Walnut and Cranberry Quinoa Meusli.
This quinoa meusli is tasty, has all the textures you like and is so easy to make!
2C Quinoa Flakes.
1C Coconut – shredded or flakes.
1.5C Walnuts – roughly chopped.
1/2C Sunflower Seeds.
Pinch of Salt.
1/2C Coconut Oil.
1/4C Pure Maple Syrup.
Preheat oven to 200 degrees and line 2 large trays with baking paper.
Place Quinoa, Walnuts, Coconut, Sunflower Seeds, Pepitas and Salt into a large bowl and mix until combined.
Add Coconut Oil and Maple Syrup and use hands to mix very well until all ingredients are coated.
Divide the mix onto the 2 lined trays and place in oven.
Check every 5 minutes and give it a mix up with a fork so your meusli doesn’t burn.
Once golden (around 15 minutes) remove from oven.
Divide the Cranberries to the 2 trays of meusli and allow to cool before placing in an air tight jar.
Serve with nut or coconut milk, coconut water, coconut yoghurt or fruit.
Served with Almond Milk.
Ill start by apologising for the above picture, these were so delicious i didn’t want to wait to take a picture at all!!
We are not much of a Pikelet family given we aim not to use grains and also have a child with a severe Egg allergy.
I knew the day would come where i would be asked to make Pikelets and i was pleasantly surprised with the result.
1 1/8C Buckwheat Groats – finely milled.
1tsp Baking Powder.
2tblsp Pure Maple Syrup.
1 Egg (we used Chia Egg alternative).
1C Coconut Milk.
2tblsp Coconut Oil – melted.
Make Chia Egg by mixing 1tblsp Chia seeds with double the amount of water, stir then set aside while it develops into a gel.
In a large bowl combine your milled Groats, Baking Powder and Salt.
Then one by one and mixing between; add Coconut Milk, Coconut Oil, Maple and Chia Egg.
Once you batter is complete set aside while you heat a flat pan to low/medium heat and add a drizzle of Coconut Oil, enough to lightly coat pan.
Using a ladel size of your choice you can make the pikelets the size you desire.
Allow them to cook until edges appear golden and bubbles are forming all over the top and which point they can be flipped.
Cook until the other side has turned golden then remove onto paper towel and repeat until all mix has been cooked.
Topping: I segmented an Orange and placed it, the juice of that Orange, 2tblsp Pure Maple Syrup and 2tblsp Butter into a pan and cooked over a med/high heat until it had reduced and was starting to thicken.