Chocolate-Coconut-Chia Granola

Welcome back to my blog everyone,

I’ve been away for quite some time, but my exams are finally over and I’m even back from my holidays already. So as university is still not starting yet, I have some time for my favorite hobby, which is finding new inspiration and putting it into lovely recipes for you all.

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Today I’m sharing with you a lovely granola recipe, which I’ve been thinking about for a very long time.

Since I was a child I’ve always loved chocolate granola, as I can be quite a sweet person in the morning. The sad thing about normal chocolate granola is the fact that it contains a lot of fake sugar and additives, which you just do not want to feed your body.

So I thought it couldn’t be too hard, to create a healthier version, that nourishes your body with natural and healthy ingredients.

The following recipe is  what I came up with and I absolutely love it. It’s exactly what I imagined and it even makes your milk chocolatey as the normal granolas you can buy at the supermarket. It contains the amazing power seed quinoa, oats which are super high in fibre and chia seeds that give you an extra dose of energy for your day ahead.

Of course you can add any seeds or nuts that you prefer, but this is what I came up with in a very spontaneous moment.

I hope you enjoy it.

xx Lisa

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Chocolate-Coconut-Chia Granola 

What you need:

1 cup of oats (glutenfree if you wish)
1 cup of puffed quinoa
1/2 cup of sunflowerseeds
3 Tbsp of chia seeds
1/2 cup of desiccated coconut
3 Tbsp Maple syrup
1 Tbsp Coconut Oil
3 Tbsp raw cacao powder
1 tsp of vanilla powder
1 tsp of cinnamon
pinch of sea salt

How to:

Preheat the oven to 170°C

First you combine all of your dry ingredients in a bowl and set them aside.

Mix all your liquid ingredients, except for the coconut oil, in a small bowl whilst your heating the coconut oil on a medium heat in a non-stick frying pan.

When the oil’s melted, add in the creamy mixture and stir it a little bit, so the oil and the other ingredients combine.

Add in your dry ingredients as well and stir for no longer than 5 minutes.

Line a baking tray with parchment paper and put your granola on top. Spread it out nicely, so it has enough space.

Put your baking tray in the oven for 15 minutes and stir it through every 5 minutes, to make sure it won’t burn.

Finally take it out of the oven and let it cool before you store it in an airtight container.

Enjoy it with plantmilk or as a lovely topping on your smoothiebowls.

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Delicious Rhubarb-Tarte

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Today’s recipe is all about rhubarb and it’s delicious, sweet springy flavour.

I love rhubarb. It’s one thing I absolutely look forward to, when spring’s not too far away anymore.
Rhubarb tarte is one of the best things, but very often they’re made with heavy cream and a lot of refined sugar. So I decided to create a gluten, dairy and refined sugar free version of it and now all of us don’t have to feel guilty anymore, about eating one or two pieces more than usual ;).

I really hope you try the recipe and enjoy it even more whilst eating.

xx Lisa

Ingredients

For the crust:

  • 100g of ground almonds
  • 100g of ground oats
  • 1/4 cup of melted coconut oil
  • 5 Tbsp Maple syrup
  • vanilla and cinnamon to taste

For the “cream” filling:

  • 3 Tbsp of cashew butter
  • 50g of ground hazlenuts
  • 2Tbsp Maple syrup
  • 3 Tbsp rice milk (milk of choice)

For the rhubarb:

  • 500g of fresh rhubarb
  • 1 Tbsp of coconut sugar
  • 1 tsp of vanilla extract

 

How to make this delicious cake

First of all we’re going to make the crust. Therefore place your coconut oil in a heatproof dish and melt it for a few minutes in the oven. You can then already preheat the oven on 180°C.

Meanwhile, mix all the other ingredients in a bowl. Add the cooled, melted coconut oil and kneed it into a nice doughball.

Put your dough into the fridge for about 20 minutes.

During that time, we can make the creamy filling and our sweet rhubarb.

For the creamy filling, simply combine all the ingredients in a small mixing bowl, by using a normal spoon.

Set aside and cut your rhubarb into 2cm pieces. Combine it with the tablespoon of coconutsugar and your vanilla extract in another mixing bowl, until everything’s well covered.

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Now it’s time to roll out your dough. I find it very helpful to use some saran wrap when rolling out my doughs. Simply place one piece on top of your counter, on top of that your dough, and place another piece of saran wrap on top of the dough. It will make this step much more easy. Trust me.

Afterwards, take your dough and place it into your greased tin. Adjust it a little bit to make it look pretty.
By using a fork, we’re going to put small holes into the dough, which makes the cake even better.

It’s now time to spread the cream filling into the tin. As a final twist, we place all of our sweet rhubarb “sticks” into the filling and bake the tarte for 30-35 minutes.

Voila et bon appétit!