Mixed Leaves With Savory Granola
The savory granola adds a nutritious, nutty crunch to this salad. It’s worth making double the quantity to eat as a snack or perhaps sprinkle over yogurt for breakfast. If serving atop sweet dishes, simply omit the tamari sauce and store any leftover granola in an airtight container.
Serves 4
For the granola:
1 tablespoon buckWheat groats
1 tablespoon shelled hemp seeds
2 tablespoons sunFloWer seeds
2 tablespoons pumpkin seeds a large handFul oF blanched almonds
1½ teaspoons tamari or light soy sauce
1½ teaspoons honey
For the salad:
5 ounces mixed salad leaves
2 nectarines, halved, pitted and sliced
4 ounces mozzarella, drained and torn into pieces
3 tablespoons extra-virgin olive oil
Freshly squeezed juice of 1⁄2 lemon sea salt and Freshly ground black pepper to taste
1. To make the granola, toast the buckwheat and hemp seeds in a large, dry skillet over medium heat for 2–3 minutes, tossing the pan regularly, until they start to smell toasted. Transfer to a bowl, and add the sunflower and pumpkin seeds to the pan. toast the seeds, again tossing the pan regularly, for 4–5 minutes, until starting to turn golden, then add to the bowl. Finally, add the almonds to the pan and toast for 5 minutes, turning occasionally, until starting to color. Roughly chop the nuts, and add to
the bowl with the seeds.
2. Add the tamari and honey to the nuts and seeds, stir until combined, then leave to cool.
3. Meanwhile, put the salad leaves in a large serving dish or individual bowls, and add the nectarines and mozzarella. drizzle the olive oil and lemon juice over, and season with salt and pepper. Gently toss to combine, then sprinkle the granola over before serving.
Quinoa Burgers with Portobello Mushrooms
Quinoa mixes with sweet potato and black beans to give a meaty consistency. Packed full of protein, iron and potassium, these burgers also give you a boost of antioxidants for energy from the black beans.
Makes 5 burgers
For the burgers:
3 tablespoons olive oil, divided
1 onion, Finely chopped
2 cloves garlic, crushed
1⁄2 cup canned black beans
1 cup cooked quinoa
1⁄2 cup cooked sweet potato Flesh
1 carrot, grated
1⁄2 teaspoon ground cumin
1⁄2 teaspoon ground coriander
2 tablespoons Freshly chopped parsley
1⁄8 cup gluten-Free breadcrumbs
5 portobello mushrooms a pinch each of sea salt and freshly ground black pepper
To serve:
1 avocado, sliced
1 large tomato, sliced
1 pickle, chopped
1⁄2 red onion, sliced a handFul oF Fresh cilantro
1–2 tablespoons Freshly squeezed lime juice
1. Preheat the oven to 350°F.
2. Heat 1 tablespoon olive oil in saucepan over medium heat. add the onion, and fry for about 3 minutes, until softened. Add the garlic and cook for another minute. Then add the beans, stir and cook for a few minutes longer. remove from the heat and transfer to a large mixing bowl.
3. Lightly mash the beans with a fork until they’re semicrushed. Add the rest of the ingredients, except the mushrooms and remaining olive oil, to the bowl and mix well. If the mixture is too moist, add extra breadcrumbs. If too dry, add some more mashed beans.
4. Form five patties with your hands and place on a baking sheet. bake for 20–25 minutes, checking after about 15 minutes and turning once to ensure even browning. Once cooked, remove from the main oven and keep warm.
5. Increase the temperature of the oven to 400°F.
6. For the mushroom base, clean the mushrooms with a damp cloth. remove the stems and drizzle with the remaining 2 tablespoons olive oil. Season with salt and pepper, and roast for 20 minutes.
7. When ready to serve, place each burger on top of a roasted mushroom and garnish with your choice of burger toppings.
Fruit And Oat Muffins
The texture of oats in a morning muffin feels very hearty. Oat flour is a great alternative to all -purpose flour and works really well as a substitution for other flours in baked goods, as well as providing a boost of energy from.
Makes 9 muffins
For the fruit puree:
2⁄3 cup soy milk
5 dried Figs
1⁄3 cup pineapple pieces
For the muffins:
1 cup (gluten-Free) rolled oats
2⁄3 cup (gluten-Free) oat Flour
3⁄4 cup all-purpose Flour (plus 1⁄2 teaspoon xanthan gum if using gluten-Free all-purpose Flour)
1⁄2 cup brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1⁄2 teaspoon salt
2 eggs
1 teaspoon pure vanilla extract
1⁄3 cup vegetable oil
1 cup Fresh or Frozen mixed berries milk, to serve (optional)
1. begin by making the fruit puree: place all the ingredients, plus 1⁄4 cup warm water, in a food processor and blend to a thick consistency. Set aside.
2. preheat the oven to 350°F. mix together the oats, flours, sugar, baking powder, baking soda and salt in a large bowl. In a separate bowl, mix together the prepared fruit puree, eggs, xanthan gum (if using), vanilla and oil. add the dry mixture into the wet a little at a time before folding in the mixed berries.
3. pour the batter into a muffin pan coated with nonstick spray, and bake for 20 minutes, or until a knife inserted into the middle comes out clean. remove from the oven and set aside to cool before serving with a glass of milk.
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