A tasty and easy breakfast with tropical coconut and sweet almonds. Delicious with natural yogurt and honey.
I got my camera back! I am so happy about that, I am definitely going to make my buckwheat pancakes again for another little photo shoot.
Today is a special day. I have been outside wearing a t-shirt; no jacket, no hoodie, just a t-shirt and I still felt warm. This is such a rare event in Scotland, yesterday, we had torrential rain for the whole day.
The WHOLE day.
I am surprised I have not developed webbed feet and a dorsal fin yet, I won't be surprised if in 100 years time, people who live here have become half human and half fish!
Continuing on our no refined carbs *challenge*, I am sorry but a little slip has occurred....
My family and I were having dinner and I made a quiche, however, they were insisting that the pastry had to be white, not wholewheat.
I made the pastry but I sneaked in some buckwheat flour to cut back on the white flour, they didn't even notice!
I have to admit, it was a very tasty quiche; asparagus, pea and courgette in a creamy set egg filling, delicious!
It may even appear on the blog one day...
Anyway, the second recipe of my no refined carbs baking is this gorgeous granola, flavoured with desiccated coconut, almonds and cashew butter. It is crunchy, sweet and a taste of the tropics. The coconut in this granola really takes it to another level; it's sweet and floral flavours makes this so addictive!
This granola is so easy to make and only takes 20 minutes in the oven. As well as being healthy, this recipe is also an accidental vegan recipe; one of those recipes that you make and forget that there are no animal products used. Well, honey is used in this recipe but if you are a strict vegan, you can always use maple syrup instead.
The honey is the sweetener and the binder of the recipe, along with the small amount of cashew butter. This granola does have some clusters but if you like a more "clustery" granola, feel free to add extra honey and nut butter.
This granola is a great way to start your day. The oats and nuts have a low GI, making you feel fuller for longer. I love having this granola with blueberry yogurt but since my "nrc" spiel, I have been enjoying my granola with some natural yogurt with some mashed strawberries for flavour and sweetness.
I am absolutely LOVING fresh berries at the moment. Give me a choice between fresh Scottish strawberries, raspberries and blueberries or a slice of cake, I would easily chose the fruit over the cake. I literally crave fruit 24/7, more so than unhealthy foods! I ate a kilo of local strawberries in one day...
You should of seen our shopping trolley today; all fruit and vegetables with some beans, nuts and seeds, people were even giving us strange looks with the amount of sweet potato and pears that we had!
I love this granola; the tropical taste of the coconut with the slightly vanilla-flavoured almonds is so moreish with the crunchy sweet oats, I could live off it... With all of the fruit....
qotd - what is your favourite breakfast food?
Almond Coconut Granola
Posted by Eve
Makes 3 cups
- 2 cups rolled oats
- 1/4 cup chopped almonds
- 1/4 cup whole almonds
- 1/4 cup. desiccated coconut
- 1/4 cup flaxseed
- 1 heaped tbsp. cashew butter - try to get 100% cashew
- 1/2 tbsp. coconut oil
- 1/3 cup honey
- Preheat the oven to 170ºc/ 160ºc/ gas mark 3 and line a baking tray with non-stick paper.
- Put the oats, nuts, coconut and seeds into a large bowl and mix well.
- In a small saucepan, melt together the nut butter, coconut oil and honey until smooth. Pour this over the oats and nuts and mix well, for about 2 minutes until everything it combined in the honey mixture.
- Spread the granola onto the prepared baking tray and baking for 15 minutes. After 15 minutes, stir it well and and bake another 5 minutes.
- Once the 5 minutes is up, turn off the oven and leave the granola in there to cool completely. Once cool, put into an air-tight container.
The granola, in the air-tight container, can be kept up to 2 weeks.
~ I prefer making my granola in cup measurments as I find it more fun and with granola, your do not need to be as accurate as baking a cake etc. If you do not have cup measurements, just use a small teacup - one teacup being 1 cup.