Both my husband and I are big fans of live music so when we heard that RavenEye and The Temperance Movement would be playing in Manchester last weekend we knew there was only one thing to do… and that was to book a weekend away at The Malmaison, which is one of our favourite hotels.
Manchester was amazing, the gigs were amazing, the coffee was great and the food was even better! We were completely spoilt and I came back feeling inspired to experiment with my new Sugar-Free Kitchen recipe book.
I just hope the 28 miles we walked over the three days helped to burn off the waffles, the muffins, pain au chocolate, some fantastic homemade granola and an epic Sunday lunch.
I love granola and homemade granola is a great way to experiment with lots of different seeds, nuts and dried fruit and of course by not buying shop bought granola you’re cutting out a lot of the sugar content as well.
- 100g large rolled oats
- 10g desiccated coconut (alternatively use shredded coconut )
- 20g pumpkin seeds
- 20g flaked almonds
- 20g mixed nuts (or whichever nuts you prefer)
- 20g golden linseeds/20g sunflower seeds/15g chia seeds (or you can use 55g flaxseeds)
- 20g plain flour (or almonds flour if you have it)
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- Pinch of sea salt
- 55g smooth peanut butter (or almond butter)
- 70g unsalted butter
- 1tbsp stevia
- Preheat the oven to 160ºC/325ºF/Gas mark 3.
- Put the oats, coconut, pumpkin seeds, flaked almonds and nuts in a food processor and pulse to break everything up into small chunks.
- Transfer the mixture to a large bowl and add the flour, stevia, spices and salt, then mix well.
- Melt the butters together in a small saucepan then pour them over the dry ingredients and stir to coat everything.
- Pour the mixture evenly in a roasting tin and bake for 15 minutes or until it golden brown.
- Leave to cool then shake the pan to break up the granola into chunks.
- Serve with natural yogurt and fresh fruit.