Cauliflower Crust ‘Beeteroni’ Pizza

Cauliflower Crust 'Beeteroni' Pizza

We’re over the moon with how this cauliflower crust ‘beeteroni’ pizza has turned out.

It was a tricky one to get right. There’s quite a lot going on, from the cauliflower crust to the spicy ‘beeteroni’ and the cashew cheese, but we wanted to pack in as much flavour as possible while making the steps easy follow.

The mixture of cayenne pepper, smoked paprika and soy sauce really capture that tangy and spicy pepperoni flavour, and the oregano gives the crust a lovely herby dimension.

Cauliflower Crust 'Beeteroni' Pizza

Don’t be put off my the number of steps.

Each method is really straightforward. The pizza sauce and cashew cheese pretty much involves mixing ingredients together.

We also found that flipping the crust helps keep it firm and prevents it from tearing.

You can also experiment with additional toppings, such as mushrooms and peppers!

Enjoy,

Roxy & Ben

Cauliflower Crust 'Beeteroni' Pizza

Print Recipe
Cauliflower Crust 'Beeteroni' Pizza
Cauliflower Crust 'Beeteroni' Pizza
Servings
1 pizza
Ingredients
For the cauliflower crust
  • 500 g cauliflower florets (roughly 1 medium cauliflower)
  • 2 tbsp nutritional yeast
  • 1 tbsp dried oregano
  • 3 tbsp chia seeds
  • 2 tbsp chickpea flour
  • pinch of salt
  • olive oil
For the beeteroni
  • 1 raw beetroot (medium, peeled)
  • 1/4 tsp cayenne pepper
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp dark soy sauce
  • 2 tsp olive oil
  • small pinch of salt
For the pizza sauce
  • 150 ml passata
  • 2 garlic cloves
  • pinch of salt and pepper
  • 2 tsp balsamic vinegar
For the cashew cheese
  • 3/4 cup cashews
  • 5 tbsp soya milk
  • 1 tbsp nutritional yeast
  • 1/2 lemon (juice only)
  • pinch of pinch of salt
For dressing
  • fresh basil
  • extra virgin olive oil
Servings
1 pizza
Ingredients
For the cauliflower crust
  • 500 g cauliflower florets (roughly 1 medium cauliflower)
  • 2 tbsp nutritional yeast
  • 1 tbsp dried oregano
  • 3 tbsp chia seeds
  • 2 tbsp chickpea flour
  • pinch of salt
  • olive oil
For the beeteroni
  • 1 raw beetroot (medium, peeled)
  • 1/4 tsp cayenne pepper
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp dark soy sauce
  • 2 tsp olive oil
  • small pinch of salt
For the pizza sauce
  • 150 ml passata
  • 2 garlic cloves
  • pinch of salt and pepper
  • 2 tsp balsamic vinegar
For the cashew cheese
  • 3/4 cup cashews
  • 5 tbsp soya milk
  • 1 tbsp nutritional yeast
  • 1/2 lemon (juice only)
  • pinch of pinch of salt
For dressing
  • fresh basil
  • extra virgin olive oil
Cauliflower Crust 'Beeteroni' Pizza
Instructions
  1. Preheat the oven to 180°C and line a large baking tray with parchment paper. Brush the paper with oil so the pizza crust doesn’t stick.
  2. Make the chia eggs by adding 3 tbsp chia seeds to a small bowl with 7 tbsp water. Stir to combine, then set to one side to use later.
  3. Prepare the cashews cheese by soaking the cashews in hot water. Set to one side to use later.
  4. To make the cauliflower base, transfer the cauliflower florets to a food processor and process until the cauliflower has broken down into rice-sized pieces. Then place a saucepan with boiling water on a medium - high heat and add the cauliflower grains. Simmer for 5 minutes.
  5. Remove the saucepan from the heat and drain the cauliflower through a sieve. Transfer the dry mix to a tea towel and leave to cool for 5 minutes, then using the teal towel squeeze as much water out of the cauliflower as possible.
  6. Transfer the dry cauliflower to a clean mixing bowl along with the nutritional yeast, oregano, chickpea flour, a pinch of salt and the chia eggs, and mix using your hands until you can form a ball.
  7. Place the ball of crust onto the lined baking tray and shape into a flat base. Then transfer to the preheated oven and bake for 15 minutes.
  8. Meanwhile, peel the beetroot and slice into 0.5cm pieces. Add the beetroot slices to a small mixing bowl along with the cayenne pepper, smoked paprika, garlic powder, onion powder, dark soy sauce, olive oil and a pinch of salt. Stir to combine, then transfer to a baking tray and bake in the oven for 15 minutes.
  9. For the pizza sauce combine all the ingredients together in a measuring jug.
  10. Prepare the cashew cheese by blending the cashews, soya milk, nutritional yeast, lemon juice and a pinch of salt until smooth.
  11. Once the pizza base has finished baking, remove from the oven and use a large chopping board lined with parchment paper to flip it upside down. Then place it back on the baking tray the other side up.
  12. Pour the pizza base sauce over the crust and smooth over with the back of a spoon until even. Then place the beetroot slices on top and transfer the pizza back to the oven for another 12 minutes.
  13. Remove the pizza from the oven and top with spoonfuls of the cashew cream and a few basil leaves. Drizzle with extra virgin olive oil if you desire.

Mushroom Shawarma

Mushroom Shawarma

We absolutely love street food. There’s just something satisfying about eating with your hands, whether it’s a burrito, pizza or an indulgently sweet dessert.

This vegan mushroom shawarma takes us back to our travels around the world, sampling delicious food from stalls and sellers on the roadside.

Shawarma is technically the name given to grilled meat kebabs, commonly found in Middle Eastern countries, so this isn’t exactly a traditional recipe.

But portobello mushrooms are a great meat substitute, and we found that frying helps contain as much flavour as possible.

You can serve this in any wrap you like. We sometimes serve this in a pitta bread.

Thanks!

Roxy & Ben

Mushroom Shawarma

Print Recipe
Mushroom Shawarma
Servings
2 mushroom shawarmas
Ingredients
For the cabbage
  • 150 g red cabbage finely sliced
  • 1 tbsp fresh lemon juice
  • 1 tbsp apple cider vinegar
  • pinch of salt
For the mushroom
  • 4 portobello mushrooms sliced
  • 1 yellow onion thinly sliced
  • 1 tsp cumin powder
  • 1 tsp ground cinnamon
  • 1 tsp smoked paprika
  • 1/2 tsp dry thyme
  • 1 tbsp light soy sauce
  • 1 tbsp chilli & garlic sauce
  • 2 tsp apple cider vinegar
  • 1 tsp agave syrup
To serve
  • 2 flat breads
  • chopped romaine lettuce leaves
  • 2 tomatoes thinly sliced
  • large handful chopped coriander finely chopped
  • chilli sauce (optional)
Garlic & Yoghurt Sauce
  • 1/2 cup soya yoghurt
  • 1 garlic clove (minced)
Servings
2 mushroom shawarmas
Ingredients
For the cabbage
  • 150 g red cabbage finely sliced
  • 1 tbsp fresh lemon juice
  • 1 tbsp apple cider vinegar
  • pinch of salt
For the mushroom
  • 4 portobello mushrooms sliced
  • 1 yellow onion thinly sliced
  • 1 tsp cumin powder
  • 1 tsp ground cinnamon
  • 1 tsp smoked paprika
  • 1/2 tsp dry thyme
  • 1 tbsp light soy sauce
  • 1 tbsp chilli & garlic sauce
  • 2 tsp apple cider vinegar
  • 1 tsp agave syrup
To serve
  • 2 flat breads
  • chopped romaine lettuce leaves
  • 2 tomatoes thinly sliced
  • large handful chopped coriander finely chopped
  • chilli sauce (optional)
Garlic & Yoghurt Sauce
  • 1/2 cup soya yoghurt
  • 1 garlic clove (minced)
Instructions
  1. Transfer the cabbage, lemon juice, apple cider vinegar and a pinch of salt to a small bowl. Mix all the ingredients using your hands, then set the bowl to one side so the cabbage marinates in the dressing.
  2. Meanwhile, add a little olive oil to a large frying pan on a medium heat. Once hot, add the mushroom and onion and fry for 10 minutes, stirring occasionally.
  3. Stir in the cumin powder, ground cinnamon, smoked paprika and dry thyme to the frying pan, and fry for a minute.
  4. Then add the soy sauce, chilli & garlic sauce, apple cider vinegar and agave syrup to the frying pan. Stir to combine, then turn down the heat and fry for a further 10 minutes, stirring occasionally.
  5. Meanwhile prepare the garlic and yoghurt sauce by combining soya yoghurt with the minced garlic.
  6. To build the shawarmas, lay a couple of handfuls of chopped romaine lettuce leaves in the middle of each flat bread, then add a handful of red cabbage, followed by half of the mushroom mixture on each flatbread. Top with slices of tomato, a drizzle of garlic yoghurt and a sprinkling of coriander. Add chilli sauce if desired.
  7. Roll the flatbreads to make a wrap and serve.

One-Pot Tomato & Mushroom Pasta

One-Pot Tomato & Mushroom Pasta

We love simple cooking that’s full of flavour, and this one-pot tomato & mushroom pasta hits the spot.

Sure, one-pot meals are quick and super simple, but the best thing is you’ll be left with hardly any washing up!

We were actually skeptical for a while because we realise this isn’t exactly a traditional way of cooking pasta. But this recipe is a winner.

Most of the same rules still apply: keep an eye on the pasta because you don’t want to overcook it, otherwise the pasta will turn to a sludge. In fact, you want it slightly undercooked, otherwise known as al dente, so the pasta holds up well in the sauce.

Onion, garlic, mushroom, tomato and basil are all tried-and-tested ingredients that will give the pasta a lovely freshness. Then the lemon lifts everything up, cutting through the pasta with a burst of zesty flavour.

We hope you enjoy!

Roxy & Ben

One-Pot Mushroom & Tomato Pasta

Print Recipe
One-Pot Tomato & Mushroom Pasta
One-Pot Tomato & Mushroom Pasta
Servings
2 people
Ingredients
  • 1 brown onion (thinly sliced)
  • 200 g mushrooms (sliced)
  • 3 garlic cloves (minced)
  • 200 g cherry tomatoes (halved)
  • 1 lemon (juice and zest)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 200 g spaghetti
  • 1 tsp paprika
  • 500 ml boiling water
  • 2 tbsp nutritional yeast
  • small handful of basil (chopped)
  • 200 g spinach
Servings
2 people
Ingredients
  • 1 brown onion (thinly sliced)
  • 200 g mushrooms (sliced)
  • 3 garlic cloves (minced)
  • 200 g cherry tomatoes (halved)
  • 1 lemon (juice and zest)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 200 g spaghetti
  • 1 tsp paprika
  • 500 ml boiling water
  • 2 tbsp nutritional yeast
  • small handful of basil (chopped)
  • 200 g spinach
One-Pot Tomato & Mushroom Pasta
Instructions
  1. Heat a little oil in a large pan on a medium heat. Once hot, add the mushrooms, onion and garlic, and fry for 10 minutes, stirring occasionally.
  2. Add the cherry tomatoes, lemon juice and zest, salt, pepper, spaghetti and water to the pan. Bring the water to the boil, then simmer until the spaghetti is cooked (around 13-15 minutes), stirring every couple of minutes.
  3. Stir in the nutritional yeast, spinach and most of the basil.
  4. Remove the pan from the heat and sprinkle any leftover basil on top.

Protein Smoothies 3 Ways

Mixed Berry Protein Smoothie

Before we decided to go vegan, we asked the same question that many people now often ask us…

‘Where do you get your protein from?’

There are many myths about vegan food so it’s completely understandable why many people might be suspicious about adopting a plant-based diet.

But don’t fret. We source all the protein we need from the same place we get all of our other nutrients…plants!

These protein smoothies are a delicious and simple way to pack in lots of protein. No fuss, minimal ingredients, and tons of flavour.

We hope you enjoy!

Roxy & Ben

Mixed Berry Protein Smoothie

Print Recipe
Mixed Berry Protein Smoothie
Mixed Berries Protein Smoothie
Servings
1 smoothie
Ingredients
  • 1 cup mixed berries (frozen)
  • 1/4 cup quick oats
  • 1 tsp agave syrup
  • 1 tbsp hemp seeds
  • 1 cup soya milk
Servings
1 smoothie
Ingredients
  • 1 cup mixed berries (frozen)
  • 1/4 cup quick oats
  • 1 tsp agave syrup
  • 1 tbsp hemp seeds
  • 1 cup soya milk
Mixed Berries Protein Smoothie
Instructions
  1. Add all the ingredients to a blender and blend until smooth.
Recipe Notes

This recipe makes one smoothie with 18.5g of protein.

Banana Protein Smoothie

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Peanut Butter & Banana Protein Smoothie
Banana Protein Smoothie
Servings
1 smoothie
Ingredients
  • 2 tbsp peanut butter
  • 1 banana
  • 1 cup almond milk
  • large pinch of cinnamon
  • 1 tsp agave syrup
  • 1 tbsp hemp seeds
  • 1/2 tsp vanilla extract
Servings
1 smoothie
Ingredients
  • 2 tbsp peanut butter
  • 1 banana
  • 1 cup almond milk
  • large pinch of cinnamon
  • 1 tsp agave syrup
  • 1 tbsp hemp seeds
  • 1/2 tsp vanilla extract
Banana Protein Smoothie
Instructions
  1. Add all the ingredients to a blender and blend until smooth.
Recipe Notes

This recipe makes one smoothie with 16g of protein.

Chocolate & Chia Protein Smoothie

Print Recipe
Chocolate and Chia Protein Smoothie
Chocolate and Chia Protein Smoothie
Servings
1 smoothie
Ingredients
  • 1 tbsp cocoa powder
  • 2 tbsp chia seeds
  • 1/4 cup cashews
  • 1 cup water
  • 1/2 tsp vanilla extract
  • 2 tsp agave syrup
Servings
1 smoothie
Ingredients
  • 1 tbsp cocoa powder
  • 2 tbsp chia seeds
  • 1/4 cup cashews
  • 1 cup water
  • 1/2 tsp vanilla extract
  • 2 tsp agave syrup
Chocolate and Chia Protein Smoothie
Instructions
  1. Add all the ingredients to a blender and blend until smooth.
Recipe Notes

This recipe makes one smoothie with 12g of protein.

Loaded Tornado Potato

Loaded Tornado Potato

OK, we’re going to say it…the potato is possibly the most underrated vegetable.

Did you know there’s more potassium in a regular-sized potato than in a banana? They’re also packed with vitamin C and lots of useful antioxidants.

This recipe was born out of a few attempts at making curly fries, which were never quite right. So we decided to use this awesome method for ‘tornado potatoes’.

All this recipe requires is a skewer and some everyday ingredients, and you’ll be left with an epic meal that’s guaranteed to impress.

The dried onion flakes add extra crunch and another flavour dimension. But to be honest you can load these with whatever you want! Our go to chilli sauce is Siracha because it packs a decent punch.

Enjoy!

Roxy & Ben

Loaded Tornado Potato

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Loaded Tornado Potato
Loaded Tornado Potato
Servings
2 tornado potatoes
Ingredients
  • 2 baking potatoes
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp cumin powder
For serving:
  • vegan yoghurt
  • dried onion flakes
  • coriander
  • chilli sauce
Servings
2 tornado potatoes
Ingredients
  • 2 baking potatoes
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp cumin powder
For serving:
  • vegan yoghurt
  • dried onion flakes
  • coriander
  • chilli sauce
Loaded Tornado Potato
Instructions
  1. Preheat a fan-assisted oven to 180°C and line a large baking tray with baking paper.
  2. Wash and dry the potatoes, then push a skewer through the middle of each potato lengthways.
  3. Using a sharp knife, carefully carve each potato at an angle into a spiral. Cut down as far as the skewer, cutting diagonally along the potato so each spiral is roughly 0.5cm thick. Then transfer both potatoes to the pre-lined baking tray.
  4. Combine the olive oil, salt, pepper, paprika, garlic powder and cumin powder in a small bow. Then brush over the potatoes on both sides, making sure the spirals are completey coated.
  5. Add the baking tray to the oven and bake the potatoes for 50-60 minutes, turning over half way to make sure the potatoes are crispy all over. The thicker your spirals, the longer the potato will need to cook in the oven!
  6. To serve, drizzle with yoghurt, dried onion flakes, coriander and chilli sauce. It's up to you how many toppings you want to use!

15-Minute Pasta Salad

15 Minute Pasta Salad

This really is an awesome pasta salad.

It has a bit of everything; it’s zesty, tangy, slightly sweet and there’s a lovely kick from the chilli flakes.

But better still, this recipe will only take you 15 minutes to prepare. Not bad, right?

This one of our go-to meals after a busy day in the So Vegan HQ. It takes almost no time at all, and it simply never gets boring.

We hope you enjoy!

Roxy & Ben

15 Minute Pasta Salad

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15-Minute Pasta Salad
15 Minute Pasta Salad
Servings
3-4 people
Ingredients
  • 200 g pasta
  • 1 red onion
  • 1 large cucumber
  • 200 g cherry tomatoes
  • 1 x 400g tin chickpeas
  • 1/2 cup black olives
  • 1/4 cup sunflower seeds
  • 2 handfuls of parsley
For the dressing
  • 1 lemon (juice only)
  • 3 tbsp apple cider viegar
  • 2 tbsp olive oil
  • 2 garlic cloves (minced)
  • 1 tsp chilli flakes
  • 1 tsp agave syrup
  • pinch of salt
  • pinch of pepper
Servings
3-4 people
Ingredients
  • 200 g pasta
  • 1 red onion
  • 1 large cucumber
  • 200 g cherry tomatoes
  • 1 x 400g tin chickpeas
  • 1/2 cup black olives
  • 1/4 cup sunflower seeds
  • 2 handfuls of parsley
For the dressing
  • 1 lemon (juice only)
  • 3 tbsp apple cider viegar
  • 2 tbsp olive oil
  • 2 garlic cloves (minced)
  • 1 tsp chilli flakes
  • 1 tsp agave syrup
  • pinch of salt
  • pinch of pepper
15 Minute Pasta Salad
Instructions
  1. Bring a saucepan of water to the boil and cook the pasta as per the packet instructions.
  2. Meanwhile, transfer the sunflower seeds to a frying pan on a medium heat and toast them for 5 minutes or until the seeds start to crackle.
  3. Remove the skin and thinly slice the red onion, dice the cucumber, quarter the cherry tomatoes, drain and rinse the chickpeas, finely chop the parsley, then remove the pits and halve the olives. Add all these ingredients to a mixing bowl, along with the toasted sunflower seeds.
  4. Then prepare the dressing by mixing all the ingredients together in a small bowl.
  5. Drain the pasta, run cold water through it, then transfer the pasta to the mixing bowl and pour the dressing on top. Stir the pasta salad well to combine.
  6. Serve with a sprinkling of parsley and any leftover sunflower seeds.

Chocolate Hummus

Chocolate Hummus

Yum! This chocolate hummus recipe is a revelation.

We’ll admit, when we first heard of chocolate hummus we had our doubts. Why change what is fundamentally one of the greatest dips, ever? Hummus is already staple recipe in so many vegan households, so we approached this with caution.

But trust us, this totally works. Tahini is a surprisingly versatile ingredient and, along with the chickpeas, these two ingredients match perfectly with the sweetness from the maple syrup and the bitterness from the cocoa powder.

We’ll often recreate this recipe when we’re looking for sweet snack. We serve it with pretzels or simple spread it on toast.

Enjoy!

Roxy & Ben

Chocolate Hummus

Print Recipe
Chocolate Hummus
Servings
1 small pot
Ingredients
  • 1 x 400 g tinned chickpeas
  • 4 tbsp maple syrup
  • 2 tbsp tahini
  • 1/2 tsp vanilla extract
  • 5 tbsp cocoa powder
  • small handful of cocoa nibs
Servings
1 small pot
Ingredients
  • 1 x 400 g tinned chickpeas
  • 4 tbsp maple syrup
  • 2 tbsp tahini
  • 1/2 tsp vanilla extract
  • 5 tbsp cocoa powder
  • small handful of cocoa nibs
Instructions
  1. Drain and rinse the chickpeas. Add the chickpeas, maple syrup, tahini, vanilla extract and cocoa powder to a food processor and blend until smooth. Add a pinch of salt if desired.
  2. Transfer the chocolate hummus to a small serving dish and top with cocoa nibs to serve.

Super Green Pasta

Super Green Pasta

There’s something really appealing about making a super green pasta. We just love the vibrant colour because we know it’s going to be packed with tons of nutrition and fresh flavours.

We made a few variations of this recipe, including a ‘pasta bake’ version with vegan cheese. But the baking process loses so much of the punchy flavour and vibrancy, so we decided to keep it really simple.

The seeds are a great addition at the end because they add a lovely crunch. It’s also an awesome way of packing in more vitamins and minerals. We use a mixture of sunflower, pumpkin and sesame seeds.

Enjoy!

Roxy & Ben

Super Green Pasta

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Super Green Pasta
Super Green Pasta
Servings
4 people
Ingredients
  • 400 g penne pasta
  • 1 broccoli (head)
  • 3 handfuls of kale
  • 3 handfuls of spinach
  • 3 garlic cloves
  • 1/2 cups walnuts
  • juice of a lemon
  • 3 tbsp nutritonal yeast
  • 2 handfuls of basil
  • 2 tbsp olive oil
  • pinch of salt
  • pinch of pepper
  • 2 handfuls of mixed green leaves
  • handful of mixed seeds
Servings
4 people
Ingredients
  • 400 g penne pasta
  • 1 broccoli (head)
  • 3 handfuls of kale
  • 3 handfuls of spinach
  • 3 garlic cloves
  • 1/2 cups walnuts
  • juice of a lemon
  • 3 tbsp nutritonal yeast
  • 2 handfuls of basil
  • 2 tbsp olive oil
  • pinch of salt
  • pinch of pepper
  • 2 handfuls of mixed green leaves
  • handful of mixed seeds
Super Green Pasta
Instructions
  1. Bring a saucepan of water to the boil. Then add the pasta and cook for 7 minutes.
  2. Add the broccoli to the saucepan and cook for a further 5 minutes.
  3. Drain the water from the saucepan, saving the water to use in the next step.
  4. Meanwhile add the kale, spinach, garlic, walnuts, lemon juice, nutritional yeast, basil, olive oil, salt, pepper, and 1 and a half cups of pasta water to a blender, and blend until smooth.
  5. Mix the green sauce with the pasta, along with the mixed green leaves, and stir until fully combined.
  6. To serve, sprinkle with mixed seeds.

Healthy Homemade Granola

Homemade Granola

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!

You can find out more about Sophie at:
sophgordon.com
@soph_gordon

And you can discover her awesome Dust Granola at:
dustgranola.co.uk
@dustgranola

Enjoy!

Roxy & Ben

Homemade Granola

Print Recipe
Healthy Homemade Granola
Homemade Granola
Servings
6 cups
Ingredients
  • 3 cups jumbo oats
  • 1.5 cups raw buckwheat groats
  • 1/2 cup tahini
  • 1/2 cup maple syrup
  • 2 tsp vanilla extract
  • 1/4 cup coconut oil (melted)
  • 1 medium orange
  • 1 tsp mixed spice
  • 1 tbsp raw cacao powder
  • pinch of salt
  • 3/4 cup coconut flakes
  • 1/4 cup sesame seeds
  • 1/2 cup dried mulberries
  • 1/4 cup cacao nibs
Servings
6 cups
Ingredients
  • 3 cups jumbo oats
  • 1.5 cups raw buckwheat groats
  • 1/2 cup tahini
  • 1/2 cup maple syrup
  • 2 tsp vanilla extract
  • 1/4 cup coconut oil (melted)
  • 1 medium orange
  • 1 tsp mixed spice
  • 1 tbsp raw cacao powder
  • pinch of salt
  • 3/4 cup coconut flakes
  • 1/4 cup sesame seeds
  • 1/2 cup dried mulberries
  • 1/4 cup cacao nibs
Homemade Granola
Instructions
  1. Preheat the oven to 180°C
  2. 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.
  3. 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.
  4. Add the oats and buckwheat, followed by the coconut flakes, sesame seeds and mulberries. Make sure everything is coated well.
  5. Spread the mixture back onto the baking sheet.
  6. 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.
  7. 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.