Welcome to Tiny Table Cooks… – a failsafe stash of recipes set to keep you and your family fed whilst we all stay snug indoors over these somewhat uncertain times. We’ve teamed up with some of the country’s best cooks, bakers and foodies to bring you some tasty inspo, store cupboard saviours and freezable feasts.
Meet Alexandra Dudley – a self-proclaimed serial dinner party host and true entertainer. If like us you’re escaping into podcasts at the moment be sure to give Alexandra’s podcast ‘Come for supper’ a go. Delving into the lives of chefs, restauranteurs, authors, actors and artists she explores their most memorable dinner parties, kitchen catastrophes and ultimate dinner party invitees. When she’s not interviewing the likes of Mark Hix and Monica Galetti, Alexandra’s working up a glut of great recipes to fill her website and monthly column in Town & Country magazine. Her debut cookbook Land and Sea; secrets to simple, sustainable sensational food has received widespread shining reviews. Offering advice on using the whole ingredient Land and Sea brings sustainable eating to the table in true flavour and style.
Alexandra Dudley’s Peanut Butter, Banana, Chocolate Granola
A few words from Alexandra… There is just something better about homemade granola than store bought. Perhaps it is the satisfaction of having made it yourself or perhaps it’s the smell that fills the kitchen as it crisps up in the oven. Homemade just seems more delicious. I have various ways of making granola. Sometimes I’ll add buckwheat groats, rye or spelt flakes. Sometimes I will stir in currants and raisins after its cooked and whilst it’s still warm so that they plump up. Often it’s a case of chucking whatever I find in the cupboard and that is how this recipe came about. Spurred on by a sad speckled banana (too lonely for a banana cake) and mish mash of half eaten chocolate bars I threw the lot in and it came out beautifully. In all honesty little can go wrong with the combination of peanut butter, banana and chocolate. This granola is indulgent but it isn’t especially sweet. If you prefer a sweeter granola you may wish to add more honey or maple syrup. I like it just as it is is and you’ll often find me with my (washed) hands in the jar come the 11 o’clock stomach rumble.
Makes 2 large jars (feel free to switch up your nuts and seeds)
1 ripe banana
100ml maple syrup or honey
150g peanut butter
75ml olive oil
100g whole almonds
100 sunflower seeds
100 pumpkin seeds
1 tbsp mixed spice or cinnamon (optional)
Pinch of salt
200g chocolate, roughly chopped
1. Preheat the oven to 170 degrees fan setting and line two large baking trays with baking parchment.
2. Blend your wet ingredients using a nutribullet, blender, magimix or stick blender. Or you could use a fork to mash the banana and stir in the rest.
3. Combine your dry ingredients except the chocolate into a large bowl.
4. Pour in the wet ingredients and mix to combine. You may need to use your hands. Spread evenly onto the prepared trays.
5. Bake for 45 minutes tossing every 15 mins.
6. Once the granola has cooked and is golden brown and crunchy remove from the oven and allow to cool slightly for about 5 minutes before sprinkling over the chopped chocolate. Do not touch it until it has fully cooled. You’ll notice the chocolate melts in some areas coating parts of the oats. Allow this to happen.
7. Once completely cooled break up any larger chocolatey pieces. Transfer into air tight jars and enjoy for the next four weeks.
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