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To me, food symbolizes comfort, happiness and nourishment. Knowing that I’m feeding my body the most noutritious ingredients leaves me feeling blessed.
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.
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.
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
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.
Hello everyone :),
I’m really busy studying for my exams at the moment, so I use baking and cooking as a little therapy to change my mind.
Today I have another dessert recipe for you.
As summer is more and more approaching, the fruit is changing as well. I went to the farmers market on saturday and got some amazing sweet peaches.
So I decided to make a plantbased peach dessert in a glass.
For the cream, I chose cashews and vanilla. If you are allergic to nuts, or not too keen on the taste of cashews, you could try to substitute it with a cream of bananas, or simply add a banana to the cashew mixture for a more fruity taste.
I really hope you enjoy this recipe. Have a great week!
xx Lisa 🙂
This recipe serves two people
For the cream:
- 200g of cashews (soaked over night)
- 1/2 cup of rice milk (or any milk you like)
- 2 tsp of vanilla essence
- 1 Tbsp of Maple syrup
For the sweet peaches:
- About 3-4 peaches
- 1 Tbsp of coconut sugar
For the crumble:
- 50g of ground oats
- 1 Tbsp of melted coconut oil
- 1 Tbsp of Maple syrup
- We are starting of with the crumble. Simply put your ingredients into a mixing bowl and kneed it into crumbles.
- Place them on a baking tray and “toast” the crumbles in the oven on 190°C during 10 to 15 minutes.
- Whilst that, we are going to make the cream. Use a foodprocessor or highspeed blender for this step.
- Add the sifted cashews into your foodprocessor with the 1/2 cup of rice milk and blend, until it forms a nice and creamy texture. For this step feel free to add whatever fruit you like, to spice up this cream a little bit :).
- Place the cream in another bowl and combine it with the maply syrup and vanilla essence.
- Set it asside.
- Now it’s time for our sweet peaches. Believe me, whilst making them, your kitchen will start to smell heavenly!
- You cut the peaches into small, same sized cubes and put them together with the coconut sugar into a sauce pan.
- Cook it for about 5 minutes on a medium heat, until they are slightly cooked and look caramelized.
- Now we take our glass and fill it with some of the cream mixture. Add your sweet peaches on top and sprinkle some crumble over it, as if it was stardust ;).
As a final decoration twist, I added some fresh mint leaves to it.
Such a simple and quick dessert for any occation.