quinoa puff granola cereal

We are pretty obsessed with quinoa in our house.  Quinoa porridge, quinoa flakes, quinoa in our brown rice, salads, puddings – it goes on! But its super delicious and so versatile that how could you not be obsessed!

The same goes for Quinoa Puffs.  Little puffed up nutty quinoa that you can purchase quite cheaply from a health food store.  Perfect to top your morning yogurt or as a cereal on its own.  This little recipe has become one of our faves that tastes yum and disappears quickly!

Quinoa Puff Granola Cereal (gluten free)

• 2 cups quinoa puffs
• 2 cups mixed nuts (we used almonds,  macadamias, brazil and cashews)
• 1/2 cup goji berries
• 1/4 cup dried fruit (optional) such as apricots
• 1/4 cup seeds (chia, pumpkin etc)
• 1/4 maple syrup or honey
• 1/3 cup coconut oil

Preheat oven to 180 degrees Celsius.  Cover a flat baking tray with baking paper.

Roughly chop nut mix and dried fruit (if using).  Add to a mixing bowl the nuts, goji berries and seeds and stir well.  In a separate bowl mix the honey (or maple syrup) and coconut oil.  Add to the nut mix and stir well making sure dry ingredients are mostly covered with the wet ingredients .

Pour mix onto baking paper and bake in oven for 10-15 minutes or until nice and golden brown.  Take out of the oven and let cool on the baking tray.  Once cooled, break it up into small pieces and add to a container

Add the 2 cups of quinoa to the container, give it a shake/stir and its ready to eat.

Note: We add the quinoa puffs after as we like their texture mixed through the granola mix.   Its more about the puffs being a cereal with the granola than just a granola. However you could add the puffs to the baking to make it more a granola if you prefer.

Enjoy!

 

 

almond meal & sultana cookies

Trying to be healthy when you have a craving for sweet food can be quite tricky and baking a cake really just seems way too hard (yup!), as much as you want it.

These Almond meal & sultana biscuits are a quick little fix – surprisingly easy, really tasty and super adaptable to whatever you have in the house.  We have used sultana, craisins and goji berries and each of them work so well.  The goji berries were our personal favourite.  But you seriously could use any addition, cacao nibs, berries or heck, why not more nuts…

The perfect little dairy and gluten free snack!

Almond meal and sultana biscuits
adapted from allrecipes.com

• 2 cups almond meal
• 1 teaspoon baking powder
• Pinch of salt
• 1/4 cup coconut oil
• 1 tablespoon raw honey
• 2 large eggs (at room temp if you can)
• 2-3 tablespoons of sultanas or goji berries

Preheat oven to 175 degrees C (350 degrees F). Line a baking sheet with baking paper.

Mix almond flour, baking soda, and sea salt together in a bowl; stir in coconut oil until fully combined. Stir eggs and honey into almond flour mixture until a dough ball forms. Scoop dough using dessert spoon and roll into small balls.  Arrange on the baking paper and slightly press down to create a biscuit shape.

Bake in the preheated oven until biscuits are lightly browned, about 15 minutes.  Eat….straight away – they are so good!

potato rosti & poached eggs

 

One of my favourite things to do on the weekend is to cook breakfast at home.  Cooking at home lets you;

a) cook exactly what you want

b) know whats in your food

c) experiment

And poached eggs are something so versatile they allow you to experiment a lot by adding anything really!

My other favorite is potato for breakfast.  It’s tasty, filling and goes nice and crispy.  And in enters the potato rosti.   Something which lets you add your own twist, perhaps of herbs and spices or just keep it simple with salt and pepper!

There is no need to go out and pay for breakfast when you can eat this beauty at home!

Potato Rosti with poach eggs, baby spinach, mushrooms & avocado.

Ingredients, serves 2

• 5 fresh eggs (vinegar to poach)
• 2 small potatoes, grated and squeeze out excess moisture
• handful of baby spinach
• 2 portabello mushrooms
• 1 avocado
• Oil to cook (i use grapeseed, loves a high heat and doesn’t burn)

Method

Pop a medium size pan or saucepan on to low simmer and add 2 tablespoons of white vinegar. Allow to simmer but not boil.

Pop your grated potato into a bowl, salt, pepper,  crack one egg in and stir.  Add in some herbs or spices if you like.  We love some home grown thyme in ours.  Pop a pan on to medium high heat, good splash of grapeseed oil and when sizzling, grab a small handful of potato, squish it in your hand to be flat and put in the pan.  Squish down with a spatula.  Continue till all in.  Nice tip for these is don’t touch them.  You want the first side to be your best.  So leave it till its nice and golden brown, about 3minutes should do it.  Then peak and flip.  Leave on low heat and let cook.

Meanwhile, slice up your mushrooms and get them on a small pan.  Grab your avocado and mash him up nice and good!  Salt and pepper and a little lemon if you have.

Crack the 4 eggs in 4 separate small bowls, i do this so i’m ready to just pop them all in the pot one after the other to poach.  Swirl your water in a circle and one at a time pop your eggs in.  I swirl after each time to clear the middle ready for the next little egg!   Keep an eye on but they should only take a few minutes.

Add your baby spinach to the mushrooms when they are almost cooked.  Then take off heat and and set aside.

Everything should be coming together at the same time now.  So take your rostis off, plate them, grab your eggs in a small strainer and put on paper towel.  Plate up mushrooms, spinach, top the rosti with your eggs and a dollop of avocado and ENJOY!

Fin xx