PB&J granola clusters

It was only a few weeks ago that I made these PB&J no bake bars, the sweetness of the berries and the rich roasted peanuts are such a  great combo I couldn't wait to try out another variation…what better than a new baked granola flavour!

You can make the granola as clusters (my favourite) or as a smaller flake. I like to serve the clusters with a good dollop of vegan yoghurt, this would also be great serve with fresh strawberries, cherries or raspberries too.

What is your favourite way to eat granola? (other than grabbing handfuls out of the bag)  Unfortunately my other favourite way is eating the ‘raw’ granola mix before it even makes it into the oven…it think it almost tastes better than cooked granola, it’s a close call!

Recipe: PB&J granola clusters

Makes one large bowlful

Ingredients

1 ¼ cup oats

2 tbs chia seeds

½ cup roasted peanuts- chopped

2tbs ground flax

2 tbs peanut butter

1 tsp vanilla extract

1 tbs coconut oil- melted

1 tbs maple syrup or agave

2 tbs sugar free raspberry or strawberry jam

¼ cup mix dried cherries or cranberries- optional

Method

Melt the coconut oil and peanut butter (unless it is already very runny) and add to the other liquid ingredients.

Add all dry ingredients to the wet mixture(except cherries/cranberries) and mix through.

Spoon onto 2 lightly greased baking sheets making sure to achieve a thin even layer with lots of clumpy bits.

Bake at 170C for 10-15 minutes until slightly golden. Add the dried cherries/cranberries to the mixture once cooled. Stores in cupboard for a few weeks.

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

DAY SEVENTEEN: PB&J chunky granola no-bake bars

At last...Success! 

I first had a go at making these bars over a year ago, at around the time I'd first discovered homemade smoosh bars. However my first attempt didn't go down so well and I attribute this to one critical factor- you must use roasted peanuts!! (ideally roast them yourself for 10 mins in the oven at 200C).  My first attempt just tasted off and didn't have any oomph- roasted peanuts taste so different to raw peanuts with such a depth of flavour. 

This time around I also left the mix a little more chunky and pressed some extra roasted chunks in to the top for good measure. I also changed some other ingredients up a bit and added a good dose of oats to the mix!!

I used a little sugar free strawberry jam and they were very sweet- indulgently decadently sweet, i'd even go so far as saying almost a little too sweet for me (almost... but not quite!)  you could probably use fresh berry 

puree instead for a slightly more subtle flavour or just use a little less jam...they will be perfectly sweet enough from the raisins.

You can use any dried red berries you wish, cherry or even goji if you are going for superfood factor- the sweetness of the jam should compensate for any tartness. This mix would also make a great raw crumble topping instead of packing it down into bars.

Recipe: PB&J granola no bake bars

Makes approx. 10 cubes

Ingredients

100g raisins

50g dried cranberries/cherries

80g roasted peanuts

50g oats (ground) 30g oats (unground)

20g chia seeds (optional)

½ tsp mixed spice

3 tbs sugar free strawberry or raspberry jam

Method

Add raisins, 50g ground oats, chia seeds and spice to a food processor and process for a few seconds to a paste. Add the roasted peanuts, dried berries, jam and remaining oats and pulse until the mixture is sticky and chunky.

Pack the mixture into a suitably sized tin and press some extra peanut chunks into the top. Chill for an hour before slicing into squares.  Alternatively you could form balls and roll in extra nuts.

You can find more no-bake recipes here.

What Vegan MOFO means to me.

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

DAY THREE: Berry oat cups

Full on oaty goodness! These cups are a spin off from my breakfast cookie…just as quick to make but with a new look to change things up a little.

I have made these ‘cups’ a few times as a mid-morning snack, and I’ve used different fruits each time. Work with the seasons and maybe go with a ginger pear combo with a marmalade filling for an autumn inspired treat. The ones photographed blow were actually a summer berry variation.

A few other ideas:

How about…

Sliced baked apple with a cinnamon infused yoghurt filling, or an apricot and peanut butter and yoghurt topped filling, for total indulgence you could press a little marzipan into the bottom of the oat cup and add some almond extract to the cup mix, then top with some raspberries for Bakewell tart variety. Oooo how about adding cocoa to the oat cup mix and then filling with sliced banana and yoghurt.

Temptation…I wan’t to make all these combos right now!

Recipe: Berry oat cups

Serves 1 (makes 2-3 oat cups)

Ingredients- Cookies:

1/3 cup oats

3 tbs buckwheat flour (other flours would probably be fine too)

1 tbs ground flax

Ground cinnamon and vanilla extract to taste (approx. ½ tsp each)

1 tbs agave

3-4 tbs vegan yoghurt

Ingredients - Filling:

3 tsp sugar free jam

3 tbs vegan yoghurt

Handful fresh fruit

Method

Mix and mash all the cookie ingredients together well to form a thick sticky ball of dough. Divide into two or three equal pieces (depending on size of muffin tin) and press into the tin to fully line each pan.

Cook on full powder in the microwave for 1 min or bake at 180C in the oven for approx. 10 minutes until just cooked. Allow to cool slightly before adding a dollop of sugar free jam (to compliment flavour of fruit) topped with a dollop of yoghurt. Add fresh berries or seasonal fruit to serve.

Whilst the cookies are cooking, chop the fruit into 1-2 cm sized chunks.  Place the apple is a microwaveable bowl and cook in the microwave for 1 min Add the remaining ingredients and cook for a further 1 minutes. Mix to coat evenly.

Lay one cookie as a base and pile on the filing, adding the other cookie as a top. Dust with cinnamon if desired. Serve immediately.

gooey jam at the bottom!

What Vegan MOFO means to me.

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Strawberry cream pancakes

I told you my cashew custard would be making another appearance!

Here it is used as the dressing but also as part of the pancake mix (this can be substituted for regular cashew butter if you are not planning on making cashew custard). The pancakes are perfect for a summer brunch or dessert and you can dress them up however you fancy… I warn you now, they are pretty filling!

When cooking pancakes, I find that it helps to keep them fairly small, no larger than fist sized rounds as otherwise it can be tricky to flip them…or maybe I just haven’t got the knack!

I have also topped my with chia jam, such a simple recipe of mashed berries and ground chic seeds. The sweetness of the berries really shines, but you could add some extra sweetener to the mix if you prefer.

Recipe: Strawberry  cream pancakes

Makes approx. 6 medium thick pancakes. (serves 2-3 for brunch or dessert)

Ingredients

½ cup mix of white spelt flour (or GF mix-* I used buckwheat and tapioca)

3 tbs rolled oats (GF if necessary)

1 tsp baking powder

Pinch of salt

1 tsp vanilla extract

1 tbs agave

1/3 cup soy milk

1 tbs softened cashew butter (or 2 tbs cashew custard)

1/3 cup chopped strawberries (add last)

Method

Mix the wet ingredients together in a small bowl. Combine the dry ingredients in a separate bowl then add the wet and mix. Add chopped strawberries last and lightly mix through. Spoon  dollops on a lightly oiled hot frying pan and fry till golden for a couple of minutes each side.

Serve with cashew custard, yoghurt or fruit.

You'll find more pancake recipes here.

* for further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.