I am obsessed with breakfast, it’s quite literally what gets me out of bed in the morning. While I have long been devoted to my original granola recipe (which is incredibly delicious, if I do say so myself), recently I have been cheating on it with an altogether different but equally delicious granola.
I’ve been experimenting with buckwheat a lot over the last few months, and was happy to discover that when roasted it makes a delicious alternative to oats for granola. There are also tonnes of health benefits associated with eating buckwheat, but I won’t bore you with them today. This particular granola recipe is bound together using a delicious gingery banana sauce that gives the whole recipe the most incredible flavour. Best of all, it takes less time to cook than my usual granola recipe. If this doesn’t have you bounding out of bed and down the stairs in the morning, I’m not sure what will!
1 kg Buckwheat Groats
200g Seeds (I used pumpkin and sunflower)
100g Coconut flakes
2 tbsp Coconut Oil
1 Tbsp Honey
1 Inch Fresh Ginger, grated
In a large bowl mix together your buckwheat, pecans and seeds.
In a saucepan melt the coconut oil and add the grated ginger and honey, let it simmer away for about two minutes. In another bowl break up the bananas and mash until liquid, if you have a hand blender than use that- it will be much quicker. Add the ginger/oil/coconut mix to the bananas and stir through.
Mix the wet banana mix to the bowl of buckwheat, nuts and seeds and mix together until all the dry ingredients are well coated.
Grease a deep baking tray with some more coconut oil and spread the granola mix on top. Pop into an oven preheated to 180C for about 30 minutes, or until golden. Make sure to stir the mix every few minutes to ensure the granola is evenly baked.
When baked, stir in the coconut flakes. Let the granola cool completely before storing in an airtight container.
I have been enjoying this in the mornings with berries and almond milk, but it’s delicious with any type of milk or yoghurt. Enjoy!
Despite being a meat lover, I find I feel a lot better after eating a plant based meal. Especially in the evenings, I find them lighter and easier to digest. I decided to try and make my first vegetarian curry last week, this is absolutely brimming with so much flavour, it will convert even the most loyal of carnivores.
It passed the main test; my Dad ate it without asking where the chicken was! I’ve cheated a little using a korma spice mix, I’m in love with the Green Saffron spice mixes. They import fresh spices from India and blend them into perfect little pouches, which make curries so much easier and hassle free to put together. This is filling, wholesome and incredibly tasty. Definitely something to make if you want to spice up your week!
1 large butternut squash, peeled and cubed
3 onions, sliced
1 punnet of cherry tomatoes, quartered
1 bag spinach
6 cloves garlic, crushed
1 tbsp honey
1 bunch fresh coriander
1 korma spice mix
1 inch fresh ginger, grated
1 can coconut milk
1 can tomatoes
1 can chickpeas
Brown rice to serve
Flaked almonds to serve
Slice the onions and sweat them down in a little coconut oil for about 5 minutes. Then add the garlic and ginger and cook for another minute or two.
Add in the spice mix and cook for a further minute or two, the aromas will be amazing! Then add in the tomatoes and honey and allow to cook away for another five minutes.
Add in the tin of coconut milk and two cups of water along with the cubed squash. Allow the liquid mixture to reduce as the squash cooks, which should leave you with a nice thick sauce after an hour. Add in more water if you need to.
5 minutes before serving add in the cherry tomatoes, chopped coriander and spinach.
Serve in a bowl with brown rice and sprinkle with some of the reserved coriander and almonds.