Vegan Nutty Chocolate Granola Recipe

Breakfast is the most important meal of the day, but I often find myself skipping it because I “don’t have time” to make something nice. Usually I’ll just make a quick cup of tea with the bag still in and run off to work while chomping on a banana. Not exactly a hearty meal!

vegan granola recipe

Since I went vegan I’ve loved the Foods of Athenry products, especially the Nutty Crunch Granola cereal they offer. Unfortunately, delicious as it is, it’s quite expensive for the amount of product you get. Yesterday I decided to try my hand at some granola of my own and, if I do say so myself, it’s pretty delicious!

Ingredients: 

Half a cup of maple syrup/ date syrup

3 cups of jumbo oats

Half a cup of pumpkin seeds

1 cup of walnuts

A third of a cup of sesame seeds

Two heaped tablespoons of cacao powder

Half a cup of cacao nibs (or more, depending on taste)

A third of a cup of sunflower seeds

4 heaped tablespoons of coconut oil (solid)

vegan granola

Method: 

Melt the coconut oil and while you’re melting it mix together the dry ingredients

Spoon the syrup and melted oil together and then pour the dry and wet ingredients together

Line a baking tray with baking paper

Put the granola mixture onto the tray and toast in the oven for 5 minutes at 200 degrees celsius

Remove from the oven and let cool before eating OR (for granola with extra bite) leave overnight with a towel over it

Enjoy! 

Simple Vegan Pancake Recipe

Pancake Tuesday has been and gone but to be honest it kind of turned into Pancake Week for me!

Some of the recipes I’ve seen are overly complicated or require things like apple cider vinegar in order to make a buttermilk substitute, but I like to keep it simple and delicious. This recipe is fool proof!

Ingredients: 

  • 100g plain flour
  • 2 tbspn caster sugar
  • 2 tbspn baking powder
  • 300ml non-dairy milk or water
  • 1 tbspn oil (I used extra virgin olive oil)
  • A dash of salt

Method: 

Sieve the flour, baking powder, sugar and salt into a bowl.

Whisk the water (or milk) and oil together in another bowl.

Pour the wet ingredients into the dry and stir until blended.

Heat a lightly oiled pan over medium-high heat.

Put blended mixture into a jug and pour onto the hot pan.

Cook until bubbles form on top and the edges are dry, then flip it and cook for another minute or two (The first one is always a bit of a mess so if it looks like a sad omelette, just start again!)

Repeat with the rest of the batter.

Enjoy with some maple syrup, icing sugar and blueberries!

Vegan Clotted Cream Recipe | Maple And Coconut Flavour

 

Mother’s Day is coming up so I just posted a recipe for vegan scones (hint: they’re delicious!) but you can’t have scones without super tasty clotted cream! They’re a match made in pastry heaven!

vegan clotted cream
Just look at all that cream in this can of coconut milk! Jackpot!

This is a really easy recipe and it’s very quick to make, so there are no excuses come Mother’s Day!

Ingredients: 

  • 50g vegan butter of choice
  • 6 tbspn of coconut cream
  • 75g icing sugar, sieved
  • 2 tbspn pure maple syrup

 

vegan clotted cream

Method: 

Use an electric beater to mix the butter and icing sugar together (this creates buttercream frosting!)

Add the coconut cream and keep mixing.

Once it looks creamy and smooth, add the maple syrup and either add more coconut cream or syrup to taste.

vegan clotted cream

Use immediately or chill in the fridge for up to 2 days.

Enjoy!