Wednesday, 22 September 2010

Red Nut Spread

Surprisingly I'm yet to suffer a nervous breakdown. Cooking is helping to keep me a bit sane.

This can be a dip, spread, vegan pâté....
Keeps refrigerated for up to 3 days.

Red Nut Spread
makes approx 2 cups

50g walnuts, soaked in water overnight
50g sundried tomatoes in oil (or soaked for 1 hour), drained
100g pine nuts
1 tbsp chopped parsley
1/2 tbsp dried thyme
1/2 tbsp dried chives
3 tsbp/60ml olive oil
3 tbsp/60ml lemon juice

Place walnuts, pine nuts, tomatoes in a processor.
Purée until a rough paste forms.
Add herbs, oil, lemon juice.
Purée until combined.
Season with salt & pepper.
Serve immediately, or refrigerate until needed.

Cinnamon Toasted Muesli

For anybody wondering my own food allergies and intolerances are peanuts, sulphites, yeast and sugar. The last two being because I suffer with chronic candidiasis. Feel free to add any dried fruits or nuts, after you've toasted your muesli. If you aren't keen on agave syrup you could also use fluid honey. The positives of agave being that it has such a low gylcemic index and as such a minimal impact on your sugar levels.

Cinnamon Toasted Muesli
makes approx 4 cups/525g

1 cup/125g rye flakes
1 cup/150g barley flakes
2 cups/250g rolled oats
2 tbsp ground cinnamon
100ml agave syrup

Preheat an oven to 200°C/390°F.
Line a large baking dish or deep tray.
In a large bowl, Add oats, barley, rye, cinnamon - Mix well.
Add agave syrup little by little stirring as you go.
Make sure it is all well mixed.
Place on lined baking dish/tray.
Bake 20-25 mins, stirring every 5 mins.
Take out of the oven.
Leave on dish/tray to cool completely.
Store in an airtight container.