Category Archives: Healthy Snacks

Charlie’s Rainbow Sorbet Cake

 

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Each year, I ask the kids what birthday cake they’d like, they look up cake’s in the Women’s Weekly Birthday Cake recipe books, or we google ‘best cakes ever’, or they just think of ideas and let me know.    Charlie’s birthday is in the middle of January – Summer! – and she wanted  ‘rainbow sorbet cake’!  We had a look around google images but she could not find what she wanted.  So she drew it, coloured it in, thought of the fruits that we could have in each layer, and gave it to me…. and we managed to pull it off last weekend for her birthday celebrations.  The best part about this bright, colourful ‘cake’, was that it was all natural fruits giving it the flavour and colour!!!

Recipe for ‘Charlie’s Rainbow Sorbet Cake’

You need to think about the ‘cake’ a week in advance (unless you have an endless supply of cake tins!.. and loads of ice in the freezer).  It’s also handy to have a Thermomix 😉 or a really good food processor that can handle crushing a lot of ice.

Basic Sorbet Recipe

Pour 50g raw sugar into your Thermomix/food processor.

Mill the sugar on Speed 9 for 10 seconds.

Add 350g fresh or frozen fruit (peeled kiwi fruit, peeled oranges, blueberries, strawberries, banana, raspberries etc) and 1 egg white to the sugar. I added a banana to the fresh fruit for most of the sorbet layers as it makes a creamier, softer, ‘icecream’ type texture.

Mix on Speed 5 for 15 seconds.

Add 800g – 1kg of ice (4 to 6 trays of ice) to the bowl.

Mix for 1 min 30 seconds.   If the ice cubes start to get pushed to the top of the Thermomix bowl, then take the measuring cup out, and push the ice down with the spatula.  You can leave the spatula in the lid for the rest of the mixing time if you want.

Make a ‘batch’ of sorbet, and after feeding the kids a serve each, pour/plonk/scrape it out into a lined cake tin.   Flatten the sorbet into the tin using a spatula.    I used a ‘ring baking tin’ so that the layers would be thicker, so it would defrost evenly, and so that it was easier to slice up and serve everyone.  I lined the tin with baking paper on the bottom of the pan only.

Cover the baking tin with GLADwrap and put in the freezer for 3 hours, or until you make the next layer the following day.

Take frozen sorbet out of the freezer, dip a knife in hot water and run the knife around the edge of the tin to help ease the sorbet from the tin.  Turn the tin upside down and the ‘sorbet layer’ will pop out like a cake, onto your plate.  Leave the baking paper on the sorbet layer, as this prevents the layers mixing when defrosting, and it makes it easier to slice and serve.  Cover this layer with GLADwrap, and return it to the freezer.   Remember to refill your ice trays for the next layer of sorbet.

The following day, make another ‘batch’ of sorbet, and repeat the above process.

You can store each layer separately in the freezer, and put together on the day…. or you can clear out some freezer space and put the layers together prior to the day.

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Above: making a batch of sorbet… this one is blackberry sorbet….

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 Above: the ring baking tin I used for each sorbet layer.

Below: the blueberry sorbet layer resting on top of the kiwi fruit layer.

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By the time we brought the cake out to the table (on a hot Summer’s day!), popped some candles on top, took some photos and sang ‘Happy Birthday’, it was beautifully defrosted enough to slice and serve.  If it wasn’t such a hot day, you would take it out of the freezer at least 15mins before eating, so that it is soft enough to serve.

Here are some photos of Charlie’s birthday party ….

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Hills Homestead - Birthday Cakes

signed - hayley @ hills homestead

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How to make Sourdough Crackers

They love them – Yea!

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Recipe – Sourdough Crackers

INGREDIENTS:

1 cup sourdough starter

1/4 cup coconut oil or butter  (I used butter this time)

1 cup wholegrain flour (I don’t have any wheat left to freshly mill in my Thermomix, so I have been using plain wholemeal flour or spelt flour)

1/2 tsp salt

1/4 tsp baking soda (I now use an Aluminium Free baking soda – Bob’s Red Mill Baking Soda – available at Foodland)

And for the ‘topping’ – some EVOO (Extra Virgin Olive Oil) and extra coursely ground Sea Salt

 Sourdough Starter on my bench

METHOD:

Combine all of the above ingredient (except for the ‘topping’ ingredients) in a plastic bowl.

It should form a stiff dough.

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You can add the 1/4 cup coconut oil or butter, the 1/2 teaspoon salt, and the bicarb soda now or after the 7 + hours of sitting on your bench …

Cover with a clean tea towel and leave for 7 hours on the bench (NOT in the fridge).   I prepare the dough in the evening to bake the next day, or in the morning to bake later that day for after school snacks.

When you are ready to make the crackers, preheat the oven to 180 degrees Celcius.

Dump 1/3 of the dough onto a well-floured piece of Baking Paper (or non-stick baking mat) on a baking tray.

Roll out as thinly as possible using a rolling pin (then use your fingers to push the dough right out to the sides)

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Slosh some EVOO on top and spread it around with a pastry brush.  Top with a sprinkle of sea salt – sea salt has amazing flavour and you don’t need much.  I’ve also made  a few batches of crackers with chilli powder (from the Indian Spice Shop) sprinkled on top – YUM!!

Run a pizza cutter (or knife) along the dough to make shapes of your choice.

Pop into the preheated oven for about 10 minutes.    After the baking time, you can turn the oven off and open the door to let them ‘dry out’ a bit more.

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Once cool, store in an airtight container.

I’m sure they would last for weeks in an airtight container, but ours never last that long.  I’m now making these crackers every couple of weeks for snacks and lunches and to go with dips and cheeses.  They taste amazing and are very ‘morish’ and yet so healthy with the good stable and saturated fats, sea salt, and of course the SOURDOUGH STARTER.   When the sourdough starter is left over night mixed in with the ‘normal’ flour, it helps to break down the gluten in the flour, and the fermentation process removes phytates and enzyme inhibitors which makes the crackers far easier for us to digest.    GREAT for people who are intolerant to gluten, children, and ANY of us who have far too much gluten in our diet.

The above recipe is a modified form of a crackers recipe from a GNOWFLIGNS ebook “Sourdough A to Z” that I bought  – you can find it here.   This ebook is now on my desktop and I refer to it for ANYTHING to do with sourdough!  It contains information, instructions and recipes for …..

  • Starting a Starter, Caring for a Starter, and special section on Gluten-Free Sourdough
  • Sourdough Routines: An Interview with Three Bloggers
  • Tortillas & Tortilla Chips
  • Cakes: Chocolate & Spice
  • No-Knead Sourdough Bread with Many Uses: Pita Bread, English Muffins, Cinnamon Rolls and more!
  • Spelt Sandwich Bread, Dinner Rolls, Hamburger Buns, and Swirl Bread
  • English Muffins 
& Sandwich Ideas
  • Skillet Pancakes and Waffles
  • Cinnamon Rolls
  • Crepes & Crepe Cakes
  • Basic Muffins & Variations
  • Crackers: Plain, Cheese, and Variations
  • Honey Whole Wheat Bread
  • Gingerbread
  • Pizza Crust & Pizza Pockets
  • Pasta
  • Pocket Bread and Middle Eastern Pizza
  • Cornbread & Corn Fritters
  • Donuts
  • Biscuits
  • Pot Pie
  • Basic Scones & Variations
  • Dehydrating/Preserving a Starter
  • Cookies
  • Impossible Pies

I haven’t even tried half of the above recipes, but am keeping my sourdough starter alive and well (‘feeding’ it flour and water every day or so!) on my kitchen counter for the usual sourdough pancakes, sourdough bread, and crackers.

WHY SOURDOUGH?

Here are some additional nutritional benefits of using sourdough in your cooking…..

  • it pre-digests starches, making bread/pastry/crackers easily digestible
  • it lowers your insulin response
  • it somehow protects Vitamin B1 from the damage of the heat of baking
  • it breaks down the protein gluten (which is difficult for us to digest), resulting in a bread that gluten-sensitive/intolerant  people can eat
  • it activates phytase to hydrolyze (dissolve) the phytates, thus freeing up minerals such as:
    • zinc
    • iron
    • magnesium
    • copper
    • phosphorus

(Source: here)

” I am convinced that sourdough is THE most nutritious way to  prepare grains.  ”  Read more at http://www.kitchenstewardship.com/2010/03/05/food-for-thought-health-benefits-of-sourdough/#mR3wlTeyLPhXfbEI.99

I’d really like to share just how EASY it is to start your own sourdough starter, because you don’t need to order packets of anything, you just need FLOUR and WATER and over a few days you will collect the WILD YEASTS (I’m sure that’s the technical term!) from the air to make your own starter!!!!!!   See here to ‘Start your own Sourdough Starter’…..  

So you don’t miss the next post, feel free to SUBSCRIBE to my blog via email  (just pop your email address in the box in the top right hand corner of this page) and my blog posts will come directly into your inbox 🙂

Bye for now,

Collages-002PS  Photo’s from the hail storm we had a week ago – the cousins raced over and all the kids filled up cups of hail to make ‘slushies’ !!!

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My youngest, Max, has just turned 2 years old!  I was looking through his baby photos and found these ‘Winter Days’ photos from 2 years ago – featuring little baby Max… and my milk kefir and sourdough starter!!

2011VinceFamilyAlbum001… and my other son, Jake, turned 5 and we had a party last weekend….

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BELOW – Abbey did a magic show for the young cousins….

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Bye (again!)… and don’t forget to subscribe via email to this blog, so that you get the EASY, FREE, HEALTHY recipe for making your own SOURDOUGH STARTER

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Picking Home-grown Apples

 

Apple Picking (7) Apple Picking (12)  Have you EVER picked and eaten an apple straight of the tree?  I do hope so!!!  There is nothing like it, the taste, the crunch, the juice that squirts everywhere, the crisp skin (not waxy and tough to get through!), … oh, it is lovely.  Every few days over the last 2 weeks, we have been picking a couple of bucketfuls of our home-grown Royal Gala apples.  They get eaten straight away or go into our fridges for snacks/lunches over the next few days.  The kids ride around on their bikes, then stop, and duck under the bird netting! and pick their own ‘snacks for the road’!!  I’m hoping we have too many to eat soon so that I can make apple pies, but I have a feeling that between the kids and our families and friends, we will be eating them all.

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Fresh apples in school and kindy lunch boxes (the apples keep nice and cold next to the fresh fruit sorbet leftover from the night before – whizzed up in the Thermomix of course 🙂 )

 

Jake getting the wagon to cart all the buckets of apples up to the house!!

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The John Deere wagon that we bought they boys for Christmas is the MOST useful gift!!!

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Getting underneath the bird netting is the most time-consuming business!

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Our Royal Gala apples Feb/Mar 2013

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Jake’s things to do with an apple 1. throw the one’s eaten by birds 2. balance them on your head 3. roll them down the hill to the chickens 4. eat them 5. pop them into a bird’s next 6. find the black hole in the apple and dig at it with a stick to try to ‘find the worms’ 7.  oh, PUT THEM IN THE BUCKET!  .. I don’t think even ONE of Jake’s apples made it into the bucket!

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Mmmmmmm…..

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The apple cores go back into the ground they grew from under the apple tree, great compost!

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Lovely kisses Jake!!!

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Charlie having a go with the camera – she had my camera in one hand, a 1/2 eaten apple in the other, a balloon under her arm, and one foot perched on the wagon to balance herself!

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A rest after a difficult and labour intensive… 10 minutes or so of picking apples!!!

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Apple Picking (12)  Action for the week – plant your own apple tree, or buy someone (or yourself) an apple tree as a gift!

… and if you can’t grow your own, buy locally grown, in season, and organic apples if possible.

signed - hayley @ hills homestead

 

 

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‘Made it in my Thermomix’ Monday

My ‘Amazing Thermo Machine’ – ATM

Have you heard of a Thermomix?

It looks like this….

My ATM - 'Amazing Thermo Machine' !!!
My ATM – ‘Amazing Thermo Machine’ !!!

It can …. “Chop Beat Mix Emulsify Mill Knead Blend Cook Stir Steam Weigh Melt and much, much more…

It’s like having another person (or two) in the kitchen at the same time as you!

It saves SOOOOO much time in the kitchen especially when you are trying to make things from scratch and buy less processed foods.

How long does it take?

  • 3-4 seconds any salad
  • 30 seconds peanut butter
  • 30 seconds any cake mix
  • 60 seconds sorbet
  • 30-60 seconds any juice or drink
  • 1 minute butter
  • 2 minutes pizza dough
  • 1 1/2 minutes for bread dough
  • 3-5 minutes sauce & gravies
  • 7 minutes custard
  • 10-20 minutes soup
  • 10-60 minutes jams & spreads

It’s also saving me money on groceries.   I now don’t buy any snack foods for the kids (except crackers – I haven’t attempted them yet) – we make sorbet, custard, muslei bars, pancakes/pikelets, honey baked granola!, biscuts, cakes, muffins in the Amazing Thermo Machine instead!   I don’t have to buy Gravox, chicken/beef/vege stock, any flavourings for savoury foods, bread/bread rolls, sweet buns for visitors, custard powder, icecream, yoghurt (we save HEAPS here), biscuits/cakes, etc.

I follow quite a few ‘real food blogs’ and I am amazed at how many people out there are making all their own food from scratch, not buying processed foods, avoiding additives like preservatives, flavours and colours, ….. AND they don’t have a Thermomix!!!!  They DO have milling machines, juicers, breadmakers, barmixers, digital scales,  food processors/Kenwood’s, icecream makers, yoghurt makers, rice cookers,  …… etc.    Having a Thermomix simplifies all food preparation and decreases clutter in your kitchen – none of the above appliances are needed anymore when you invest in a Thermomix.

I have one of these Amazing Thermo Machines – a Thermomix – on my kitchen bench!  How blessed am I????  I use it many times (at least 4 times – even if I’m out all day!) a day and I want to share just how much my ATM produces in an average week, for a family of 6 plus visitors ….

Savoury

Vegetable stock – a 1 L jar is now 3/4 full of homemade vegetable stock.  No special ingredients – just some old / leftover raw  vegetables from the fridge/pantry (I had extra zucchini, celery, a squash, a few cherry tomatoes and a couple of carrots), some olive oil and salt (himalayan salt or sea salt) and whatever herbs are in your garden (or fridge… or pantry) – I had sage, rosemary, basil, parsley, and another few leaves from a small green bush that smells ‘herby’… not sure what it is but I pop it in everything…

Dips – for my work lunches, kids snacks, and for visitors I made 2 huge dips – cashew/capsicum/parmeson dip and a Thai Chilli Hommus dip… Mmmmmmm.

Red Thai Curry Paste (to store in the fridge) and Red Thai Curry for dinner one night.

I had a huge green salad left over from the previous nights tea, I popped it in my ATM (my Thermomix ) and pressed turbo for 2 seconds and it was a perfectly chopped salad ready to add some dip for a lunch.

Found an extra 600 mL cream in my fridge left over from icecream making, so made some BUTTER.

Pizza dough – 2 batches used immediately to feed children and cousins, 2 batches to make mini pizzas to freeze for school lunches, and 2 batches to wrap in Glad wrap and pop in the freezer to use later.

Making mini pizzas for school lunches

Mini Pizzas
www.hillshomestead.com

Bread – a loaf every second day.  The Thermomix recipe here is the one I use – but without the sugar or bread improver!  Only when we have visitors I’ll bake an extra loaf or rolls to go with the meal.

White bread - homemade
So easy you can make it every day!! It’s so much cheaper than buying bread (especially when you purchase flour in bulk). www.hillshomestead.com

Sweets

Yoghurt – 4 batches (Litres) of yoghurt made this week.  The kids are on school holidays, and they love it with honey and vanilla extract or with stewed rhubarb and apple stirred through it – if we have it for breakfast, we nearly go through the whole 1 L !!!  I make it in the Thermomix (recipe here) then pour it into a 1 L glass jar (from Gaganis), then pop it into my old EasiYo thermos and pour boiling water around the jar – it fits perfectly!!

Homemade Yoghurt in the Theromix
www.hillshomestead.com

                                                                                                         

Sticky Buns – I just use the Thermomix bread recipe, add sultanas, a Tbsp of sugar, cinnamon and mixed spice in the kneeding part, after it rises, I make the dough into rolls, bake, then once cool I put some icing on top.  Sickly sweet buns that kids and adults love!!

CADA – handful of coconut, almonds, dates, and an apple, pulsed X2 in Thermomix – great, light, (sweet) but no sugar, grain-free breakfast

For another quick breakfast with cousins who slept over – pancakes – pop 2 eggs, 2 cups SR flour, some vanilla extract, 1 Tbsp sugar (optional), and some milk (to make it the consistency you like) into the Therommix bowl, mix at speed 4-5 for 20 seconds – a smooth, perfect pancake mixture ready for the frying pan.

Whipped cream – to go with desserts x2 with visitors, to go with pancake toppings (maple syrup!!)

Banana/Walnut Cake – while it was baking we had people pop in (perfect timing!) and I had someone for coffee that night so we had a thick slice with some butter (hope you liked it Anne!!)

Banana Choc Chip Muffins – I used the basic muffin recipe in the Every Day Cookbook and added 2 bananas and a handful of choc chips.

Vanilla Custard x2 for visitors one night (to have with pie) and Chocolate Vanilla Custard (Vanilla Custard with cocoa added) to put in fridge for the kids snacks – choc/vanilla custard cold tastes like those little Milo custards from the shops.

Made chocolate, vanilla, and choc/peppermint ICECREAM for Charlie’s birthday dinner.

Mmmmmm, fresh raspberry sorbet @ www.hillshomestead.com
Fresh raspberry sorbet @ www.hillshomestead.com

And of course, sorbet – every day these holidays – whenever there are extra kids or visitors or just us, sorbet is always welcome – and now the leftovers are being frozen in little containers ready for kids school and kindy lunches – it’s the perfect consistency by recess/lunch time.  We’ve had mango sorbet, chocolate sorbet! the kids made, raspberry sorbet, watermelon sorbet, and lemon sorbet.

Our daily fresh fruit sorbet (sugar, fruit, egg white and lots of ice – all crushed in the Thermomix). Perfect for Summer!

 

Extras

I milled another lot of coffee beans to use in our plunger, and milled a whole  1 kg of raw sugar => castor sugar and icing sugar for the pantry.

I grated 1 kg of cheese and put it into a large container to use during the week (especially for all of those pizzas!)

** If you would like more information on the Thermomix, please see the official Thermomix Australia website  ** Note, I am a massive fan of the Thermomix, but HillsHomestead.com is not affiliated with Vorwerk (the manufacturer of Thermomix), and if you are looking to order a Thermomix, please visit the Thermomix Australia website here, or contact me if you are in Adelaide, SA and I can link you up with a consultant!!!!!

Have a great week,

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Healthy Homemade Honey Baked Granola… for the Holidays!

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Mmmmm, there is nothing like the smell throughout the house of baking granola (it comes a close 2nd to the smell of baking bread!!)

You may be used to the smell coming out of cafe’s if you go out for breakfast ….. of rolled oats, nuts, seeds, dried fruit, honey and vanilla, baking in the oven.

When I pulled out the trays of ‘honey baked granola’ from the oven to cool, the kids came up and took handfuls of this yummy breakfast food.

A friend gave me a huge bag of homemade muesli for my birthday,  then a large jar of baked granola for Christmas the same year, and I (WE!!)  LOVED it …. I love handmade/homemade gifts …. and I

asked her for her recipe.  Ever since then, the kids and I make it during the school holidays as our special breakfast food (although my husband eats most of it!!!).

I have adapted her recipe so it now has no added sugar, and we add dried fruit and raw rolled oats to the mix to make it go further!!

 

Baked Granola originally consisted of baked rolled oats, and other ingredients like almonds, pepitas, hazelnuts, cashews, walnuts, maple syrup, butter and cinnamon.

When you make it at home, you just add whatever you have in your pantry that you think would taste nice.

Here’s the recipe:

Healthy Homemade Honey Baked Granola

Ingredients –    

(Note: I usually triple this recipe!)

1/2 cup honey

1Tbsp sunflower oil / coconut oil

2 tsp vanilla extract

2 cups rolled oats

1 cup shredded coconut

1/2 cup almonds, chopped

and whatever quanities you like of – sunflower seeds,     pumpkin seeds,      chopped dates,     cranberries,      sultanas ….

Method –

Preheat oven to 120 degrees Celsius.

Mix all dry ingredients in a large bowl.

Bring the honey, oil, and vanilla to the boil in a saucepan.

Pour the hot honey mixture over the dry ingredients and stir well.

Spread evenly on a baking tray and bake for 40 minutes at 120 degrees Celsius or until golden brown.

See also pictures below for method ….

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Granola Recipe Method in Pictures

Extra information regarding ‘Granola’ …

Granola is a popular breakfast cereal in North America, and I think it sounds very American, but it is also trademarked to Sanitarium in Australia….

Here’s what I found on Granola in Australia – Article:  “Granola off the menu for Aussie chefs”     Source:    NewsCore   Date:      May 28, 20129:58AM

“AUSTRALIAN chefs are being forced to change their breakfast menus after cereal giant Sanitarium threatened legal action against them for using the word “granola.”

Mr Ingersoll said he had done some research into the product and found it had a long and checkered career, spanning back to the early 1800s, when it was developed as a health food featuring baked wholemeal flour.
It was originally called “granula” but Sanitarium claimed the name “granola” after a legal dispute over the name with rival cereal giant Kellogg’s, in the US in 1876.
Today, “granola” is trademarked to Sanitarium only in Australia. Hundreds of recipes exist for the cereal, which often feature hard-baked rolled oats, nuts and seeds.
Mr Ingersoll’s recipe includes rolled oats, almonds, pepitas, hazelnuts, cashews, walnuts, maple syrup, butter and cinnamon. “We roast it up once a week and it’s such a good smell in the cafe,” he said.
HOWEVER,
AUSTRALIAN chefs are being forced to change their breakfast menus after cereal giant Sanitarium threatened legal action against them for using the word “granola.”   
GranolaThe only official Granola in Australia since Sanitarium has copywrited the name. Source: The Sunday Telegraph

So, instead of granola, they now have to write something like this on their menu …..

… he (the chef) changed his menu description from “granola” to “Cereal, Nuts, Poached Pear & Sheep Yoghurt.”  

See full article here.

2012-12-31_1766AnAfternoonHome1I have linked this recipe to another website where there are other amazing real food recipes.

See here at “Real Food Wednesday” for more real food recipes with Kelly the Kitchen Kop.

Anyway, I do hope that you try the recipe above,

and please let me know what you put in your baked granola to make it your own!!

 
 
 
Honey Baked Granola

 

ADDIT – some photos from Hills Homestead –

Our bee hive and raw honey.
Our bee hive and raw honey.

Off to milk the cow with Grandad

                                                                                                                                                                                  Off to milk the cow with Grandad

 

signed - hayley @ hills homestead
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Healthy Living eBooks

Healthy Living eBook Bundle Sale      Click here on Monday to buy the 34 eBooks for 87 cents each (and get $73 worth of FREE bonuses).  thanks toGNOWFGLINS     

Please have a look if you’re interested in real food and health, if you want to look further into why Palm Oil/Coconut Oil/Butter etc are GOOD for you, and why Canola Oil/Margarine etc are NOT!, what are the good fats/bad fats, if you want some ideas for herbal / home remedies, homesteading ideas for where to start  (Your Custom Homestead)- whether you live in the hills, on large or small property, in an apartment in the city, or in the suburbs…… lots of ideas, how to make a sourdough starter, how to make yoghurt (even if you don’t have a Thermomix!!)   ……..

It includes ebooks such as ……

Real Food Meals for the Whole Family

Real {Fast} Food by Trina Holden @ Trina Holden

Real Food… Real Easy by various bloggers @ The Humbled Homemaker

Baking, Snacks and Desserts

Smart Sweets by Katie Kimball @ Kitchen Stewardship

Healthy Snacks To Go by Katie Kimball @ Kitchen Stewardship

Sourdough A to Z by Wardee Harmon @ GNOWFGLINS

Homemade “Everything” (Condiments, Pantry Basics, etc.)

Restocking the Pantry by Kresha Faber @ Nourishing Joy

Easy. Homemade. by Mandi Ehman @ Life Your Way

Grain Free and Paleo/Primal Eating

Grain Free Meal Plan Cookbook by Cara Faus @ Health, Home & Happiness

Toadally Primal Smoothies by Todd @ Primal Toad

Simple Food {for spring} by Shannon @ Nourishing Days

Simple Food {for winter} by Shannon @ Nourishing Days

Well Fed by Melissa Joulwan @ The Clothes Make The Girl

Saving Money on Real Food

Real Food on a Real Budget by Stephanie Langford @ Keeper of the Home

Plan It, Don’t Panic by Stephanie Langford @ Keeper of the Home

Don’t Compost It, Cook It by April Patel @ An Apple a Day Wisdom

Skincare and Beauty

My Buttered Life (Baby edition) by Renee Harris @ Hard Lotion

My Buttered Life (Gift edition) by Renee Harris @ Hard Lotion

My Buttered Life (Summer edition) by Renee Harris @ Hard Lotion

Simple Scrubs to Make and Give by Stacy Karen @ A Delightful Home

Food on Your Face for Acne and Oily Skin by Leslie @ Crunchy Betty

Holistic Mama’s Guide to Homemade Skincare by Roxanne King @ The Holistic Mama

Homesteading, Gardening and Preserving

Your Custom Homestead by Jill Winger @ The Prairie Homestead

Guide to Gardening and Preserving by Laura Coppinger @ Heavenly Homemakers

Healthy Lifestyle

Simple Living by Lorilee Lippincott @ Loving Simple Living

Herbal Nurturing by Michele Augur @ Frugal Granola

Simple Natural Health by Nina Nelson @ Shalom Mama

Healthy Homemaking by Stephanie Langford @ Keeper of the Home

Music: An Essential Ingredient for Life by Resound School of Music

So, pop over to GNOWFGLINS  to purchase all the ebooks for $29  –  offer only for a few days….

 

 

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