Peanut Butter Granola

Peanut Butter Granola – Doesn’t this sound and look amazing?!

To all peanut butter lovers – this peanut butter granola tastes AMAZING! I love the smell that lingered around the flat the whole day! Simply divine!

We had it with Greek yoghurt and frozen raspberries for breakfast today and everyone approved!  Granola and yoghurt makes such a yummy addition to kids lunchboxes.

This recipe was inspired by the lovely Sara at @justmadforasentence on Instagram. Go and check out her recipe.

I’ve adapted from her recipe, I’ve used store bought sliced almond and coconut chips to give it a more crispier texture, chopped up the pecan and cashew nuts to make it easier to chew for my kids and lastly, added chia seeds for the extra kick in protein, fibre and omega-3.

Did you know that peanuts are not nuts at all, but legumes. It is rich in protein and potassium. All and all peanut butter offers a nutrient-rich addition to your snacks, meals and desserts. Make sure you buy the ones with pure peanut butter and sometimes added sea salt and nothing else!

Health Facts about Peanut!

A serving of peanut butter is 2 tbsp which contains about 7 g of protein and contributes to healthy muscles, skin, hair and teeth. Protein also plays a role in hormonal function and keeps blood healthy.

Peanuts are a good source of heart-healthy fats; peanut butter has some of these benefits. The unsaturated fats found in nuts can lower your cholesterol and reduce your risk of developing heart disease. They can also offer health benefits for your brain and skin, and give you an energy boost.

Excess sodium in your diet puts stress on your cardiovascular system, but potassium can counter the negative effects of sodium. It also helps your nerves function properly and aids in heart function.

Source: http://www.livestrong.com

Ingredients

  • 2 cups of gluten free rolled oats
  • 1/2 cup unsweetened coconut chips (can sub with dessicated coconut flakes)
  • 1/2 cup sliced almond (can sub with chopped almond)
  • 1/2 cup chopped pecan
  • 1/2 cup chopped cashew
  • 1/4 cup chia seed
  • 4 tbsp or 1/4 cup coconut oil
  • 4 tbsp or 1/4 cup unsweetened peanut butter
  • 1/2 tsp pink salt
  • 5 tbsp or 1/3 cup agave syrup (or sweeter of choice)

 

Method

  1. Preheat the oven to 150°C or 300°F and line a parchment paper on a baking tray.
  2. Melt coconut oil with peanut butter and add salt.
  3. Mix the rest of the ingredients in a large bowl then add the coconut oil mixture and give it a good mix.
  4. Spread it out evenly on the baking and bake for 30 minutes or until golden, stir every 10 mins.  Let it cool before storing away in an airtight container or mason jar(s).

 

Enjoy!

Kat xx .

Zucchini Spinach & Feta Muffins 

Zucchini Spinach Feta Muffins – Do I need to say more?  I absolutely love savoury muffins! There are so many ways to pack goodness into muffins whilst still making them totally scrummy for your little ones. This combination is a guaranteed win! 

Spinach, zucchini and feta are match made in heaven and are wonderful together in savoury muffins or in other baking. They are at their best straight out of the oven! I literally munched 3 muffins one after another!  If you’re not a feta fan, swap with some grated mature cheddar/gouda instead. 

These make a perfect breakfast, snacks, lunch, lunchbox or any time of the day really. My son asked me if these are cheese bread. Haha 

I had a little helper chopping the spinach today, so very proud of him! 🙂

I usually use a mini/standard size silicone muffin form but decided to change it up a bit and wished I didn’t…

It been while since I’ve used paper muffin cups and now I remember why! The way how the muffins stick to the paper is so annoying! It feels like half the muffin is stuck to the paper. 😦 

Make 14 standard size muffins 

Ingredients 

  • 1 cup of grated zucchini
  • 1 cup of chopped spinach
  • 1 1/4 cup oat flour
  • 1 1/2  tsp baking powder
  • 1 tsp baking soda
  • 1 tsp garlic powder
  • 2 Eggs
  • 3 tbsp of olive oil (or oil of choice)
  • 1/2 cup of milk 
  • 100 gr feta
  • 1/4 tsp of pink salt

Method 

      1. Grate the zucchini and place zucchini in a sieve and lightly sprinkle of salt. Toss to combine and let drain 30 mins. Squeeze out the water of the zucchini and chop the spinach.
      2. Preheat oven to 160C and oil the muffin tin.
      3. In a large bowl, whisk together flour, baking powder, baking soda and garlic powder.  Lightly beat the eggs first then add it to the flour mixture together with oil, milk and feta. Give it a stir. Lastly add zucchini & spinach and give it one last stir.
      4. Fill prepared muffin cups to about 3/4 full and bake for 25 to 30 minutes, or until golden brown. Test for doneness with a tooth pick. If it comes out non sticky then they are done. 

        Enjoy!

        Kat xx 

        Roasted Chickpeas 4 Ways 

        Roasted Chickpeas 4 Ways – when you can’t decide on one flavour then why not make them all at once! 🙂

        These roasted chickpeas are so yummy and make such healthy and nutritious snacks / lunchbox for toddlers or for the whole family. They are 100% refined sugar free, dairy free and packed with high protein, and still taste really good cool the day after if kept in an airtight container. 

        We’ve swapped our usual movie snacks at home from crisps/ chips or chocolate to these. 

        Where possible, buy organic chickpeas in tin. The ingredients should only be water and salt. If you decide to cook them yourself, then make sure that you soak them for at least 24 hrs, then cook on low heat for 3 hours or until completely cooked and very soft inside.  

        Sometimes we like them salty and sometimes sweet and these 4 flavours are our favourite at the moment. 

        1. Garlic & Dill
        2. Honey, Cinnamon & Nutmeg
        3. Cheese & Chilli (optional) – I used nutritional yeast instead of real cheese. 
        4. Maple & Cinnamon 

          Ingredients 

          • 1 tin of organic chickpeas – 400 g yields 1.5 cup 
          • 1/2 tbps olive oil
          • sea salt to taste
          • 1/2 – 1 tsp garlic powder 
          • 1/2 tsp dried dill 
          • 1.5 tsp cinnamon 
          • 1/8 tsp ground nutmeg 
          • 1 tbsp nutritional yeast 
          • 1/4 tsp chilli flakes (optional)
          • 1/2 tbsp honey 
          • 1/2 tbsp maple syrup 

            Method

            You’ll need 4 bowls to prepare these. 

            1. Preheat the oven to 200°C / 400°F.
            2. Rinse the chickpeas (from tin) in water thoroughly. Dry them with a kitchen towel. 
            3. Split the chickpeas into two portions in two separate bowls.  In one bowl, add olive oil and sprinkle with sea salt and mix until well combined. In the second bowl add cinnamon and mix until well combined.  
            4. Now split the two bowls again, you should now have four bowls. 
            5. See the mixture and method for each combination below.
            6. Line a parchment paper over a large baking tray and pour over each portion. Bake for 15-20 minutes, turn every 5-10 minutes, especially the honey and maple combos. Try to move the honey and maple over the chickpeas when turning them. They are done when crispy on the outside and soft inside. They get crispier when cooled. Don’t over bake them as they will turn dry and hard. 

              Bowl 1: Garlic & Dill

              • 1/2 tsp garlic powder 
              • 1/2 tsp dried dill or other herb of choice 
              • Mix until well combined with a spoon

                Bowl 2: Honey, Cinnamon & Nutmeg

                • 1/2 tbsp honey (add more if you want a sweeter taste) 
                • 1/8 tsp ground nutmeg 
                • Mix until well combined with a spoon
                • Cinnamon  (sprinkle more at the end)

                Bowl 3: Cheese & Chilli (optional to add chilli)

                • 1 tbsp nutritional yeast  (they do taste very cheesy) 
                • 1/4 tsp chilli flakes
                • Mix until well combined with a spoon

                Bowl 4: Maple & Cinnamon 

                • 1/2 tbsp maple syrup  (add more for a sweeter flavour)
                • Mix until well combined with a spoon
                • cinnamon (sprinkle more at the end)

                Enjoy!

                Kat xx

                Ps.  If you make any of the combo, please tag me on your post/caption on Instagram @katsdeliciouskitchen 

                Vegan Buckwheat Coconut Flour Waffles 

                Vegan Buckwheat Coconut Flour Waffles, I really like the flavours together, and each waffle packs a major nutritional punch! They make such a delicious lunchbox too! You can simply re-heat them up in the waffle machine the next day.

                I developed this recipe back in January and never got around to post it! Yes, life can take over sometimes and recipes just had to wait…and sometimes forgotten…oops!

                In this lunchbox we have:

                1. 2 vegan buckwheat coconut flour waffles
                2. cherry tomatoes
                3. cucumbers slices
                4. seedless grapes
                5. cashew nuts (in separately container with lid)
                6. pumkin seeds
                7. he usually gets 1 apple (uncut) separately

                There is no “no nuts” policy at my son’s Kindergarten in case you wonder. This Planetbox was my 4 years old son’s breakfast & afternoon snack box as he gets lunch at Kindergarten. He absolutely loves this box and I can fit in so many different types of food! 
                Ingredients

                Dry

                • 1 cup buckwheat flour 
                • 2 tbsp coconut flour
                • 1 tsp baking soda

                Wet

                • I large ripe banana (fork mashed)
                • 1 chia egg (1 tbsp chia  seed + 1/3 cup water,  mix and let it soak for 10 mins)
                • 1/4 tsp sea salt
                • 1/2 tsp cinnamon
                • 1 cup coconut milk
                • 3 tbsp avocado oil or oil of choice (I used avacodo)
                • 1 tsp vanilla essence / powder


                Method

                1. Mix all dry ingredients in a large mixing bowl with a whisk.
                2. Fold in the wet ingredients and whisk until just combined and leave to sit for 5 minutes.  
                3. Spray or brush your waffle iron well with olive oil and pour  1 heap of table spoon of the mixture in the middle of the waffle machine. Close the lid of the waffle machine until cooked through.
                4. Suitable for freezing.

                    Enjoy!

                    Kat xx

                    Peanut Butter Chocolate Quinoa Crispies

                    Peanut Butter Chocolate Quinoa Crispies This, I tell you, be prepared to double the batch! One is not enough, two is a teaser, three keeps you happy and four who knows…  🙂

                    This is definitely something for hardworking mamas, and maybe older toddlers and school kids if mama wants to share!  My kids are little chocolate monsters so I thought they would love these but no they didn’t like them.  I on the other hand couldn’t stop eating! So I was secretly happy that they were all for me! It involves zero baking and only take 10 minutes from prep to finish.

                     

                     Ingredients

                    • 2 cups puffed quinoa
                    • 1/2 cup honey
                    • 1/2 cup peanut butter, almond butter, or sunflower seed butter ( I used small chunky pure peanut butter with zero additives)
                    • 1/2 tsp sea salt
                    • 150gr good quality chocolate

                     

                    Method

                    1. Heat up the peanut butter & honey in a small saucepan over low heat until it’s runny.
                    2. Place puffed quinoa into a large bowl and mix with salt. Pour the peanut butter mixture over and stir until it’s well combined.
                    3. Pour the puffs into a lined square tray or food container with baking paper, press the puffs down with another baking paper until it’s firm.
                    4. Put it in the fridge or freezer while preparing the chocolate
                    5. Melt the chocolate in a bowl over boiling water. Pour it over the quinoa evenly and put it back to the fridge for 1 hr or in the freezer until it’s firm. Take it out cut into squares and keep them in a freezer bag and in the freezer. 

                      Enjoy!

                      Kat xx

                      Coconut Oat Sweet Potato Waffles 

                      Super delicious glutenfree Coconut Oat Sweet Potato Waffles. 

                      Suitable for BLW babies from 7 months providing no egg allergy.

                      There is so much goodness in these waffles and it’s the only way to get my kids to eat sweet potato. It was one of their favourite puree food when we did weaning but somehow their taste bud changed. 😦 

                      Why are sweet potato so good for you?

                      They are rich in beta carotid which is an antioxidant, a substance that is not only able to fight free radicals, substances that fight cancer.  The more intense the colour, it has more antioxidant.  Choose colourful sweet potato, especially the purple and red.

                      These waffles are fluffy and not too sweet which we like as we could top them with fruits of our choice or with nut butter. Our chosen toppings were strawberries for Big Bro, banana and chia seeds for Lil Bro, almond butter and hemp seeds for me. You can’t go wrong with toppings,  the sky is your limit! 

                      Ingredients 

                      Dry 

                      • 1 cup gluten free oat flour or flour of choice
                      • 2 tbsps coconut flour
                      • 1/2 tsp baking soda
                      • 1/4 tsp salt (avoid for babies under 12 months old)
                      • 1/2 tsp cinnamon
                      • 1/2 tsp nutmeg

                          Wet

                          • 1 medium sweet potato (steamed or cooked and leave to cool down) 
                          • 2 free range eggs
                          • 1 tsp vanilla essence / powder
                          • 2 tbsp maple syrup (avoid for babies under 12 months old)
                          • 1/4 tsp pink salt
                          • 1/2 cup oat milk or milk of choice
                          • 1/4 cup melted coconut oil

                          Method

                          1. In a large bowl mix together all the dry ingredients. In a blender, blend sweet potato, eggs, vanilla, maple syrup, coconut oil, and oat milk.
                          2. Add the wet ingredients to the dry and whisk until just combined.
                          3. Cook in waffle iron machine.
                          4. Suitable for freezing. 

                            Enjoy! 

                            Kat xx

                            Lemon Blueberry Buttermilk Muffins

                            (The best ) Lemon Blueberry Buttermilk Muffins or turn this into a cake. I have made both. I swear that buttermilk has a lot to do with the fluffiness and softness of these muffins!

                            Suitable for 12 months plus. 

                            I promise, you and your kids will love them! It’s a MUST TRY. 👍 Perfect for kids #lunchbox .

                            They don’t taste too sweet but I find them perfect for our kids and myself too, so if you would like your sweeter then add more sugar.

                            Served 13-14 mini muffins.

                            Ingredients

                            • 1 1/2 cup flour of your choice (I used oat flour)
                            • 1/2 cup melted coconut oil
                            • zest from 1 large lemon (best to use organic otherwise get one that is not waxed)
                            • 1/4 cup coconut sugar or brown sugar (I used coconut sugar)
                            • 1 egg, room temperature
                            • 1 tsp vanilla extract / powder .
                            • 2 tsp baking powder
                            • 1/4 tsp pink / sea salt
                            • 1/2 cup buttermilk
                            • 200gr fresh blueberries


                              Method

                              1. Preheat the oven at 180º C. In a large bowl, combined coconut oil with lemon zest and sugar. Then add the egg and vanilla and beat until well combined. 
                              2. In a medium bowl, add 1 1/2 cups of flour, baking powder and salt.
                              3. Add the flour mixture to the egg batter a little at a time, alternating with the buttermilk. Fold in the blueberries at the end. 
                              4. Grease a muffin tray with oil. Spread the batter into tray. Bake for 20-25mins minutes or until a toothpick inserted in the center comes out clean. Cool it before serving.
                              5. Freezable. 

                                Enjoy! 

                                Kat xx