This has quickly become one of my favourite breakfast recipes, as its easy, fast and nutritious. Perfect for a busy week ahead! I like prepping a very big batch on a weekend that should last you for about 10 days and have it with coconut yoghurt and berries. Ingredients are interchangeable so if you want to add some nuts, take out some seeds or make it simpler that's totally up to you! This is a high protein (buckwheat) Omega 3 (pumpkin, sunflower, sesame, linseeds) and antioxidant (cranberry, blackcurrant, blueberries) version. I bough all ingredients at a zero waste shop which made the whole experience even more fun.
ps: try to buy the dried fruits sugar-free!
70gr pumpkin seeds
70gr sunflower seeds
50gr sesame seeds
30gr dried cranberries
30gr dried blueberries
30gr dried blackcurrant
30gr coconut chips
150ml maple syrup / honey
4-5 heaped tablespoons coconut oil
2 teaspoon cinnamon
optional: cacao powder
Preheat oven to 180°C.
Mix all the dry ingredients (apart from coconut chips) in a mixing bowl. In a saucepan heat up the maple syrup, coconut oil and cinnamon on low heat, until everything has melted together nice and even. Pour the the liquid into the mixing bowl with dry ingredients and mix well.
Pour the granola onto a mixing tray and spread out evenly. Place in oven for about 20 minutes, stirring the granola approx. every 5 minutes. Check it closely as it burns easily. The last 2-3 minutes sprinkle coconut chips on top to get them slightly toasted. Once it's evenly golden and crisp take it out of the oven and let cool. Transfer to an airtight container for storage.
I sadly don't have a juicer in London, so when I went back home for a couple f weeks I juiced like there was no tomorrow, with my moms juicer. This was actually one of my favourite juices I made because I felt incredibly fresh and energetic afterwards. I was reading an article a few months ago on how some athletes regularly drink beet juice before workouts as this can improve their performance significantly! Bring on the beets!
Beetroot are a good source of betaine, which helps protect cells, proteins and enzymes from environmental stress. They also help purify your blood and liver, fight inflammation and boost your stamina. Lime boosts your immune system and helps fight infections, it stimulates the digestive system and it builds collagen so helps rejuvenate the skin. Apples are full of vitamin C and B - complex which are key in maintaining red blood cells and nervous system healthy - plus it adds some sweetness to the juice! Carrots are a high source in antioxidants (especially beta-carotene which is good for skin). Turmeric is a well known potent anti-inflammatory.
Ingredients (makes one)
I am way to excited about this recipe, because when googling gluten free, plant-based and refined sugar free brownies I could only find sweet potato or black beans based ones, which are by all means delicious, but I always found they never had quite the right classic brownie texture. This recipe was actually kind of an improvisation after doing some other experiments with rice flour and syrup and finding that it works amazing as a binding agent. This way the brownies are soft (but not too mushy) on the inside and a little crunchier on top. You could even add some chocolate pieces or drop if you want to add another layer of goodness!
120gr rice flour
20gr almond meal
3 heaped tablespoons cocao powder
1 tablespoon arrowroot powder
3/4 teaspoon baking powder
1 teaspoon vanilla extract
100gr chopped walnuts or hazelnuts (optional)
200ml oat/almond mylk
100gr melted coconut oil
2 chia eggs (2 tbsp chia, 2 water set aside 10min)
1 tablespoon apple cider vinegar
60ml rice syrup
40ml agave/maple syrup
pinch of salt
Preheat oven to 180°C.
Combine the dry ingredients in a mixing bowl first, then add all wet ingredients. Adjust sweeteners to personal taste but don't replace the rice syrup as it's a strong binding agent.
Once everything is mixed evenly and uniformly, line a square baking tray or grease it with coconut oil before pouring in the mixture.
You can sprinkle some additional nuts on top to add a little crunch and once the oven is at temperature put it in and let it bake for about 30-45min.
When cooked, let it cool for 20 min to allow the brownies to firm up even more and serve.