Wow, who knew making your own healthy homemade granola could be so simple?
Granola is packed with so much good stuff, making it a great way to start the day. Most recipes are high in fiber, iron and protein, and making your own homemade version like this one will help cut down on all the bad sugars you’ll often find in supermarket brands.
This delicious recipe is by our friend Sophie Gordon, who not only runs an awesome food and wellbeing blog, but is also the founder of Dust Granola – small batch granola hand made in London.
Honestly, we were blown away with this recipe. There’s tons of flavour to it, from fragrant spices to subtle sweetness, it’s got everything you need!
Line a large baking sheet with parchment paper. Put the oats and buckwheat onto the baking paper and toast in the oven for around 10 minutes – keep an eye out so they don’t burn. Remove from the oven and place to one side.
In a mixing bowl, whisk the tahini, maple syrup, vanilla extract, coconut oil, zest of the orange, 2 tbsp of orange juice, mixed spice, cacao powder and salt. This will form a gloopyish mixture.
Add the oats and buckwheat, followed by the coconut flakes, sesame seeds and mulberries. Make sure everything is coated well.
Spread the mixture back onto the baking sheet.
Place in the oven and bake until a deep golden brown (roughly 25 mins). Stir and flip half way through – depending on your oven, this may take slightly more or slightly less.
Once you’ve removed it from the oven, add the cacao nibs and stir. Allow to cool before then removing from the tray and transferring to a jar to store.
These cheesy hash browns are so simple and delicious!
We usually turn to this recipe on the weekend and serve the hash browns alongside fried vegetables, sautéed spinach and some homemade ketchup.
You can find flax seeds at most health food stores and it’s a great substitute for eggs. We use the seeds in this recipe to create a flax egg, which helps bind all the ingredients together.
The vegan cheese we use is similar to cheddar cheese, so it’s not too overpowering.
We hope you enjoy!
Roxy & Ben
Cheesy Hash Browns
handful offresh parsley(finely chopped)
handful offresh parsley(finely chopped)
Preheat the oven to 180°C.
Make a flax egg by combining the flax seeds with 2 tbsp of water in a small bowl and leave to one side so the mixture thickens.
Meanwhile, grate the potatoes, then use a tea towel to remove as much moisture as possible by folding the towel around the grated potato and squeezing the excess water into a bowl.
Add the potato to a mixing bowl, along with the carrot, onion, garlic, parsley, cheese, flax egg, chickpea flour, salt and pepper.
Use a wooden spoon to combine all the ingredients together. Then take a small handful of the mixture and place it on a tray lined with baking paper. Shape the mixture into a small rectangle roughly one cm thick, then repeat until all of the mixture is used up.
Bake in the oven for 40 minutes or until the hash browns become golden brown.
My uncle is a blueberry farmer so I spent many summers as a child on his farm eating as many blueberries as I could get my hands on! I recall these childhood memories every time I eat this delicious fruit so I couldn’t wait to pair them with one of my all-time-favourite dishes…pancakes!
Pancakes are the ultimate ‘feel-good’ dish. These pancakes are light and fluffy, yet filling and hearty. We serve ours with maple syrup and extra blueberries on top!
Makes 8 pancakes.
1 cup almond milk
1 tbsp lemon juice
1 cup self raising whole wheat flour
1 tsp baking powder
1/4 tsp bicarb of soda
Pinch of salt
1 tsp cinnamon
1 tsp brown sugar
1/2 banana mashed
1 tbsp coconut oil
Serve with maple syrup
1. Pour the milk and lemon juice into a small bowl, stir, and leave for 10 minutes until the consistency transforms into buttermilk.
2. In a mixing bowl combine the flour, baking powder, bicarbonate of soda, salt, cinnamon, and sugar and make a well in the centre.
3. Mash the banana well and then add to the centre of the mixing bowl.
4. Gently fold in the blueberries.
5 Heat a little coconut oil in a frying pan on a medium to high heat. Once hot, add 2 tbsp of pancake mixture for each pancake.
6. Fry for 1-2 minutes on each side.
7. Serve with maple syrup or your favourite topping!
This delicious baked beans recipe is a staple in our household. During these cold winter months, there’s nothing more satisfying than waking up to a tasty breakfast that’s warm, rich and ever-so-slightly indulgent.
We’ve spent a while refining the recipe to bring you this rich, sweet, and satisfying take on the traditional baked beans. Sometimes we add a bit of chilli powder if we want an extra kick. Once you’ve tried this simple recipe there’ll be no going back to the supermarket baked beans.
1 white onion chopped
1 clove garlic chopped
1 tbsp brown sugar
1 tbsp apple cider vinegar
1 tbsp soy sauce
1 tbsp tomato puree
1 tsp paprika
1 x 400g chopped tinned tomatoes
2 x 300g tinned haricot beans (total 390g drained weight)
Drizzle of olive oil
1. Heat a little oil in a saucepan. Once hot add in the chopped onion and fry for 3 minutes until soft, stirring occasionally.
2. Add the chopped garlic to the saucepan and cook for a further minute.
3. Add the sugar, vinegar, soy sauce, tomato puree and paprika to the saucepan. Stir through and cook for a further 2 minutes.
4. Pour the tinned tomatoes into the saucepan, bring to boil and simmer for 6-8 minutes until the sauce has thickened.
5. Meanwhile, drain, rinse and dry the beans, then transfer to the saucepan and cook for a further 6-8 minutes.
6. Serve the proper baked beans on toast with vegan margarine and top with a sprinkling of chopped chives.