Crunchy granola clusters

I made over one of my first recipes here – granola – now featuring crunchy sweet delightful clusters! It’s so good that I had to kick my man out of the kitchen as he was eating it faster than it was taking to cool down 😉

Crunchy granola clusters

VEGAN – GLUTEN FREE – LOW FRUCTOSE – PALM OIL FREE

Ingredients

4 cups of whole rolled oats (gluten-free) (or, a new favourite of mine is using half puffed rice and half puffed millet)

1 cup raw almonds

1 cup walnuts

1 cup sunflower seeds

1 cup pumpkin seeds

1 cup coconut flakes

1/2 cup buckwheat

7 tbsp oil (I use coconut oil, you can, however, leave this out completely, it just doesn’t cluster as much – you could always increase the syrup a bit)

3-8 tbsp (brown) rice syrup (or glucose syrup) – I used 3 which made some clusters but not all and I liked the sweetness. If you want all of it to cluster and want it sweeter add in more syrup. Make sure that the rice syrup is pure, the mixes contain fructose. I get mine at the Bulk Food Savings in Auckland (in the car park behind Wendy’s) but you can get this in most specialty stores. Please share where you have found yours.

Variations

It really doesn’t matter too much which seeds and nuts you use, pick your favorites or whatever you have  in your cupboards, I just found the combo above to be my favorite.

_DSC8156

Directions

Pre-heat oven to 160C. Chop the almonds and walnuts into chunky pieces. Pour all the nuts, oats and seeds into a bowl.

P1080113

Pour over a third of the syrup, mix, add another third, mix, add the remainder, mix. Then spread out on a baking sheet and bake in the middle of the oven for 6-10 minutes approximately (depends on your oven and how small you chopped the nuts and how roasted you like it).

P1080116  P1080117

If you fan bake you can put in two sheets at the time and do two rounds. Keep the granola on the baking sheet and cool down at room temperature before transferring to an airtight container. Enjoy!

If you would like to see more recipes like this you can always follow me here (via email, see top right on this page) or on Facebook.

P1080132

Easy Thai Green curry

Before starting to eat sugar-free, one of our favorite take-away meals was a Thai Green Curry, but unfortunately they add refined sugar. So this recipe satisfies this craving and is super quick and easy to do to boot. The curry paste itself may have a bit of sugar but with 1 1/2 tablespoon used for this recipe, the one I buy makes it  less than 1 gram in this dish.

To make this vegetarian, swap the chicken for snow peas, bamboo shoots or firm tofu.

2013-06-01 18.12.28

This dish serves two people and takes 10 minutes of prep and 8-15 minutes to cook (depending on your rice) + 1 hour for the meat to marinate.

GLUTEN FREE – DAIRY FREE – LOW FRUCTOSE – PALM OIL FREE

Ingredients:

400 grams of chicken breast

1 tin of coconut cream (160 ml)

1 cup of rice, your preferred

2 cups of water

The juice of two limes

Leek, 3 inches dark green part, 3 inches white parts for colour, chopped in short stalks

1-2 tbsp of green curry paste (you can buy this in most supermarkets in a little jar

1 tbsp of oil (I used coconut oil, any oil which is good for high heat is good)

Cut the chicken into 1 inch cubes and marinate in the lime juice for at least an hour in the fridge (or put in the freezer a super quick dinner another day). Meanwhile, chop the leek and set aside for later.

Cook your rice according to instructions.

5 minutes before the rice is done, take the chicken out of the fridge and pop in a pan with the oil and fry at high heat for 3 minutes. Then add the paste, coconut cream and leek. Cook for another 1-2 minutes.

2013-06-01 17.56.45   2013-06-01 18.06.29   2013-06-01 18.07.19

Serve the rice with the Thai Curry on top and dinner is ready!

Pear and blueberry loaf

IMG_3465

Fresh out of the oven

This loaf was divine, moist and as one of my colleagues said “different texture and deliciousness in every bite”. I have started towing all my experiments in to work to see how they fare with “regular” people (sugar addicts) and this recipe fared extremely well.

I amended this recipe quite a bit (to accommodate no dairy and no fructose other than  naturally occurring fructose in the fruit) from the book Gluten Free Baking by Michael McCamley.

GLUTEN FREE – DAIRY FREE – LOW FRUCTOSE – PALM OIL FREE

Ingredients:

200 grams of dextrose (glucose) powder

7 tbsp coconut oil

3 large eggs

1/2 tsp vanilla essence

125 g / 4 1/2 oz gluten-free plain flour (shop bought or home mixed)

1 tsp gluten-free baking powder

1/2 gluten-free bicarbonate of soda

1/4 tsp xanthan gum

85 g / 3 oz ground linseed (flaxseed)

pinch of salt

1/2 tsp ground cinnamom

3 super ripe bananas, mashed (leave them until they turn all spotted black – then they are the sweetest)

4 tbsp water

1 pear, canned or cooked (choose a very sweet pear), diced

70 g / 2 1/2 oz blueberries

Preheat the oven to 180C (350F). Grease a loaf tin or line with baking sheets.

Melt the coconut oil in the microwave and let it cool down (if you don’t, it will cook the eggs!). Then you add the eggs and vanilla essence and mix with a fork. In a separate bowl measure out the flour, baking powder, bicarbonate, xanthan gum, linseed, salt and cinnamon and mix.

Mixed  Flour  IMG_3454

Then add the dry mixture to the egg mix and combine. Then add mashed banana and water and mix well.

IMG_3455  IMG_3456  IMG_3457

Now you spoon half of the mix into your loaf tin. Then spread out the diced pear and 3/4 of the blueberries over the mix and pour the rest over. Then add the last blueberries.

IMG_3458  IMG_3460

Bake in the oven for approximately 1 hour and 15 minutes. I didn’t cover with foil so mine turned out quite brown – next time I will cover 30 minutes into the baking time. I also was baking quite late and pulled it out the loaf tin a bit premature so it spread out a little afterwards but still tasted delicious!

Crunchy granola

Since I cleared the house of most products with wheat and gluten in it, I thought I would try to find a new replacement for breakfast that my man might enjoy as well and I came up with this granola which we both find delicious (we mixed it 50-50 with cornflakes this morning and almond milk poured over… Yum!).

I basically put in my favorite nuts and seeds, but this recipe could be made with anything, use around 50-50 oats to nuts/seeds. Just make sure you get certified gluten-free oats if you are allergic.

Granola1

Ingredients

2 cups of whole rolled oats
1/2 cup raw almonds
1/2 cup walnuts
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
3 tbsp coconut oil
1 tbsp dextrose (glucose) powder
1 tsp vanilla essence
Pre-heat oven to 160C (320F -don’t go above this temperature if you add dextrose as it has a lower melting point than table sugar). Chop the almonds and walnuts into pieces. Pour all the nuts, oats, seeds and dextrose into a bowl and combine. You could use honey instead of dextrose, just keep in mind that it has fructose in it (which I try to avoid).
Granola2                 IMG_3428
Melt the coconut oil and pour over the mix and stir. Then add the vanilla essence and stir again. Then spread the mix on two baking sheet and pop in the oven for 15 minutes.
Take the granola out of the oven and cool before putting in an airtight container to store.
%d bloggers like this: