15 LichField Road556835 Singapore
Hello ! If you have no time and need to prepare some healthy snacks for the kids, or yourself, just pull out some dates, nuts and lemon from your cupboard and make these power balls ! The definition of super easy healthy yummy food 🙂
Vegan, GF, raw, nutritious and delicious !
Try and share your feedbacks 🙂
Ingredients
- 170 gr cashew nuts
- 180 gr pitted soft dates
- 50 grs unsweetened shredded coconut
- 45 gr chia seeds
- 4 grs lemon zest (1 big lemon zested)
- 2 tbsp lemon, juice (1 big lemon juiced)
Directions
- Pulse the cashews in your high speed blender
- Add the dates, the chia seeds, 2/3 of the shredded coconut and process until you get some kind of a rough paste
- Add the lemon (juice and zest) and combine until you get a sticky paste
- Using a tbsp, make some balls (adjust the size to have bite sized balls or bigger ones. usually I make 20grs balls).
- Roll them in the remaining shredded coconut
- Store them in an airtight container in your fridge for up to 5 days.
Hey Granola lovers ! A long due recipe, finally available on the blog 🙂
If you love Sicily, pistachios and apricots, then this granola will become a permanent in your pantry 🙂
Super flavorful, with a nice spice hint and a subtle olive oil flavor (yum), crusty, nutty,… and of course gluten free, refined sugar free and Vegan.
If you want to change pistachios for other nuts (cheaper ones like almonds could also work ) and you can use other dry fruits if you don’t have apricots (cherries would also be a good combo with the pistachios :).
Super easy recipe just below. Try and enjoy 🙂
Ingredients
- 3Â cups GF rolled oats
- 3/4 cup raw pistachios
- 1,5 cup raw pumpkin seeds
- 3/4 cup coconut chips (can be omitted if you don’t like coconut)
- 1/2 cup maple syrup (depending on your sweet tooth 🙂
- ½ cup extra virgin olive oil
- 1,5 tsp sea salt
- 1 tsp ground cinnamon
- 1/2 teaspoon ground cardamom
- 2/3 cup chopped dried apricots
Instructions
- Preheat oven to 145°C fan forced
- Combine everything except the coconut flakes and apricots and ensure it is well coated.
- Spread it in a thin even layer on your baking tray layered with baking paper
- Bake for 15 minutes, stir, then bake again for 15 min. Add the coconut flakes and bake for 5 min more
- Take it out from the oven, add the chopped apricots and let it cool down completely before transferring to an airtight container
Nb: can keep for a few weeks (though doubt it will last that long) and can also be frozen for longer shelf life.