Mixed Nut & Maple Granola

Granola3.2I never actually buy, or eat granola. It wasn’t something that we ever had in the house growing up, so I never became accustomed to the sugary cereal. However, I have made homemade granola twice over the last year and I always wonder why I never make it more often – It’s quick, easy, and it’s great as a crunchy topper for fruit bowls, or vegan ice cream – which is exactly what I needed today for my melon bowl. It was delicious – full of flavour, healthy fats and it added that extra pizzazz to an otherwise boring melon.Granola1.2

Ingredients

  • 1/2 Cup Rolled Oats
  • 1/4 Cup Pecans
  • 1/4 Cup Almonds & Brazil Nuts
  • 2 Tbsp Pumpkin Seeds
  • 2 Tbsp Goji Berries
  • 65g Apple Sauce
  • 1 Tbsp Coconut Oil
  • 4 Tbsp Maple Syrup
  • 2 Tsp Cinnamon

Directions

Pre-Heat oven to 185c (Fan Assisted)

Crush the nuts into smaller pieces using a pestle and mortar, or roughly chop them with a knife.

Melt the coconut oil in a saucepan or microwave and stir all of the ingredients through the oil, making sure to coat everything evenly.

Spray a baking sheet or tray with low fat spray and spread the granola mixture onto the tray.

Pop the granola into the oven and bake for 20 mins. You will need to turn the granola with a spoon, every so often, so that the nuts and berries don’t burn.

Remove the granola from the oven and leave to cool completely, before storing in an airtight container. The granola will get crunchy when cool.

Tip: For an extra indulgent snack, stir melted dark chocolate through the granola and store in the fridge.

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Chunky Minestrone Soup

imageA quick chunky minestrone soup for an on-the-go snack or as part of a lunch break. It can even double up as a toast topper when thickened – think childhood favourite; alphabet spaghetti. I used Rizopia brown rice pasta shapes in my chunky minestrone soup, but obviously any pasta will work.

Ingredients

  • 2 Carrots
  • 1 Medium Onion
  • 1 Courgette
  • 1 Clove Garlic
  • 1 Carton Chopped Tomatoes
  • 1 Cup Rizopia Brown Rice Pasta Shapes
  • Basil Leaves
  • 1 Vegetable Stock Cube
  • 1 Pint Water
  • Salt to season

Directions

Peel and chunk the vegetables, before adding them to a saucepan, along with the vegetable cube, garlic and water – leave the courgette until last as it will take the shortest time to cook.
Bring the vegetables to a boil until they start to soften -15 minutes –  and add in the carton of chopped tomatoes, pasta, basil and courgette; proceed to cook until the pasta is soft or to your liking. You may need to keep adding more water. Stir the soup occasionally so that nothing burns or sticks to the pan.
Serve immediately with fresh basil leaves and a slice of bread.
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Protein Peach Crumble Squares

imageI found some peaches turning in my fruit bowl on Friday so I made a quick protein peach crumble out of them, using my favourite type of flour – coconut flour. This flour is just incredible and it comes from a company called Sukrin which makes sugar-free and gluten-free products from natural ingredients – so you won’t find any of those nasty chemicals in your food. But, their products also have far less carbs than most sugar-free products on the market.

The main thing I love about this coconut flour is that it is low in sugar and carbs, but high in healthy fats and fibre too. But like most coconut products, it can have a laxative effect, so maybe don’t dive straight in to a whole batch of these protein peach crumble squares, if it’s your first time using coconut flour 😉 Continue reading “Protein Peach Crumble Squares”

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