Blueberry Tahini Cardamom Granola

This recipe has been rattling around in my head for a couple of months now but yesterday I got down to the business of actually making it and writng it down. The process of creating a recipe can be a long one or it can be super fast and easy which TBH is usually the way it is for me. I don’t do well with complicated recipes. 

I also don’t do well with long winded blog posts leading UP to the recipe which is why my posts are generally to the point🤣 Let’s be honest, who among us has the time required to actually read a long post leading up to the recipe. It’s sad to say but I’m guessing the reality for MOST of us, so without further ado....  

 

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 ready for the pan💙

 Blueberry, Tahini, Cardamom Granola

Ingredients

3 ½ cups rolled oats

1 cup chopped almonds

¾ cup chopped walnuts

½ cup desiccated coconut

½ cup dried blueberries

½ pumpkin seeds

½ cup buckwheat groats

1/3 cup tahini

¼ cup coconut oil

1/3  cup maple syrup

1 tsp vanilla

1 tsp ground ginger
¼ tsp cardamom

¾ tsp sea salt

Method 

Pre-heat oven to 325 F

Mix all dry ingredients and spices in a large bowl. Mix tahini, coconut oil, maple syrup, and vanilla in a pot and stir on low heat until liquid and evenly mixed. Pour melted wet ingredients into the dry and stir together. Spread evenly on two medium cookie sheets and bake at 325 F for 20 minutes. Remove and gently stir before returning to the oven for 10 to 15 minutes more. It’s done when golden brown but not crispy. Remove from the oven and let cool for several hours before transferring to mason jar💙 

ENJOY!! 

 

 

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Pink Waffles

I don’t know about you, but I love playing with food. As a child I remember my mom at Christmas or birthdays with food colouring turning white icings pink or blue depending on who’s birthday it was. Food colouring was fun and it still is but that old school stuff has no place in my pantry. INSTEAD, I turn to healthy superfoods for food colouring fun. 

Yesterday was Saturday and I was craving waffles. I have made green waffles using spirulina, chocolate and vanilla using cacao and yesterday my inspiration went toward pink so I used @florafoods beetroot crystals to turn these beauties pink. So much fun! 

After a ton of requests for the recipe I decided to get to work to create one for you and here it is.  Other options for turning food pink would be gorgeous Acai powder, pitaya (pink dragonfruit) powder and I’ve even seen pomegranate powder. I hope you have as much fun making these as I did! 

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Beetroot waffles💓 

Ingredients

1c oat flour

1c buckwheat flour

1tbsp vanilla protein powder(I love @nuzest)

1tsp baking powder

1/4tsp fine sea salt

1/2tsp ground ginger

1tsp cinnamon

..

1c cashew milk

1tsp apple cider vinegar

1c water (plus more if desired)

3tbsp melted coconut oil

1.5tsp beetroot crystals (@flora)

1tsp vanilla

1 flax egg (or 1 real egg)


Method

*preheat oven to 200*

  1. Prepare flax egg and set aside
  2. Combine milk, water, ACV and Beetroot crystals. Whisk and set aside.
  3. In separate bowl combine dry ingredients, whisk, and set aside.
  4. Add flax and wet to dry ingredients and mix gently. The buckwheat flour soaks up ALOT of moisture. At this time you might need to add 1/4c-1/2c more liquid. I added water until I was happy with consistency. Too thin, and it will run, too thick and it won’t spread. 
  5. Heat waffle iron.
  6. Add in a heaping ladle of batter to waffle iron. Once cooked transfer to a wire rack in preheated oven while you make the rest of the waffles. I yielded 4 large round waffles from this recipe.

~Enjoy!!💞💞

 

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