He’s Craisin in the Coconut! (that boy needs therapy)

G.F, henceforth known as ‘the Doctor’, having just received her doctorate in environmental business and being awesome, returned recently from a retreat in Chile. The Doctor wanted my help in formulating a breakfast option high in protein and good oils, low in carbs. And quick.


‘Lie down on the couch, what does that mean?

So we made granola. With craisins (dried cranberries) and coconut and lots of other breakfast fun. You could easily substitute those for any dried fruits. There are carbs in it and they’re totally optional. Without them though this little exercise really starts to hit the wallet a bit. It’s easy to keep gluten free if that’s what you need, and we’ve also used puffed brown rice which I have left out of the picture below. Oops..


250g whole almonds – roughly chopped.
150g raw cashews
2 cups corn flakes (gluten free ones if you want to keep this gluten free. The ‘K’ brand are not. Go to your health food store.)
250g pepitas
250g sunflower seeds
50g puffed brown rice
2 tablespoons chia
2 tablespoons sesame seeds
1/2 teaspoon cinnamon
4 tablespoons honey
1 tablespoon olive oil
1/2 teaspoon salt
1 cup desiccated coconut
1 cup each, dried apple, goji berries, craisins.


Pre-heat an oven to 150*c. Mix everything bar the fruit in a big bowl. Spread it out over a couple of baking trays and toast it lightly in the oven for around 20 minutes, stirring every 5 minutes so it toasts evenly. Any longer than this and the nutritional value of the seeds begins to diminish.
‘Now when I count three’
Let it cool a little. Pulse it gently in a food processor so it crumbles a little. Add the chopped fruit, stir and store in an air tight container.
Serve with a little milk or yoghurt for breakfast or take some to work for a desktop snack.

‘Did I ever tell you the story about?’

What Kid Did.

Kid did all her usual tricks, measuring, weighing, mixing etc.. apparently she has taken over the cooking at her other home on a Saturday night too. Proud much?

Kid really loved this at breakfast but the next day asked if she might have the leftover corn flakes instead. Sigh…
We got the thumbs up from the Doctor as well.

‘Yeah, sometimes a parrot talks.’

There’s plenty of evidence around about the health benefits of nuts and seeds, you don’t have to look far. However I did read conflicting stories about the use of heat on them. Bird seed?? Maybe but either way they make you feel good, you know what’s in it and you don’t need much because it’s really quite filling.
‘Yes, some birds are funny when they talk’

Pupil Free Day – sweet potato and pepita loaf.

For a little while I’ve been looking for an alternative to traditional bread to serve in the mornings. Particularly on the mornings where we have eggs.
There is nothing left more wanting  than a runny yolk oozing around your plate and nothing to mop it up with.

I love bread. Grew up on it. My dad’s a retired baker so we always had loaves of bread and jam rolls and buns of all sorts littering the kitchen bench top when I was a kid.
I have fond memories of dad looking resplendent in his bakers’ whites, tray of baked goods balanced on one hand and shoulder.

I still love bread  but for years now I’ve been way more of a brown/multi grain sort of guy. White bread leaves me a little bloated and uncomfortable, any bread first thing gives me reflux later. Cereals too. Anything highly processed I think.
Also I love seeds and nuts in the morning.


Sweet Potato and Pepita Loaf.
1 medium sweet potato – peeled and grated
1 cup pepitas – (shelled pumpkin seeds)
1/2 cup sunflower seeds
1 cup raw cashews or blanched almonds
1 tablespoon fennel seeds
2 tablespoons sesame seeds
1 tablespoon cumin seeds – lightly toasted
1 tablespoon baking powder
3 eggs
3 stalks chopped spring onions – totally optional. Coriander or parsley would work.
salt and pepper


Using a blender, process the nuts until fine. Add the eggs and baking powder and blitz until smooth. Add the seeds and spring onions and use the pulse button until the pumpkin seeds are coarse. Tip this into a bowl, add the grated sweet potato and mix until it’s all well combined. I used a spatula and then my hands.


Line a loaf tin with baking paper. Pour in the batter and spread evenly. If you have some leftover seeds or nuts, sprinkle them over the top.


Bake the loaf on 180*c for about 40 mins. Remove from the oven and let it sit for about 15 minutes before you take it from the tin. Once it’s cooled enough to touch use a bread knife to take off slices for the toaster. This will keep for at least a week in the fridge. I’m not sure how well it freezes but I’ll let you know. Put the slices in he toaster until crispy and serve with your favourite eggs for breaky.


Use bulldog clips to keep the baking paper in place while you’re putting the bread mix in the loaf tin. Take them off before baking. You’re welcome 🙂

What Kid Did

Nothing. It’s a pupil free day so we went to the beach and played in the water on my surf ski and just swam around a bit, then off to Grandads for the freshest sand crabs ( he’s retired from baking, not fishing) caught that morning and some salad for lunch. And hot chips.

I made the loaf the next day while Kid was at school. The next night we camped out at GF’s place so we didn’t have much time for cooking.

The next morning though I woke up to find Kid boiling eggs on the stove for breakfast. I was very proud. I toasted some of the loaf for dipping. Pretty good, very filling. Kid didn’t like it but it was never about her, she can have normal bread.

Happy Baking!


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