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Breakfast Trifle with Granola Dust

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Granola Dust is a recipe from Jamie Oliver’s healthy take on food Everyday Super Food. It’s basically a granola mix blitzed in the food processor until the mix becomes pulverized. Great for serving with fresh fruit, or just sprinkling over muesli to add another texture.

Breakfast Trifle is a heathy and easy brekkie idea, using Granola Dust that you’ve already made up and have in the store cupboard.

To make a Breakfast Trifle, start of with a layer of Greek yoghurt, then add any mixed mixed berries you like, scatter some Granola Dust on top and finish with a drizzle of honey. You can make this in a jar or in a bowl. You don’t have to limit yourself to berries – stone fruit in summer, or poached apples or pears in winter would be great!

You can adjust the quantities depending on whether you’re making breakfast trifle for one or a large one for the family! The idea is to have fairly equal layers of Granola Dust, fruit and yoghurt.

The quantities for Granola Dust in the recipe are what Jamie Oliver specifies in his book. I thought that sounded rather a lot, so I made a quarter of the mix – this gave me half a large jar’s worth of Granola Dust.

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Ingredients

1kg porridge oats

250g unsalted mixed nuts such as walnuts, Brazil nuts, hazelnuts, pecans, pistachios, cashews

100g mixed seeds such as chia, poppy,sunflower, sesame, linseed, pumpkin

250g mixed dried fruit such as blueberries, cranberries, sour cherries mango, apricots, figs, sultanas

3 tablespoons quality cocoa powder

1 tablespoon freshly ground coffee

1 orange

Method

Preheat the oven to 180 degrees C.  Place the oats, nuts and seeds in a large baking tray. Toss together and roast for 15 minutes, stirring halfway.

Stir the dried fruit, cocoa and coffee into the mix, finely grate over the orange zest, then in batches, blitz in the food processor till the mixture forms a rough powder or dust.

Transfer to a large glass jar (or jars) to store.

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ANZAC Biscuits 2021

I love seasonal baking, and 25 April is ANZAC Day. ANZAC biscuits are traditionally baked and eaten around this date.

This day commemorates the contribution of Australian and New Zealand soldiers to World War One.

I’m quite pleased with this year’s biscuits. I have tweaked my normal recipe, which is based on the “original” ANZAC recipe from The Cook and the Curator, the cooking blog of Sydney Living Museums. I picked up a few good tips from Cloudy Kitchen’s ANZAC biscuit recipe.

The first of these tips was to brown the butter, to give more depth of flavour. To make the brown butter, you need to start of with a slightly bigger quantity of butter, to make up for the loss of volume when browning. I therefore adjusted the butter up in the ingredients section.

The second tip was to cook the biscuits at a lower temperature than I would normally use – this stops the biscuits spreading too much. The result is a plump biscuit, crisp around the edges and squidgy in the middle!

The third tip was to cook both trays at the same time in the oven, as the mixture changes consistency when left for a while before cooking.

So here are my “revised” 2021 ANZAC biscuits!

Ingredients

165g salted butter
2 tablespoons golden syrup
1 teaspoon bicarbonate of soda
2 tablespoons boiling water
2 cups rolled oats
1 cup plain flour
1 cup brown sugar

Method

Preheat oven to 150 degrees C. Line 2 oven trays with baking paper.

Place the butter in a small saucepan and heat until melted. Once the butter is melted, cook for about 3-4 minutes, swirling the pan often. The butter will foam and turn a golden brown. Remove from the heat and put into a bowl to cool slightly.

Combine the melted butter and golden syrup in the same saucepan. Add the bicarbonate of soda and boiling water and whisk to combine. Remove from heat.

Mix the rolled oats, flour and sugar in a large bowl. Add the butter/golden syrup mixture and stir until well combined.

Take tablespoons of mixture and make into balls. Place the balls onto the baking trays, allowing space for spreading. Don’t flatten the balls!

Bake for 15 minutes or until biscuits are dark golden brown. Remove the biscuits from the oven and cool on the trays. The biscuits will firm up as they cool. Now remove to a wire rack to cool completely.

Store in an airtight tin. They keep well for a few days.

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