22nd June 2009


I woke up on Friday with newfound energy and found myself in the kitchen inspired to make my weekly granola, tofu, ghee and dosa batter supplies.  All in one morning!

As a family, we try to stay away from processed boxed cereals.  These are heated to such high temperatures and pressures, making them very hard to digest.  I needed to devise something to tempt my children and keep them tempted.  Something that tasted good.  This granola seemed to do the trick.


Meet our very naughty, mischievous goats – Grace & Ester


Enjoying this version above, dried apricots, macadamia, orange & lemon zest


Lately, I have been grinding 2 cups of the oats to rough flour and adding ½ cup water to the wet ingredients  – creating clusters of crunchy oats throughout.  

I often prepare a batch of granola and a jar of homemade almond milk to give as a gift for a housewarming or to say thank you.  Just bottle it in a jar or paper bag with a homemade label.

Makes about 6 cups 


500g/5 cups flaked rolled oats

200 – 300g/2 cups flaked almonds/finely chopped slivers of whole almonds

50g/½ cup each sunflower and sesame seeds

65g/¾ cup unsweetened coconut flakes

¼ tsp ground cardamom powder

2 tsp cinnamon powder

½ tsp fine rock salt

1 Tbsp vanilla essence

½ cup ghee/cold-pressed coconut oil/olive oil (I use an equal mix of ghee & oil)

½ cup maple syrup

¼ cup brown rice syrup

160g/1 cup dried fruit, coarsely chopped (sultanas, cranberries, dates, goji, figs or dried apricots)


1. Preheat oven to 350F/180C.

2.  In a large bowl, combine oats, flaked almonds, seeds, coconut flakes, cardamom, cinnamon powder and salt; stir to combine.

3.  In a separate bowl, whisk together the melted ghee, oil, maple syrup, brown rice syrup and vanilla essence.

4.  Pour over the oat mixture and combine well, for 1 minute, so all is well-coated.

5.  Spread the granola mixture on a deep baking tray and roast in the oven for 30 – 40 minutes. Turn the granola over every 8 – 10 minutes.  Remove from the oven and allow to cool.

6.  Once cool, stir in the dried fruit. The granola will continue to crisp as it stands.   

Serve with fresh milk, homemade almond milk or creamy yoghurt, and seasonal fruit.  Great for breakfast, lunch or dinner!


Shared goodness from Stacey

anzac biscuits (vegan)

15th June 2009

I grew up on these traditional Australian Anzac biscuits.  Wives and mothers made them to send to the ANZAC (Australian and New Zealand Army Corps) serving in Gallipoli.

They are a deliciously crunchy, deeply golden, sweet biscuit. The oats and coconut give them a lovely lightness.

anzac biscuits

Golden Syrup is a thick sweetener made from boiling cane sugar until it turns golden and has a toffee-like flavour.  It gives these biscuits their unique flavour.  You can use a combination of golden syrup and light molasses.

Makes approx 20 biscuits


½ cup/125g butter/vegan block butter

¼ cup/70g golden syrup/molasses

¼ cup/50g brown sugar

1 cup/120g all-purpose flour

1 cup/90g rolled oats

1 cup/80g dried shredded coconut

¼ tsp baking powder

½ tsp baking soda

¼ tsp fine rock salt

¼ cup/35g each of sesame and roughly chopped pumpkin seeds


1.  Preheat the oven 180C/350 F. Line two baking trays with parchment paper.

2.  Melt butter, golden syrup and sugar on the stove – set aside.

3.  In a large bowl, combine the flour, oats, coconut, baking powder & soda, salt and seeds. Pour in the melted butter and mix with the dry ingredients.

4.  Scoop a heaped tablespoon onto a baking sheet and press down with your fingers to flatten into approximately 8 cm circle, leaving 1 inch between them. The mixture will be quite crumbly; use your fingers to push the sides in.

5.  Bake until they are evenly golden, rotating the sheet halfway through – approximately 10-12 minutes.  Cool the biscuits on a rack while you back the remaining biscuits.

The biscuits will crisp up when cool.

Shared goodness from Stacey

All rights reserved © Goodness is…. · Theme by Blogmilk + Coded by Brandi Bernoskie