Crunchy Breakfast granola

Ingredients
                 450g porridge oats
                 200g barley flakes
                 200g wheat flakes
                 110g rye flakes

Any combination of flakes will do. If you can only get rye flakes then put in 500g of those.                
Mix all flakes togrther.

In a saucepan melt 350g honey or maple syrup and 225ml sunflower oil. Pour over flakes and mix well to coat all the mixture.

Spread over two lined swiss-roll tins. Bake 180deg. celsius for 20 mins. turning the mix after 10 mins to prevent the edges from burning.

When granola is baked add any choice of dried fruits or nuts e.g.
                            
                              150g raisins or sultanas
                              150g chopped nuts
                              25g sunflower seeds
                              50g chopped dried apricots
                              50g chopped dates
                               75g wheatgerm

Mix well. Eat it dry or with milk or on top of your morning porridge.
It's very good too as a midnight snack or when a sweet craving hits.

Phd energy bars.

Ingredients
                 240g porridge oats
                 60g. wholewheat flour
                 120g. wheatgerm
                 60g. sunflour seeds
                 120g. almonds
                 120g. dried apricots
                 120g. dates
                 120g. raisins
                 120g. powder milk
                 1/2 tsp. cinnamon

You can use any combination of dried fruits.
Whizz all the above ingredients in a food processor until everything is really fine.
Add 80ml maple syrup (or melted honey) and 2 eggs. Mix well.
Spread across a lined swiss-roll tin. Press down with your hands until flat and even.
Bake 180 deg. celsius for 20 mins. Cut into slices when hot.

These are energy boosting bars. You can run a marathon after! 

Portobello sandwich

Take 2 portobello mushrooms. Cut the stalk from the middle. Fill with chopped sundried tomatoes.
Top with gorgonzola or any cheese you have. Season. Put one mushroom on top of the other.
Fry both sides.

Serve with grilled sausages or a lamb chop and mashed potatoes.

Inniscarra apple cake

Ingredients
                 2 eggs
                 150g. castor sugar
                 1 tsp vanilla extract
 Whisk with a hand mixer for 5 mins.

Sift   125g plain flour
        2 1/2 tsp.baking powder
        1/4 tsp. cinnamon
 Fold into batter.

Melt 75g butter
        75ml. milk
Add to mix.

Pour into a lined 20cm. square tin. Cover top with sliced apples (eating apples with skin on).
Dust apples with brown sugar.
Bake in a pre-heated oven 200 deg. celsius for 10 mins.
Turn oven down to 180 deg. for a further 20 mins.

It's delicious hot with custard or cream. Lovely on it's own too.




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Yummy chocolate chip biscuit ice-cream

Ingredients

150g bourbon biscuits
1 bar honeycrisp
11/2 l. soft vanilla ice-cream
100g nuts (optional)
200g chocolate chips

Put biscuits, honeycrisp bar and nuts in a plastic bag and bash with a rolling pin.
Then place all ingredients in a bowl and whip with a hand mixer. Put in a loaf tin lined with cling film. Cover the top with cling as well. Freeze. Serve between the following chocolate cookies.


Triple chocolate cookies.

Beat together
                     120g brown sugar
                     60g granulated sugar
                     60g soft butter
Add 1 egg and 60ml. rapeseed oil (or vegetable oil) and 1 tsp. vanilla extract.

Stir in
         120g wholewheat flour
         120g white flour
         60g cocoa
         Pinch salt
         50g chopped dark chocolate
         50g chopped milk chocolate
         50g chopped nuts (optional)


Put spoonfuls on a baking tray. Leave a space between the biscuits. Bake in a pre-heated oven 180 degrees celsius for 10 mins.

Leave to cool and harden. Sandwich together with the ice-cream.