• Tag Archives cranberry
  • Cranberry almond Granola Bars

    So on this healthy new eating regime I have been trying out all sorts of tasty snacks to “keep the wolf from the door” as my mother would say. So I found a recipe and tweaked it as you do so it has the flavours and textures we liked. Can’t tell you how long these stay fresh as they just don’t last around here.

    cranberry almond granola bars

    2c pitted dates
    1c water

    Cook together over medium heat until they form a paste…so smush them together in a pan! Smush is so technical….to me it’s the only way to describe the action needed to make a paste.

    1/2c almond or whatever nut butter you fancy
    1/4c coconut oil

    Add to paste and stir until smooth and melted. Then add the following and mix well.

    2t vanilla extract
    1t cinnamon

    Get a big bowl and add the following to the bowl

    2c oats
    1/2c ground oats (whiz oats up in a food processor)
    1T chia seeds
    1T chopped almonds
    1T chopped dried cranberries
    1t flaxseed
    1/4c cocoa nibs
    1/4c pumpkin seeds
    1/4c omega sprinkles you can use sunflower seeds or whatever seedy type you like!

    Mix all the dry stuff together, then pour the wet, gloopy mushy stuff over the dry and mix well. Press into a parchment lined 8×8 pan and let cool and set for at least an hour before slicing and eating! Keep in a covered container….bet the lid isn’t on much!



  • White Chocolate Cranberry Shortbread

    2014-04-01 09.56.16

    100g softenend butter
    100g plain flour
    50g semolina
    50g caster sugar
    50g dried cranberries
    50g white chocolate chips

    Preheat oven to 130c and lightly grease a baking tray. Mix the flour and semolina together in a bowl, add the butter and mix it with your fingers until its like breadcrumbs. Just take your time as this is the part that makes the shortbread nice and flaky and crumbly! Bang the rest in and mix it until it comes together. Then squish it all together to make a smooth dough. Roll this dough out on a lightly floured surface into a 20 cm circle that’s about 1-2 cm thick. Lift it onto the baking tray stab it all over with a fork…make pretty patterns if you like! Bang it in the fridge for about half and hour to chill it back down. Pull it out of the fridge and sprinkle it with sugar and score it into 8 pieces then pop it in the oven for about 40 minutes or until a lovely pale gold colour. Once you take it out…rescore and resprinkle with sugar and leave to cool. Cut into wedges and eat with a steaming hot cup of coffee..mmmmmmmmmmmmmmmmm!