Its one of my favourite snacks, straight from the jar or served on a mound of yogurt, usually @gleniskinsta greek yogurt.
A generous drizzle of peanut butter on top for good measure. This one is @manhattan.ie which is one my faves, both the smooth and crunchy are drippy, with that classic peanut butter stick to the mouth feel.
Perfect for drizzling, spreading, eating straight from the tub, and of course making granola.
Jumbo oats are a must for the best granola, in my granola munching opinion. You just can’t beat @flahavans jumbo oats. One of my store cupboard and breakfast staples.
Recipe created for @manhattan.ie , this is not a sponsored post.
#ad | Looking for the perfect mince pie recipe? Try these Frangipane Topped Mince Pies from our brand ambassador @nevenmaguire using our Simply Better handmade mincemeat from @foodsofathenry and our shortcrust pastry from @rollit.pastry
Frangipane Topped Mince Pies Ingredients (Makes 24) 1 Packet Simply Better All Butter Shortcrust Pastry, thawed Plain Flour, for dusting 1 Jar Simply Better Mincemeat Flaked almonds, to garnish
For the Frangipane 150g Butter 150g Caster Sugar 3 Simply Better Free Range Corn Fed Large Eggs 150g Ground Almonds 1 Tbsp. Plain Flour 1 Tsp Vanilla Extract Zest of 1 Lemon
Method 1. Preheat the oven to 180°C (375°F/Gas Mark 5). Roll out the pastry on a lightly floured work surface to make a large rectangle, then stamp out 24 x 6cm discs (with a cutter or use a glass) and place in greased muffins tins (of course you can do this in batches).
2. To make the frangipane, combine all of the ingredients in a bowl and whisk with an electric whisk for about one minute until you achieve a soft paste.
3. To assemble, add a large teaspoon of mincemeat into each pastry case then top with a tablespoon of the frangipane mixture. Sprinkle over some flaked almonds and transfer to the oven to bake for 25-30 minutes until golden brown. Serve warm or cold with brandy butter or custard.
Foodaware 