You’re thinking about quitting your job and your comfortable salary to start something that you genuinely care about. You keep hearing the phrases: ‘find your passion” or “do what you love - the number one rule in business”. But what if you don’t have a passion? What if you’re still searching for that big idea?
This year we’re welcoming Easter with open arms. A long weekend of relaxing, meeting up with family and feasting on all things festive, pure bliss. We’re very partial to a sticky hot cross bun at this time of year. It’s these festive flavours and our never-ending love of granola that inspired this special Easter breakfast treat.
Mixed fruits, zest and spice are the stars of this recipe, which is best enjoyed simply with cold milk or yoghurt. As you take your first spoonful your taste buds are hit with those distinctive sweet, citrus and spicy flavours and the crispy texture leaves you excited for your second mouthful.
In the unlikely event of having any left over, why not try sprinkled on ice cream in the evening. We won’t judge you if you add a little booze.
For more granola recipes check out the Spoon cookbook > click here.
- 235g oats
- 50g flaked almonds
- 2 tsp mixed spice
- 1 tsp cinnamon
- zest of ½ orange
- zest of ½ lemon
- 1½ tbsp. maple syrup
- 60ml honey
- 50ml rapeseed oil
- 100g dried mixed fruits (sultanas, raisings, candied citrus peel)
- Preheat the oven to 180c (160c fan).
- Combine the dry ingredients in a large bowl.
- Put all of the wet ingredients into a separate and use a fork or whisk to combine the maple syrup, honey and oil until emulsified (the colour becomes lighter when this happens)
- Add the wet ingredients to the dry and mix to ensure that all the oats are covered.
- Spoon the mixture onto a baking tray lined with baking parchment, spreading it out into a thin, even layer (use 2 trays if needed).
- Bake on the middle shelf in the oven. After 15 minutes or so, remove the tray from the oven and give the mixture a good stir, spreading them evenly across the tray to prevent the granola from burning at the edges.
- Return the tray to the oven and cook for a further 15 minutes (or until the granola is lightly browned) making sure to stir every 5 minutes to prevent catching.
- Remove the granola from the oven and add the mixed fruits, it will crisp up as it cools.
Words by Co-founder, Annie Morris.
A recent trip to South Africa for a best friend’s wedding was the perfect way to a step back from the Spoon bubble, recharge my batteries and return home with some fresh perspective and inspiration.
The build up to the wedding was spent travelling with a group of friends, starting in Kruger National Park, then driving along the Garden Route on the south coast and finishing our trip in a little town called Franschhoek.
It wasn’t long before I discovered the South African’s love of Rusks. With the texture of a biscotti biscuit and cut into bite size pieces, these sweet treats are often enjoyed as a quick breakfast with a cup of coffee or as an afternoon snack.
These homemade varieties remind me of an early morning safari in Kruger National Park. We made a pit stop by a river of hippos to enjoy rusks dunked in hot coffee from a pull out table on the back of our truck - not your average morning routine!
- 520g Self raising flour
- 250g Butter (cut into cubes)
- 1 tsp Baking powder
- 1/2 tsp Salt
- 182g Maple Syrup
- 2 Eggs
- 325g Butter milk
- 150g Spoon Granola
- 50g Dates
Preheat the oven to 180 degrees
In a large bowl, use your hands to mix the flour, butter, baking powder and salt together forming a breadcrumb consistency.
Beat the maple syrup, eggs and butter milk in a separate bowl. Transfer to the dry ingredients and mix together.
Mix in the granola and chopped dates then transfer into a greased square baking tray or baking tray lined with baking parchment.
Bake in the oven for 1 hour until golden in colour. A skewer should come out clean.
Remove from the oven and leave to cool. Cut the rusks into large bite size pieces.
To achieve your 'biscotti' like texture, place the rusks in the oven with the temperature turned down to 90 degrees and leave the rusks to dry out for 4 hours, with the the oven door slightly ajar.
Enjoy with a hot cup of coffee or tea in the morning or afternoon.