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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Scottish Crowdie Recipe

Brought to you by Melitta Station Inn &Spa

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	Prep Time: 30 min
Yield: 6 servings	Inactive Prep Time: 8 hr

Ingredients:
1 packet gelatine (plus a little boiling water to dissolve)
1 cup sour cream
1 cup yogurt
˝ cup fresh home-made granola (see below)
ź cup(or more if preferred) honey to taste

Instructions:
1. Make granola ahead of time. Grind in a blender for a few seconds to make finer ( pieces should be no larger than 1/10 inch)
2. Dissolve gelatine in a ź cup boiling water. Stir well and leave to cool slightly
3. Mix the sour cream and yogurt together. Sweeten to taste with the honey. Add a few drops of fruit flavoring or fruit puree to taste. For example raspberry to serve with fresh raspberries; banana to serve with fresh strawberries. (In Scotland they would add some nut essence to complement the local raspberries)
4. Stir the mixture rapidly with a fork whilst adding the warm gelatine solution
5. Fold in the granola
6. Line a 9 inch cake pan with cling film (Saran wrap), and pour mixture in. Chill in the fridge for at least 2 hours or overnight
7. Remove from pan and cling film. Slice and swerve with fresh seasonal fruits or a fruit coulis ( fruit and sugar liquidized together just before serving)
Home-made Granola (yields 6 cups)
4 cups of regular rolled oats
ž cup firmly packed brown sugar
Choose ź cup of 4 out of the following ingredients
Almonds, Pecans, Cashews, Walnuts, Coconut, Plus dried apricots, dates or other dried fruits
ź cup vegetable oil
˝ cup honey
1. Heat together honey and oil. Place dry ingredients in a large mixing bowl. Pour over the liquid and stir in until all the dry mix is moistened
2. Grease two 14 by 17 baking sheets and divide mixture between them spreading evenly.
3. Bake at 325 F for 15 to 20 minutes stirring several times with a wide spatula. Remove fro oven to cool, and stir regularly to avoid sticking.
4. Store for several weeks in an airtight container in a cool dry place.

Notes:
Serve with fresh seasonal fruit or fruit puree. Garnish to serve

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