Granola

Of course this goes very well with 1/4 cup of yogurt, and it's an easy and tasty way of eating psyllium husks, which I just mix in with the yogurt. Quick, easy, delicious.

Number of portions: 16

Serving size: 57 g

Calories per serving: 236 kcal

Speed: Slow Food

Experienced cook (active time): 12–15 min

Novice cook (active time): 18–22 min

Total elapsed time: 1 hr 45 min – 2 hr 30 min

LHSS Score: 8.25 / 10

5 cups / 430 g rolled oats

4 Tbsp (40g) sunflower seeds

4 Tbsp (45g) pumpkin seeds

¼ cup (35g) hazelnuts 

¼ cup (35g) ground nuts, such as almond or hazelnut (can pulse nuts in blender until like coarse sand)

½ cup dried fruit (raisins or cranberries are nice)

1 tsp poudre douce or cinnamon

pinch salt

⅓ cup (55 g) brown sugar

2 egg whites (60 g), whisked 'til frothy 

¼ cup vegetable oil of your choice (50g)

¼ cup maple syrup or honey (75g) 

1½ tsp vanilla 

1. Preheat oven to 280°F. 
2. Line a large sheet with parchment.
3. In a large bowl combine oats, seeds, nuts + nut flour, brown sugar, spices + salt.
4. In another bowl whisk the eggs until frothy, then add the oil and sweetener.
5. Pour the wet mixture into the dry and massage with your hands to coat evenly.
6. Spread granola ½–¾ inch thick on your 11x16" parchment-lined tray.
7. Leave a “donut hole”, approx 5" in diameter, in the centre for more even baking.
8. Press it down firmly with wet hands or the bottom of a pot.
9. Bake at 280°F for 45 min, do not stir.
10. Check at 35 min to ensure it's not burning.
11. When done, don't remove it from the oven, but turn the oven off and prop the door open. Let the granola sit in the oven until it's fully cooled.
12. Break into clusters, add the dried fruit, mix well and store in an airtight container.

Pasta Frittata

8 oz/4 cups cooked pasta (preferably fresh)
2 strips bacon cut into lardons (2 oz)
3 onions, chopped (16oz)
2 large eggs
2 large egg whites
½ cup milk or crème fraîche
½ cup freshly grated Parmesan cheese + ¼ cup
2 Tbsps chopped fresh parsley
2 tsps chopped fresh thyme or basil (or ¼ tsp dried sage)
1 tsp salt
½ tsp freshly ground pepper
1 Tbsp olive oil

1. Heat an 8" nonstick skillet over medium heat. Add the bacon and when it just starts to sizzle, lower the temperature and add the onion. Cook stirring occasionally until the bacon just starts to brown and the onion is mostly caramelized (this can take a while). Set aside.
2. Meanwhile, preheat the oven to 350°F.
3. Whisk together the eggs, egg whites and dairy in a large bowl. Stir in the Parmesan, herbs, salt and pepper. Add the onion mixture (if it's still hot simply add a little at a time and stir constantly to avoid the hot onions cooking the eggs into clumps). Add the pasta. Mix it up well to evenly distribute the onions, bacon and herbs.
4. Oil the pan, pour in the frittata mixture and place over medium heat for about 6 to 7 minutes. Sprinkle over it the additional ¼ cup Parmesan and bake for 20 minutes or until the custard has set.
5. Put under the broiler until the top starts to brown and bubble. 
6. OPTIONAL - flip over onto a plate to serve - if it doesn't stick, you'll have a lovely browned dome, like a pie, to cut into.
7. Serve immediately.