Most of these ingredients are in the bakery section of the supermarket or can be bought in the bulk bins. Experiment with other grains, nuts and dried fruit. 4 cups rolled oats 1 cup rice flakes 1 cup wheatgerm 1 cup bran 1 cup seeds/nuts (try sunflower seeds, pumpkin seeds, chopped peanuts) 1 cup dried fruit (try sultanas, chopped dried apricots, chopped dates)
Mix first five ingredients in a roasting dish. Toast in the oven for 10 – 20 minutes. When cool add dried fruit. Store in an airtight container.
1 cup self-raising flour 1/8 teaspoon salt 1 egg 3/4 cup trim milk
Sift flour and salt into a bowl. Add egg and mix to combine Gradually beat in milk, mixing to a smooth batter. For lighter pancakes, chill for 1 hour. Heat a lightly greased frypan using oil, or margarine. When the pancake begins to bubble, flip it over and cook the other side till golden.
Serve with honey, jam, golden syrup. For a healthier topping squeeze a lemon over, or chopped fruit and yoghurt.
3.Home-made Maple Syrup
1 cup brown sugar 1/4 cup water 1 teaspoon vanilla essence
Simmer sugar and water in a saucepan until sugar dissolves. Add vanilla essence and cool.
This is a good way to use up stale bread. 2 eggs 300 ml trim milk thick sliced bread Whisk together the eggs and milk. Melt margarine, or oil in a frypan. Place each piece of bread in the egg mix and soak each side. Carefully lift out and fry each side until brown Toast Toppings Poached eggs Tomatoes Baked beans’ Mashed banana Creamed corn Or see pancake recipe for topping ideas.