CARAMEL CASHEW GRANOLA
CARAMEL CASHEW GRANOLA
Calories: 542kcal
Fat: 28g (5.7g S.Fat)
Carbs: 66.9g
Protein: 12.6g
Sugar: 28.4g
Sodium: 116mg
In a food processor or high-speed blender, combine the dates, milk, maple syrup, coconut oil, vanilla, and salt and process until smooth, pausing to scrape the sides as needed. Place aside.
Combine the oats, puffed rice, buckwheat groats, cashews, hemp seeds, flax meal, and cinnamon in a large mixing bowl. Stir in the date mixture until well combined. Sprinkle the sugar over the granola and mix it in gently.
Bake the granola for 20 minutes, spread out on two baking sheets. Bake for another 20 minutes, or until crisp and golden, switching the sheets and placing the bottom sheet on the upper rack and the top sheet on the lower rack. Allow to cool completely before crumbling and transferring to airtight containers or gift jars. The granola will keep for about 2 weeks at room temperature.
PEANUT BUTTER AND JELLY SCONES
PEANUT BUTTER AND JELLY SCONES
Calories: 178kcal
Fat: 9.3g (3.1g S.Fat)
Carbs: 21g
Protein: 3.5g
Sugar: 7g
Sodium: 83mg
In a medium mixing bowl, combine the flour, baking powder, sugar, and salt. Mix in the shortening with your hands until the mixture is crumbly. In the center of the mixture, make a well. To the well, add the soy milk, vinegar, oil, vanilla, peanut butter, and jam, and gradually mix the liquids into the dry ingredients.
Fill a small (1/2-ounce) ice cream scoop halfway with the batter (or fill a 14-ounce measuring cup about three-quarters full), then top with 1 teaspoon of the raspberry jam. Fill the scoop with more batter, then swirl the jam with the tip of a knife through the batter in the scoop. Place the batter scoop onto the prepared pan. Repeat with the remainder of the batter, spacing the scones 3 inches apart.
Sprinkle turbinado sugar over each scone and bake for 12 to 15 minutes, or until the scones are golden and the centres are firm. Warm scones should be served with a dollop of extra raspberry jam on top.
Store the scones at room temperature for up to 3 days or in the refrigerator for up to a week in an airtight container.
DETOX GRANOLA
DETOX GRANOLA
Calories: 1323kcal
Fat: 41.8g (30.7g S.Fat)
Carbs: 218.8g
Protein: 12.5g
Sugar: 112.4g
Sodium: 120mg
Combine the oats, nuts, coconut, flax seed meal, salt, and spices in a large mixing bowl. Mix thoroughly with your hands. In a medium mixing bowl, combine the maple syrup and coconut oil until well combined. Pour the mixture over the oat mixture and toss with your hands to coat the dry mixture completely. Distribute the granola evenly on the prepared baking sheet. Bake for 15–20 minutes, or until crisp and golden brown, tossing the granola three times during the baking process to ensure even browning. Allow to cool completely.
Stir in the dried fruit and store in an airtight container at room temperature for up to a month.
SMASHED AVOCADO & ROASTED BEET CROSTINI
SMASHED AVOCADO & ROASTED BEET CROSTINI
Calories: 124kcal
Fat: 9.7g (1.8g S.Fat)
Carbs: 10g
Protein: 1.1g
Sugar: 6g
Sodium: 80mg
Toss the beets with the oil and place them on the prepared baking sheet. Season with salt and roast for 30 minutes, turning with a spatula every now and then.
Remove the pan from the oven, drizzle with maple syrup and vinegar, and return to the oven for 5 to 8 minutes, or until caramelized.
Drizzle oil over bread slices on a second large baking sheet. Bake for 5 to 8 minutes, or until the top is lightly browned.
With a fork, mash the avocado and half of the lemon juice in a small bowl. Season with salt and pepper to taste.
On each crostini, spread a thin layer of mashed avocado. Season with pepper and drizzle with the remaining lemon juice before topping with roasted beets.
TOFU YOGURT MY WAY
TOFU YOGURT MY WAY
Calories: 265kcal
Fat: 18.6g (6.1g S.Fat)
Carbs: 37g
Protein: 20.1g
Sugar: 17.1g
Sodium: 35mg
PISTACHIO GUACAMOLE
PISTACHIO GUACAMOLE
Calories: 303kcal
Fat: 26g (5.4g S.Fat)
Carbs: 18.1g
Protein: 4.8g
Sugar: 2.9g
Sodium: 442mg
Season with salt and pepper to taste. Top with pistachios and red pepper flakes.
GLUTEN-FREE ORANGE ALMOND COCONUT MUFFINS
GLUTEN-FREE ORANGE ALMOND COCONUT MUFFINS
Calories: 146kcal
Fat: 3.6g (0.9g S.Fat)
Carbs: 25.6g
Protein: 2.7g
Sugar: 9.9g
Sodium: 127mg
Combine the brown rice flour, almond flour, arrowroot, Sucanat, baking powder, and salt in a large mixing bowl. Make a well in the center of the mixture, then add the maple syrup, orange juice, orange zest, and vanilla extract. Stir the dry ingredients into the wet ones gradually, just until combined. Combine the almonds and coconut in a mixing bowl.
Fill the prepared muffin cups two-thirds full with batter and smooth the tops of each muffin. Bake the muffins for 12 to 16 minutes, or until a toothpick inserted into the center comes out clean. Cool the muffins for at least 15 minutes in the pan on a wire rack before serving.
WHITE BEAN CROSTINI WITH POMEGRANATE & MINT
WHITE BEAN CROSTINI WITH POMEGRANATE & MINT
Calories: 106kcal
Fat: 7.4g (1.1g S.Fat)
Carbs: 9.3g
Protein: 1.4g
Sugar: 2g
Sodium: 661mg
Season with salt to taste. Place aside.
Preheat the oven to 220°C/425°F for the crostini.
Drizzle oil over bread slices on a large baking sheet. Bake for 5 to 8 minutes, or until the top is lightly browned.
On each crostini, spread a thin layer of white bean puree. Pomegranate seeds and mint are sprinkled on top.
ITALIAN QUESADILLAS
ITALIAN QUESADILLAS
Calories: 780kcal
Fat: 34.6g (6.4g S.Fat)
Carbs: 95.8g
Protein: 29.9g
Sugar: 3.9g
Sodium: 400mg
To assemble the quesadillas: 5 tablespoons white bean spread on a tortilla, leaving a 1/2-inch border on top of the spread, arrange 2 tablespoons sun-dried tomatoes, 1 tablespoon parsley, and avocado. Season with salt and pepper and top with another tortilla. Brush the quesadilla with oil on both sides.
Cook the quesadilla for about 2 minutes on each side in a large non-stick skillet over medium-high heat, until lightly browned. To serve, remove from pan and slice like a pizza. Repeat the assembly and cooking method with the remaining ingredients to make 4 quesadillas.
HUMMUS POMODORO WITH WARM PIZZA CRUST
HUMMUS POMODORO WITH WARM PIZZA CRUST
Calories: 520kcal
Fat: 38.1g (8.4g S.Fat)
Carbs: 40g
Protein: 5.6g
Sugar: 0.9g
Sodium: 627mg
For the pizza crust: Preheat the oven to broil.
Divide the dough into four equal parts. Roll each piece into a ball and roll out until about 1/8 inch thick on a lightly floured surface. Brush both sides with oil and season with salt before placing on a baking sheet. Broil for 2–5 minutes, or until lightly browned, then flip with tongs and broil for 1–2 minutes more, or until puffed and lightly browned in spots. Serve warm with hummus and cut into triangles.
CAPRESE SKEWERS
CAPRESE SKEWERS
Calories: 17kcal
Fat: 1.8g (0.3g S.Fat)
Carbs: 0.5g
Protein: 0g
Sugar: 0.3g
Sodium: 118mg
Heat the tofu mixture in a large non-stick skillet over medium-high heat. Tofu cubes should be cooked and lightly browned on all sides.
Skewer On each toothpick or skewer, place 1 cube of tofu, 1 half cherry tomato, and 1 basil leaf. Drizzle with vinegar to taste. Season with salt and pepper to taste.
BUTTERNUT BRUSCHETTA WITH CARAMELIZED ONIONS
BUTTERNUT BRUSCHETTA WITH CARAMELIZED ONIONS
Calories: 128kcal
Fat: 6.5g (0.9g S.Fat)
Carbs: 18.4g
Protein: 2.1g
Sugar: 7.2g
Sodium: 56mg
Spread the butternut squash on a rimmed baking sheet and drizzle with 2 tablespoons of the oil. Season with salt and pepper to taste. Allow to cook for 25–30 minutes, or until fork-tender. Turn with a spatula every 10 minutes while roasting, and add more oil as needed. Remove from oven and raise the temperature to 220°C/425°F.
Heat the remaining 2 tablespoons oil in a large skillet over medium heat. Season with salt and pepper. Allow to cook for 20 to 25 minutes, or until very soft and caramelized. Cook for 1 minute more after adding the maple syrup and red pepper.
In a food processor, combine the squash, onion mixture, and vinegar and pulse about 12 times until the mixture comes together but is slightly chunky. Season with salt and pepper to taste.
Drizzle oil over bread slices on a large baking sheet. Bake for 5 to 8 minutes, or until the top is lightly browned. Drizzle vinegar over the bread and top with the butternut squash mixture. Garnish with fresh mint and serve while still warm.
BAKED ITALIAN ONION RINGS
BAKED ITALIAN ONION RINGS
Calories: 352kcal
Fat: 3.3g (0.7g S.Fat)
Carbs: 68.5g
Protein:10.9g
Sugar: 6.5g
Sodium: 1336mg
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