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maca

Chunky almond granola clusters

5th September 2016 by bos.kitchen 1 Comment

chunky almond granola clusters with maca

Granola is just one of those things I wish I’d started making years ago. It can be so expensive to buy and they are often laden with as much sugar and salt as regular cereals. I set about making my own after trying several recipes and I’m now sharing the result with you. Making your own granola means you can make it just how you like it, it’s fairly hard to go wrong! This recipe is super flexible, so if you don’t have any of the ingredients just stick with the same rough proportion of wet to dry ingredients and you can be sure to whip up your own exclusive batch of breakfast heaven. The most important thing to remember is not to break it up on the baking tray while cooking and to let it cool completely before smashing to pieces (I enjoy this bit). Granola is amazing with yoghurt, on top of oatmeal or just on its own! The perfect nutritious snack.

Chunky almond granola clusters

  • 1 1/2 cup rolled oats
  • 1 cup almonds
  • 3/4 cup walnuts or pecans
  • 1 cup dried fruit (I used cherries)
  • 2 tbsp Organic Burst chia seeds (optional)
  • 1/2 cup sunflower seeds
  • 1/2 cup desiccated coconut
  • 2 tsp cinnamon
  • 1/2 cup maple syrup or agave
  • Pinch of himalayan pink salt
  • 1/4 cup coconut oil, melted
  • 2 tsp vanilla extract
  • 2 tsp Organic Burst maca powder (optional)
  1. Preheat oven to 140°C and line a baking sheet with greaseproof paper.
  2. Blend almonds in a food processor into a rough crumb, leave chunkier for a crunchier granola. Add the almonds and oats to a large mixing bowl.
  3. Briefly pulse walnuts /pecans, just to break them up a little. Add to the mixing bowl.
  4. Add all other ingredients to mixing bowl, stirring really well until everything is coated evenly.
  5. Press the mixture down into a large flat piece of granola (almost like a flapjack) and bake in the oven for 20 minutes. After 20 minutes, turn the granola around in the oven, don’t break it up (this is the key to clusters).
  6. Check again after 15 minutes and if it’s starting to brown around the edges, take it out. It should take no longer than another 20 minutes until it’s ready.
  7. Take out the oven and leave to cool completely before breaking into chunky clusters. Stores in an airtight jar for two weeks.

Filed Under: Breakfast Tagged With: almond, chia, chunky, cinnamon, clusters, granola, maca, nuts, oats, walnuts

Cacao banana maca muffins

2nd May 2016 by bos.kitchen 6 Comments

cacao banana maca muffinsThese marbled muffins are sweet, moist and very delicious. Vegan (as always), refined sugar free and easily made gluten free if you sub the spelt flour for buckwheat or gluten free oat flour.

I included organic cacao powder and maca powder for an extra boost. Raw cacao is made by cold pressing unroasted cocoa beans. This process means the living enzymes in the cocoa are maintained but it removes the fat (cacao butter). Cocoa powder is made when raw is roasted at high temperatures. This changes the structure of the cocoa bean, reducing the enzyme content and lowering the overall nutritional value. Basically cacao means you can get the most health benefits from chocolate, which has to be a good thing! Maca is a great energiser, mood enhancer and balances hormones. It also has a gentle caramel flavour that really works in these muffins. I love the stuff!

I’d love to hear what you think if you try this recipe, it’s a firm favourite here!

Recipe – Makes 12 muffins

  • 3 large mashed very ripe bananas (about 1 cup)
  • 3/4 cup coconut sugar
  • 1 tsp vanilla extract
  • 3 tbsp coconut oil, melted
  • 2 tsp Organic Burst Maca powder
  • 1/3 cup non dairy mylk (I used almond)
  • 1 1/2 cups spelt flour
  • 3/4 tsp baking soda
  • 3/4 tsp himalayan pink salt
  • 4 tbsp cacao powder
  • 6 tbsp boiling water
  1. Boil kettle and preheat oven to 180•c. Line or grease your muffin tin.
  2. Mix mashed bananas, coconut sugar, coconut oil, almond mylk, maca and vanilla in a large bowl until smooth.
  3. Mix spelt flour, baking soda and salt in gently. Don’t overmix- it’s okay if you can still see some flour.
  4. Put one cup of batter into a small bowl. Mix in four tbsp of cacao and three tbsp of boiling water with fork. Add another three tbsp of boiling water to the original banana batter and mix well.
  5. Put 2 tbsp at a time into each muffin case/tin until the mixture is evenly distributed. Swirl through a chopstick or knife to make pretty swirl patterns.
  6. Bake in your preheated oven for 20-22 minutes, or until a chopstick comes out clean. Cool and enjoy, or eat slightly warm with peanut butter (couldn’t help myself).

Filed Under: Sweets Tagged With: banana, cacao, maca, muffins

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About me

Hello and welcome to my blog! I'm a vegan recipe developer from the UK with a passion for healthy, delicious food. Read More…

Easy buckwheat granola 🥣✨super crunchy, ready Easy buckwheat granola 🥣✨super crunchy, ready in 30 mins and totally flexible to whatever you have in your pantry! Have you ever made your own granola before?🤔I’ll never buy it again as it’s soooo easy to make at home and way cheaper and healthier than the shop bought stuff. Buckwheat is having a bit of a revival in my kitchen atm so I had to use it in this recipe, I love the texture and it’s totally gluten free👌This granola is naturally sweet but low in sugar thanks to a little maple syrup and a ripe mashed banana. Delicious with your fave dairy free milk (I used @dugdrinks 🥔 milk), yoghurt, on top of chia pudding or just as a healthy snack! I don’t think I’ve ever made granola and not be able to start snacking on it as soon as it’s out the oven 🤭 gotta be done. 

 Easy buckwheat granola 

- 2 cups rolled gluten free oats (can sub regular oats)
- 1 cup almonds, roughly chopped (can sub pecans or walnuts)
- 1 cup raw buckwheat (or sub more nuts)
- 1 very ripe banana, mashed
- 1/4 cup maple or agave syrup
- 1/3 cup coconut oil, melted
- 1 tbsp vanilla extract

Preheat oven to 150•c and line a cookie sheet with baking paper. Mix oats, almonds and buckwheat together in a bowl. In a small bowl, mix together the mashed banana, maple syrup, coconut oil and vanilla extract. Add to the dry ingredients and stir well until everything is thoroughly coated. Flatten on to prepared cookie sheet in one even layer and bake in the oven for 25-30 minutes, until the edges are just starting to turn golden. Allow the granola to cool throughly, it will get crunchier as it cools down. Break into chunky pieces and store in a jar for a month. 

#healthysnack #granola #granolabowl #cereal #cerealbowl #breakfastrecipe #healthybreakfast #veganbreakfast #glutenfree #plantbasedbreakfast #granolarecipe #breakfastbowl #veganbowls #dairyfree #breakfasttime #eatvegan #veganfood
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