Delicious cappuccino inspired granola…


A few weeks ago, we introduced you to the lovely Katie, founder and owner of PerkUlatte.

Why, I hear you ask!

Well, we all love to drink coffee, so why not create delicious food with it too!

So, we’ve collaborated to bring you some wonderful new recipes, with the hint of coffee, and not just any coffee. Each of the recipes we create will feature that month’s specialist coffee as listed by PerkUlatte. To get your hands on this wonderful coffee, simply visit their website.

Sounds amazing doesn’t it?!

Over the past few weeks, we’ve been working hard to create a number of recipes to tickle your taste buds, and tonight, it’s time to reveal the first one.

So, I give you the first recipe ever created for coffee infused granola!

And, it tastes wonderful!

You will need:

  • 600g rolled oats
  • 4 heaped tbsp dark brown sugar
  • ½ tsbp ground cinnamon
  • 4 tbsp golden syrup
  • 2 tbsp vegetable oil
  • 3 tbsp coffee elixir*

*to make the elixir, take freshly brewed coffee, add to a small saucepan and simmer over a medium heat for around 8-10 minutes until at least half of the liquid has evaporated.


Pre-heat the oven to 180c/360f. Place the rolled oats, dark brown sugar and cinnamon in a large bowl, and stir until well combined.

In a separate bowl, add the golden syrup, vegetable oil and coffee elixir and stir well. Pour over the oats mixture, and mix until combined.

Spread the mixture into a lightly oiled large baking tray/ roasting tray, making sure it is an even and thin layer, before placing in the oven to bake for around 10-15 minutes.

Carefully remove from the oven, stir gently, making sure all the bits at the bottom get moved to the top, and then return to the oven for a further 10 minutes or so until the oats turn a golden colour.

Remove from the oven and place the roasting tin on a cooling rack to leave to cool to room temperature. Remember to stir every 5 minutes or so. It will take around 30 minutes to cool fully.

Make sure you store it in an air tight container, and will keep for up to 2 weeks.



Quick & simple allergy safe ‘creamy’ pasta…

I’ve been really pushed for time this week, with deadlines looming, the kids tearing strips out of each other, and the school uniform prepping.

It’s been ‘one of those’ weeks!

So, to make my life a little easier, I thought I’d do one of my go to recipes.

It’s quick, tasty, healthy, and the kids love it!

Happy days!

I thought I’d share it, so I can help you out too!

You will need:

  • 150g ‘free from’ pasta
  • Olive oil
  • 1 pack safe sausages (such as Debbie & Andrews)
  • 1 onion – peeled & chopped
  • Handful of mushrooms – washed & chopped
  • Handful of peas
  • 1tbsp whole grain mustard
  • 1tbsp agave nectar
  • 2-3tbsp dairy-free cream (such as Oatly)


Add a little olive oil to a frying pan, along with the sausages, and cook over a medium-high heat until the sausages have browned.
Meanwhile, in a large saucepan, bring water to the boil and cook the pasta according to the instructions

Remove the sausages from the frying pan, and chop into bite size chunks. 

Add the onion to the frying pan, and cook for around 5 minutes, until softened, before adding the mushrooms.

Return the sausages to the frying pan, and add the peas, and stir well.

Pour in the ‘cream’ and agave nectar and stir well.

Drain the pasta, and add to the frying pan, and stir to combine all the ingredients.

Leave to cool slightly before serving.



My 4 Week Challenge – Part 3…

a2milk & glass

Wow, has it really been 3 weeks since I started my challenge?! Time flies when you’re having fun doesn’t it!!

It feels like second nature to pick up a bottle of a2 Milk™ when doing the shopping now.

I have to say, it’s been quite an interesting journey so far!

Continue reading


Allergy safe chocolate cake? Oh go on then…

Chocolate cake

Hands up who likes chocolate cake?

Who wants an allergy safe, super quick recipe that can rustle up with ease?

Sounds too good to be true?

Not any more!

Puts a smile on your face just thinking about it doesn’t it!

Continue reading


My 4 week challenge – Part 2…

a2 toy

As part of my collaboration with a2 Milk™, I have given myself the challenge to use only their milk for 4 weeks to see if it really does make a difference for me. This also includes using dairy free products to ensure that I’m not consuming any other form of milk, so that I can truly test whether I get any benefit!

The reason – because I suffer from IBS and have a number of unpleasant symptoms that I have to contend with on a daily basis. It’s all the usual suspects that you would expect from an intolerance:

  • Cramping
  • Bloating
  • Discomfort
  • Rashes

And more as well!

I found the first week to be relatively easy, and I did notice an immediate improvement.

This second week has proven to be slightly more challenging, but it’s not due to consuming it, in fact far from it!

It’s actually due to availability!

It’s proven to be so popular in my neck of the woods, I’m struggling to find enough supplies of it. Demand has meant that it sells out far quicker than expected. That’s great news for a2, but not so great for me when I end up having to hunt it down!

I’m fast becoming a fan of a2 Milk™, it’s just as versatile as ‘normal’ milk, you can cook with it with ease, and most importantly, it’s actually making me feel better! I can see a continued improvement to the previous cramping and bloating that I suffered with, and I feel better on the whole.

You all know what I mean when I say that you can’t quite explain how you feel, but you don’t feel ‘right’….. well that seems to have improved as well!

Those of you who follow me on twitter and instagram will know that I’ve been keeping my instagram feed up to date with just some of the recipes I’ve been creating with a2 Milk™, and this last week has included:

They all sound lovely don’t they!

I have another 2 weeks to go of my challenge, and if they’re anything like the first 2, then I’m going to really enjoy them!

Disclaimer – a2 Milk™ is NOT suitable for those with a milk allergy!