Goodness Gracious Granola, part 1

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Granola was one of the first recipes I adapted to incorporate it into my healthy lifestyle. I make a big batch every month and dish out a little over some greek or coconut yoghurt with berries for my breakfast at work every morning.

It is a beautiful way to start your day, providing a perfect balance of carbohydrates, protein and healthy fats. I like to serve mine with coconut yoghurt, almond milk and fresh fruit.

I also love to wrap up a jar of freshly made granola as a gift for loved ones. Since gifting a jar to my boyfriends mother at christmas she has come to adore my granola! It is rather addictive!

This is one version of my granola but there will be more flavour combinations to come, so stay tuned, especially if your a chocolate lover! The recipe is adaptable, feel free to use whatever nuts and seeds you have on hand.

Happy munching 🙂

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Banana and cinnamon granola

Ingredients

1/2 C quinoa flakes

1/2 C gluten free oats

1 C coconut flakes

1/4 C pepitas

1/2 C sunflower seeds

1/2 C buckwheat

1/2 C almonds, roughly chopped

1/2 C macadamias, roughly chopped

1 1/2 t cinnamon

2 very ripe bananas

2 T coconut oil

Method

Preheat the oven to 160 degrees celsius. Line a large baking tray with baking paper.

Combine the dry ingredients in a large mixing bowl. Mash the banana and coconut oil together. Add the banana mixture to the dry and give a good mix with your hands. You want all the nuts and seeds to be gooey and sticking together.

Spoon the mixture onto the tray and pat down with the back of a spoon. Set your timer for 10 minutes and then give the granola a good stir. Bake for another 10 minutes and stir again. Keep a close eye as granola can easily burn! I usually cook mine for a total of 30 minutes with a couple of stirs in between.

Leave to cool completely before tipping into an airtight container. Store in a cool dry place for up to 1 month.

Serve with coconut yoghurt, almond milk and fresh fruit. Its also delicious as a smoothie topper and straight from the jar!

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Enjoy!

 

 

A chocolate and pear cake

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This cake is inspired by a recipe from the my darling lemon thyme blog.  Emma’s dark chocolate, pear and rosemary cake can be found here http://www.mydarlinglemonthyme.com/2014/04/exciting-news-dark-chocolate-pear.html

Over the weekend I picked up a couple of kilos of pears for a good price at my farmers market. I was then searching for inspiration and stumbled across this gorgeous cake. It looked divine and I knew immediately what to do with my pears! I didn’t have all the ingredients so I adapted the recipe to suit what I had in the pantry and it worked out rather deliciously.

I served the cake with my chocolate olive oil sauce which you can find a couple of posts back.

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Chocolate pear cake

Ingredients

3/4 C brown rice flour

3/4 C quinoa flour

1/4 C cacao powder

1 t baking powder

3/4 C coconut sugar

1/4 C chia seeds

1/2 C dairy free dark chocolate, roughly chopped

a pinch of salt

4 small pears

3 organic free range eggs

3/4 C coconut oil

1/4 C plant milk

1 t vanilla bean extract

1 t rosewater

Method

Pre heat the oven to 180 degrees celsius. Line a 27 cm round cake tin with baking paper.

Sift the flours, cacao, baking powder and salt into a large bowl. Add the coconut sugar, chia and dark chocolate.

Grate 2 of the small pears and place in a separate bowl. Chop the other 2 into small cubes, roughly 2 x 2cm, and add to the dry ingredients bowl.

Crack the eggs into the bowl with the grated pear, add the coconut oil, plant milk, vanilla extract and rosewater. Give a good whisk.

Pour the wet ingredients into the dry and fold through until just combined. Pour into the prepared tin and bake for 40-50 minutes, or until a skewer inserted comes out clean. Leave to cool in the tin for 5 minutes before turning out on a wire rack.

Serve warm with chocolate olive oil sauce and coconut cream. Will keep in an airtight container in the fridge for 1 week.

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Enjoy!

Chocolate brownies for a friend

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A few weeks ago one of my lovely friends made a two ingredient brownie, just walnuts and fresh dates. The recipe proclaimed that the end result tasted like the real deal but much to my friends disappointment this healthy version of a brownie didn’t compare at all to the real ones packed with sugar, butter and refined flour. She asked my advise and since then I have been thinking up a healthy version of the humble brownie that doesn’t lack taste or texture. This ‘almost’ raw treat will satisfy your brownie cravings while not causing you to feel like you’ve over indulged after.

The brownie itself is raw, just a few ingredients processed, however for the icing I have heated it slightly to achieve a thicker result. You could of course top the brownies with a basic raw chocolate icing if you wish to keep this treat strictly raw.

Orange blossom water is my new favourite ingredient and I have used it in these brownies to create a delicious yet delicate flower taste. Rosewater would also work and you can of course omit it altogether if you do not have it on hand. Organic dried rose petals are a beautiful decoration and you should be able to find them at your local gourmet or health food store.

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Goodness Gracious brownies 

Ingredients

1/2 C pecans

1 C almonds

1 1/2 C fresh dates, pitted

1/4 C cacao

1/4 C coconut oil

2 t orange blossom water

1 T maca

1 T tahini

Icing

2 T coconut oil

1/4 C cacao powder

1/4 C maple syrup

4 T plant milk, I used coconut

Method

Line a lamington tin with baking paper. Place the nuts in a food processor and process until roughly chopped. Add the rest of the brownie ingredients and process until combined and sticky. You may need to add 1-2 t of water to bring it together. Press into the lined tin and place in the freezer.

For the icing, combine the coconut oil, cacao powder and maple syrup in a small saucepan over low heat. Slowly add the milk until and bring it to a simmer. Remove from the heat and pour over the brownie. Set in the freezer for an hour. Slice into 12 squares and sprinkle with rose petals if desired.

Store in an airtight container in the fridge for up to 1 week. Also suitable to be frozen.

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Enjoy!