Classic Homemade Granola


Granola. Doesn’t the word itself sound tasty? Something about the word, I don’t know what exactly, just sounds… well, crunchy. Or maybe that’s just me; I am a little bit of an oddity. The interesting thing is that I’ve never really used the word much… in fact, it’s not really a commonly used word around here. I’m used to referring to it as “toasted muesli”… but like I was saying before, the word granola sounds so much tastier.

It was a few months ago that I first started experimenting with homemade granola (gosh, I make it sound like a drug!) I looked up a few recipes, but threw in whatever I had in my pantry and kind of made it up as I went along. The first one didn’t have much in it — oats, almonds, chia seeds, sultanas and coconut — coated with a bit of honey and vegetable oil andtoasted in the oven. It was alright — not quite as crunchy as I would have liked but not too bad for a first attempt!

Since then, I’ve added all sorts of interesting bits and bobs to the classic mixture. Pumpkin seeds, quinoa, walnuts… the brilliant thing about granola is that it’s so versatile. You can add different types of nuts, dried fruit, bits of bacon (maybe not that last one) and whatever tickles your fancy. Sprinkle it over your Greek Yoghurt for a nutritious brekkie, or pop it in a zip-lock bag for a healthy snack on-the-go.

If you’re not a selfish cow like me and you actually want to share your granola with the people you love, it also makes a great gift! Seal it up in one of those mason jars that you constantly see on Pinterest, whip up a cute handmade label, and voila! The perfect gift.

The recipe I’m going to share with you all today is just a very simple version, and is open to adaption. Add your favourite types of nuts, fruit, spices… you can even substitute maple syrup for the honey (I’ve never tried this, personally, but I love maple syrup so I have a feeling it’s going to make its way into my next batch of granola)

I’m constantly trying to improve upon this recipe, so expect more variations in the future!

Classic Homemade Granola
2 Cups Rolled Oats
1/2 Cup Almonds
1/4 Cup Chia Seeds
1/4 Cup Pumpkin Seeds (Pepitas)
1/4 Cup Desiccated Coconut
2-3 Tablespoons Honey
3-4 Tablespoons Vegetable Oil (or oil of your choice)

Preheat oven to 180 degrees Celsius. Line a baking tray with baking paper.
Combine all the dry ingredients in a large mixing bowl. Add the honey and the oil, and use your hands to toss the mixture about to coat it.
Spread the mixture out evenly on the prepared baking tray, and bake in the preheated oven for 10-15 minutes.
Remove from the oven, and allow to cool on tray to allow granola to set and harden. When completely cool, pour into a jar or airtight container and seal for storage.

Sneaky Pudding xo

I’m back! + some changes

Greetings, my bloggerly friends!

So, I know what you’re thinking…

It. Has. Been. AGES since this girl has updated her blog.

I agree; it certainly has been. So many things have happened in the past several months and blogging has unfortunately not been my priority.

So, what have I been up to? Well, for starters, I recently acquired a full-time job working as a graphic designer for a fashion company! Woohoo! *throws confetti in the air and dances about*

Also, I’ve started going to the gym again and have been becoming increasingly interested in healthy eating and healthy lifestyles in general… maybe it’s because I’m getting older (at this point, everyone who is reading this and is over the age of 22 will roll their eyes and declare that I’m not old at all, I expect).

So, on this blog you are now going to be primarily seeing interesting, healthy recipes… especially healthy desserts!  I might also share experiences of restaurants and cafés around Sydney that I’d recommend, and some accounts of my adventures in general (most of my adventures involve a book, a cup of tea and my sofa, but I’ll try to mostly include the adventures where I actually, you know… do stuff) so expect lots of exciting new posts… and regular updates (I promise I’ll try, at least!) ;)

Fruity, Wholemeal, Rather Healthy Muffins


Do you ever just crave something a bit “sweet” to go with your morning coffee or afternoon tea?

Because I do, quite often actually. Especially when I’m at work and the coffee van (yes we have a special van that delivers coffee straight to our door, be jealous) comes around. When I’m waiting out there for my usual skinny latte, I can help but ogle the delicious croissants and slices of banana bread on display. Seriously, banana bread and coffee = the best combination.

Or when I’m at my computer working on projects at home, and it’s that time of the afternoon when I want my coffee hit… and whilst waiting for the water to boil, that tin of biscuits in the cupboard or that packet of blueberry scones that someone decided to pick up whilst at the shops looks ever so tempting.

Of course, there’s nothing wrong with a treat once in a while. I do like my coffee and cake on a special occasion. But if you make it a frequent thing, the calories (and the sugar!) adds up. Plus, a sweet treat with my morning or afternoon cuppa generally leaves my energy levels all over the place. Not good, when I need to focus on my work.

The other day, I happened upon some healthy recipe magazines from a few years back, that were gathering dust on my bookshelf. It had been forever since I’d read them, so I thought I’d pick one up and have a flip through, with the hope that I might possibly stumble across a magical recipe that will make me be skinny for ever and ever no matter how much of it I eat, or perhaps just something that’s healthy and simple to make.

I did end up finding the latter. I found a recipe for healthy muffins, and when I saw that it didn’t contain cane sugar it was instantly added to my to-bake list and then successfully crossed off later that afternoon. These muffins are sweetened only by fruit. Though the recipe called for two apples, I decided to substitute one of them for some frozen raspberries; I also threw in some pistachios and chopped dates. I used olive oil, as well, because that’s all I had but you can probably use whatever oil tickles your fancy.

These make an excellent accompaniment to morning or afternoon tea. They’re filling, sweet-but-not-too-sweet, and contain a good dose of delicious fruit. I think the fact that the apples are cooked beforehand makes them nice and soft and brings out their flavor. The muffins are quite moist (don’t you just love the word “moist”?) and should last for a good few days, particularly if refrigerated. Enjoy!


Fruity Wholemeal Muffins
(adapted from Healthy Food Guide magazine)

2/3 cup freshly squeezed orange juice
1 apple, peeled and diced
1/3 cup frozen raspberries (or any fruit of your choosing)
1 medium banana, mashed
¼ cup chopped dates
1 egg, lightly beaten
¼ cup olive oil
1 ½ cups wholemeal flour
2 teaspoons baking powder
1 teaspoon cinnamon
a pinch of salt
¼ cup pistachios (or other nut of your choosing)

Preheat the oven to 180 degrees Celsius. Line a 12-hole muffin tin with paper cases.

Combine orange juice, apple, raspberries and banana in a saucepan and heat over medium heat, stirring occasionally, until apples are softened. Set aside to cool.

Sift the flour (return the husks to the bowl), cinnamon, salt and baking powder into a large bowl. In a separate bowl, combine the egg and oil. Add the egg mixture and the fruit mixture, along with the nuts, to the flour mixture and mix until just combined.

Spoon the batter into the prepared paper cases and bake for about 20 minutes, until a skewer inserted through the centre of one of the muffins comes out clean. Remove from tin and cool on a wire rack.

Depending on how large you make each muffin, you make have enough batter left over to make another half a batch. I managed to make about 17 small-ish muffins, but you can make larger ones and less of them if you wish.

Chocolate Chickpea Truffles


Chickpeas. Who doesn’t love a good chickpea? They’re the perfect addition to your next soup, salad, casserole, dessert…

“Whoa – wait! Hold the phone!” you rudely interrupt. “Dessert? What is wrong with you, woman? Have you gone quite mad?”

But hear me out. Chickpeas are actually a surprisingly useful ingredient in crafting tasty, yet unbelievably healthy, sweets. I’ve made Chickpea Brownies before, which were quite delicious, and my most recent creation was these yummy Chickpea Truffles! Just like chocolate truffles, minus the guilt.

Here’s the story. I was in the kitchen with my very first loaf of bread rising in the oven – yes, my very first loaf of bread! Hate to go off topic, but I kneaded to brag about that one because I’m super proud of myself – but I was very much in a “cook/bake all the things” kind of mood. I wanted to make something healthy, though, to counteract the carb-fest that was coming together in the over at the time.

I basically made this up as I went along. I knew it would include chickpeas, almond butter, cocoa powder, and honey for sweetness. I threw in some quick-cooking oats as well, to give it texture and hold it together. I chucked it all in the blender ‘til it was smooth, then I chopped up some chunks of dark chocolate for extra chocolately goodness and antioxidants and stirred them in.

After rolling them into balls, I decided to coat them in a blend of chia seeds and cocoa powder. This made them ridiculously chocolatey, which is great because everyone loves chocolate. The only downside is that anything rolled in cocoa powder tends to get a little bit messy… so maybe don’t eat these whilst all dolled up in your Sunday best.


Chocolate Chickpea Truffles

170g canned chickpeas, drained weight (I used two x 125g cans)
6 tbsp quick-cooking oats
2 tbsp almond butter
2 tbsp. cocoa powder or hot chocolate mix
2-3 squares of chopped dark chocolate (or 2-3 tbsp of dark chocolate chips)
1 tbsp honey
2-3 tbsp cocoa powder, extra (for coating)
2-3 tbsp chia seeds

Combine all ingredients except for chia seeds, choc chips, and the extra cocoa powder in the blender, and blend until smooth. Transfer to a bowl and stir in the chocolate chips/chunks.

In another bowl, combine the chia seeds and extra cocoa powder. With dampened hands, roll the chickpea mixture into balls and coat in the cocoa/chia mix. Place balls on a plate or tray, and refrigerate for a few hours or overnight, until firm.

Enjoy without guilt! :)

Beary-Cute Mini Cupcakes


Do you have certain foods or snacks that you enjoy purely for the nostalgia factor?

I have a whole list. Most of them I rarely, if ever, consume today. It seems that as children, we were instinctively drawn to food that came in shiny, colourful plastic packets and was stuffed with sugar and fake flavours and colours… they were essentially staples of one’s diet.

As I grew up I turned away from these sugary, salty, colourful confections and instead snacked on things that came in more dull packaging that boasted words like “organic”, “gluten free” and “raw” because they make me feel like a proper adult.

But for the sake of nostalgia, and also to give me something to actually write about in this post, I’ve decided to scour the interwebs and share with you some of my favourite sugary snacks as a young lass.


HavaHeart ice cream: I was honestly a little surprised that I only found one picture of these on the Internet… maybe they weren’t as popular as I thought. But these heart-shaped, chocolate-coated, vanilla ice-cream bundles of goodness on a stick were the Number 1 way to make a hot summer afternoon even better*. I think if they were shaped like regular ice-cream I probably couldn’t have cared less, but because they were shaped like hearts they were just downright amazing.

*Notice I said “even better” and not “bearable” like I usually would when talking about the hotter months of the year… yes, I actually liked summer when I was a child. Shocking, no?


Cadbury Roses: Okay, so you were probably expecting more kiddie, colourful, sugary snacks on this list. I mean, Cadbury Roses? Aren’t those a little bit classy for a 5-year-old? Maybe. So I guess I was a rather classy 5-year-old, because I loved these. This bright blue box of chocolates would magically appear on most “grown-up” special occasions – parents’ birthdays, anniversaries, Mothers’ Day, and other such events. The shiny wrappers that clearly differentiated the chocolates were a bonus. Not only were they super pretty, but they allowed me to swiftly avoid the “disgusting” flavours which my 5-year-old self was not fond of, such as strawberry or mint.


Tinny Teddies: Normal biscuits? Boring. Biscuits shaped like small bears with varying personalities? HECK YES. Tiny Teddies were the ultimate snack of my childhood. I used to pretend that they were going on little adventures into the “cave” (i.e. my mouth) where they would then proceed to scream in terror as they were chomped into a mush. Yes, that’s a bit creepy. Don’t worry, I don’t do that anymore.

Reminiscing about these beary-delicious snacks inspired me to whip up some cupcakes in their honour. Mini-cupcakes, so you can eat three times as much… I mean, because they’re small and cute.

Mini-cupcakes with pieces of dark chocolate in them, to balance out the childishness with a bit of classiness… everyone knows that classy adults love eating dark chocolate, right?

Mini-cupcakes with “Cookies ‘n’ Cream” icing made from crushed Oreos… because each Tiny Teddy might get a bit lonely by itself on each individual cupcake, and will need a friend… even if that friend is an Oreo that’s been crushed into tiny pieces and mixed with sweet buttercream icing to produce an unappetizing gray yet extremely delicious substance.

So the icing was a bit of an experiment, and could maybe do with oh-so-slightly less Oreo… hence why it’s that awkward grey colour. Everyone did seem to like the icing, but for aesthetic reasons you may want to cut back a little. It’s up to you; add as much as you’d like to suit your tastes. Maybe you could try out the choc-filled Oreos or one of the other flavours! That could be fun.

Here is the recipe – bake and enjoy!


Beary-Cute Mini Cupcakes

½ cup caster sugar
80g butter, softened
1 egg
1 cup self raising flour
1/3 cup milk
1 teaspoon vanilla extract
¼ cup dark chocolate, chopped

80g butter, softened
1 cup icing sugar, sifted
75g Oreos, crushed

Preheat the oven to 160 degrees Celsius. Line a 24-hole mini muffin tin with mini cupcake liners.

Beat the butter and sugar with an electric mixer until light and creamy. Add the egg, and stir well to combine. Sift in the flour and add the milk, vanilla extract and dark chocolate chunks. Stir well to combine.

Evenly distribute the batter amongst the cupcake cases, and bake for about 15 minutes, until cupcakes are well risen and spring back lightly when touched. Leave to cool fully before icing.

To make the icing, beat the butter and sifted icing sugar until light and fluffy. Stir in the crushed Oreos. Using a knife or a piping bag, ice the cooled Cupcakes. Top each with a Tiny Teddy or some other cute animal-shaped cookie. Maybe even Mini Oreos. That could look nice.

Caramel, Banana & Walnut Parfaits


It was my parents’ 25th Wedding Anniversary a little over a month ago! Exciting stuff, right? 25 years! <3

So I guess that would make this their “Silver” Wedding Anniversary. Overcome with curiosity while writing this post, I decided to look up what each year represents, since all I really remember is Silver for 25 years and Gold for 50 years.

Thanks to my good friend The Internet, I am now quite well-versed in the appropriate gifts for each year of marriage. According to Wikipedia, the first year of marriage denotes a gift of paper (U.S.) or cotton (U.K.) Personally I’d be pretty happy with a gift of paper… I’m a designer so paper fascinates me, especially if it has a really nice texture and I can just sit there feeling it all day long. Of course there is also a section for “suggested modern gifts” like clocks and silverware, for people who are not as passionate about paper as I.

Though the list refers to gifts that the couple gives each other, I enjoy the idea of gifting my parents with something on their special day. Most of the time, it’s a home-cooked two or three course meal for them. Back in 2012, my brother and I whipped up a grand feast: Broadbean & Pecorino Salad, Homemade Pumpkin Gnocchi (as in, I made the actual pieces of gnocchi myself rather than just buying a packet… fun times!) and some sort of tropical fruit pudding for dessert. This took basically the entire day to prepare but needless to say it was a delicious lunch and they quite liked it, even though the gnocchi tasted a bit doughy.

This year, we didn’t really have an entire day to prepare as we were out during the day. But I managed to scrape together a bit of time and creativity to make individual Caramel, Walnut & Banana Parfaits for dessert!

I essentially just made it up as I went along; Greek yoghurt and cream cheese, sliced banana, cinnamon… and this stuff:


I bought this earlier in the year whilst on a family holiday in Melbourne. We went strawberry picking at Sunny Ridge Farms and I picked this up in the gift shop. Even though it had nothing to do with strawberries I decided that it looked quite interesting, and I’d never heard of “Hazelnut Milk Jam” before… but basically it’s like caramel. So I brought it home and kind of just left it there, waiting for a worthy occasion to use it. Of course the likelihood of you owning this exact same jar is probably quite low, so you can probably just use any pre-made caramel or even make your own! Be creative! You can even add more layers like crushed biscuit crumbs, berries, or whatever tickles your fancy.

Once these parfaits have been refrigerated the banana flavor kind of permeates everything else a little (so if you’re planning to make this, hopefully you like bananas). They’re not sickly sweet and I can probably get away with saying they are even a bit on the “healthy” side. You can probably add sugar, honey or extra caramel if you wanted them sweeter.

Banana Caramel Walnut Parfaits

1 ½ cups Greek yoghurt
50g cream cheese
5-7 tablespoons Caramel
2 tbsp walnuts, crushed
½ tsp/ cinnamon
Extra caramel for drizzling on top
Extra walnuts for sprinkling
1 small banana, sliced

Beat the Greek yoghurt and cream cheese together until smooth, then stir in the caramel and cinnamon until combined.

Spoon a small amount of the mixture into four individual tall glasses, then top with a few slices of banana and a sprinkling of crushed walnuts (divide about a tablespoon amongst the glasses). Top with more of the yoghurt mixture, a few more slices of banana and the other tablespoon of walnuts. Finally, top with the remainder of the yoghurt mixture, the extra walnuts and a drizzle of extra caramel.

Refrigerate for at least 1 hour before serving and enjoy!

Spelt Vanilla Coffee Cookies with Pistachios & White Choc Chips

CoffeeVanillaCookies1So I had this random dream not too long ago. In the dream, my friend and I were going to see a movie. We took our seats in the cinema, and I told her to wait right there while I bought some snacks. I went down to the snack bar and had a look at my choices.

There was a small packet of popcorn (I don’t know why it came in a packet) that cost $11. This made me angrier than it should have – I was absolutely infuriated with the injustice! Eleven freaking dollars for a tiny packet of popcorn that’s not even hot or buttered! There was also a packet of some generic-brand lollies that was the same size as the popcorn packet, but this was only $3. Even though they looked really gross and unappetizing I bought that one because it was cheaper. And then a whole bunch of other really random and nonsensical things took place because, well, you know how dreams are.

But anyway, the point I’m trying to make is, movie food is expensive! Even in my dreams I cannot escape from the totally outrageous prices. I think it’s because for some reason, most people can’t watch a movie without eating. For me it’s also commonly a case of, “If we eat dinner beforehand we’ll be late for the movie, therefore we will eat popcorn for dinner.” And then you see almost-full buckets of popcorn just left behind in the cinema. What a waste – of both money and popcorn!

Sure, you could just buy snacks at the grocery store beforehand (assuming you have time, you’re not lazy, and it’s still open) but here’s another option that lets you get creative and ensures that your house will smell delicious upon your return – bake a bunch of cookies at home and smuggle them into the cinema!

And that’s the story behind how these cookies came to be. It was one of those winter afternoons where I was longing to fill my house with the scent of freshly-baked cookies. Of course, I wanted to share them rather than have them sitting in my pantry and tempting me all weekend, so I toted them off to the cinema and saved approximately ten thousand dollars on movie snacks.

So now let’s talk about the cookies themselves! I wanted to use up a few little odds and ends in my pantry and make these cookies a bit “different” (in a good way, hopefully). The cookies themselves are flavoured with vanilla essence as well as some vanilla-infused instant coffee for a double hit of vanilla goodness. The sweetness of the vanilla balanced out the strong coffee flavor which was quite nice. Then it was time to think about mix-ins! I threw in a packet of white choc chips because normal choc-chip cookies are too mainstream (also because I didn’t have any milk/dark choc chips) and half a container of pistachios. Might as well get creative and put them to good use instead of letting them sit around and go to waste!

Also, because I’ve been really into Spelt flour lately, I used that in place of regular flour. I like to think that this made them a little bit healthier, and would justify the fact that a couple of those cookies, along with a handful of popcorn, was essentially my dinner that night. Not that I’d promote cookies as a healthy alternative to dinner on a regular basis. You’ve got to eat your vegetables, people!

Here’s the recipe. If you don’t have vanilla-flavoured instant coffee (I used Moccona brand) then just regular coffee will work just fine.


Spelt Vanilla Coffee Cookies with Pistachios & White Choc Chips

90g butter
1 teaspoon vanilla extract
1 teaspoon vanilla-infused instant coffee dissolved in 2 tbsp hot water
1/3 cup brown sugar
1/3 cup brown sugar
1 egg
½ cup self-raising flour
½ cup spelt flour
½ tsp of salt
¾ cup white choc chips
¼ cup pistachios

Preheat the oven to 180 degrees Celsius. Grease and line two baking trays.

Beat the butter, vanilla extract, dissolved coffee and sugars with an electric mixer until light and creamy. Sift in the flours and salt and stir in the choc-chips and pistachios.

Drop heaped teaspoons of the dough onto the prepared baking trays, leaving ample space between each cookie (about 2-3cm) so they can spread.

Bake for 12-15 minutes until slightly browned. Leave to set on the trays for 5-10 minutes or until firm, then transfer to a wire rack to cool completely.