Granola – home made

I know, I know..every blogger eventually posts a recipe for home-made granola….I do it too, before the hype is over. Actually, this is another test for spoiling future guests. So bear with me…

200 g rolled oats (me, a mix of typical swiss oats)
100 g mixed seeds (sunflower, pumkin seeds, sesame and whatever else you fancy)
100 g mixed nuts, coarsly chopped with a knife, not in a blender!
35 g coconut oil
35 g honey (me: lavender honey)
Spices such as vanilla, cinnamon and ginger
50 g dried mixed berries (cranberries, cherries, blueberries)
50 g dried apricots
I did not use any additional sugar!


Heat the oven to 150c and prepare a baking tray, covering it with a baking sheet

In a bowl, mix the oats, seeds and nuts and stir well.
In case the oil and the honey are not liquid, melt the two ingredients together in a pan, let cool off for a few minutes and then add to the dry mix and stir until the dry mix is fully moist.

Add the spices and mix well again. Now place the granola mix on the baking tray, distribute it well. Put in the oven for 40-45 minutes, gently stirring every 15 minutes until the granola is golden brown and dry. I did reduce the heat to 100 c after 25 minutes as it became quickly golden brown, but not dry. Every oven is different, I suggest you watch it closely and adapt temperatures if needed.
Meanwhile chop the dry fruits and once the granola is done, stir it under the hot granola.

Now let completely cool off before transferring into jars.



Traditional Swiss Zopf

Zopf ( traditional swiss sunday bread)

There are about as many recipes for the perfect Zopf as there are households in Switzerland, every Grandma, every Mum, every baker have their own recipe…and of course, everyone’s THE real one! 😉
Me, being a baker’s daughter, have my very own recipe too, proudly stolen in my Dad’s bakery:-)

For one Zopf of approx 1kg (or two of 500g, one can easily be baked, then frozen and used for next sunday)

850 g flour type 400, Manitoba style
400 g milk, UHT
2 eggs
150 g butter, cut in cubes
20 g salt
20 g sugar
42 g yeast( i use the fresh one in a block), broken in small pieces

1 egg, diluted with some salt for the finish



All the ingredients must be cold, do not melt the butter nor warm the milk. The yeast should not be dissolved neither.
So, instead, I mix the flour, salt, sugar, yeast, milk and eggs in my Kenwood Chef until it starts looking like a dough, then I add the butter and let the machine knead the dough for about 10 mins at low speed. Then, I cover the dough with a moist linnen and let rest and grow for 1 hr.
Now comes the most difficult part:-)


Cut the dough in two (or 4) pieces of the same weight, with the flat hand, flatten it out and then roll it until you get an approx 25cm long roll, proceed with the other pieces the same way. Now take one roll by one and roll them gently, trying to keep the middle a bit thicker than the ends, don’t do too thin ends as the Zopf will otherwise be very dry at that end. Now, weave it.
Put one roll across the other (shape of a Swiss Cross). . Put top right end to left low and low left end to top right. Then put top left end to right below and low right end to top left. Continue until no more dough is left. Press ends and put below bread.
Now sweep the Zopf gently with the egg batter and let rest for another 30 minutes. Heat the oven to 240c.


After the 30 mins, sweep the Zopf once more with the egg and put into the oven, reduce the heat immediatley to 200c, bake for 45 minutes or less if you bake smaller pieces (35 mins for a 500 g Zopf).
Now, let cool and enjoy with home made jam, honey, nutella…mmmhhh