Niki’s Nutty Granola

2016, Autumn, Healthy, nikibakes.co.uk, Super Quick, Sweet

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Hey guys,

Autumn is well and truly upon us and if you are like me you may want something a little sweet to have in the evenings, after dinner or a snack in the day on workout days. I warn you now, my nutty granola is seriosuly addicitive. It’s delicous, light and crunchy and also packed full of vitmains and nutrients. You really can’t go wrong here  and what’s more, you can be quite versatile with this granola. I like to heat some almond milk and have my granola on top, espcially when the chilly mornings roll in but you can have it on its own or as a topping for coconut ice cream (as my brother kindly pointed out) for eaxmple, the options are endless. All you need to make my nutty and grain free granola is:

 

Ingredients:

(Makes roughly 10 standard bowl servings) 

(use organic/natural real food ingredients where possible)

 

1.5 cups of almonds

¼ cup of pumpkin seeds

¼ cup of sunflower seeds

¼ cup of cashew nuts

¼ of hazelnuts

¼ cup of Brazil nuts

20g of chia seeds

½ cup of desiccated coconut

1/4 cup of coconut oil

1/4 cup of maple syrup

½ teaspoon of pink Himalayan salt

1 level teaspoon of ground cinnamon

 

From your kitchen:

 

A mixing bowl

A rolling pin

A baking tray

A silicone spatula

A couple of teaspoons for measuring

A small saucepan

1 standard cup

A couple of jars for storing

A plastic bag, for bashing the nuts in

 

 

Method:

 

Step 1: 

Preheat your oven to gas mark 3 or 275°F. Heat your saucepan over a gentle low heat and melt the coconut oil and maple syrup together, set aside to cool.

 

Step 2: 

Combine all your nuts in a plastic bag and use a rolling bin to bash them into rough and small bite size pieces. Add them to a large mixing bowl and sprinkle over your salt and cinnamon, mix together with your wooden spoon.

 

Step 3: 

Pour your granola mixture evenly on your baking tray, use your silicone spatuala to aid this. Bake your granola in the middle shelf of your oven for 15-20 minutes and strring it every so often so its browned evenly. Once its nice and golden, leave it to cool before decanting to your jars.

My delcious granola will keep for up to two weeks in a cool dry place so is perfect for making big batches ahead of time. I really hope you give this a go and see how striaghtforward it is. Bursting with mood enhancing properties from the brazil nuts and vitamin e from the almonds, every mouthful is good for you…and tastes bloody brillaint too!

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Happy Baking!

Niki

https://draxe.com/brazil-nuts/

https://draxe.com/maple-syrup-nutrition/

Niki’s Muesli

Autumn, nikibakes.co.uk, Super Quick, Sweet, Winter

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Happy Monday Dear Readers!
Brrr. That’s one way to sum up these short days. Oh, what was that? You want something fuss-free to boost you up for the cold mornings? Yes?! My muesli is so wholesome and delectable and I can guarantee it will be a staple in your kitchen. Just a few ingredients which you can buy in one go and economically speaking, who doesn’t love that this time of year?

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All you need is:
½ cup pecans (Coarsely chopped)
½ cup whole almonds (Coarsely chopped)
½ cup of pumpkin seeds
½ cup of sunflower seeds
1 cup of raisins and dried cranberries
1 teaspoon of ground cinnamon
1 ½ cup of rolled oats
2 teaspoons of flax seeds
½ cup of sesame seeds

Literally all you do is combine all of the above on a sheet pan (apart from the dried fruit) and wack it in the oven (preheated gas mark 3) for about 10-15 minutes or until golden brown. Once cooled, fold in your dried berries and store away in an airtight container. NOTE: DO NOT LEAVE UNATTENDED!

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This lovely and super speedy muesli will last you for at least a week and you can make some great variations and additions. I would personally stay away from any form of chocolate but if you would like more luxurious choices then you can perhaps add some Brazil nuts or walnuts.
Happy Baking!
Niki