2018 is going to see people start to simplify their lives to lead a stress-free lifestyle. Stress-free lifestyle blogger Cyntra has shared with us tips and new trends, that we can apply to our daily lives, to makes things a little easier and reduce stress.
So many people I know start the week with the best of intentions; tupperwares brimming with kale and nutribullets clutched to replace that hastily grabbed croissant. Then half way through the week, whether it’s a couple of meals out with friends, the office biscuit tin lurking temptingly or hectic schedules they find themselves stressed and not eating or feeling their best.
These blondies are the perfect indulgent wintery treat and are loved by all my family and friends. I find that buckwheat flour goes brilliantly with the creamy peanut butter, and the spoon granola is a must as it adds that extra crunch and gives a delicious texture! I promise these will not disappoint..
The best thing about this recipe is that it takes about five minutes, and just another 10 minutes to cool. This is my favourite combination, however you can adapt the toppings so easily depending on what you have in your store cupboard. The reds and greens from the pistachios and cranberries make this simple recipe one of my Christmas classics.
Antonia Magor is a London based Nutritional Therapist who has her own clinic on Harley Street. Antonia focuses on health through diet and lifestyle, practising from a Functional Medicine point of view. She is a fantastic writer and in addition to her nutrition-focused editorial pieces she also has her own online journal which she writes in regularly, including some delicious, nutritious recipes.
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.