Chai Granola

Fewer things give me as much pleasure as a good granola, so when Tara @drtarasunshine and I got together to brainstorm recipes  a while back, I suggested granola and she suggested chai flavours, it was a resounding,  all of the yes😋

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Freshly baked chai granola  

Who among us has TOO many granola recipes. Not this kid, and with all the warm spicy flavours that bring oh so much comfort in these cold AF winter months, who doesn’t want that? So here ya go peeps. Please let us know what you think!  


GRANOLA:

CHAI SPICE MIX

4 tsp cinnamon

2 tsp ginger

1 tsp cardamom

1/2 tsp nutmeg

1/2 tsp cloves

1/2 tsp allspice

GRANOLA

  • 2 1/2 cups gf oats
  • 1 cup roughly chopped raw almonds
  • 1/2 cup chopped raw pecans or raw walnuts 
  • 1/2 cup raisins
  • 1/2 cup dried cranberries 
  • 1/4 cup desiccated unsweetened coconut
  • 1/2 cup sunflower seeds
  • 1/2 cup pumpkin seeds
  • 2 Tbsp hemp seeds
  • 2 Tbsp chia seeds
  • 3/4 tsp sea salt
  • 1/2 cup maple syrup (my family makes the stuff so I know it's top quality. Don't cheap out on the maple syrup. The good stuff is actually good for you. Full of magnesium. Just don't drink it😉)
  • 1/4 cup melted coconut oi
  • 1/4 cup organic tahini
  • 1tsp vanilla 

METHOD

Preheat oven to 325.  In a large bowl mix dry ingredients together and set aside. In small pot, heat tahini, maple syrup and coconut oil until it melds together, remove from heat and add in vanilla. Add wet to dry and mix until well incorporated. You will most likely need 2 cookie sheet pans (or 1 large pan. I love my Pampered Chef ceramic pan☺️) to spread mixture evenly. Place in oven and bake for 15 minutes. Remove from oven, and gently move granola around. Place back in the oven and bake again for a minimum of 15 minutes. With the addition of tahini, this recipe needed more time in the oven to dry out. Don’t be afraid to keep it in until desired crunch factor has been accomplished😉 It will also dry out once cooled. 

ENJOY!!! 

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Pretty Dr T and her gorgeous stove🙌🏼 

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Premeasured always rules. Makes me feel like I’m on a cooking show🤩 

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casual🥄

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Tahini, coconut oil, vanilla and maple syrup 

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All mixed and ready for the trays

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fresh out of the oven

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yum

Strawberry Cream Bircher Oats🍓🍓

As far as breakfasts go these overnight oat jars pretty much win in my household. Flavour combos and additions are endless so there’s no getting bored. This here beauty was my most recent combo and felt compelled to share the recipe cause it was just. that. good☺️ 

So, as promised, here’s the recipe. Enjoy!! 

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Jar food... is there anything better?! 

 

STRAWBERRY CREAM BIRCHER OATS

serves 1

1/3c gf oats

1tbsp hemp seeds

1tbsp chia seeds

pinch of sea salt

6 small organic strawberries sliced

1/4tsp pure vanilla

1c cashew milk (check out my milk recipe!) 

method 

Slice 4 strawberries and layer in the bottom of your jar. In a large glass measuring cup measure out all remaining ingredients (except for strawberries) and stir. Ensuring the chia is evenly distributed. Carefully pour oat mixture into your jar. Add in remaining sliced berries and cover with lid to rest overnight. 

M I L K

Let’s talk about it shall we?? M I L K... Now I am no authority on the dairy industry but from what I do know I can tell you I’m very glad I’m vegan. I CAN tell you with ALL the authority that there were no cows (or goats) mistreated in the making of this here milk. A student and friend asked me today after class if I had a recipe on my site for my milk and at one point I think I did, but nevertheless, here we go. 

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I have been making my own milk now for about 5 years. The moment I bought my first high speed blender I was hooked. I have made all sorts of variations. Almond, cashew almond, hemp, turmeric cashew, I’ve even tried pumpkin and walnut milk but hands down my favourite blend has got to be cashew and hemp seed. No muss, no fuss as they say. No need to have annoying nut milk bags or cheese cloth. Just blend, pour and enjoy. That simple... 

CASHEW & HEMP MILK 

  • 1c cashews (soaked for a minimum of two hours but not over 8. The nuts get slimy and weird and no one wants weird slimy nuts😁)
  • 1/4c hemp seeds (if you are making straight hemp, you don’t need to pre soak the hemp... how awesome is that)
  • 3c filtered water for really creamy milk or 3 1/2c water for still creamy but less so, got it?! 
  • 1 medjool date
  • 1/2tsp pure vanilla
  • pinch of sea salt

METHOD 

Rinse soaked cashews with cold water. Add desired amount of filtered water and all other ingredients and blend! I like to blend 3 times when using my Blendtec or at least 1 minute when using my Vitamix (I know who is this obnoxious person who owns 2 power blenders?? I inherited one when I got my mister😁). No need to strain this milk so pour into a glass jar and keep for up to a week. 

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Pancakes

I have been making these pancakes for quite some time now and I’d say it’s high time they made it to the blog! 

I’ve been stacking these beauties as high as I can get them (so far no toppling I might add🤗) but I’m also a fan of fanning them out for a more personal approach haha... 

There are SO many ways to top these beauties but my personal favourite is my homemade granola (see recipes), sliced banana, blueberries, maple syrup (preferably from my parents stash) and a healthy drizzle of almond butter.. 

pancakes

The “Fan” Approach😉

BUCKWHEAT SORGHUM PANCAKES (serves 2- 1 hungry mister and me)

  • 1/2c buckwheat flour
  • 1/2c sorghum flour
  • 3tsp baking powder
  • 1/2tsp fine sea salt
  • 1tsp cinnamon 
  • 2tbsp liquid coconut oil
  • 1 flax egg *1tbsp ground flax and 2 1/2tbsp warm water
  • 1c nondairy milk (I use homemade cashew)

Method:

Prepare flax egg and set aside for 5 minutes until it starts to gel.  In the meantime in a separate bowl sift all dry ingredients and set aside.  Once flax is gelatinous add milk, liquid coconut oil(*see notes) and whisk.  Add wet to dry.  There is a very good chance you may need to add more milk.  Don't be shy.. Add more until you get your desired consistency. Mix well so there is no dry ingredients hiding in your batter.  Heat non-stick pan with coconut oil.  Drop into desired sized cakes and wait for some bubbles to appear until flipping.  I store in preheated oven until all are done and then go to town with either stacking or fanning.  Load em up with whatever toppings you have on hand and scarf them down !!

*If your milk is cold your liquid coconut oil may start to harden making for a fine mess.  Warm the milk or leave out at room temp so you avoid this.  I learned this the hard way....If you forget this step simply warm the hardened oil and milk concoction in the microwave or stovetop.  You can bring it back I promise..  

*Also, note that the batter recipe is sugar-free.  I don't add any sweetener to my flapjacks but if you like it a bit sweeter feel free to add 1-2tbsp of sweetener of choice .  The fruit, granola and maple syrup at the end makes this decadent as it is.

 

 

 

 

 

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the STACKED approach🙌🏼

G R A N O L A

It's been far too long since I've posted.. I promise that I will rectify that situation in 2017. Life gets busy doesn't it? I myself have had an emotional couple of months. I broke up with my partner of 10 years. That in of itself is a blog post which I will definetley get to... 

BUT this post is not about breakups, hardships or massive life changes. THIS blog post is about my kickass granola recipe. I promise you will not be disappointed. 

 

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I have been working on different variations of the same recipe now for well over a year and this one hits it out of the park. Crunchy, savoury, a hint of sweet and healthy! I plan on filling my house with this smell and giving the gift of food. Really, how great is that?! I might even whip up my cashew milk and give as the pair cause that stuff is bomb diggity as well💛 

granola 

  •  2 1/2 cups gf oats 
  • 1 cup roughly chopped raw almonds
  • 1/2 cup chopped raw pecans or raw walnuts  
  • 1/2 cup raisins
  • 1/2 cup dried cranberries or dried blueberries
  • 1/4 cup desiccated unsweetened coconut
  • 1/2 cup sunflower seeds
  • 1/2 cup pumpkin seeds
  • 2 Tbsp hemp seeds
  • 2 Tbsp chia seeds
  • 3/4 tsp sea salt
  • 1 tsp cinnamon
  • 1/2 cup maple syrup (my family makes the stuff so I know it's top quality. Don't cheap out on the maple syrup. The good stuff is actually good for you. Full of magnesium. Just don't drink it😉) 
  • 1/4 cup melted coconut oil
  • 1/2 tsp vanilla

method

 Preheat oven to 325 Degrees. 

Mix all dry ingredients. Melt coconut oil and then add room temperature maple syrup (cold syrup will coagulate the coconut oil) and vanilla. Stir to mix and then add to dry ingredients.  Lay out evenly on 1-2 baking sheets and pop it in the oven. After about 20 minutes take a peek. Give a gentle mix to get less cooked granola a chance to be baked and then pop back in for another 10 min. Keep a close watch. You don't want it to burn!
Wait for it to completely cool then put into mason jars. 

cashew milk 

  • 1 cup raw cashew pieces (pieces cuts down your soaking time significantly)---cover in filtered water for min 2 hours
  • 1 Medjool date (optional)
  • pinch of sea salt  
  • 3 cup filtered water
  • 1/2 tsp vanilla

 

method 

 rinse soaked cashews, add to high powered blender. Top with 3 cups filtered water. Add the salt, date, vanilla and blend. I put through the smoothie cycle ( i❤️ my Blendtec) twice and put straight into a litre mason jar. Makes a perfect litre!  

 

Enjoy lovelies~~ and Merry Christmas🎄🎄 

 

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Peanut butter Cookies

I love peanut butter. I mean, I love ALL nut butters but peanut butter really is the best. Ever since I was a kid I remember my mom making the best peanut butter cookies. I remember asking her if I could help and by help I meant eating the raw cookie dough😏 HER  idea of me helping was doing the heavy stuff like mixing the batter which always felt like I was mixing cement but then again, I've always been a bit of a drama queen☺️ My favourite part tho was definitely making the fork imprint on each cookie. Turns out, that's still my favourite part!

Since becoming vegan and GF baking has become fun. I love creating healthy versions of the original and being able to enjoy them with a relatively clean conscience😜 Here's my version of my Moms old school pb cookies. The recipe is dead simple and is completely vegan and GF. 

GF, Vegan Peanut Butter Cookies 

  •  1c organic pb 
  • scant 1c coconut palm sugar
  • 1tsp pure vanilla
  • 3 tbsp Aquafaba =1 egg(water from can of chickpeas!)  
  • 2tbsp hemp seeds  
  • 1/2c carob chips
  • course sea salt

method

  1. preheat oven to 350
  2. using electric hand mixer combine Aquafaba and sugar. Add in vanilla and combine.  
  3. Addin pb and mix thoroughly. Addin hemp seeds and carob chips. 
  4. Let sit to rest for 10 minutes.  
  5. Line cookie sheet with parchment paper.  
  6. Using 2 teaspoons scoop about a tbsp of dough per each cookie and space accordingly on sheet. Have a glass of cold water handy. Take a fork, dip into cold water and make imprints on each cookie to flatten. Get creative if you want! Create a crisscross pattern on each cookie. Sprinkle each cookie with course sea salt 
  7. Bake for about 15 min. Turning pan once in between.   
  8. Keep an eye not to burn. Take out, let rest and devour.  

Happy, healthy baking!!!

TA😍 

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Soup for the Soul

There's nothing better than a steaming bowl of delicious soup. My favourite thing about making soup is that there is ALWAYS left overs making it accessible for me to have multiple easy, fast and healthy meals. 

Said soup on my Instagram feed😊 

Said soup on my Instagram feed😊 

When I eventually open my own little vegan Cafe the goal is to have a hot plate so that I can create my faves like pancakes, oatmeals and of course a soup of the week or day depending on my traffic. This 👆🏼👆🏼beauty will def be making it on the menu.  

Curried Sweet Potato and Chickpea Soup 

  •  1 large sweet potato diced
  • 1/2 a large red onion diced
  • 2 cloves garlic minced
  • 2 stalk celery chopped
  • 2 carrots choppdx
  • 1 whole can of diced low sodium tomatoes 
  • 1 large can of organic chickpeas rinsed. Or you can cook your own from dried. I just don't have the time usually☺️ 
  • 2 tomato cans of water
  • big fistful of spinach
  • 1 tbsp coconut or olive oil
  • 1 tbsp curry powder. More to taste
  • 1 tsp turmeric
  • 1/2 tsp chilli flakes
  • 1 tsp sea salt and cracked pepper
  • nutrtional yeast  

Method

  1. in a large pot, add coconut or olive oil and chilli flakes 
  2. addin onion and garlic until you can see garlic start to brown. Doesn't take long!! Addin all your spices reserving some the sea salt and pepper. 
  3. Addin carrot and celery and cook for 2-3 min. Then add the sweet potato. Cook another 3,4 min. Adding a touch of water to help in along.   
  4. Once veggies start to soften addin tomato and the desired amount of water. Allow to come to a boil and reduce heat cooking until veggies are fork tender.  
  5. Addin chickpeas and cook for 3 min.
  6. Addin a big handful of spinach just at the end. Check for more seasoning and get your bowls ready!!  

I like to give it about 15 minutes to rest off the heat and then ladle into bowls. Finish with a sprinkling of nutritional yeast, olive oil and a pinch more sea salt and cracked pepper. SO GOOD👍🏼👍🏼💛 

Mason Jars and Oats

I just love mason jars, don't you? They are great for just about everything. Around Christmas last year I picked up a case of 12 with the intention of filling them all with my delicious homemade granola to give away as gifts and while I DID bake a batch only 3 mason jars got filled and given away..the rest went into my belly, I'm not going to lie😜 Now, all those spare jars house all my nuts, seeds, grains and flours. My next step is to put up another shelf and organize them a bit better but this will come in time. Of that I'm rather limited right now☺️.. SO, in the meantime I thought I'd share a recipe that I adapted from the Green Kitchen Travels cookbook. It's the perfect way to start your day or as a post workout (in my case yoga) snack. 

Over Night Oats

~1/2c gf oats

~1 tbsp chia seeds

~1/2 tsp pure vanilla

~1 tbsp maple syrup or sweeter of choice

~ handful blueberries

 ~3/4c nut milk (or seed!!)

~pinch of sea salt

*mix thoroughly and put lid on jar to sit overnight. When ready to devour, top with anything you have on hand..granola, seeds, nuts, more fruit..the options are endless!  

 

Blueberry oat and chia pudding! 

Blueberry oat and chia pudding!