Wholewheat Croissants
Breakfast ideas
Croissants are just not as difficult as I thought they would be. And 35p for an organic freshly baked wholewheat croissant is unbeatable so making our own is a great…
This is a staple recipe in our family, I do it slightly differently every time depending on what I have in the house. The latest batch I made was cinnamon, raisin, pecan but you can shake it up for what you have in your cupboard or what you like. It’s great for breakfast with some fresh almond milk, real milk, or on ice cream (and chocolate sauce!) as a dessert, yogurt or in my bag as a snack to go… Stored sealed in a glass jar and it will last longer than you can keep it around, I promise!
Honey Nut Granola
Ingredients
- 1 cup nuts and seeds I usually do 1/3 each cashews, almonds and sunflower seeds. You can also omit all the nuts and seeds and add extra oats.
- ⅓ cup honey raw and local. You can sub for maple syrup for a vegan version.
- ⅓ cup coconut oil
- ⅓ cup nut or seed butter
- 1 tsp cinnamon
- 1 tsp vanilla
- ½ tsp quality salt
- 2 cups oats
- 1 cup dried fruit optional
Instructions
- On a low heat slowly melt together the raw local honey, coconut oil and nut butter then add the cinnamon and salt.
- Take it off the heat then stir in the oats and nuts/seeds. You can add more or less oats and it will give you a more or less chunky granola. You want to mix in as many oats as the wet mixture will coat easily. For a less chunky granola add in more oats till some oats are not quite covered in the wet mixture and for more chunky granola with clusters add in only as many oats as can be fully coated with the wet mixture.
- Spread the granola evenly and thinly on a tray and bake at 325F/160C for 20-25 mins turning every 5-10 mins.
- Remove it from the oven when it’s starting to brown. Let it cool and when it’s fully cool add in any dried fruit you want to add. Store in an airtight container for 2 weeks.
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