Most store bought granolas and cereals these days contain copious amounts of sugar, often disguised under names we don’t recognise. This is the main reason I stopped eating them, plus it’s a lot cheaper to make your own.
Frying the buckwheat
Buckwheat is a great base for this granola as it’s gluten free – actually it’s a fruit seed, related to rhubarb. It’s high in fibre and contains all eight essential amino acids (meaning the body doesn’t naturally produce these amino acids, we have to get them from the foods in our diet).
This granola is really versatile so you can basically add whatever you like (e.g. dried fruit, chopped nuts, cacao nibs, etc) to make it your own.
The granola will keep in a sealed container in the pantry for up to one week.
Buckwheat frypan granola
Makes 3.5 cups
- 1 TBSP coconut oil
- 1 cup buckwheat groats
- 1 cup shredded coconut or desiccated coconut
- 1 cup pumpkin seeds/pepitas
- 1/2 cup chia seeds
- 1 TBSP cinnamon
- 1 TBSP rice malt syrup
- Place a large frypan over medium heat and add coconut oil to melt.
- Add buckwheat groats and cook for 2-3 minutes.
- Add shredded coconut and pumpkin seeds and cook for a further 2 minutes, until they start to turn golden in colour.
- Turn off the heat and stir through chia seeds, cinnamon and rice malt syrup.
- Allow to cool before storing! Enjoy!
- Make sure you keep stirring the granola as it burns easily.
- You can replace rice malt syrup with honey or 100% pure maple syrup.
Enjoy this served with coconut yoghurt or almond milk and topped with fresh fruit – or see below for more inspiration!
Served with coconut yoghurt, papaya and rhubarb!
Served with strawberries and my cacao avocado coconut spread!
Served with buckwheat pancakes, strawberry chia jam and almond butter!
Served in a parfait of coconut yoghurt, papaya, strawberries and macadamia butter!
How do you enjoy your granola in the morning?
When it comes to snacks, a lot of people (including myself) run out of healthy ideas. Whilst I love my carrot sticks with hummus and apples with almond butter I find myself craving something chocolately on the not so rare occasion. Thankfully, the classic combination of dark chocolate and orange have definitely satisfied my cravings (well at least for now)!
Throw all the ingredients in together!
The cacao and orange flavours are enhanced thanks to the addition of cinnamon and surprisingly salt. I always use pink Himalayan sea salt as it contains more than 80 minerals, balances electrolytes and assists in eliminating toxins from the body, among other benefits.
The chia seeds add a slight crunch to the balls as well as extra nutrients in the form of omega 3’s.
Chocolate + orange = heaven!
These will keep in a sealed container in the fridge for up to five days or in the freezer for up to two weeks!
Cacao orange chia balls
- 2 cups brazil nuts
- 1/2 cup cacao powder
- 1 TBSP orange zest
- 2 tsp pure vanilla extract
- 8 fresh medjool dates, pitted
- 2 TBSP chia seeds
- 3 TBSP coconut oil, softened
- 1 tsp cinnamon
- Place all ingredients into a food processor and process for 5-7 minutes, stopping to scrape down the sides.
- Roll into 28 decent sized balls.
- Place in the fridge to harden and enjoy!
Are you a fan of the dark chocolate and orange combination?
I have some exciting news to share with you… whilst I was in Sydney over the weekend the Lorna Jane ‘Move Over Sugar’ eBook was released. I am proud to say that four of my recipes have been featured in the FREE eBook which is filled with over 50 refined sugar-free recipes.
Move Over Sugar eBook
This eBook is a great reference if you’re just beginning your refined sugar-free journey or if you have eliminated refined sugars from your diet and are looking for more foodie inspiration.
To some people it seems crazy to eliminate sugar from their diet. I have to admit my first thoughts when deciding to eliminate it were no more birthday cakes, lollies and worst of all NO chocolate! Let me assure you this certainly hasn’t been the case for me. If you’re a regular reader of my blog you know that I love making (and eating) all sorts of indulgent desserts. What still amazes me is that something so decadent can really be healthy!
For me, the motivating reason behind eliminating refined sugar was that I couldn’t and still can’t see any benefits sugar provides my body. Not that I ate excessive amounts of sugar growing up but for the past 18 months I can honestly say I have not missed it one bit. Like anything in life, it all starts with small changes and over time the change will become less overwhelming and your body will definitely thank you for it!
So, now to share with you my featured recipes:
Main meal recipe, page 27.
Snack recipe, page 34.
Sweet treat recipe, page 44.
I have to admit – the cake pops would have to be my favourite out of the four!
The eBook is available to download from the Move Nourish Believe website – located on the right-hand side when you scroll down. Happy reading!
Have you taken the step to eliminate refined sugar from your diet? I’d love to hear what you’re favourite refined sugar-free recipe is!
Growing up in Cairns I only ever experienced two seasons – wet and dry. What I love most about Melbourne is the city actually goes through ALL the seasons. Whilst I was there, I was fortunate enough to see it change from winter to spring! It seemed like overnight everyone’s clothing became brighter and there was a real buzz in the city.
All in the pan
This buzz made me want to cook with something that was in-season. So, I opted for a strawberry chia jam as strawberries are nearing the end of their harvest. This was a great addition to my morning porridge.
As I’ve said previously, quinoa flakes are great for breakfast as they contain all the nutritional benefits of regular quinoa but they just cook a lot quicker – perfect for those early/busy mornings. Adding the shredded coconut provided the porridge with great texture and flavour.
Perfect spring breakfast
If there are leftovers they will keep in the fridge in a sealed container for two days.
Coconut quinoa porridge
- 1/4 cup quinoa flakes
- 1/4 cup shredded or desiccated coconut
- 1/2 cup unsweetened almond milk, add more if too thick
- Serve with strawberry chia jam and almond butter
- Place quinoa, shredded coconut and almond milk in a saucepan over medium heat.
- Stir continuously for 3-5 minutes, or until thickened and creamy in texture.
- Top with jam and almond butter – enjoy!
What do you love most about spring?
Well, I’m back on the Gold Coast now. I’ve had an amazing three weeks down in Melbourne but am ready for my final semester of university to begin!
One thing I really missed whilst in Melbourne was my daily green smoothie. So, the first thing I did this morning was make one… a delicious one at that!
Starting the day off right!
It’s been a picture perfect day on the coast – well and truly heading into summer now!
As the strawberry season is nearing its end, I thought it was appropriate to make some jam whilst in Melbourne. It’s a great way to use up old strawberries or ones that are starting to go bad.
This jam can be used on top of porridge, slathered on my superfood loaf or enjoyed with pancakes.
Store in a glass jar or a sealed container in the fridge for up to 4 days.
Strawberry chia jam
Makes 1 cup
- 2 cups fresh strawberries, washed and halved
- 1/4 cup water, add more water if too thick
- 1/4 cup chia seeds
- Place strawberries and water in a medium saucepan over medium heat.
- Bring to boil then reduce heat and simmer for 5 minutes, or until strawberries become lighter in colour.
- Mash strawberries then add in chia seeds. Cook for a further 2 minutes or until the jam thickens. Enjoy!
Served with buckwheat pancakes
I enjoyed the jam with buckwheat pancakes using my basic batter – such a delicious breakfast!