Grain-Free Granola with Rosewater, Apricot & Pistachios

Recipe courtesy of Psychologies (June 2017) and taken from Nourish: Mind, Body & Soul by Amber Rose, Sadie Frost and Holly Davidson.

This decadent granola is served with fresh fruit (pomegranate seeds) and yogurt. It’s full of slow-release energy and is easy to make.

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Ingredients for 1 large jar:
50g raw coconut oil
80ml honey
85ml maple syrup
200g coconut chips
115g pistachio nuts, roughly chopped
150g almonds, roughly chopped
80g sunflower seeds
80g pumpkin seeds
1 tsp rosewater
200g dried apricots, roughly chopped
2 tblsp hemp seeds
2-3 tblsp dried rose petals (optional)

Step One : Preheat the oven to 170oC / 330oF / Gas Mark 3 and line 2 deep-sided baking trays with baking parchment. Melt the coconut oil, honey and maple syrup in a saucepan until they start to bubble, then turn off the heat.

Step Two : Combine the coconut chips, pistachios, almonds and sunflower and pumpkin seeds in a bowl. Pour in the honey mixture, and stir with a wooden spoon until combined There should be enough of the honey mixture to lightly coat the mix but, if you feel there is not enough, add more honey mix, using equal amounts of melted honey and coconut oil.

Step Three : Spread the mixture on the baking trays, making a layer that isn’t too deep, otherwise it won’t go crisp. Bake for 15-20 minutes, stirring every 3-4 minutes so it turns golden and doesn’t burn.

Step Four : Remove from the oven, allow to cool, then sprinkle over the rosewater and scatter on the apricots and hemp seeds. Stir in the rose petals.

Step Five : Allow to cool and transfer to an airtight jar. Use within two weeks.

Beetroot Juice Pancakes

Recipe courtesy of Psychologies Magazine, taken from Dirty Vegan by Matt Pritchard.

Beetroot has been proven to boost stamina. These delicious pancakes can provide a much-needed burst of energy. Try them topped with fresh fruit.

beetroot juice pancakes

Makes: 16

Ingredients:-
350g porridge oats
250ml plant-based milk (oat milk)
250ml beetroot juice
2 bananas
1 tsp baking powder
Coconut oil, for frying

To serve:
Blueberries, strawberries or any fruit of your choice
Oat cream
Maple syrup

Step One : Make the batter for these pancakes in a blender. Put the oats into your blender and blitz to a flour-like consistency. Now add the milk and the beetroot juice and blend, then add the bananas and baking powder and blitz again until the mixture resembles pancake batter.

Step Two : Put a frying pan over medium heat and melt 1 tsp of coconut oil in it. Scoop 1 tblsp batter into the pan for each pancake and cook for 2 1/2 minutes on the first side, until slightly golden. Flip and cook for a further 2 minutes on the second side.

Step Three : Once cooked, transfer to a plate and keep warm in a low oven while you make the remaining pancakes in the same way. Keep adding to the plate, piling them high. Add your favourite fruit, drizzle with the oat cream and maple syrup and serve immediately.

Other recipes using beetroot …

Carrot and Poppy Seed Waffles

Recipe taken from The Good Stuff: Delicious recipes and tips for happier and healthier children by Lucinda Miller published in Psychologies Magazine February 2019.

Kids will love this healthy and tasty alternative to bland shop-bought waffles. Fussy eaters won’t spot the carrot and the poppy seeds boost calcium, iron and zinc levels.

carrot and poppy seed waffles

Ingredients:
200g porridge oats
1 tblsp Coconut sugar or light muscovado sugar
1 tsp baking powder
1 tblsp black or white poppy seeds
Pinch of fine sea salt
1 medium carrot, peeled and grated
200ml whole milk
120ml plain Greek yogurt
3 free-range eggs
Coconut or olive oil, for greasing the waffle maker

Makes : 5-6 waffles

Step One : Preheat the oven to 180oC (160oC fan), gas mark 4 and lightly grease the waffle maker with a little coconut or olive oil, using a piece of kitchen paper.

Step Two : Measure the oats into a food processor and blitz for about 1 minute, or until they reach a flour-like consistency.

Step Three : Transfer the oats to a large bowl and stir in the coconut, or muscovado sugar, baking powder, poppy seeds and salt, before adding the grated carrot, along with the milk and yogurt.

Step Four : Add one egg at a time, beating well after each addition until all the ingredients are combined.

Step Five : Turn your waffle maker to the highest setting and pour a ladleful of the mixture into the lower plate. Be careful not to overfill it or the mixture will pour out of the sides. Close the lid and let the waffle cook until it is golden brown on both sides – about 2 minutes.

Step Six : Remove from the waffle maker and place on a baking tray. At this stage, the waffle will be quite soft, so pop it into the oven for 5 minutes to crisp up. Repeat until you have 5-6 waffles.

Orange and Grapefruit Bircher with Chilli

Recipe courtesy of Psychologies Magazine (March 2018)

The chilli adds a subtle kick to this bircher, from Annie Morris’s book, ‘Spoon: Simple and Nourishing Breakfast Bowls That Can be Enjoyed Any Time of Day’ (Hardie Grant, £15), while the dense oats balance out the taste.

Makes 2 bowls

Grapefruit Compote Ingredients:

2 grapefruit
1 tbsp honey
1 cm piece of fresh ginger, peeled and finely chopped
Juice of ½ lemon

Bircher Ingredients:

150ml orange juice
125g oats
100ml natural yogurt

Topping Ingredients:

Toasted flaked almonds
Dusting of dried chilli flakes

Step One: To make the grapefruit compote, peel the grapefruit and discard any pith.

Step Two: Segment the grapefruit using a knife to get the juiciest part of the fruit, leaving behind any pith, and reserving the juices.

Step Three:  Add to a pan with the juices and bring to the boil with the remaining ingredients.  Simmer gently for about 20-30 minutes, then leave to cool.

Step Four:  To make the Bircher, place all the ingredients in a mixing bowl and stir to combine.

Step Five:  Cover and place in the fridge overnight.

Step Six:  The next morning, divide the mixture into two bowls.  Serve with the grapefruit compote and a sprinkling of toasted almond and dried chilli flakes.

Poached eggs, spinach and smoked salmon

A delicious breakfast for Christmas Day morning.

Poached egg breakfastIngredients:

300ml (9 ½ fl oz) crème fraiche
2 tsp cornflour
Yolks of three eggs
1 tbsp white wine vinegar
Juice ½ lemon
50g (1 ¾ oz) butter, diced
4 eggs
2 English muffins, halved
200g (6 ½ oz) spinach, steamed
4 slices smoked salmon

Serves:  2-4     Prep time:  20 mins     Cook time:  5 mins

Cals per serving:  644     Fat:  54g

Step One:  To make the sauce, whisk the crème fraiche, cornflour, egg yolks, white wine vinegar and lemon juice over a medium heat until simmering.  Remove from the heat and whisk in the butter.  Season to taste.  Add extra lemon juice, if needed.  Keep warm, whisking occasionally.

Step Two:  Poach the eggs for 3 mins in simmering water.  Toast and butter the muffins.  Divide the steamed spinach between the muffins.   Top with smoked salmon and an egg.  Season and pour over the sauce.

Tip: The spinach can be cooked ahead of time and then reheated in a microwave, if desired.  The eggs can also be poached ahead of time and set aside for 30 mins – reheat them in simmering water just before serving.

Recipe courtesy of Easy Living Magazine