homemade granola

a couple of years ago, miss c went camping with a group of friends and they had to rough it (read: bring their own food and cook it). by chance, i made a batch of this truly delicious concoction and insisted that she bring a couple of snaplock bags of it along. she wasn't keen to bring it, not because it wasn't yum, but because she felt it might have defeated the purpose of the camp, but brought 2 packets along.
on her return to civilisation, she expressed her regret. everyone wanted some of her precious snack, and not only that, they wanted the recipe!!!!
take this recipe as a base and add to and subtract, so you can customise it to your own liking - i like adding my fruits and nuts to the granola just before serving so i can vary it to what i'm feeling like having on the day. if you like your nuts toasted, add them while the granola is being toasted.
no need to say, this also makes a fine snack and a good trail mix substitute.

4 cups rolled oats
2 cups shredded or dessicated coconut
2 cups sliced almonds
3/4 cup light olive oil
1/2 cup honey
6 cups of your favourite dried fruits and nuts - i like cherries, cranberries (craisins), apricots, pears, cashews, pepitas, raw almonds

preheat the oven to 180 degrees celcius.
line a large baking sheet with baking paper.
toss the oats, coconut, and almonds together in a large bowl.
whisk together the oil and honey in a small bowl and pour over the oat mixture and mix it around with a wooden spoon until well combined and all the oats and nuts are coated. pour onto the baking sheet and spread evenly and lightly - you don't want the clumps of granola to be dense because they'll be rock hard after baking. *
bake, stirring every now and then, until the mixture becomes golden and toasty, about 45 minutes. make sure your granola dries completely because any dampness will cause it to go stale quickly.
remove the granola from the oven and allow to cool, stirring occasionally. if you wish, add your dried fruits and nuts of choice at this stage and combine well.
store the cooled granola in an airtight container.

*these days, i use my thermomix to do a lot of the work; i melt the honey and oil together in the thermomix and toss the oats, coconut and almonds into the bowl and let the machine do all the stirring before tipping everything out onto the baking sheets for baking.

anzac biscuits

i always like to make anzac biscuits on anzac day. this is what we do.

there are lots of recipes out there for anzac biscuits and most are quite similar and contain the essential ingredients. this is my favourite recipe for them. mind you, when i make them, quantities sometimes vary, especially with the golden syrup. i usually eyeball that because it's messy to measure (i know you can warm the syrup or oil your measuring utensil of choice and all that, but these are homemade biscuits and it's good to have inconsistency with homemade. that's what makes it special), and invariably put in too much, but that's all right - the biscuits still turn out fine.

1 1 /4 rolled oats
1 cup plain flour
3/4 cup desiccated coconut
3/4 cup brown sugar
125 grams butter
1/4 cup water
2 tablespoons golden syrup
1 teaspoon bicarbonate of soda

preheat the oven to 150 degrees celcius.

line a baking tray with baking paper.

combine the butter, water and golden syrup in a medium saucepan. place over medium heat, stirring occasionally, until the butter melts. remove from the heat and stir in the bicarbonate of soda.

combine the oats, flour, coconut and sugar in a medium bowl and mix well.

pour the oat mixture into the saucepan and stir to combine.

roll the mixture into walnut sized balls and place on the lined baking tray about 5 centimetres apart.

press the balls down slightly with the bottom of a glass dipped in sugar.

bake the biscuits for about 20 minutes or until done to your liking. if you like them chewy, try 18 minutes. if you like them crunchy, try 22 minutes.

sit down and enjoy these biscuits with a glass of milk or put a scoop of your favourite icecream between two biscuits and have yourself a anzac ice cream sandwich.....if you are someone with patience, put the wrapped ice cream sandwich in the freezer for a while and let the biscuits soften - i love them this way, but hey, if you're a crunchy person, you do your thing.

chocolate peanut butter dreams by whisks

these are surprisingly good, especially when you consider how easy they are to make. they're fudgey and they don't heat up the house too much since they're a stovetop creation, so no oven required! they are quite rich, so don't go overboard eating them, unless your constitution can handle it (how many times can i keep saying they/theyare/they're?). i made mine by pouring the mixture in a loaf tin lined with baking paper and slicied bars off as required, rather than making little mounds of mixture.

1 1/2 cups sugar
5 tablespoons cocoa
1/2 cup butter
1/2 cup milk
3 cups quick oats
1 cup peanut butter (smooth or crunchy)
1 teaspoon vanilla

put the sugar, cocoa, butter and milk in a large saucepan and bring to the boil. allow to boil for one minute, then remove the saucepan from the heat.

add the oats, peanut butter and vanilla and mix well. this can be done with a wooden spoon, or if you don't have the energy, an electric mixer.

at this stage, you can either drop tablespoons of the mixture onto a baking sheet lined with baking paper, or pour the mixture into a lined cake tin to set in one piece so you can slice it up to serve.

leave the mixture to cool before serving. refrigerating the mixture will make it fudgier. your call - i like it fudgier.