Saturday, August 17, 2013

Homemade granola and inspired by Mallorca

I came home completely refreshed from Mallorca a week ago.
All the shades of blue, green and turquoise and the crystal clear water left me inspired and calm.
I would not describe myself as calm, ever. Never on the inside and rarely on the outside.
But blue seems to have that effect on me. I think I need more blue in my life.
Luckily (you don't hear me saying that often) the wifi-service was expensive at our hotel so we only used it for two hours.
A week on Mallorca, or eight days to be exact and only two hours of internet use. It was wonderful to say the least.

I usually eat very little or no breakfast at all, but on this trip, I can tell you I ate as much as I possibly could.
Croissants, pain au chocolat, pancakes with nutella, you name it. As long as it was sweet I ate it. That is so not like me at all. I don't know what it is about vacations, or hotel breakfasts, but I like this version of me. Totally relaxed.
Only thing I didn't like was the constant.. hmmm.. perspiration.
35°C and no breeze at all. Not exactly what I'm used to. When we got back home it was 15°C. Don't get me wrong, I loved Mallorca.

I definitely want to go there again, maybe in April/May or October when the temperatures are a bit lower. I would love to explore without almost fainting from the heat (yes, I know I'm super sensitive).
And it also made me want to make better breakfasts. So here goes. Cinnamon granola!


1 1/4 cup / 300 ml rolled oats
1 1/4 cup / 300 ml spelt oats
1/2 cup / 125 ml oat groats
1/2 cup / 125 ml hazelnuts, coarsely chopped
1 1/2 cup / 125 ml almonds, coarsely chopped
1 1/2 cup / 125 ml walnuts, coarsely chopped
1-2 tsp ground cinnamon
pinch of salt
1/2 cup maple syrup

Roasted coconut chips
100 ml raisins or optional dried fruit (I didn't have any at home)

Heat oven to 175° (350 F). Mix all ingredients except coconut chips and raisins in a large bowl.
Spread on a baking sheet and bake for about 25 minutes, stirring occasionally. Add coconut chips and bake for another 5 minutes. Add raisins if desired when mixture is completely cool. Store in an airtight jar. Serve with your favorite topping such as berries and milk or yoghurt.

Tuesday, August 6, 2013

Turning 13!

There comes a time in every girls life when they realise that bags and shoes are the stuff of dreams!  Charlotte turned 13 today and her mum asked for a handbag cake in her favourite colour, purple.




Cake update - September/October cakes!


Copyright 2013 The Cupcake Fairy