Gluten Free Maple & Almond Butter Granola

I love granola for breakfast, especially with some vegan yogurt or as a topping on my smoothie bowl. When I visited Edinburgh recently, a cute cafe there even used it as a topping on their porridge which was an amazing revelation to me. The only problem is most shop bought granola has cow’s milk, gluten or white sugar in, and I eat none of these.

 

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I love to be able to make an individual portion of something for myself as I rarely eat the same thing over and over, and like to eat whatever I feel like that day. So here I’m sharing the recipe for one portion of this delicious granola, if you want to make more, simply multiply the amount by the number of meals you want!

Maple & Almond Butter Granola (1)

Ingredients:

  • 1/2 cup gluten free oats
  • 1 tbsp almond butter
  • 1 tbsp pure maple syrup
  • 1 tsp coconut oil
  • 1/2 tsp cinnamon
  • 1 tbsp sunflower seeds
  • 1 tbsp pumpkin seeds

Method:

In a small pan, heat the almond butter, maple syrup and coconut oil on a low heat until mixed well and runny in consistency. Take off the heat and add in the oats and cinnamon. Transfer on to a baking tray lined with non stick baking parchment and flatten so that there is a thin layer of oats on the baking sheet.

Place in a preheated oven at 200 degrees C for 10 mins. Remove from the oven and break up or mix the oats about to ensure they aren’t sticking together like a big cookie. Add in the sunflower seeds and pumpkin seeds and return to the oven for a final 5 mins. Remove from the oven and let fully cool on the baking sheet.

Store in an air tight container for up to 2 weeks.

Enjoy!

Love & Good Vibes, Ellie x

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From The Cafe: How to make our vegan kale, pesto & mozzarella toastie

This toastie is so simple yet so satisfying, and it’s been a great success at The Plant Academy vegan cafe. We thought we’d share with you how to make it so you can enjoy it for breakfast, lunch (at The Plant Academy, of course), and dinner…

Bread

You can use any bread you like, including gluten free. I can eat wheat, so I usually opt for BFree bread or my favourite Gluten Free and vegan Incredible Bakery bread like we use at the cafe. A lot of gluten free bread is not vegan so just check the packet before you buy. Andy can eat gluten so he usually opts for his favourite freshly baked loaf from a local bakery or supermarket.

Kale

Super simple, just tear the leaves from the stem and give them a rinse. You’ll need about a handful of kale.

Vegan Cheese

We opt for a vegan mozzarella in this toastie. We’ve tried both the Violife and the Sheese mozzarella in this and both are really good, but we prefer the Sheese mozzarella. This is actually the same as the Tesco own brand free from grated mozzarella, they repackage it and sell it in all big Tesco stores. You’ll need a small handful per toastie of grated vegan mozzarella.

Pesto

Most pesto is neither vegan or vegetarian as it usually contains parmesan. However, local health food stores usually stock a vegan pesto you can use. Alternatively, you can do what we do and ‘cheat’ and purchase a sun dried tomato cook’s paste which is basically sun dried tomatoes, ground with salt and oil. No animal products involved. This is available at most supermarkets, and is really yummy on pasta, too. If you’re super fancy, go ahead and make your own favourite pesto.

Method

Spread one tablespoon of your chosen pesto on to each slice of bread, on one of these slices, add the mozzarella and kale and the other slice of bread on top. If you’re super fancy and have a toastie press, grease the plates with some olive oil and stick that bad boy in for a few mins until the cheese is nice and melty. Otherwise, you need a good quality frying pan, and get it hot with a little olive oil. Add the toastie and press down with a spatular until the bread is toasted, then flip it and toast on the other side. The trick is not to have you pan so hot that the bread burns, but not too low that nothing happens. Try and find a nice medium where it all toasts and melts perfectly. Give it a few attempts and you’ll be a pro!

From The Cafe: Ultimate Green Smoothie

Want to know how to make our epic green smoothie? It’s simpler than you might think…

I like to use orange juice and baobab in this because the greens and spirulina in this smoothie are high in iron, but it’s difficult for the body to absorb plant based sources of iron unless you consume it with vitamin C rich foods. Orange juice and baobab are great for that but also taste super yummy.

Ingredients (serves 1)

  • 1/2 cup of your favourite plant milk (This is so yummy with cashew milk)
  • 1/2 cup good quality orange juice, or 1 large orange juiced.
  • 1/2 banana
  • 1/2 apple
  • 1 small handful kale
  • 1 small handful spinach
  • 1 heaped tsp spirulina
  • 1 heaped tsp baobab

Wizz it all up in a high powered blender for 1 min, pour in to your favourite cup, and enjoy!

What do you like to put in your green smoothies? Let me know…

Ellie

Simple Black Bean Burritos

Do you love mexican food as much as me? I’m pretty sure you do as we sell more tex mex items than anything else. One thing I love to make for dinner is burritos. I can’t eat wheat so i’d opt for a gluten free wrap, like the ones from BFree, but you can go for whatever wrap you fancy. This is such an easy vegan meal, and perfect for new vegans as you certainly don’t miss the meat or dairy.  It’s filling, healthy and absolutely delicious!

 

Vegan Black Bean Burritos

Ingredients:
Serves 2 – 3 (6 wraps)

  • 6 wraps
  • 1 cup brown rice, cooked according to packet instructions or rice cooker instructions.
  • 1 tin black beans (drained & rinsed)
  • 1 tin refried beans
  • Guacamole (1 avocado mashed with juice of half a lime, 1/2 tsp garlic, 1/2 tsp paprika, salt to taste).
  • Your favourite salsa – I love any supermarket hot salsa!
  • Vegan mayonnaise (available in the free from section at supermarkets or find in your local health food store)
  • iceberg lettuce, shredded
  • 2 tsp paprika
  • 2 tsp cumin
  • salt & pepper to taste

Method

Heat up black beans in a small pan with the spices, salt and pepper. Heat refried beans according to tin instructions.

Layer the refried beans, brown rice, black beans, avocado, salsa, mayo and lettuce on your wrap. To go in your lunch box, wrap each burrito in tin foil. Store in the fridge until lunch time, as rice left at room temperature can make you very sick.

 


 

Do you like this recipe? Let me know at eleanor@theplantacademy.com and tell me what other recipes you want to see!

Ellie xxx