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 

        Vegan Gyoza 

        Vegan Spelt Gyoza – a super delicious meal for the whole family! Just make sure you double the batch as they are VERY additive!  

        My fussy eater son absolutely loved them! I couldn’t believe my eyes when he wolfed them down so quick! Hubby gave me his thumb up too, although he’d have prefered a meaty version. Haha My little one didn’t want to try at all so he had something else. Oh well, I can’t always please everyone. 

        I found this yummy recipe from my lovely mama blogger friend’s blog Mel at Healing Gracies Gut . She has a ton of lovely dairy free recipes. Go and check her out here

        I have adapted her recipe and the original recipe where she’s got it from a little. I’ve tried both cooking methods and I much prefer method 2. See below for more details and pictures  

        I only used 4 cooking tools: 1 roller, 1 kid drinking glas, 1 toddler knife and 1 large silicone mat. 

        The size of the glas is almost the same as an Ikea kid drinking cup (only a tick bigger), you know, those multicolour ones. The toddler knife is not so sharp, therefore, perfect to cut out the dough. 

        They dough didn’t stick to the silicon mat, so I didn’t add any extra flour while rolling it out.

        To save time, cut out all the circles and add the filling on to each one, but you must work very fast otherwise the juice of the filling will start to run out. 

        I crimped them upwards instead of side way. 

        There are two methods to cook these little gems. I like method 2 but it is really a preference thing so I’ll let you try out yourself. 

        Method 1 – Steam in a steamer basket

        Result: They came out slightly too chewy for my liking, but once fried then they tasted really good. 

        Method 2 – Steam in the water

        Result: They came out lovely and soft. I liked eating them before frying them but I still prefer them slightly crispy.   

        Let’s get cooking shall we! ; )

        Ingredients 

        The Dough

        • 200 g spelt flour 
        • 1/4 tsp pink salt
        • 100 ml hot water

        The Filling

        • 200 g mushrooms of choice ( I used 50-50 Shitake and Crimini/ Champignon mushrooms 
        • 2 large spring onions / scallions 
        • 1 medium carrot
        • 1 tsp grated ginger 
        • 2 tbsp low sodium soya sauce
        • 1/2 tsp pink salt 

        Dipping Sauce per person 

        • 1 tbsp low sodium soya sauce
        • 1/2 tsp rice vinegar (the one for sushi rice)
        • chopped chillies (optional)
        • roasted sesame seeds 

            Method  

            1. Measure the flour into a large bowl and add salt. Use a spoon to stir. Add hot water and mix until the flour has absorb all the water, then use your hand to work on the dough. Turn it out onto a work surface and knead it for a minute or two until it forms a smooth, pliable but stiff dough. Add a tiny splash more water if the dough is too dry or crumbly. Form the dough into a ball and place it back into the bowl. Cover the bowl with a damp tea towel and leave it to sit for half an hour.
            2. Meanwhile, to make the filling, put all of the filling ingredients into a food processor and pulse it a few times until it’s all quite finely chopped and evenly combined.
            3. Once the dough is rested place it on a lightly floured surface and roll it out as thinly as you can while still keeping it strong enough to hold the filling. Cut out the circles (see pictures above) from the flattened dough.
            4. Working one at a time put a heaped tsp of the filling into the centre of a wrapper. Wet the edge around the dough and gently fold it in half around the filling. Carefully fold along one side of the semi circle so that the front is crimped onto a flat back. Press the crimps to the flat back to seal the dumpling and very gently plump it out at the bottom so that it can sit up right. Repeat with the remaining wrappers.
            5. Pour about 1/2 inch of water into a large frying pan with a well fitting lid. Place it over medium high heat and bring the water to simmer. Gently place the gyoza into the simmering water, upright if possible, and cover with the lid. Leave to simmer and steam for 10 minutes and then gently scoop out the gyoza with a slotted spoon.
            6. If you want them a bit crisp, heat up a large frying pan with some oil and place the cooked gyoza in. Let cook on one side for about 4 or 5 minutes until they’re crispy and golden, and then flip them over to brown on the other side. Repeat until they’ve crisped up to your liking.
            7. Serve the gyoza hot with the sauce on the side.

            Enjoy! 

            Kat xx 

            Cheesy Spinach Tots 

            Super yummy Cheesy Spinach Tots! 

            I promise you even your fussy eaters will like them! At least my ones did. They would be perfect for lunchboxes or food on the go when you are out and about. 

            Suitable for BLW babies from 7-8m+ providing no egg and dairy allergies . 

            Health Facts – Did you know all this about spinach? I didn’t and thought it’s a good one to share with you. 

            Spinach is available all year round but is in season during the spring (March – June). It is well known for its nutritional qualities and has always been regarded as a plant with remarkable abilities to restore energy, increase vitality and improve the quality of the blood. There are sound reasons why spinach would produce such results, primarily the fact that it is rich in iron. Iron plays a central role in the function of red blood cells which help in transporting oxygen around the body, in energy production and DNA synthesis. Spinach is also an excellent source of vitamin K, vitamin A, vitamin C and folic acid as well as being a good source of manganese, magnesium, iron and vitamin B2. Vitamin K is important for maintaining bone health and it is difficult to find vegetables richer in vitamin K than spinach.

            Source: http://www.bbcgoodfood.com

            Ingredients

            • 150gr fresh spinach leaves
            • 2 medium carrots (grated or blitz in the food processor)
            • 1 small onion (finely chopped)
            • 1/2 cup breadcrumbs
            • 1/2 cup grated cheese of your choice (I used cheddar)
            • 2 eggs .
            • a pinch of pink salt (avoid for babies under 12m old).

            Method

            1. Preheat the oven to 200°C. Line a baking sheet over the baking tray and spray / brush all over with olive oil.
            2. Wash the spinach and use a salad spinner to dry or towel dry.
            3. Put spinach in a non stick frying pan and sauté until is wilted then move over to a chopping board and chop into small bits. 
            4. Move the spinach to a large bowl. Add the rest of the ingredients and mix until it’s well combined. 
            5. Shape and place them on the baking try. Bake for 20 minutes or until golden brown. Serve warm. 
            6. Suitable for freezing

            Enjoy! 

            Kat xx 

            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

                  Paleo Sweet Potato Waffles

                  Paleo Sweet Potato Waffles – such a yummy treat for breakfast, lunch or even dinner!

                  These grain free, gluten free and dairy free waffles are packed with nutritious ingredients and are unbelievably fluffy. If you have not yet tried waffles made with almond and coconut flours before, it’s time to do it! I promise, you will love these!


                  Ingredient

                  • 1 cup almond flour
                  • 2 tbsps coconut flour
                  • 1/2 tsp baking soda
                  • 1/4 tsp salt
                  • 1/2 tsp cinnamon
                  • 1/2 tsp nutmeg
                  • 1 medium sweet potato (steamed and mashed / pureed)
                  • 2 free-range eggs
                  • 1 tsp vanilla extract / powder
                  • 1-2 tbsps maple syrup
                  • 1/2 tbsps melted coconut oil
                  • 1/3 cup almond / coconut milk

                  Topping in this picture: sliced bananas, peanut butter / almond butter for strict Paleo diet, hemp seeds.

                  Method

                  1. In a large mixing bowl, whisk together almond flour, coconut flour, baking soda, salt, cinnamon, and nutmeg.
                  2. In a medium bowl, mash / puree the sweet potato , then add eggs, vanilla, maple syrup, coconut oil, and almond milk. Either use a hand blender, electric mixer or mix it by hand.
                  3. Add the wet ingredients to the dry and beat until well combined.
                  4. Cook in the waffle iron a little longer than you normally would with normal flour. This will create the crispiness.