Sesame Peanut Chewy Bars

Sesame Peanut Chewy BarsI bought puffed buckwheat and quinoa recently to eat as a cereal for breakfast. I don’t know if any of you have tried this stuff, but it pretty much tastes like air. Out of frustration of wasting money on these products I decided to incorporate them into a granola-type bar.Just in this case, I swapped the ‘granola’ for puffed buckwheat- and I’m so glad I did. These bars make a perfect breakfast or snack as they aren’t overly sweet but leave you satisfied. The addition of sesame and ginger play on the savoury side of things so I highly recommend these to those absolutely crazy ‘non-dessert’ people out there. These come together super quick and stay nicely in the fridge or freezer. Hope you love them!

Sesame Peanut Chewy BarsSesame Peanut Chewy Bars
Sesame Peanut Chewy Bars

Ingredients:

• 1/2 cup pitted dates
• 2 tbsp honey or maple syrup
• 2 tbsp coconut oil
• 3/4 cup creamy peanut butter (all natural)
• 1/2 cup water (or more) to thin out peanut butter mixture
•1 tsp freshly grated ginger (optional)
• 2 cups puffed buckwheat (or your favourite gluten free cereal)
• 1/2 cup chopped peanuts
• 1/2 cup toasted sesame seeds
• 1/2 cup unsweetened shredded coconut
• 1/2 cup 70% dairy free chocolate, melted
• pinch of sea salt

Directions:

1. Line an 8 x 10 inch or 5 x 20 cm baking dish with parchment paper.

2. Process dates in a food processor until a paste forms.

3. Melt coconut oil, peanut butter, sweetener of choice, and ginger in a sauce pan over medium heat. Whisk until combined.

4. Once combined, whisk in your date paste. Use hot water as needed to thin out the mixture. It should almost look like caramel.

5. Remove from heat. Fold in your peanuts, puffed cereal, sesame seeds and coconut.

6. Press your mixture into baking dish and allow to firm up in the fridge or freezer for at least an hour. Remove from the cold, and drizzle on melted chocolate then sprinkle with sea salt. ENJOY!

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Sesame Peanut Chewy Bars

Paleo Porridge

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Oatmeal or porridge is one of my favourite winter breakfasts. For those of you out there following the Paleo diet or low carb diets, breakfast is probably the least versatile meal. My dad religiously watches his carbs and he has the same two fried eggs morning after morning. For a breakfast lover such as myself, I actually find it difficult watching him have the same boring eggs everyday. He doesn’t seem to mind but I knew there had to be another way! Here came Paleo porridge. A low carb rendition of the ever so popular oatmeal. Made up of ground almonds, coconut and flax seeds this breakfast is sure to fill up your anti-wheat belly and give you a boost of healthy omega-3s, fibre and protein. Did I also mention that this breakfast is grain-free, gluten-free, sugar-free and vegan? Well, now you know.This breakfast is so simple to put together and will be sure to satisfy the comfort food craving you grain-free followers have been longing for. This Clean Eating Goldilocks sure would be fooled by this bowl porridge! (LOL)
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Ingredients:

• 3 tbsp ground almonds
• 1 tbsp coconut flour (optional)
• 2 tbsp flax seeds
• 3 drops stevia (or to taste)
• 1 tsp cinnamon
• pinch of salt
• 1/4 almond milk (or to desired consistency)
• almonds, cashews or nut of choice
• mixed berries and coconut flakes (for low GI followers)or banana, dates, kiwi (whatever fruit you desire) for the rest of us!

Directions:

1. Combine all ingredients except for nuts and fruit. Warm in a pot for 2 minutes (or in the microwave).

2. Top with remaining ingredients!

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Cinnamon Vanilla Quinoa Granola

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I absolutely love Granola and it has definitely become one of my specialties. Lots of people buy granola at a grocery store, or get some from their local coffee shop thinking they are indulging in a super healthy treat. I am sorry to be the bearer of bad news, but most granolas are loaded with refined sugars and unhealthy fats. While oats and nuts provide protein, healthy fats and whole grains when you load them with hydrogenated oils, brown sugar, syrups etc… you might as well have a piece of cake. What frustrates me about this is that you can have granola that is healthy and tastes just as good, if not better than that bagged junk you get at the grocery store. This recipe is SO easy and so delicious! It is gluten-free, dairy free and refined sugar free. It is filled with super foods to give extra omega 3, fibre and protein. I enjoy it on coconut yogurt, with unsweetened almond milk or sprinkled on overnight oats. Have a wonderful day and enjoy!

Ingredients:

• 3 cups quinoa flakes
• 1/4 cup coconut oil
• 1/4 extra virgin olive oil
• 1/2 cup of maple syrup, date syrup or honey (or a mixture of all three)
• 1 teaspoon of cinnamon
• 1 tablespoon of pure vanilla extract (or scraping of bean pod)
• 2-3 tablespoons of chia seeds
• 1/4 cup of hazelnuts
• 1/4 cup of chopped almonds
• 1/4 cup of unsweetened coconut flakes
• 1/4 cup of goji berries or dried fruit of choice (prunes, dates, figs, apricots)
• pinch of sea salt

Directions:

1. Preheat the oven to 400°F

2. Whisk together the olive oil, coconut oil, cinnamon, vanilla, chia and maple syrup in a large mixing bowl and add the quinoa flakes, stirring to combine thoroughly. If your nuts and coconut flakes are raw (not roasted) add these too.

3. Evenly spread the quinoa on a parchment-lined baking sheet and sprinkle with a pinch of sea salt

4. Roast, stirring now and then, until the flakes are dried and crunchy and a lovely golden brown, about 25 minutes.

5. Let the quinoa mixture cool completely before mixing with the remaining ingredients. Store in a glass jar for up to 2 weeks. Enjoy!