Ⓥ Nutty Granola Ⓥ

I've been meaning to make granola forever now. I love granola, it's just so good and delicious and crunchy and wholesome. But… I can't eat cane sugar, which pretty much cuts out all possible buying options for granola cereals. So, I figured it was about time I made some! It's really easy and doesn't take that much time, which is why I have no good reason for not doing this sooner. This granola is super delicious, with a lovely coconutty-nutty flavour. Plus it's healthy and packed full of nutrition and gives you breakfast for the whole week--or longer.

Anyway, enough from me, let's make some granola! 

This recipe is vegan (as always) and can easily be made gluten-free by using gluten-free oats. :)

Nutty Granola

Dry:

3 cups rolled oats

1/2 cup almonds or peanuts, roughly chopped

1/2 cup walnuts, roughly chopped

1/4 cup raw sunflower seeds

1/4 cup raw pumpkin seeds

2 tbsp flax seeds

1/4 cup unsweetened shredded coconut

1/3 cup raisins

1/4 cup cacao nibs (or vegan chocolate chips)

1 tsp ground cinnamon

Pinch of ground nutmeg

3/4 tsp kosher salt

Wet: 

1/4 cup of agave nectar (or use a tbsp of stevia with a touch of agave like I do)

2 tbsp coconut oil

1/4 cup peanut butter

1/4 cup of hot water

Preheat oven to 300℉

In a medium saucepan over medium heat, add the wet ingredients. Stir well. Bring to a boil and then simmer on low for 5-10 minutes, stirring frequently.

In a very large mixing bowl, mix together the dry ingredients.

Add the wet mixture (while still warm) over top the dry mixture and stir well. Stir until thoroughly combined (don't miss any!).

Spread onto a pan lined with aluminium foil (greatly helpful in preventing sticking) and bake in the oven for 20-30 minutes. Make sure you give the granola a good stir every 7-10 minutes to ensure even baking. Keep an eye on it as well as the oats can catch quickly if you don't. 

Allow to cool for 30 minutes on the pan before serving. The granola will stiffen up as it cools.

Makes about 6 cups and will keep for 1 month in the fridge in an air-tight container.
Enjoy with some lovely almond milk for an extra nutty flavour!

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Ⓥ Vegan Kitchen: Chocolate Oatmeal Pancakes! Ⓥ

Talk about epic pancakes! 

I was feeling particularly chocolatey after buying these huge chocolate chips the other day, so here's a new pancake recipe for you! Super good! Vegan and gluten free as usual, and healthy with the oats! :) 

Chocolate Oatmeal Pancakes

3/4 cup Buckwheat Flour

1/4 cup Tapioca Flour

1/2 cup Oats

2 tsp Cocoa Powder

1 tsp Baking Powder

1/2 tsp Baking Soda

1 Tbsp Coconut Oil

1 tsp Agave Nectar

1 cup Coconut Milk

1 Banana

1/4 Cup Vegan Chocolate Chips 

In a large bowl, first mix the dry ingredients together until well stirred. Then add wet ingredients and mix well. Add in the Banana and Chocolate Chips until just mixed. 

Pour Batter into a heated frying pan and cook on medium heat for 3-4 minutes per side until nicely browned. 

Makes 2 massive pancakes! 

Enjoy! :) 

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Ⓥ Vegan Kitchen: Flour-less "Muffins" Ⓥ

My lovely husband threw this recipe together randomly one afternoon. It was one of those make-as-you-go things, with no pre-meditating or anything, just decided to go for it. I was skeptical, knowing he'd just thrown it all together--without even measuring anything out! The second batch I made with his help, making sure to measure everything out so that I could share this lovely recipe with all of you. :)

They are sooooo yummy I can't believe it! As usual, wheat-free, gluten-free (use gluten-free oats), and Vegan!! :) 

Flour-Less Muffins:

3 Apples, cored and cut into a few pieces. 

1 cup Dates (pitted)

1/2 cup Peanut Butter

1/4 cup Flax seeds

1 tsp Cinnamon

1/4 cup Carob Chips

2 1/2 cup Quick Oats

1/4 tsp Baking Soda

1/4 tsp Baking Powder

In food processor, process 2 apples until a more gritted texture is achieved. Add the dates and process again. Add peanut butter and cinnamon, process until a thick paste-like texture is achieved. 

Pour processed mix into a large mixing bowl with the Oats, Flax, Baking Soda, and Baking Powder and stir until mixture is a "batter" like consistency. 

Process last Apple into small "chunks." Add to batter. Add the Carob Chips. Mix again. 

Lightly oil Muffin Tray and pour mixture into tray. 

Preheat Oven to 325° and bake for approximately 20 minutes, increading temperature to 350° at about 12 minutes. (these will rise only a little bit as lots of gluten-free stuff). 

Makes approx. 7 Muffins. 

Sorry, this recipe makes a strange number, you can double the recipe depending on how big your muffin tray is and have bigger muffins or make smaller ones or be strange like me and have a strange number ;)

Either way, these muffins are sooooo good, and healthy at that! ^_^

Enjoy!

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