Grain Free Granola
Ingredients:
40g coconut flakes
200g slivered/flaked almonds
125g raw pecans
100g raw walnuts
3 tbsp. chia seeds
1 tbsp. flaxseeds, ground
1 ½ tsp cinnamon
2 tbsp. coconut sugar
¼ tsp sea salt
3 tbsp. coconut oil
100g honey (6-7 tbsp.)
35g sunflower seeds
Method:
- Preheat oven to 160°C and position a rack in the centre of the oven
- In a large mixing bowl, combine the coconut, nuts, chia and flax seeds, cinnamon, coconut sugar and salt.
- In a small saucepan over a low heat, warm the coconut oil and honey and pour over the dry ingredients and mix well
- Spread the mixture evenly onto a large baking sheet (may require two depending on size) and bake for 20 minutes
- Remove from the oven, add the sunflower seeds and stir
- Increase the heat to 170°C and return to the oven for another 5-8 minutes or until deep golden brown (be sure to watch carefully as it browns quickly)
- Remove from the oven and allow to cool completely
- Store in a container with an air-tight seal and it should keep for a few weeks
Note: this recipe should make about 600g – 1 serving is about 30g (3-4 tbsp.) – Calories per serving 220
Guacamole
Ingredients:
2 avocados
2 garlic cloves, minced
1 lime, juice of
1 small red onion, finely diced
1 tomato, seeded and chopped
1 red chilli, seeded and chopped (optional)
1 tbsp. fresh coriander chopped
Pinch of sea salt and freshly ground black pepper
Dash of tabasco to taste (optional)
Instructions:
- Cut the avocados in half and remove the stones. Scoop out the flesh into a bowl. Mash with a fork into a smooth paste.
- Add the garlic, onion, tomato, chilli, coriander and the lime juice and mix well. Season with a little salt and some pepper and finish with a dash of tabasco sauce for some extra heat!
- Serve on a slice of rye toast and enjoy! (Perfect for breakfast with a poached egg)
