Eats

Coconut and Nuts Granola Bites

There are recipes that I do once in a while and others that I do every week. My granola recipe is part of recipes I make every Monday (why Monday?): I like it to chunky and not in “flakes” and that’s what I tried to reproduce. I eat them as a snack, with yogurt, with my oats or with milk, quite simply.

Ingredients
1 1 \ 2 cup of oatmeal,
1/2 cup of coconut flakes,
1/2 cup frayed almonds (I buy whole almonds and I chop them),
1/2 cup cashew nuts,
1 tablespoon of coconut sugar,
1/4 teaspoon of salt,
3 Tbsp(45 ml) of coconut oil,
1/3 cup (80 mL) maple syrup,
1 Tsp of vanilla.

Preheat oven to 325F (162C).
In a bowl, mix oats, coconut flakes, almonds, coconut sugar and salt.
In a small saucepan, mix the coconut oil, the maple syrup. Heat the mixture for 3 minutes and add the vanilla.
Pour the mixture into the bowl that contains the oat mix and mix well.
Spread the mixture on a parchment paper that you placed on a oven plate. Flatten the layer with a spatula.
Put in oven until the outline becomes golden. (about 10min)
Let everything cool down, “break” your granola into pieces and store in a box.

17 November 2017 0 comment

Matcha Pancakes

A quick recipe that I made early this week: I was hungry, I was craving pancakes and a matcha. So I made matcha pancakes and here is the recipe that you have been many to ask.

1/3 cup of milk (I used almond milk),
2 tbsp (tablespoon) of vegetable oil (I used avocado oil),
2 Tbsp of maple syrup (or other such as honey or sugar),
1/2 tsp (teaspoon) of vanilla,
1/2 cup of flour (I made my own oat flour by mixing oats),
1 tbsp of matcha powder,
1 1/2 tsp of baking powder,
A pinch of salt.

I put everything in a bowl and I mix well with the whip.
Cook like regular pancakes: on a crepes or regular pan, pour a little 1/4 cup (approx) of your mixture. Cook until small bubbles appear on top of your pancake and turn over to cook on the other side.

I served with coconut flakes, bananas and maple syrup (a lot of maple syrup).

10 November 2017 0 comment

My first homemade bread

It’s been months that I want to start making bread at home. By the way, in my culture, we almost have bread at every meal. Of course, I do not eat it every day but there are pleasures that can not be eliminated. But I like to have toasts from time to time. A few days ago, the subject of homemade bread was discussed on the group Healthy Living with Bibouzi on Facebook (if you’re not part of the group yet, I strongly invite you to join us) so I thought hat it was a sign! I started looking for recipes that could fit my needs and I came across an amazing recipe (from my new roots). When I sent the picture to my dad saying it was my new homemade bread he said, “It’s not bread, it’s a mine of tonics.” So here it is, he summed up the recipe!

Ingredients
1 cup (135g) of sunflower seeds,
1/2 cup (90g) of flaxseed (not ground),
1/2 cup (65g) hazelnut or almonds,
1 1/2 cup (145g) oats,
2 tbsp (tablespoons) of chia seeds,
3 TBsp psyllium powder,
1 Tsp (teaspoon) salt,
1 Tbsp of maple syrup,
3 Tbsp of melted coconut oil,
1 1/2 (350mL) of water.

You need a silicone mold preferably.

Put all the dry ingredients in the mold. Mix well.
In a separate container, mix the rest (water + oil + maple syrup).
Pour this last mixture into the mold and mix well.
Let stand at least 2 hours (or all night, or all day). You will know that it is ready for the oven once the mixture is held alone (ie if you pull a part of the silicone mold towards you, the bread will keep its shape and will not move).
Put it in the oven for 20 min at 350F (175C).
Remove from the oven and gently remove the bread from the pan. Now put it on a baking sheet and put it in the oven for about 30 to 40 minutes.
Remove from oven and let stand. The bread must cool completely before it can be sliced (otherwise it will crumble).

The bread can be kept for up to 5 days. Otherwise, you can slice it and freeze it.

Personally, I loved this bread which is perfect for toasts at breakfast

2 November 2017 0 comment

Crispy outside, soft inside cookies

If you read this article and you follow me for a while, you know how much I am addicted to cookies. I bake some frequently and I often test new recipes. This time I spoiled myself and I used Lindt chocolate, you can fell the difference when using a good chocolate.
For this recipe, use natural peanut butter: no added oils or sugars.

Ingredients
1 tablespoon (tbsp) ground flax,
3 tbsp water,
1/2 cup (125mL) unsweetened shredded coconut,
1/2 cup oats,
1/2 cup coconut sugar (or brown sugar),
1 teaspoon (tsp) baking powder,
1/2 tsp salt,
1/4 cup (60mL) dark chocolate chips,
1/2 cup natural peanut butter,
1 tsp vanilla extract,
2 tbsp maple syrup.

1- Preheat the oven to 350F (180C). Put a parchment paper on the plate you are going to use.
2- In a bowl, mix the ground flax with the water and let stand aside.
3- In another bowl, combine the coconut, oats, sugar, baking powder, salt and chocolate.
4- In the bowl with the flax mixture, add the peanut butter, vanilla and maple syrup.
5- Mix the contents of the two bowls together. Instead of doing this exercise with utensils, I did it with my hands. It’s much easier.
6- Form 12 balls the size of a golf ball and drop them on your plate. Crush them gently to form cookies.
7- Bake for 12 to 14 minutes and let stand 10 minutes before storing. Store them in the refrigerator for up to 3 days or you can freeze them.

2 October 2017 2 comments