I was bored of eating porridge everyday so thought I’d give granola a whirl! This is a recipe I’ve adapted to make my own!
2 cups oats (gluten free if needed)
Half cup almonds (chopped or can buy ready chopped/sliced)
Half cup sunflower seeds
2 tsp vanilla
Generous desert spoon sugar (I use coconut sugar, adjust to your taste)
5 generous tbsp coconut oil
Generous tsp cinnamon
Half tsp nutmeg
1/4 tsp salt
1/2 cup dates chopped into quarters (optional)
Preheat oven to 160C, fan 140C, gas 3, 325f and line a baking sheet or try with baking paper.
In a mixing bowl add everything apart from the vanilla and coconut oil and mix to combine.
Melt oil and vanilla gently in a small pan then tip into dry ingredients and mix well until everything is evenly coated.
Tip onto your baking sheet and spread into and even layer.
Pop in the oven for half an hour until golden brown, check every ten minutes and give it a bit of a shake or move it around with a wooden spoon so it cooks more evenly.
Leave to cool before keeping in an airtight container!
To serve I mix in a desert spoon of flaxseed, add half a sliced banana and pour over cold oat milk!
I have this recipe a go the other day and I really like it! Although mine didn’t look anything like their photo, they taste lovely!
I made the cashew butter by just processing raw cashews in a blender, nothing else needed, just keep blending until it turns to butter – lots of patience required! You’ll need to keep pausing and pushing the cashew crumbs down off the sides, maybe give the processor a rest every now and then.
I think next time I’ll make them a bit flatter as I like the crunchy edges! They’re lovely and chewy in the middle though 🙂
This was a bit of an experiment but I’m really chuffed with how they came out!! I’d been using this recipe for flapjacks (swapping nuts for dates), so thought I’d have a go at modifying it to get a chocolatey treat!
3 big bananas
3 heaped tbsp unsweetened cocoa
80ml oil (I use rice bran, could use olive)
80ml agave or maple syrup (or honey)
pinch of salt
Method: Preheat oven to 180C. In a food processor, pulse all the ingredients except for the oats. (I blend until it looks like mashed banana, so still a bit lumpy with chunks of dates, as opposed to blending until smooth) Or mash bananas and add dates chopped. In a large bowl combine the oats with the chocolate mixture. Line a tin with greaseproof paper, push mixture into tin and up to edges and bake for 20-25 minutes. Remove from oven, lift out onto wire rack and cut into squares, drizzle with honey if you like, leave to cool. Enjoy!
I’m liking this recipe! I had to make a few adjustments and I’d like to try adding other ingredients – it’s definitely a keeper!
Original recipe: http://ifoodreal.com/flourless-peanut-butter-chocolate-chip-blondies/
I switched peanut butter for almond butter, omitted the coconut sugar, honey instead of maple syrup, used dates instead of chocolate and whizzed them with the main ingredients.
Next time I think I’ll try adding vanilla or maybe get some cocoa nibs or perhaps just some cocoa powder!
Since I started my new diet just over three weeks ago I’ve been having smoothies for breakfast, trying different combinations of varying levels of pleasantness! This so far is my favourite combo:
Good handful of spinach
One chopped banana (can use frozen – if I have black bananas that kids won’t eat, chop them up and pop in a freezer bag!)
Half cup frozen blueberries
Half large avocado, or one small one
Small handful almonds (other nuts/seeds could be substituted)
Four dates (don’t always put these in)
About a cup of milk, I use oat milk since I’m dairy free
Place in blender in that order and blitz! Sometimes you’ll find a chewy bit of date, I quite like that though! Enjoy!