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

Stuffed Eggplant

I am eggplant (aubergine) obsessed! It has been so long since I’ve had it and so led to today’s delightful creation.

The filling is a rich, flavoursome tomato based sauce filled with vegetables to make it super healthy and most importantly, satisfying that hunger!

Eggplant prices have been a bit steep in some areas, so shop around for yours. This meal in total cost approximately $2 I believe. So really no excuses for preparing fresh, healthy food in your own home.

This dish is conveniently dairy free, meat free and can be made low fodmaps by omitting the garlic and bread topping.

Stuffed Eggplant

What you’re going to need

1 medium eggplant, cut in half longways

1 400ml bottle Passata tomato sauce (or tin tomatoes blended will work too)

1 small zucchini, finely grated

1 small carrot, finely grated

1-2 cloves garlic (to your taste preferences), minced/grated with a microplane

olive oil

salt and pepper to season

fresh thyme and basil

1 slice stale bread, blended into a coarse crumb (optional)

Method

  1. Preheat oven to 200 degrees Celcius.
  2. In a fry pan, heat up 1 tablespoon olive oil on a medium heat. Add the garlic, carrot and zucchini. Stir to get a decent coating with the oil and allow to cook for 2-3 minutes.
  3. Whilst the fry pan contents is cooking, spoon out the insides of each half of the eggplant leaving around 1cm of flesh still attached to the skin to give it shape and stability. Place eggplant halves in the oven for 20 minutes to start the cooking process.
  4. Roughly chop the scooped out filling and add to the fry pan with the other ingredients. Mix until well combined then reduce heat to a simmer. Add the tomatoes and make sure everything is coated with the liquid. Leave to simmer for 15 minutes.
  5. Remove eggplants from the oven and turn off the tomato sauce. Using a spoon, add the mixture into the eggplant halves. Top with bread crumbs and thyme.
  6. Bake in the oven for 15 minutes or until bread crumbs are golden. (If you’re not using breadcrumbs, the eggplant will still require baking for 15 minutes or so)
  7. Serve immediately with fresh basil!

stuffed aubergine

Chocolate Pancakes with Peanut Butter

Here we go again… chocolate and peanut butter. It will take a lot for me to give up this addiction so glad to say it’s here to stay!

When the pancake cravings strike, you really just have to get on top of it and so I chose to change up my go to pancake recipe by adding cacao powder to make them chocolate.

These measurements below are a rough guide. I have a tendency to forgot to measure my ingredients when I am making things but with this mixture, it’s important to have an equal balance of wet and dry ingredients. You don’t want the batter to be super runny or super thick.

You will notice that there is both self raising flour and baking powder in this recipe. I wanted to give the mixture as much lift factor as possible without using eggs (I normally make really small quantities and so an egg would overpower the batter).

These are conveniently dairy free and egg free!

Okay here I present to you…

Chocolate Pancakes with Peanut Butter (yields 6)

What you’re going to need

1/2 cup self raising flour

1/4 teaspoon baking powder (or a “pinch”)

1 tablespoon cacao powder

1 tablespoon vegetable oil

1/2 cup non dairy milk (rice, oat, almond)

1 teaspoon vanilla extract

peanut butter (I used Pic’s Crunchy PB for these)

Method

  1. Sift the flour, baking powder and cacao into a bowl
  2. Add the wet ingredients and whisk until mixture is well combined without any lumps.
  3. Allow mixture to sit for a few minutes before heating up a flat pan on a medium heat.
  4. Place even amounts of batter onto the pan. Flip when you see the top is covered in bubbles.
  5. Serve in a stack with peanut butter in between each layer!
  6. Top with some dairy free chocolate (optional)

 

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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

Potato and Zucchini Waffles

Ever since I was recently gifted a waffle maker, I seemed to have stumbled across so many creative things you can do with it!

The waffle maker has been proving to be incredibly handy in the kitchen. It’s one of those ‘leave and forget’  for a while gizmos. Using the waffle maker too means that less ingredients are involved for holding the mixture together!

Lunch today was these tasty potato and zucchini waffles. These are super duper quick and easy and require very minimal preparation. They are also conveniently dairy free, gluten free and egg free.

Potato and Zucchini Waffles (yields 2)

What you’re going to need

1 medium-large potato, peeled and grated

1/2 zucchini, grated

fresh rosemary, roughly chopped with stem removed

fresh thyme, stems removed

salt and pepper to season

Method

  1. Using a tea towel or your hands, squeeze out as much of the liquid from the potato and zucchini as you can (the drier the crispier they will go)
  2. Once squeezed, place in a bowl with rosemary, thyme, salt and pepper. Mix through until evenly distributed.
  3. Prepare your waffle maker. (My waffle makes two square waffles at a time and still has functioning non stick but if yours doesn’t, I’d suggest a light spray of oil). Add even amounts of mixture making sure it is packed in really tightly.
  4. Close and lock the waffle maker and cook for approximately 10 minutes or until they are crispy brown on the outside and lift out with ease.
  5. Serve with sauce of your choosing (I went with sweet chilli)

Potato Waffles

 

 

 

 

Saucy Quinoa with Mushroom and Avocado

Bit of a long winded name but when there are so many good components I wanted to mention them all! I wanted something filling and healthy for lunch today. I also wanted something relatively straightforward and with ingredients in my immediate vicinity.

If you ever get the opportunity, you should definitely try your next tomato sauce based dish with oven roasted tomatoes! If you cook them enough and get a nice char on the top, they just give the dish this phenomenal flavour. If you don’t have home grown tomatoes, that’s okay just grab some Roma ones, they roast up real nice.

The avocado for this dish was a great addition. It provides a smooth, creamy texture without the heavy feeling you get with cream. It’s also a great way to get more vegetables on your plate.

This dish is dairy free, gluten free and entirely plant based.

Saucy Quinoa with Mushroom and Avocado (serves 2 or 1 very hungry person)

What you’re going to need

1/2 cup quinoa, cooked according to packet instructions

7 roma tomatoes, halved

2 mushrooms, sliced

1/2 avocado, sliced vertically

1 tablespoon Nuttelex dairy free spread

2 teaspoons pinenuts

small handful fresh basil, roughly chopped

olive oil

salt and pepper

Method

  1. Preheat oven to 200 degrees Celcius. Move shelf to the highest in your oven.
  2. In a small bowl, mix the tomatoes, salt and pepper and just enough olive oil to coat all the tomatoes. Place spread out on a baking tray with a wire rack. Bake until roasted to your liking.
  3. Whilst the tomatoes are roasting, cook your quinoa. Once cooked set aside.
  4. Once the tomatoes are done, blend them a little bit so as to maintain a slight chunky texture. Set aside.
  5. In a fry pan, melt the Nuttelex and cook the mushrooms until soft. Town down to the lowest heat and add the tomato sauce. Mix through then add the quinoa and mix through until completely coated.
  6. Serve straight away topped with pine nuts, basil and avocado. Yum!

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PB Chocolate Dessert Cups

Peanut butter and chocolate. A continued match made in heaven that will never get old. I wanted to make cups again with these ingredients because they taste so damn good! I also wanted to try make a more doughy consistency for the middle as opposed to just scooping some PB in there (obviously that would taste awesome too but creativity is always fun)

My new workshopped recipe is here to make them much more simpler and so you can get them in your mouth twice as quick! I also jampacked some other goodies in there too for added healthy fats and fibre.

These only contain 4 ingredients!!! Simple is always best in my eyes as no one really wants to drown in a recipe that has a million ingredients. If I can make it with less, I will and so hopefully you’re inspired enough to try make these for yourselves! 100% dairy free and vegan friendly.

PB Chocolate Dessert Cups (yields 4)

What you’re going to need 

1/3 cup almonds

1/3 cup rolled oats

2 tablespoons smooth peanut butter

6-8 squares 85% Lindt Dark Chocolate (if you want it sweeter but still dairy free go for 70% Lindt)

Method

  1. Prepare 4 silicone moulds on a tray that will fit in your freezer
  2. In a pulse blender, add the almonds and oats. Blend until a coarse meal is formed. Add the peanut butter. Pulse again until mixture forms a crumb which when pressed between fingers will stick together
  3. Melt the chocolate in a heatproof bowl using your preferred method. Using a spatula, spread the chocolate on the bottom and on the sides of the silicone moulds. Repeat for all 4 then place in the freezer.
  4. After about 10 minutes or once chocolate has set, add equal parts of the PB mixture to each cup. Press down gently until even.
  5. Pour the rest of the chocolate over the PB mixture to make a top for the cups then place in the freezer again until set.
  6. Remove from moulds once chocolate has completely set.
  7. Store in the fridge or freezer it’s completely up to you!

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