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breakfast

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
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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
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When I have meetings in the morning, I am often in a hurry. Since I always like to have something to eat in my bag, I thought of making myself “breakfast muffins” that I could grab and go. I admit that I ate them all the time, except in the morning! Let’s keep this between us…

Ingredients
1 cup quick oats,
¼ cup unsweetened cocoa powder,
1 tsp baking powder,
½ cup unsweetened almond milk,
1 medium-size ripe banana,
2 tbsp maple syrup,
2 tbsp nut butter,
1 tsp vanilla,
2 tbsp chocolate chip (vegan or not, your choice).

Preheat your over to 350F and lightly grease individual sized ramekins with coconut oil.
Add the oats, the baking powder and cocoa powder to a blender and process on high until you get a consistency of fine flour.
Add all of the remaining ingredients except for the chocolate chips and process on high until the dough become smooth and creamy. Fold in the chocolate chip.
Divide the dough between the ramekins and bake for 30-35min. It’s ready when you insert a knife (or a toothpick) into the center and it comes out clean. Wait about 15min before enjoying.

21 April 2017 0 comment
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Last week, while Zak was studying, I suggested we make the famous three ingredients pancakes. These delicious healthy pancakes that take so long to cook and are so hard to turn but oh so delicious! The recipe is super simple: (1 1/2 banana, 2 eggs, 1/8 baking powder) I love making quick and delicious fruit coulis in order to have more options than just maple sirup.

Here is a nice idea you can try out: whippe up the whole thing: coconut yogurt, orange blossom water, fresh cut out mint, almond milk to liquify the mix and maple sirup to taste. I added chia seeds and bee pollen at the end.

24 February 2017 1 comment
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