Glutenfree Granola

I wanted to make a variation on my other recipe Most important meal of the day part II (click for the link!), and I guess I have a new addiction. Oefff I invented a serious problem, this granola is so insanely good that you A. won't stop eating it, B. will never ever wanna buy the supermarket versions anymore so you have to make this again and again!!!

With this recipe you will create a huge pot of home made granola/cruesli, about 800 grams so you will have some portions after a bit of baking;-)

The recipe is full of healthy products, gluten free buckwheat, nuts and seeds, coconut oil and a sugar alternative that is low GI. It's 100% pure, 100% good for you and100% delicious. What more do you want?

Oh and time wise, it doesn't take that long. You need about 15 minutes for preparing the granola/cruesli, just about the time your oven is heating up. Than it needs 30 minutes of baking, while you are sitting down :P

Ingredients
300 gram flakes  (I chose 200g buckwheat flakes, 50g quinoa pops, 50g kasha (but you can make it with oat flakes, spelt flakes, only buckwheat or what you like)
100 gram (raw) mixed nuts, roughly chopped
100 gram sunflower/pumpkin seeds
70 ml coconut oil (liquid)
80ml maple syrup or honey
3 egg whites
1 tsp vanilla powder
2 tsp cinnamon

handful of mulberries and goji berries or any kind of dried fruit you wish

Preheat an oven on 180 degrees. Mix all the dry ingredients in a big bowl and add the coconut oil, vanilla, syrup and make sure everything is combined. Now add the 3 egg whites (just raw, you don't have to do anything with it) and stir again until everything is coated. Take a baking tray and spread the mixture evenly out on a baking sheet. Bake for 15 minutes, gently stir so the other side will bake as well for another 15 minutes. Let is completely cool down so it will be mega crunchy and you should have big chunks.

Serve with fresh fruit and (soy) yogurt. Also delicious as a topping on your smoothie, or just as a wonderful snack!

Nutritional information: each 40g portion is approximately 160 calories.

Spelt Crackers

If you know it's that easy to make, you really don't want to spend so much money on expensive spelt crackers in your local organic store. Last week I've been baking all day, my osawacake, these crackers a wonderful salad (coming up soon) I had to much inspiration haha. Anyway, hope you will enjoy these ones. I made one batch and split the dough in half to make one part a bit sweet, delicious as it is but it goes amazingly well with some goat cheese, honey and some nuts on top. Or with almond butter, some slices banana and sprinkled with cinnamon. I love to eat the plain ones with hummus, vegetable spread, cottage cheese and veggies. So don't hesitate to try both or add your own favourite herbs and spices.



Ingredients

125g spelt flour (whole wheat)
65g spelt flakes
65g buckwheat flakes
25g sunflower seeds
35g pumpkin seeds
1 big pinch of sea salt
3 tbsp extra virgin olive oil
200 ml water

Pre heat an oven on 250 degrees Celsius. Measure all ingredients and add in a bowl, mix it into a dough with your hands or a spoon  (I did both haha). If you have some time left, it's best when the dough rests for half an hour.
If you like to make sweet crackers as well, divide the mixture in half. In half of the mixture add a drop of stevia, tsp cinnamon and a handful of raisins.
Now spread the dough over a baking sheet, evenly and thin but no to thin.. just the thickness of a cracker. Cut the dough with a knife in the size and pieces you want to have your crackers later on
Bake the crackers for 5 minutes, the low down the heat on 200 degrees and bake 15 more minutes. Flip the crackers when they need about 10 minutes more. Cool down and enjoy!

Healthy Superfood Osawacake

As soon as I've seen the cakes in my local organic stores I was always eager to try it out. And then Rens Kroes (renskroes.com) the sister of famous international model Doutzen Kroes came up with a recipe on her website. Inspired by this recipe I tried it out, a perfect on the road packed food since I'm at the Starbucks writing this blog at the moment. Out for a 2 day job traveling trip I know I will be tired as hell, traveling a lot.. and can use some power food! And oh my I love this cake!

This is a perfect breakfast, lunch or snack cake. It contains nuts, seeds, dried fruits, natural sugars, brown rice, oats and spelt. Hard to not love this cake!

Ingredients

200g brown round rice

125g spelt flour

5 tbsp sesame seeds

150g almonds

75g black raisins

75g blonde raisins

2 tbsp coconut oil

3 large dried figs, chopped up

3 dates, chopped up

180ml organic thick apple-pear syrup

1 tbsp vanilla powder

100g oats

1,5 tbsp cinnamon

1 tbsp cookie spices

1 tsp sea salt

Soak the raisins in hot water. Than pre heat an oven on 180 degrees Celsius and cook the brown rice according package. In the meanwhile you can prepare a cake tin with a baking sheet. Because you use non-fat baking sheets you don't have to use extra fat and the cake will be easily removed out of the tin, a healthier solution for all of your cakes and pies! Roast the sesame seeds and sprinkle on the bottom layer off the tin. Keep the rest of the seeds separated, chop the almonds roughly and roast them as well until fragrant and slightly browned. Mix all of the ingredients in the bowl with the cooked brown rice until you have a sticky dough mixture. Spread the mixture over the tin and press firmly. Sprinkle with the remaining sesame seeds and bake the cake in the oven for 50-60 minutes.