2 sheets of pre-rolled puffed pastry (or use a pastry block but easy dinners are meant to be easy!)
500g pork mince
2 teaspoons olive oil
1 large onion, finely chopped
2 cloves garlic, minced
1.5 cups spinach, finely chopped
3/4 cup carrot or zucchini, grated
2 tablespoons tomato paste
1 egg, lightly beaten
1 teaspoon dried oregano
½ cup cooked quinoa*
Zest of 1 lemon
1-2 tablespoons milk
1 tablespoon fennel seeds
*Cook some extra quinoa to use in a fresh salad for tomorrow’s lunch – add in roasted pumpkin, cherry tomatoes, feta, capsicum, chickpeas, craisins and dressing. Easy peasy!
These deliciously crunchy clusters make a nourishing breakfast when served with fresh/dried fruit and Greek yoghurt. Or pop in a zip lock bag with some squares of dark chocolate for an energy boosting scroggin for when you are on the go!
2 cups rolled oats
½ cup threaded coconut
½ cup nuts (I used almonds and Brazil nuts)
1 cup puffed millet
¼ cup each pumpkin seeds and sunflower seeds
3 tablespoons oil (coconut or rice bran)
3 tablespoons maple syrup or honey
Preheat oven to 180 degrees Celsius.
Mix rolled oats, coconut, nuts, millet and seeds in a bowl. Warm the oil and maple syrup honey together in a pot over low heat until combined. Pour the oil mixture over the dry ingredients and mix well, ensuring all dry ingredients are covered. Tip onto a baking tray or roasting dish and spread out to a single layer (I line the tray with baking paper for an easy clean up).
Bake for 15-20 minutes, turning the pan around halfway through cooking to ensure it is evenly cooked. Don’t stir, instead leave it to cook as a big cluster! It will be golden brown and smelling delicious when it is ready. Allow to cool completely before breaking into clumps. Stored in a sealed container.