Breakfast · Recipes · Sweet things

Raw Superfood Cacao Granola

 

raw, vegan, gluten free, granola, breakfast

 

This recipe can either be made in a dehydrator or on a low temp in the oven. It tastes fantastic when rehydrated with a little almond milk and fresh fruit. It’s super light weight so it’s perfect for taking into the hills on hiking adventures.

The buckwheat and nuts provide good energy and by soaking it and the nuts overnight they will start to sprout and breakdown all the enzyme inhibitors in them. I first tried a recipe similar to this at a fantastic raw chef training run by Rene Archner so big thanks to him for the inspiration.

granola mixture

superfood granola mixture

Makes approx 6-8 cups, Prep time 30 min, Cook time 10hrs approx in the dehydrator or 2 in the oven.

Recipe

1 cup buckwheat groats

1 cup almonds

1 cup sunflower seeds

1 ½ cups of fruit pulp I used persimmon but date paste or mashed bananas will also work well, just blend them with a little water until they are a nice smooth consistency.

3 pears or apples diced

2 tsp lemon juice

1 Tbsp cinnamon

½ tsp vanilla paste

2 Tbsp cocao powder

2 Tbsp cocao nibs

1 T maca powder

Pinch sea salt

¾ cup coconut thread

Soak almonds, buckwheat and sunflower seeds overnight (10-12 hours) in water. Rinse well and pulse in food processor until coarsely ground. Transfer into a large bowl and mix in fruit pulp (make sure it’s nice and smooth). Mix in thoroughly, add all other ingredients and combine well with your hands. Taste and add more fruit pulp if you want it sweeter.

Crumble mixture onto dehydrator trays and dehydrate for 1.5 hours at 145F then turn down to 115F for 6-8 hours, until mixture is completely dry. Transfer to an airtight container.

If you’re using an oven, crumble mixture onto lined baking trays, bake at 100C for 1 hour, check it regularly and after 45 min flip mixture over, bake for a further hour or until crisp.

Serve soaked with almond milk and fresh fruit on top.


raw, vegan, breakfast, granola

Breakfast · Drinks · Snacks and starters · Sweet things

Grab the Greens Smoothie

smoothie, greens, breakfast

Serves 2, prep time 5 min

I first adapted this recipe from Vegetarian Everyday Cookbook. This version comes out very thick so can be eaten with a spoon, if you want it thinner juice your apples first or add a little water. Don’t be put off by the strange sounding combo of ingredients, it tastes divine! It you can’t find cavelo nero, kale or spinach will work well.

Full of all sorts of goodness, brazil nuts for selenium, ginger for warmth and circulation, spirulina for iron and protein, maca for immunity and hormone regulation its your daily dose of super charged super foods.

 

Recipe

2 large apples

Juice of 1 lime

1/2 avocado or banana peeled

10 brazil nuts soaked 2-6 hours

1 handful sprouted mung beans or lentils

1 cm piece of ginger, grated

4 mint leaves

2 cavelo nero leaves, de-stemmed and chopped

½ tsp spirulina or barley green powder – optional

1 tsp maca powder

 

Cut and core apples, drain and rinse the soaked brazil nuts. Place all ingredients in a high powered blender and process until smooth, pour into glasses or bowls and top with fresh fruit.

Recipes · Snacks and starters · Sweet things

Persimmon Blondies

Persimmon, gluten free, brownie

 

brownies
Persimmons are a fabulous winter fruit, high in Vit C and very versatile, some of the older varieties are astringent so need to be completely soft before eating, the newer varieties can usually be eating while still crisp. If you have a sweet-tooth, double the amount of coconut sugar in the recipe. I was given the most amazing vanilla essence made in Niue recently which I have used in this recipe.

persimmon fruit

 

Makes 12 pieces, prep time 10 min, cook time 30 min

Recipe
1 cup mashed persimmon pulp
½ cup rice milk
1 tsp apple cider vinegar
1 tsp natural vanilla essence
2 tsp egg replacer mixed with 2 Tbsp water
2 Tbsp chia seeds
1 heaped cup buckwheat flour (or wholemeal)
1 tsp baking soda
Pinch of salt
½ tsp stevia
2 Tbsp + 1 tsp coconut sugar (or sweetener of choice)
1 thinly sliced persimmon for top

Preheat oven to 180C and line a small baking tin.
Combine rice milk and vinegar and set aside. In a medium bowl mix together persimmon pulp, chia seeds, egg replacer and water, vanilla essence and rice milk mixture. Mix well.
Sift together buckwheat flour, baking soda, salt, stevia and first measure of coconut sugar.
Mix dry ingredients into wet and stir until just combined, pour into prepared tin. Distribute thinly sliced persimmon on top and sprinkle with second mixture of coconut sugar.
Bake for 25-30 min, then remove and allow to cool in pan.




baked persimmon blondie, brownie, cake
Serve with my cashew chia cream or coconut yoghurt.

Breakfast · Dips · Recipes · Snacks and starters · Sweet things

Wild Hazelnut Chocolate Spread

chocolate, hazelnut, spread

This recipe should probably come with a disclaimer that you won’t be able to stop eating it. The first time I made this I think more of the mixture made it into my mouth than into the jar, it’s a lovely alternative to the sugar and dairy laden shop varieties. The hazelnuts where picked from a strand of wild trees in my home town but store brought nuts will work just as well.
Hazelnut butter

The trick is to have a high powered blender like a vitamix or a juicer that will make nut butters, by roasting the nut you make the oils more extractable which gives you a nice textured nut butter.

Recipe

Makes 2 cups, prep time 20 min, cook time 10 min
3 cups hazelnuts, shelled
2 tbsp cocoa powder
1 tbsp honey + extra to taste

Pinch of salt

Preheat oven to 175C, and roast hazelnuts for 10 min until golden. Remove from oven and transfer nuts onto a clean tea towel, fold over half of tea towel and rigorously rub the hazelnuts until the skins peel off.
Using a Champion juicer or high powered blender, grind the nuts into butter, this may take a while if you don’t have a super strong blender. You can speed up the process by adding a couple of tbsp of coconut oil. If you just want a lovely hazelnut butter you can set some of the mixture aside here.
Transfer into a bowl and mix in cocoa and honey. Taste and add more sweetener if you like.
Store in an airtight jar in the fridge and slather on toast with slices of banana, dollop on ice cream or eat by the spoonful.

Breakfast · Recipes · Snacks and starters · Sweet things

Munchie Golden Muesli

Muesli, Granola

Home made muesli or granola tastes great and you can make it with a lot less, if any, sugar than the store brought varieties.

I take this muesli with me when I am hiking and make large batches for my household to consume for breakfast. The great thing about it is that you can add any dried fruit or nuts that you like, and if you want no sweetener just omit the juice concentrate. Oats are well known for their low GI so are good for filling you up in the mornings. If you are gluten sensitive replace the oats with quinoa or rice flakes.

bircher, muesli, granola
Recipe

Makes 10 cups, Prep time 10 min cook time 15 min
6 cups wholegrain oats
¾ cup buckwheat or bran
1 cup dates, sliced
1 cup sunflower seeds
1 cup pumpkin seeds
½ cup dried apricots, sliced
1 cup coconut flakes
1 cup sultanas
1/2  cup sugar free juice concentrate

 
Preheat oven to 150C
On 2 large baking trays place all the ingredients except the juice concentrate, mix well with hands and bake for 10 minutes, keeping an eye on the mixture as it goes golden.
Remove from oven and pour over juice concentrate, mix well and return to oven for a further ten minutes or until golden.
Allow to cool and then transfer into an air tight container. To make bircher muesli version don’t toast the mixture, then mix ½ cup of the muesli with grated apple and
½ cup soy milk and leave it to soak overnight in fridge.