The holidays are just around the corner and it’s time to get your gifts in order. I love making, and giving homemade gifts. Here are a few of the things I’ll be giving this Christmas.
I love muesli but the store bought stuff is too sweet for my taste. Making your own means you can include the things you like and omit what you don’t. This is my husband’s granola recipe; my kids love it and I know your family and friends will too.
450g rolled oats
250g natural almonds
120g sunflower seeds or pepitas
120g sesame seeds
2 teaspoons ground cinnamon
2 tablespoons honey
Combine all the ingredients and spread on an oven tray. Place in the oven at 180 degrees Celsius until golden, around 30 minutes. You may prefer to slow roast the granola at 80 degrees C until barely golden, around 3-4 hours. This helps to preserve the healthy fats in the nuts.
Maple and Rosemary Spiced Walnuts
Walnuts are a wonderful source of omega 3 fatty acids and healthy monounsaturated fats, are high in potent antioxidants. The fats in nuts are easily damaged at higher temperatures, so these are roasted at a lower temperature for a longer time to maintain their health benefits. Plus, they’re super delicious!
2 tablespoons of maple syrup (make sure you use genuine maple syrup, not the maple flavoured syrup)
1 tablespoon of finely chopped fresh rosemary
½ teaspoon of chilli powder
Combine all ingredients and spread out on an oven tray. Place in an oven at 80 degrees celcius and cook until the nuts are golden, around 40 minutes.
Rooibos is high in antioxidants and makes a beautiful base for this caffeine-free chai mix. The mix makes enough for around 4 little packages but is easily multiplied if you have a lot of names on your list. To make one cup combine 1 cup of water with ½ cup of milk (or milk substitute) with 1 teaspoon of chai tea. Simmer gently for a few minutes until fragrant. Enjoy with a spoonful of raw honey.
50g rooibos tea
50g cinnamon quills or bark
25g star anise
20g green cardamom pods
10g dried licorice root
3 dried bay leaves
25g dried ginger (optional, see note below)
Use a food processor or mortar and pestle to crush the cinnamon quills into small pieces (about 1cm). Do the same with the star anise. Crush the cardamom pods just enough to split them open, and tear the bay leaves into small pieces.
Combine the prepared spices with the tea. Store in an airtight container.
Note: Fresh ginger can be used instead of dried ginger if preferred, but must be added when brewing a cup of tea. Use 1 teaspoon of grated ginger root for each cup of tea.