- 3 cups coconut flakes
- 2 tablespoons chia seeds
- 1 cup of oats
- 1 teaspoon ground cinnamon
- 2 cups of almonds, cashews, pecans, walnuts, hazelnuts, pepitas – chopped roughly (combined measurement not each)
- 3 tablespoons rice malt syrup (this is to sweeten, if you prefer your granola unsweetened you can leave it out without altering the results of your mix).
Preheat oven to 120°C. Mix all ingredients in a bowl then spread evenly on baking paper on a tray and bake for about 10 minutes before turning the mixture and returning to the oven for a further 10 minutes until lightly golden then remove and allow to cool completely. If you like your granola extra crunchy, leave in the oven for a few extra minutes – the darker the colour the crunchier the mix! Store in an air tight container and it will keep longer than it takes you to eat it!
And for those of you who are throwing caution to the wind and care not for counting calories and watching waistlines, I have for you an indulgent take on granola recipes from Elsie & Emma of A Beautiful Mess (chocolate.. for breakfast?) oh curse you resolutions!
HAPPY NEW YEAR! x
* this recipe was adapted from Sarah Wilson. It has been tried, tested and altered to suit. The image of ABM Granola bars remains the property of ABM.
