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!

 

 

kale buckwheat salad

Who knew breakfast salad was a thing!!?!!

I’d tried a breakfast salad recently while in New South Wales and just knew I had to try and make it at home!  It was that good!

I think it works well just as a vegetarian meal for breakfast, lunch or dinner but you could add some chicken in too and it would definitely work!

There are some extras you could change up in my little recipe though.

• Swap out the broccoli for cauliflower (I can’t eat cauliflower as it does not do good things to me!)
• We added quinoa to bulk it up a bit but that is optional if you don’t have any.
• Add some beetroot leaves as well/instead of kale or just leaf it up with whatever you like!  So versatile!
• When cooking your buckwheat, remember to keep checking it when it hits the 10-15 minutes mark so it doesn’t stick to the bottom once the water goes or burn!  Its a check every minute type thang 😉

So here you are, my Kale Buckwheat Salad!  Enjoy!

*click here to print/view pdf of recipe

 

coconut flour zucchini bread

My husband and I have said this year that if we are wanting to have bread, we have to make it ourselves.

So last night the craving hit, I wanted to have bread for breakfast the next morning.  Checked what we had in the pantry and googled away, finding this beauty matching our ingredients!    Thank goodness for Google and delicious finds!

I had mine with a mushroom and cherry tomato (from the garden) bruschetta with tarragon and parsley (from the garden).  Then pan fried a slice of bread in the pan once they were cooked.

Savory Coconut Flour Zucchini Bread