Delicious UK - (01)January 2020

Stickydate& ginger
granola
SERVES10.HANDS-ON TIME 10 MIN,
OVEN TIME 45 MIN

Manycommercialgranolas
comeladenwithrefinedsugars.
Whilethisoneismodestly
sweetenedwithmaplesyrup,
itisgentlyspicedandthesticky
medjooldatesandpistachios
aretouchesyou’re unlikely to
find in a box.

MAKE

AHEAD

Storethegranolaina

sealedplasticbagor

containerfor2 to4 weeks.

ANNIE’S

TIP

I loveit sprinkledover
greekyogurtwithsome
berries,whichincreases
the protein content.

eggs,oil,milk,vanillaandorange
zest.Whisktogetheruntilevenly
blended,thenstirintheraisins.
3 Whizztheflour,bicarbonateof
sodaandsugarina foodprocessor
untilfreeoflumpsandblended,
thentipintoa largebowland
stirinthegroundhazelnuts.
4 Pourthewetingredientsoverthe
dryandstirtoforma lumpymixture.
Pourintothepreparedtin,then
scatteroverthechoppedhazelnuts.
5 Bakefor45-55minutesuntilrisen
andfirm,anda skewerinsertedinto
thecentrecomesoutclean.Runa
knifearoundtheoutsideoftheloaf,
turnoutontoa wirerackandset
therightwayuptocool.Remove
thebakingpaperanddustwithicing
sugarbeforeservingif youlike(see
MakeAhead),orservewithcurd
cheeseanddrizzlewithhoney.
PERSLICE227kcals,12.4gfat
(1.8gsaturated),3.5gprotein,
24.4gcarbs(17.3gsugars),
0.4g salt, 2.1g fibre

FORTHESYRUP

• 150gmaplesyrup


• 2 tbspvegetableoil


• 1 heapedtspgroundginger


• 1 tsp vanilla bean paste

FORTHEGRANOL AMIX

• 250gjumbooats (gluten-free, if
  necessary)


• 90gpistachios,coarsely chopped


• 25gsesameseeds


• 25gdesiccatedcoconut


• 100gpittedmedjooldates,halved
  and thinly sliced across

YOU’LLALSONEED

• Largeroastingtray, around
  38cm x 25cm

1 Heattheovento150°C/130°Cfan/

gas2.Mixalltheingredientsforthe

syruptogetherina largebowl.Add

theoats,pistachiosandsesame

seedsandstirtocoat.

2 Spreadthemixtureina thin,loose

layerintheroastingtrayandtoast

intheovenfor 45 minutes,stirring

every 15 minutes.Scatteroverthe

coconutandstirinafter 30 minutes.

3 Removefromtheoven,mixinthe

dates(separatingouttheslicesif

theyhavestucktogether),andcool

beforestoring(seeMakeAhead).

PERSERVING254kcals,10.8gfat

(2.4gsaturated),4.8gprotein,

32.4gcarbs(15g sugars), trace salt,

4.2g fibre

Theultimate beans

ontoast

SERVES2.HANDS-ONTIME15 MIN,

SIMMERING TIME 20 MIN

Thisjuicytomatosauce

comeslacedwithspicesand

justenoughsweetnesstogive

cannedbakedbeansa runfor

their money. My recipe contains

nearlyhalftherecommended

dailyintakeofprotein.It’s

alsohighinfibre and a source

of potassium.

MAKE

AHEAD

Coolthebeans,coverand

chillforupto3 days.Reheat

witha dropofwater.

ANNIE’S

TIP

Tomaketherecipevegan,

useveganbalsamicvinegar,

drizzlethetoastwitholive

oilinsteadofbutterandserve

scatteredwithchoppedparsley

instead of parmesan.

• 1 tbspextra-virginoliveoil


• 2 bananashallots,finelychopped


• 1 garlicclove,finelychopped


• ¼tspgroundcumin


• Pinchgroundcinnamon


• 350gjartomatopassatarustica,
  or400gcanchoppedtomatoes


• 2 shakesTabascosauce


• 1 tspbalsamicvinegar


• 2 tspdateormaple syrup


• 1 bayleaf


• 400gcancannelliniorharicot
  beans,drainedandrinsed


• 2 slicessourdoughbread


• Unsaltedbutterforspreading


• Freshlygratedparmesan(or
  vegetarian alternative) to serve

1 Heattheoilina smallpanover

a mediumheatandfrytheshallots

forabout3 minutesuntilsoftened,

stirringfrequently,thenstirinthe

garlicandcookfora minuteortwo

longeruntillightlycoloured.

2 Stirinthespices,thenaddthe

passataortomatoes,Tabasco,

vinegar,syrupandbayleaf.Season

withsalt,thenbringtotheboil

andsimmerovera lowheatfor

15-20minutesuntilthemixture

formsa thicksauce.Stirinthe

beansandheatthrough, then

discardthebayleaf.

3 Toastandbutterthebread,then

arrangeontwoplates.Pilehotbeans

ontopofeachsliceandscatterover

plentyofparmesan/vegetarian

alternative(seeMakeAhead).

PERSERVING431kcals,11.8gfat

(3.7gsaturated),16.7gprotein,

57.5gcarbs(13.6g sugars), 0.6g salt,

14g fibre →

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