Crunchy Granola

Hazelnuts contain phytochemicals, which protect against chronic disease.

1 Tablespoon Coconut or Olive Oil
1 Tablespoon Xylitol (sugar substitute)
50g (2oz) Oat Flakes
1 Tablespoon Flaked Almonds
1 Tbsp Hazelnuts, Roughly Chopped
1 Tablespoon Pumpkin Seeds
1 Tablespoon Ground Almonds

Gently melt the oil in a frying pan with the xylitol, add the oat flakes and stir for 3 minutes until they begin to go golden and crisp up slightly.

Add the flaked almonds and hazelnuts and cook for a further 2 minutes

Remove from the heat and stir in the pumpkin seeds and ground almonds

Delicious as it is or sprinkled on fruit and or with natural yoghurt

Recipe Courtesy of Irish Health Foods Ltd

Caramel Chewy Flapjacks

Oats are a harmless way to reduce cholesterol in your body.

2 cups Oats
1 cup Ground Almonds
½ cup Chopped Pecans
Handful of Sunflower Seeds or Almonds
1 cup Gooey Chopped Dates
½ cup of Raisins (and Goji berries)
Teaspoon of Cinnamon and/or Nutmeg
½ cup Agave Syrup or Honey
⅓ cup Extra Virgin Coconut Oil

Preheat the oven to 160 degrees (gas mark 3)

Combine the dry ingredients in a bowl and mix well.

In a saucepan melt the fat with your choice of sweetener for 3 minutes and whisk together.

Create a hole in the centre of the dry ingredients and add the wet mixture. Make sure every last bit of your gooey mix is glistening.

Put the contents in a lined and oiled tin no bigger than a magazine page. Press with your fingers, firmly.

Backe for 30 – 35 minutes until lightly browned. Any deeper coloured and the oats will become bitter.

Remove from the oven and allow to rest for 5 – 10 minutes before lightly scoring the flapjacks into your desired sizes. Resist cutting up until they have chilled in the fridge and become hard and chewy. Wrap in baking parchment and store in the fridge.

Chocolate Cake with Almonds

“Let’s face it, a nice creamy chocolate cake does a lot for a lot of people; it does for me.”

Audrey Hepburn

150g Dark Chocolate
125g Butter
150g Sugar
2 Eggs Beaten
100g Ground Almonds or Flour

Preheat the oven to 160°C (325°F)
Grease and line a 20cm cake tin.

Place chocolate, butter and sugar in a heat-resistant bowl sitting above a saucepan of simmering water and melt, stirring until smooth.

Stir in the beaten eggs and fold in the flour or almonds.

Pour the mixture into the cake tin and bake for 40 to 50 minutes until the centre is just set. Allow to cool in the tin.

Recipe courtesy of Susan Jane Murray an Irish Food Nutritional Cook and Journalist. Take a look at her blog it is full of wonderful recipes.