Nutty Granola
With small supermarket bags of granola at $15+, making your own seems pretty appealing. Plus, you can kick all the added sugar often found in store-bought varieties. But by the time you buy the plastic bags of nuts and seeds, you’ve often spent well over $15. Shopping at The Source means you only buy exactly what you need, so the nuts and seeds in this recipe will cost you less than $9 and the large jar will last weeks sprinkled on top of yogurt or smoothie bowls, or as an easy snack.
Makes: 1 large jar
DF, GF, VG
400g Australian organic rolled oats (Everyday Essentials price: $2.20 [$0.55/100g] compared to $4.99/500g supermarket alternative)
6 tbsp organic coconut oil (Everyday Essentials price: $1.60 [$2.00/100g] compared to $5.50x 330g supermarket alternative)
160mL maple syrup
Zest 1 orange, plus a squeeze of the juice
70g sunflower seeds (Everyday Essentials price: $0.83 [$1.19/100g] compared to $3.30/250g bag supermarket alternative)
40g Australian dry roasted almonds, roughly chopped (Everyday Essentials price: $0.68 [$1.70/100g] compared to $6.29/250g bag supermarket alternative)
60g raw organic cashews, roughly chopped (Everyday Essentials price: $1.77 [$2.95/100g] compared to $15.99/400g bag supermarket alternative)
30g pecans, roughly chopped (Everyday Essentials price: $1.77 [$5.90/100g] compared to $6.29/100g bag supermarket alternative)
Preheat the oven to 140°C, fan setting.
Line a large baking tray with baking paper.
Heat the coconut oil and maple syrup over a low heat until melted.
Remove the pan from the heat and add the orange juice.
Mix the rest of the ingredients in a big bowl and pour in the oil and syrup mixture
Spread the mixture evenly over the lined tray and bake for about 45 mins, stirring every 5 mins, until golden brown.
Moroccan Chickpea and Apricot Tagine
This Moroccan chickpea tagine with apricots, toasted almonds and warming spices is proof that family-friendly meals on a budget don’t have to be boring. Easy to prepare and deeply satisfying, this recipe is a winner for the mid-week rush.
Serves: 4
V, (VG option)
Tagine
3 tbsp extra-virgin olive oil (Everyday Essentials price: $2.30/100mL compared to $18.99/500mL supermarket alternative).
1 onion, diced
2 cloves garlic, minced
1 pinch ground saffron
1 tsp ground ginger
1 tsp ground cumin
1 tsp ground cinnamon
80g premium quality-graded Australian apricots, pitted & halved (Everyday Essentials price: $3.60 [$4.50/100g] compared to $12.29/250g supermarket alternative).
1 lemon, juiced
2 tbsp honey or agave syrup
1 small handful coriander
300mL vegetable stock
1 can chickpeas, drained & rinsed
50g Australian dry roasted almonds, chopped & lightly toasted (Everyday Essentials price: $0.85 [$1.70/100g] compared to $6.29/150g supermarket alternative).
Salt & pepper, to taste
Roasted Veggies
400g mixed carrots (orange & purple), peeled & roughly chopped
2 medium potatoes, peeled & quartered
1 tbsp extra-virgin olive oil (Everyday Essentials price: $2.30/100mL compared to $18.99/500mL supermarket alternative)
Salt & pepper, to taste
Couscous
1.5 cups uncooked couscous
2 tsp curry powder
1 tsp cinnamon
1 pinch cayenne pepper
1.5 cups water
Salt, to taste
2 tsp butter
Preheat the oven to 180°C and line a large baking sheet with baking paper.
To prepare the veggies, combine the chopped veg with olive oil in a bowl until coated and season with salt and pepper.
Transfer the veg to the baking sheet and roast in the oven for about 30 mins, tossing occasionally for an even roast.
To make the tagine, heat olive oil in a large pan and sauté onions until soft, about 10 mins.
Add the garlic and spices and sauté for one more min, then add apricots, lemon juice, sweetener of choice and half the coriander.
Pour in the stock and simmer on a low heat for about 15 mins, until almost absorbed.
Add the chickpeas, toasted almonds, and season with salt and pepper to taste.
In a medium bowl, mix the couscous with the spices.
In a medium saucepan, bring water, salt and butter to the boil. Add couscous, stirring quickly. Remove from heat and cover. Let stand for 4-5 mins and fluff with a fork before serving.
Serve the tagine with roasted veg and a side with couscous, top with extra chopped coriander.
Rick Stein’s Clementine, Almond and Olive Oil Cake
Butter addicts look away, this super moist cake is all about extra-virgin olive oil.
Makes: 1 cake, Serves: 8
GF, V
2 large clementine’s, scrubbed
4 large eggs
Zest 1 large lemon
160g caster sugar (Everyday Essentials price: $0.48 [$0.30/100g] compared to $2.99/1kg supermarket alternative)
100mL extra-virgin olive oil (Everyday Essentials price: $2.30 compared to $18.99/500mL supermarket alternative).
175g almond meal (Everyday essentials price: $3.50 [1.80/100g] compared to $6.99/250g supermarket alternative)
2 tsp baking powder
Icing sugar, to dust
Syrup
15g caster sugar
Juice 1 large lemon
To serve (optional)
250mL whipped cream
2-3 oranges, segmented
Put the whole clementine’s in a saucepan and cover them with water.
Bring to the boil and simmer gently for 20–30 mins until the clementine’s are tender. Remove them and set aside until cool enough to handle.
Cut the fruit in half and, with the tip of a knife, remove and discard the pips. Put the skin and pulp in a food processor and blend to a paste.
Preheat the oven to 180°C/Fan 160°C. Grease a 20cm springform cake tin and line the bottom with baking parchment.
Whisk the eggs, lemon zest and caster sugar in a bowl.
Add the olive oil and beat until light and well combined.
Add the clementine paste and stir, then fold in the ground almonds and baking powder.
Spoon the mixture into the prepared tin. Bake for about 50 mins or until well risen and golden. The cake should have slightly shrunken from the sides and be springy to the touch.
Leave it to cool in the tin on a wire rack while you make the syrup.
Warm the sugar and lemon juice in a small pan until the sugar has dissolved.
Make lots of small holes all over the cake with a piece of uncooked spaghetti and drizzle over the lemon syrup.
Let the cake cool completely in the tin, then turn it out on to a serving plate. Dust with icing sugar and serve with whipped cream and orange segments if you like.