Hi friends, happy whatever day of the week it is because I'm too frazzled to even remember!
But thankfully, I have enough brain power to type up a recipe (probably not to create one, what with hot elements and cooking etc.- so lucky for me I cooked this up on the weekend!!) and so get ready because...
This 'granola bar' recipe is oat free, sugar free, wheat free, dairy free, ancient grain filled, extremely delicious, filling, protein filled and quite simple to prep together for a make-ahead brekkie/ snack!
The majority of my make-ahead, convenient recipes are as a result of me requiring a make-ahead breakfast to grab running out the door for a few hours later.. and this recipe is no different!
I had a pre-brekky of plain greek yoghurt mixed with frozen banana slices (so yum!) an then grabbed my frozen granola bar wrapped in foil to enjoy approximately 3-4 hours later for second breakfast!
Pic
Now, I'm not usually a fan of eating plain quinoa or plain buckwheat on their own, like my usual obsession with plain brown rice. Instead I seem to cook them into delicious, sweet breakfast (enter rich chocolate
buckwheat 'porridge'.)
So when I needed a bake and then freeze-ahead recipe (ok, it didn't have to be bake, but the
chocolate fudge brownie was getting a little old- though still so, so tasty!!) but wasn't really feeling the oats (I think I'd had oats about every day for the past week!) so instead I rummaged through my pantry shelf and pulled out some quinoa and buckwheat groats. Let's cook!
Quinoa and Buckwheat, nutty, cinnamon-y, coconut-y 'granola' bars!
Ingredients:
2 heaped tablespoons quinoa
2 heaped tablespoons buckwheat groats (add more if you're a hungry beast like me!)
1 cup almond milk
1 teaspoon ground cinnamon
sprinkle of chia seeds
small handful chopped mixed raw nuts
2 dates, chopped
1- 2 teaspoons coconut oil
Method:
1. Preaheat oven to 180 degrees celsius, line a mini loaf tin with baking paper (or alternately line a ramekin)
2. Rinse quinoa and place in saucepan with buckwheat, cinnamon and almond milk in a small saucepan over medium heat, stirring occasionally until absorbed (add some extra water if liquid absorbs and quinoa and buckwheat are still crunchy!)
3. Stir in chia seeds, nuts and dates
4. Pour into mini loaf tin or ramekin, flatten with a spoon/ hands and place in oven for 20-30 mins until golden brown
5. Leave to cool and then cover in foil/ gladwrap and pop in the freezer overnight or until whenever required.
And this is me enjoying my oat-free granola bar during my break at work:
NOM :)
It may not look like the most vibrantly coloured meal- but boy did it taste good and leave me energised and full for hours!!
All in all, this is such a great, healthy, filling, nutrient dense recipe that I reckon all of you should make when you're in a time-jam and need some awesome food to positively fly through your day!
Your turn:
Are you a fan of granola bars?
Do you make your own homemade versions? What do you put in yours?
Favourite way to use quinoa/ buckwheat?? I'm keen for some more ideas!!
Alrighty! I hope you all have a fabulous rest of your day/ week, nourish your body, love your body! Smile lots, love more and as always; Eat something delicious!! Bye for now friends! :D
