How to make your own Granola

When people used to tell me they made their own granola, they immediately reached a new level of domestic goddess in my mind. That was until I realised that anyone can whip up a big batch of this breakfast goodie in about half an hour!

The crunchy texture of the toasted oats and chopped nuts, together with the sweet flavours of tropical coconut, maple and cinnamon undertones, make this the most scrumptious breakfast treat ever if I may say so myself!
 To make one large container of granola:

Ingredients:

2 and a 1/2 cups of oats

1/2 cup of ground almonds

1/2 cup of almond flakes

1/2 cup of chopped pecans

1/2 cup desiccated coconut

1/4 cup of flax seeds

1/2 cup of pumpkin seeds

1 cup of sultanas

4 tbsp of coconut oil

3 tbsp of maple syrup

3 tsp of cinnamon

Method:

1. Preheat the oven to 180 C.

2. Melt the coconut oil on a low heat on the stove with the maple syrup and cinnamon until it dissolves into a smooth liquid.

3. Add all the dry ingredients (except the sultanas) to a large bowl, and mix together. 

4. Pour the sweet liquid into the bowl and keep mixing.

5. Spoon the mixture onto a lined baking tray and bake for about 30 minutes at 180 C, opening the oven every 10 minutes so that it bakes evenly and doesn't burn. 5 minutes before it the end, stir in the sultanas.

6. Remove the tray from the oven and allow it to cool so clusters form, before storing it in an airtight container at room temperature to keep it crunchy.

Chocolate Zoats Baked Porridge

If you are yet to try 'Zoats', it's time to jump on the band-wagon. Although I am fully aware that adding courgette (zucchini for the 'Z') to a bowl of porridge sounds totally bizarre at first, I have discovered that it actually tastes incredible whilst enhancing the creamy texture.

Needless to say this dish is ridiculously good for you - free from refined sugar, dairy and wheat, it packs in green goodness from the courgette, and the hidden chia seeds to increase the protein and omega 3 content.


Ingredients


3/4 cup oats

1/2 courgette (zucchini) grated

1 tbsp chia seeds

1 tbsp cacao powder

1 tbsp carob powder (or double the cacao)

2tsp cinnamon

1 tbsp liquid sweetener (maple syrup/agave/honey)

1 cup almond milk of choice

1/2 a banana




Method


1. Pre-heat oven to 180C.


2. Combine all ingredients except banana in a bowl and mix well.


3. Transfer to stove and cook on a low-medium heat for 3 mins.


4. Chop the banana and stir through half.

5. Transfer to an oven-proof dish and decorate the top with the remaining banana.


6. Bake for 15 minutes and enjoy!

The Ultimate Banana Bread

Nothing says “comfort” like a straight-from-the-oven loaf of banana bread, and this one is incredibly decadent, spongey and super moist. It is naturally sweet thanks to the over-ripe bananas, with undertones of caramel from the date nectar and maple syrup, and a slight spice from the cinnamon. It works perfectly as breakfast, spread with some peanut butter or even on it's own as an afternoon pick-me-up. Like the vast majority of my recipes, it is free from gluten, dairy and refined sugar, and is made from healthy and wholesome ingredients - what's not to love?

Ingredients: 

4 over-ripe bananas

1 cup ground almonds

1.5 cups gluten-free flour (I recommend buckwheat or brown rice flour for the texture)

2 tbsp maple syrup

3 tbsp date nectar

2 eggs

1/2 tsp vanilla extract

1/2 tsp sea salt
1/2 tsp baking powder

2 tbsp melted coconut oil + extra for greasing

2 tbsp ground cinnamon

Optional add-ins: 2 tbsp chia seeds, 2 tbsp cacao nibs, handful of raisins/sultanas, handful of blueberries/raspberries.

Method:

1. Start by pre-heating the oven to 160C and grease a loaf tin with coconut oil. 
2. Whisk the eggs, maple syrup, date syrup, coconut oil and vanilla in a large bowl, then mash the bananas with a fork and add them to the bowl. 

3. In a separate bowl, mix together the flour, ground almonds, salt, cinnamon and baking powder.

4. Add the dry mixture to the wet mixture and stir well. 
5. Pour the mixture into the loaf tin and allow it to bake for 50-60 mins.

6. Allow the bread to fully cool (30 minutes) before removing from the tin.
7. Best served with a thick slab of peanut butter and a drizzle of honey.

I’d love to know what your favourite banana bread add-ins are? Do you like yours loaded with blueberries, crunchy peanut butter, dark chocolate chips, walnuts and pumpkin seeds? Or do you prefer this simple, classic loaf just the way it is?

Raw Cacao vs. Cocoa

Anyone curious about my favourite chocolatey superfood - Cacao - would probably wonder how it differs from cocoa.

I recently undertook a "chocolate-making course at Rococo's flagship store in Knightsbridge, where I discovered the whole process. Cocoa comes from the cacao bean. The beans are a natural antioxidant that have been proven to lower blood pressure, improve circulation, neutralise free radicals, improve digestion, and enhance physical and mental well-being. The seeds are extracted from the raw cacao pods, and they undergo a natural fermentation and drying process that takes up to two weeks. The cacao retains all of its nutrients and is used for raw cacao powder or cacao nibs.

However, to make cocoa, the raw cacao beans are roasted and combined with sugars and fats. The levels of antioxidants are reduced by the heat during the roasting process, which minimises the health benefits.

So if you are looking for a healthier, raw and more natural choice, go for cacao!

SHAKSHUKA

This dish of baked eggs combines spicy tomatoes to give the dish a real punch of flavour whilst the peppers and aubergine provide a slightly crunchier texture. The spinach give you your daily dose of leafy greens and the eggs offer protein as well as deliciously soft, oozing yolk! I love the Middle Eastern taste you get from the za’atar, which is a blend of herbs including sesame seeds, thyme, cinnamon, coriander, fennel and sumac - a single teaspoon completely elevates the flavour! 

Quinoa Porridge

There's nothing like a warming bowl of porridge in the morning, but if you find that oats can be a bit bloating or you are seeking a delicious gluten-free alternative, fear not - quinoa porridge is here! 

Quinoa is a fantastic grain to incorporate into your breakfast since it's packed full of protein, which keep you satisfied and energised throughout the day. I love how the quinoa soaks up the coconut milk which gives the creamiest texture, but my recipe works just as well with almond milk, soya milk or whatever your preference might be.

I love topping my quinoa porridge with persimmon (Sharon fruit), which provides so much natural fruity sweetness plus a whole load of nutrients. The flesh has an irresistibly smooth texture and each bite packs so much juicy flavour. What’s not to love?

I love seeing your recreations, please tag me on Instagram @cerealandpeanutbutter and use the hashtag #cerealandpeanutbutter to share them with me!

Ingredients:

50g quinoa

500 ml coconut milk

1 tsp cinnamon

1 tsp honey

1 tbsp chia seeds

50g mixed berries

1 persimmon

Handful of chopped walnuts/almonds

Directions:

1. Rinse the quinoa and transfer to a pot. 

2. Pour in 150ml of coconut milk and honey. 

3. Bring the pot to a boil and then reduce to a simmer for 10 minutes.

4. Take the lid off your pot and add in the rest of the milk and cinnamon. 

5. Cook for another 4 minutes then take it off the heat, throw in the chia seeds, nuts, berries and persimmon and stir well.

6. Transfer to a bowl, get creative with the toppings and dig in!

How to make your own Hummus!

I have recently found a new obsession: hummus. As hard as it is to believe, I never used to like it. In fact, I used to detest it! Then all of a sudden, after a few years of not tasting it, I tried it and have never looked back! 

Despite being a little pricey in the supermarkets for such a small container, I have become a self-diagnosed hummus addict, which is an expensive addiction to have. That's when I had an epiphany and decided to make my own hummus! And it is absolutely delicious, with a perfectly creamy texture, so how could I not share the recipe with you?

Ingredients

1.5 cups (12 oz) canned chickpeas

2 heaped tbsp tahini

Juice of 1 whole lemon

2.5 tbsp olive oil

3 tsp sea salt

1/2 tsp cumin or garlic salt (or both)

a dash of paprika

2 tbsp water
Optional: fresh/ground turmeric to taste

Instructions

1. Drain and rinse the can of chickpeas.

2. In a food processor / strong blender, pour in the tahini and squeeze an entire lemon.

3. Blend the tahini and the lemon together to create a fluffy texture. 

4. Add in the rest of your ingredients: olive oil, sea salt, cumin, garlic salt, paprika. Blend everything together well.

5. Finally, measure out half of your chickpeas (3/4 cup) and blend them in to the mix, before adding the remaining half until you reach a thick houmous texture.

6. Add in 2 tbsp of water to make the mixture moist and fluffy. Blend again with the water.

7. Store the houmous in an airtight container and keep refrigerated.

I love having it with veggie sticks, dipping homemade sweet potato fries in it, spreading it on rye bread with smashed avocado or dolloping it into my salads!

The Mae Deli by Deliciously Ella

The highly-anticipated opening of The Mae Deli has finally arrived and the deli opened its doors in the heart of London's Marylebone earlier this week. For those of you who haven't heard of Ella Woodward (have you been hiding under a rock?), she is the Instagram sensation with 653,000 followers, the author of the number one best-selling book on Amazon this year as well as the successful blogger behind deliciouslyella.com. The name "The Mae Deli" is an acronym of Matthew (Ella's fiancé) and Ella.

As soon as I stepped foot inside the deli, I could sense the warm and welcoming atmosphere of this gorgeous and cozy setting. Both Matthew and Ella were present and I was fortunate enough to have a lovely chat with one of my all-time healthy inspirations!

The food is based on the Deliciously Ella philosophy, using natural ingredients free from wheat, dairy and refined sugar. The breakfast menu ranges from smashed avocado on rye toast, to healthy bowls of porridge, chia pudding, bircher muesli, açai bowl and coconut yoghurt, as well as a variety of toppings such as toasted seeds and coconut chips.

For lunch and dinner, the mix-and-match concept of Mae bowls allow you to choose from a selection of nourishing plant-based dishes, with options such as maple roasted sweet potatoes, pecan sprouts, miso and sesame glazed aubergine, lemon quinoa, edamame brown rice, pesto broad bean dip and turmeric cauliflower.

For dessert, there is an array of healthy sweet treats, including freshly baked pecan brownies, coconut truffles and power balls made from hemp, chia, flax, almonds, dates, cranberries, goji berries and cacao. I had a brownie and it tasted so incredibly indulgent! 

The fresh juices are all organic and cold-pressed to retain the nutrients and the smoothies are loaded with ingredients such as almond butter, hemp, cacao and oats, on top of fruits and veggies, to up the nutritional content and make them more filling. I had the Green Glow which had such a wonderful creamy texture and tasted delicious!

I also purchased a bag of the toasted coconut, maple and raisin granola, which I can't stop snacking on!

The Deli is located at 21 Seymour Place. Go and check it out - I'm sure you'll love it as much as I do!

Açai Berry Overnight Chia Oats

Here is the recipe for my açai chia oats - the ideal breakfast that balances nutritious superfoods with sweetness and satisfaction for the tastebuds!

Ingredients:
1 mashed ripe banana
Handful of mixed berries
1 tbsp açai powder 
2 tsp chia seeds
3/4 cup oats 
1 tbsp Hi-PRO smooth peanut butter
1/4 cup almond milk
1/4 cup coconut milk

Method: 

1. Mix all ingredients together and stir well. 

2. Place in the fridge and leave to soak overnight. 

3. In the morning, stir again and top with fresh fruit of choice (try pomegranate kernels, blackberries, strawberries and raspberries).

Caramelized cinnamon pears and figs

Instructions:

1. Pre-heat oven 180 degrees.

2. Melt coconut oil on a baking tray in the oven.

3. Slice pears into wedges, slice figs in half and pit the medjool dates. Add blackberries, pecans and pine nuts.

4. Toss in freshly squeezed lemon juice and lots of cinnamon. Drizzle with maple syrup and sprinkle a pinch of coconut sugar.

5. Put pears in the oven on a low heat, covered in tin foil.

6. After 25 mins, remove tin foil, and add the rest (figs, dates, blackberries, pecans, pine nuts) to the oven tray. 

7. After a further 15 mins, remove tray from oven and add to a serving plate. Sprinkle with lemon juice, cacao nibs, more cinnamon and dessicated coconut.