Buckwheat Granola with Coconut Oil, Cherries, and Cacao
This granola is simple to make and packs a nutritional punch with lots of superfoods.
Ingredients:
1 cup buckwheat groats, soaked
1\4 cup almonds
1\4 cup cashews
3 tablespoons raw honey
2 tablespoons expeller-pressed coconut oil
1 teaspoon cinnamon,ground
1\4cuporganic cherries,dried 1\4 cup pumpkin seeds
2 tablespoons organic raw cacao nibs
1 tablespoon coconut, shredded
Non-dairy milk, as desired
Place buckwheat groats in a large bowl. Process almonds and cashews in a food processor until they resemble coarse crumbs. Add almond and cashew mixture to buckwheat groats, along with other ingredients, except milk. Stir to combine.
Place mixture on a dehydrator tray and dehydrate for about four hours, or until dried. You may also heat on a low temperature (150°F/65°C) in an oven for about thirty minutes, or until dried.
Quinoa Porridge with Coconut Oil and Cinnamon
Serves 2
Ingredients
1 cup quinoa
1\2 teaspoons Celtic sea salt
1 teaspoon cinnamon
2 tablespoons of organic maple syrup
1 tablespoon coconut oil
Almond milk to serve
Bring 2 cups of water to a boil in a wide saucepan. Add quinoa, Celtic sea salt, cinnamon, maple syrup, and coconut oil. Cover and reduce heat and simmer for twelve minutes. Remove from heat and scoop into a bowl add almond milk and enjoy.
Coconut French Toast
Serves 2-4
Buckwheat Granola with Coconut Oil, Cherries, and Cacao
This granola is simple to make and packs a nutritional punch with lots of super foods.
Ingredients:
1 cup buckwheat groats, soaked
1\4 cup almonds
1\4 cup cashews
3 tablespoons raw honey
2 tablespoons expeller-pressed coconut oil
1 teaspoon cinnamon,ground
1\4cuporganic cherries,dried 1\4 cup pumpkin seeds
2 tablespoons organic raw cacao nibs
1 tablespoon coconut, shredded
Non-dairy milk, as desired
Place buckwheat groats in a large bowl. Process almonds and cashews in a food processor until they resemble coarse crumbs. Add almond and cashew mixture to buckwheat groats, along with other ingredients, except milk. Stir to combine.
Place mixture on a dehydrator tray and dehydrate for about four hours, or until dried. You may also heat on a low temperature (150°F/65°C) in an oven for about thirty minutes, or until dried.
Quinoa Porridge with Coconut Oil and Cinnamon
Serves 2
Ingredients
1 cup quinoa
1\2 teaspoons Celtic sea salt
1 teaspoon cinnamon
2 tablespoons of organic maple syrup
1 tablespoon coconut oil
Almond milk to serve
Bring 2 cups of water to a boil in a wide saucepan. Add quinoa, Celtic sea salt, cinnamon, maple syrup, and coconut oil. Cover and reduce heat and simmer for twelve minutes. Remove from heat and scoop into a bowl add almond milk and enjoy.
Coconut French Toast
Serves 2-4
Buckwheat Granola with Coconut Oil, Cherries, and Cacao
This granola is simple to make and packs a nutritional punch with lots of superfoods.
Ingredients:
1 cup buckwheat groats, soaked
1\4 cup almonds
1\4 cup cashews
3 tablespoons raw honey
2 tablespoons expeller-pressed coconut oil
1 teaspoon cinnamon,ground
1\4cuporganic cherries,dried 1\4 cup pumpkin seeds
2 tablespoons organic raw cacao nibs
1 tablespoon coconut, shredded
Non-dairy milk, as desired
Place buckwheat groats in a large bowl. Process almonds and cashews in a food processor until they resemble coarse crumbs. Add almond and cashew mixture to buckwheat groats, along with other ingredients, except milk. Stir to combine.
Place mixture on a dehydrator tray and dehydrate for about four hours, or until dried. You may also heat on a low temperature (150°F/65°C) in an oven for about thirty minutes, or until dried.
Quinoa Porridge with Coconut Oil and Cinnamon
Serves 2
Ingredients
1 cup quinoa
1\2 teaspoons Celtic sea salt
1 teaspoon cinnamon
2 tablespoons of organic maple syrup
1 tablespoon coconut oil
Almond milk to serve
Bring 2 cups of water to a boil in a wide saucepan. Add quinoa, Celtic sea salt, cinnamon, maple syrup, and coconut oil. Cover and reduce heat and simmer for twelve minutes. Remove from heat and scoop into a bowl add almond milk and enjoy.
Coconut French Toast
Serves 2-4
This granola is simple to make and packs a nutritional punch with lots of superfoods.
Ingredients:
1 cup buckwheat groats, soaked
1\4 cup almonds
1\4 cup cashews
3 tablespoons raw honey
2 tablespoons expeller-pressed coconut oil
1 teaspoon cinnamon,ground
1\4cuporganic cherries,dried 1\4 cup pumpkin seeds
2 tablespoons organic raw cacao nibs
1 tablespoon coconut, shredded
Non-dairy milk, as desired
Place buckwheat groats in a large bowl. Process almonds and cashews in a food processor until they resemble coarse crumbs. Add almond and cashew mixture to buckwheat groats, along with other ingredients, except milk. Stir to combine.
Place mixture on a dehydrator tray and dehydrate for about four hours, or until dried. You may also heat on a low temperature (150°F/65°C) in an oven for about thirty minutes, or until dried.
Quinoa Porridge with Coconut Oil and Cinnamon
Serves 2
Ingredients
1 cup quinoa
1\2 teaspoons Celtic sea salt
1 teaspoon cinnamon
2 tablespoons of organic maple syrup
1 tablespoon coconut oil
Almond milk to serve
Bring 2 cups of water to a boil in a wide saucepan. Add quinoa, Celtic sea salt, cinnamon, maple syrup, and coconut oil. Cover and reduce heat and simmer for twelve minutes. Remove from heat and scoop into a bowl add almond milk and enjoy.
Coconut French Toast
Serves 2-4
Buckwheat Granola with Coconut Oil, Cherries, and Cacao
This granola is simple to make and packs a nutritional punch with lots of super foods.
Ingredients:
1 cup buckwheat groats, soaked
1\4 cup almonds
1\4 cup cashews
3 tablespoons raw honey
2 tablespoons expeller-pressed coconut oil
1 teaspoon cinnamon,ground
1\4cuporganic cherries,dried 1\4 cup pumpkin seeds
2 tablespoons organic raw cacao nibs
1 tablespoon coconut, shredded
Non-dairy milk, as desired
Place buckwheat groats in a large bowl. Process almonds and cashews in a food processor until they resemble coarse crumbs. Add almond and cashew mixture to buckwheat groats, along with other ingredients, except milk. Stir to combine.
Place mixture on a dehydrator tray and dehydrate for about four hours, or until dried. You may also heat on a low temperature (150°F/65°C) in an oven for about thirty minutes, or until dried.
Quinoa Porridge with Coconut Oil and Cinnamon
Serves 2
Ingredients
1 cup quinoa
1\2 teaspoons Celtic sea salt
1 teaspoon cinnamon
2 tablespoons of organic maple syrup
1 tablespoon coconut oil
Almond milk to serve
Bring 2 cups of water to a boil in a wide saucepan. Add quinoa, Celtic sea salt, cinnamon, maple syrup, and coconut oil. Cover and reduce heat and simmer for twelve minutes. Remove from heat and scoop into a bowl add almond milk and enjoy.
Coconut French Toast
Serves 2-4
Buckwheat Granola with Coconut Oil, Cherries, and Cacao
This granola is simple to make and packs a nutritional punch with lots of superfoods.
Ingredients:
1 cup buckwheat groats, soaked
1\4 cup almonds
1\4 cup cashews
3 tablespoons raw honey
2 tablespoons expeller-pressed coconut oil
1 teaspoon cinnamon,ground
1\4cuporganic cherries,dried 1\4 cup pumpkin seeds
2 tablespoons organic raw cacao nibs
1 tablespoon coconut, shredded
Non-dairy milk, as desired
Place buckwheat groats in a large bowl. Process almonds and cashews in a food processor until they resemble coarse crumbs. Add almond and cashew mixture to buckwheat groats, along with other ingredients, except milk. Stir to combine.
Place mixture on a dehydrator tray and dehydrate for about four hours, or until dried. You may also heat on a low temperature (150°F/65°C) in an oven for about thirty minutes, or until dried.
Quinoa Porridge with Coconut Oil and Cinnamon
Serves 2
Ingredients
1 cup quinoa
1\2 teaspoons Celtic sea salt
1 teaspoon cinnamon
2 tablespoons of organic maple syrup
1 tablespoon coconut oil
Almond milk to serve
Bring 2 cups of water to a boil in a wide saucepan. Add quinoa, Celtic sea salt, cinnamon, maple syrup, and coconut oil. Cover and reduce heat and simmer for twelve minutes. Remove from heat and scoop into a bowl add almond milk and enjoy.
Coconut French Toast
Serves 2-4
Ingredients:
3 organic free-range eggs
1\2cup rapadura
1/2 cup almond milk
1\3teaspoon baking soda
2 tablespoons coconut oil
Cinnamon for dusting
2 slices sourdough bread per person
Option One
Mix eggs with almond milk, baking soda, and coconut oil. Pour mixture over bread and refrigerate 24 hours.
Place in oven at 450°F (232°C) for twenty-five to thirty minutes. Top with a mix of cinnamon and rapadura.
Option Two
Mix eggs with almond milk, baking soda, and coconut oil. Soak bread in mixture and place a single piece in a heated frying pan with % cup coconut oil.
Fry until golden brown, top with a mix of cinnamon and rapadura.
Cheesy Bacon Muffins
Ingredients:
6 strips bacon
3 eggs
1\4 teaspoon salt
3 tablespoons coconut flour
1\4 teaspoon baking powder
4 oz (115 g) cheddar cheese,shredded/diced
Coconut oil (for greasing muffin tin)
Preheat oven to 400°F (205°C). Fry bacon in a frying pan until crispy. Set aside and save the bacon drippings.
Blend eggs, 2 tablespoons of bacon drippings, and salt in a mixing bowl. Add coconut flour and baking powder. Mix thoroughly until there are no lumps. Crumble bacon and add to batter along with cheese. Mix until well combined. Grease your muffin tin with coconut oil. Pour batter into muffin tin and bake for fifteen minutes.
Harvest Fruits with Cashew Butter and Coconut Oil
Serves 4
Ingredients:
1 juicy pear, cored
1 juicy apple, cored
1 tablespoons chia seeds 3 dates
3 tablespoons cashews
1 teaspoons vanilla
1\2 teaspoon Himalayan sea salt
Coconut water, to thin
2 tablespoons melted coconut oil 1 pear, cut into chunks
1 red apple, cut into chunks
1 green apple, cut into chunks 1 Asian pear, cut into chunks Shredded coconut for garnish
Place juicy pear and juicy apple in a blender and blend until smooth. Add chia seeds, dates, and cashews and pulse twice to combine. Let sit for at least ten minutes. Add vanilla and sea salt and blend again till smooth (you may need to add coconut water to combine the ingredients). With the blender running, drizzle in oil and continue blending until emulsified. Divide fruit among four bowls and top each with a large dollop of the cashew butter. Sprinkle with shredded coconut.
French Banana Toast
Serves 4
Preparation Time: 10 minutes
Ingredients:
1 banana
1 cup milk
1 cup coconut milk
1 teaspoon vanilla
1\4 teaspoon nutmeg
1\4 teaspoon cinnamon
1 1/2 teaspoons cornstarch
1\2 teaspoon salt
12+ slices bread Coconut oil
Heat a frying pan and add coconut oil. Blend banana, milk, coconut milk, vanilla, spices, and cornstarch in a blender until smooth. Pour into a shallow dish. Coat each slice of bread with the mixture and place in the pan.
Cook until golden brown and then flip over to cook other side. Serve with maple syrup.
Apple Cinnamon Pancakes
Ingredients:
1 cup whole wheat pastry flour
1 teaspoon baking powder
1\4teaspoon baking soda
1\2 teaspoon salt
1\4 teaspoon cinnamon
4 eggs
1 cup whole milk plain yogurt
1\4 cup milk
1\4 cup chopped walnuts
1\4 cup shredded coconut
1\4cup apple topping (recipe below)
Coconut oil
Apple Topping
4 medium sized Fuji apples, diced small, but not fine
1-2 tablespoons whole sugar, as desired
1\8- 1\4 teaspoons cinnamon, to taste
1\2 teaspoon vanilla
1 tablespoon water
1 tablespoon butter
Topping: In a small saucepan, combine apples, sugar, cinnamon, and vanilla. Set aside 1\4 cup of
the raw apple mixture, and add water and butter to the rest and simmer on low heat while you make the pancakes, stirring occasionally. Do not boil. The apples are ready when they are soft but still firm and aromatic.
Pancakes: Sift together flour, baking powder, soda, salt, and cinnamon.
In a separate bowl, beat eggs, then blend in yogurt and milk until smooth. Add egg mixture to dry ingredients, stirring only until moistened. The batter does not need to be completely smooth and should still be lumpy. Add the extra apples, the walnuts, and coconut and gently stir to combine.
Preheat a frying pan to medium-low heat and grease lightly with coconut oil. Ladle batter to the desired pancake size, spreading it gently and evenly to about 1\3-inch thick. When tops start to bubble, flip to cook the other side. Flip only once and do not press or otherwise disturb while cooking. Re-grease pan with more coconut oil as needed.
Serve with maple syrup, coconut shreds, and/or stewed apples.
Ingredients:
1 banana
1 cup milk
1 cup coconut milk
1 teaspoon vanilla
1\4 teaspoon nutmeg
1\4 teaspoon cinnamon
1 1/2 teaspoons cornstarch
1\2 teaspoon salt
12+ slices bread Coconut oil
Heat a frying pan and add coconut oil. Blend banana, milk, coconut milk, vanilla, spices, and cornstarch in a blender until smooth. Pour into a shallow dish. Coat each slice of bread with the mixture and place in the pan.
Cook until golden brown and then flip over to cook other side. Serve with maple syrup.
Apple Cinnamon Pancakes
Ingredients:
1 cup whole wheat pastry flour
1 teaspoon baking powder
1\4teaspoon baking soda
1\2 teaspoon salt
1\4 teaspoon cinnamon
4 eggs
1 cup whole milk plain yogurt
1\4 cup milk
1\4 cup chopped walnuts
1\4 cup shredded coconut
1\4cup apple topping (recipe below)
Coconut oil
Apple Topping
4 medium sized Fuji apples, diced small, but not fine
1-2 tablespoons whole sugar, as desired
1\8- 1\4 teaspoons cinnamon, to taste
1\2 teaspoon vanilla
1 tablespoon water
1 tablespoon butter
Topping: In a small saucepan, combine apples, sugar, cinnamon, and vanilla. Set aside 1\4 cup of
the raw apple mixture, and add water and butter to the rest and simmer on low heat while you make the pancakes, stirring occasionally. Do not boil. The apples are ready when they are soft but still firm and aromatic.
Pancakes: Sift together flour, baking powder, soda, salt, and cinnamon.
In a separate bowl, beat eggs, then blend in yogurt and milk until smooth. Add egg mixture to dry ingredients, stirring only until moistened. The batter does not need to be completely smooth and should still be lumpy. Add the extra apples, the walnuts, and coconut and gently stir to combine.
Preheat a frying pan to medium-low heat and grease lightly with coconut oil. Ladle batter to the desired pancake size, spreading it gently and evenly to about 1\3-inch thick. When tops start to bubble, flip to cook the other side. Flip only once and do not press or otherwise disturb while cooking. Re-grease pan with more coconut oil as needed.
Serve with maple syrup, coconut shreds, and/or stewed apples.
Chocolate Hazelnut Spread
Ingredients:
2 cups hazelnuts
1\2 cup dark chocolate, cut into chunks
1\2 cup powdered sugar or honey
55 g cocoa powder
1 tablespoon virgin coconut oil
1\2 teaspoon vanilla extract
1\2 teaspoon salt
Preheat oven to 355°F (180°C). Place the hazelnuts on a cookie sheet in a single layer. Roast the nuts for fifteen minutes. Meanwhile, melt chocolate with coconut oil in the top of a double boiler. When nuts are done, place them between paper towels and rub to remove skins.
Place all ingredients in a food processor and blend until smooth.
Store in an airtight container, either in the fridge or pantry, depending on the consistency you desire.
Ingredients:
2 cups hazelnuts
1\2 cup dark chocolate, cut into chunks
1\2 cup powdered sugar or honey
55 g cocoa powder
1 tablespoon virgin coconut oil
1\2 teaspoon vanilla extract
1\2 teaspoon salt
Preheat oven to 355°F (180°C). Place the hazelnuts on a cookie sheet in a single layer. Roast the nuts for fifteen minutes. Meanwhile, melt chocolate with coconut oil in the top of a double boiler. When nuts are done, place them between paper towels and rub to remove skins.
Place all ingredients in a food processor and blend until smooth.
Store in an airtight container, either in the fridge or pantry, depending on the consistency you desire.
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