Quinoa Granola

Oh my granola! It’s been so long since I got creative with granola recipes so I’m super excited to share this one with you!

This granola has the perfect balance of sweetness, spice and crunch! I have never baked quinoa before so was intrigued at how well it turned out. Matched up with some mixed nuts, oats and maple syrup creates a delicious crunchy topping for yoghurts, smoothie bowls or even in a bowl with some milk!

This recipe has only 6 ingredients! Less than 5 minutes to throw it altogether then another 15-20 minutes for baking! Dairy, oil and refined sugar free!

Quinoa Granola

What you’re going to need

1 cup rolled oats

1/2 cup raw, unsalted mixed nuts

1/4 cup uncooked quinoa

2 teaspoons cinnamon

1 teaspoon nutmeg

1/4 cup maple syrup

Method

  1. Preheat oven to 180 degrees Celcius
  2. In a bowl, add all of the dry ingredients and make sure they are well coated with the spices.
  3. Add the maple syrup and mix again until all of the dry ingredients are coated.
  4. Spread on a lined baking tray and bake for 15-20 minutes (check a few times during baking to ensure it’s not burning)
  5. Allow to cool entirely before storing in an airtight container

Quinoa Granola

Strawberry and Cream Cups

As a big fan of dessert, I always make sure there is something delectable either in my fridge or freezer for me to devour straight after dinner.

The whole lactose intolerance thing unfortunately deters me from eating ice cream at home (which sucks because I used to eat it all the time). Alas, everything coconut has become my new favourite dairy substitute for creating desserts and so led to today’s creation.

Desserts for me don’t have to be super sweet to be enjoyable. This dessert I find is just the right balance of sweet, creamy and a bit of tartness from the strawberries. This recipe requires just 5 ingredients and about 15 minutes of your time (plus freezing time)

Once again, silicone moulds are the way to go with this kind of food preparation just for ease of removal!

Strawberry and Cream Cups (yields 6)

What you’re going to need

Strawberry Layer

6 strawberries, pureed

1 teaspoon maple syrup

Cream Layer

1/2 cup coconut cream

1 tablespoon coconut oil

1 teaspoon vanilla extract

Method

  1. Place your silicone moulds on a tray that will fit in the freezer. Mix the pureed strawberries and maple syrup together in a bowl. Pour even amounts into each mould then place the tray in the freezer.
  2. In a bowl, whisk the coconut cream, oil and vanilla extract until well combined.
  3. Check the strawberry layer in the freezer. If slightly firm to the touch, remove the tray and pour even amounts of cream into each mould.
  4. Place tray back in the freezer until cream has completely set. (1-2 hours)
  5. When ready to eat, pull out of the freezer for about 10-15 minutes before consuming.

Strawberry and Cream Cups

Raw Cacao Truffles

Every human being should know that yes, 3:30itis is a legitimate thing. It is that time of day when you start to get sleepy, hungry and feel a whole mixture of emotions. Luckily today, I decided to manage my 3:30itis with some raw treats which are jam packed with all the good stuff and no nasties (not even any sweeteners are added!!!). These glorious creations were so easy, they took about 2 minutes!!!

Raw Cacao Truffles

What you’re going to need

1/4 cup almonds (or store bought almond meal just depends what you have on hand)

1/3 cup dates, chopped

1 tablespoon cacao powder (keep out the packet for decoration later)

2 teaspoons chia seeds

1 tablespoon tahini

dessicated coconut for rolling

Method

1. If you’re using whole almonds, you will need to process these first into a “meal” . For this step, simply throw your almonds in a pulse blender and pulse until desired consistency is achieved (mine turned out quite fine but not store consistency but I enjoy the texture it gives)

2. Add all of your ingredients into the pulse blender and blend until mix comes together (it should be quite thick and a bit sticky so you may need to scrape down the sides of your blender and blend again.)

3. I used rubber gloves for this stage – Using a teaspoon, scoop a heaped spoonful of mixture into your gloved (or ungloved hands), roll into a ball and place on a plate/tray. (Truffles are meant be small due to their flavour richness but obviously this is a personal preference)

4. Continue rolling into balls until all the mixture is used up. This recipe yielded 12 for me but this may vary. Roll the balls in dessicated coconut or sprinkle with some freshly sifted cacao powder (or both)

5. Store in the fridge (they’ll probably last a week but there’s no way you’ll need that long!!!)

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Sweet Potato Salad with Balsamic Dressing

So after a long day at work and then my bi weekly kickboxing class, I wanted dinner tonight to be light, simple and healthy. I visited the supermarket during the day today and picked up a sweet potato. Whilst in the queue at Coles, a man said to me “Wow that is a really big potato”. It was really awkward and wasn’t really sure what to say so I just went along and purchased it anyway. It weighed 850 grams!!! And cost $4! Alas, this potato is big enough to last me three meals so I thought it was a pretty good investment. One of the meals I decided to test out tonight which I have been thinking about all day is this salad. Serving size = 1.

Sweet Potato Salad with Balsamic Dressing 

What you’re going to need

1 sweet potato (if you bought a mega sized one like me then you will only need 1/3 of it)

A big handful of baby rocket

1/2 tablespoon pine nuts

Dressing

1/2 tablespoon balsamic vinegar

1/2 tablespoon olive oil

1 teaspoon maple syrup

salt and pepper

Method

1. Preheat your oven to 200 degrees Celcius

2. Peel and cut your sweet potato into 1cm cubes. (Or if you’re super hungry cut them smaller!)

3. Lightly drizzle your spuddies with olive oil and season with salt and cracked pepper

4. Bake for 20 minutes or until a fork can go through them with ease

5. Whilst the potatoes are baking, toast your pine nuts in a fry pan until golden brown. Also, to prepare the dressing, simply combine all your ingredients in a cup/jug.

6. Assemble your salad starting with the rocket, then potato then pine nuts. Dress the salad and enjoy! (make sure to stir the dressing just before pouring because it will have separated when left to sit on the bench!)

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Chocolate and Coconut Granola

Today, my challenge was to create a nutritious yet delicious granola using only ingredients that I had available at home. Granola is quite a genius creation as you can throw whatever you like in the mix and it will most likely still taste fabulous. The granola that I have created is vegan and refined sugar free!

Chocolate and Coconut Granola (makes 2 cups)

What you’re going to need

1 cup rolled oats

3/4 cup puffed rice

1/3 cup desiccated coconut

1/3 cup raw mixed nuts, roughly chopped

2 tablespoons rice malt syrup

1 tablespoon cacao powder

1/2 teaspoon vanilla extract

Method

1. Preheat your oven to 160 degrees

2. In a medium bowl, mix the oats, puffed rice, coconut and nuts.

3. Pour the wet ingredients over the dry ingredients and stir until all the dry mix is evenly coated.

4. Spread the mix evenly over a lined baking tray. Bake in the oven for 30 minutes and mix the tray with a spoon periodically.

6. Store in an airtight container for up to a week!