Start your day off right with this delicious granola. Made with our Harvest Grain Flake Mix and Buckwheat Groats it has the traditional flavours and texture of granola with an extra crunch from the buckwheat. Choose any mixture of nuts, seeds and dried fruit you like – just remember to always add the dried fruit after the granola has been cooked. Store in an airtight container and serve with milk, fruit & yoghurt…..or even ice cream! Enjoy ~J!
- 2 3/4 cups Anita’s Organic Harvest Grain Flake Mix
- 1 cup Anita’s Organic Buckwheat Groats
- 1/2 cup chopped nuts (we used walnuts)
- 1/3 cup Anita’s Organic High Fibre Blend (or use oat bran)
- 1 tsp cinnamon
- 1/2 tsp vanilla powder (or 1 tsp extract)
- 1/4 tsp sea salt
- 1/2 cup brown rice syrup, warmed gently
- 1/4 coconut oil, melted
- 1/2 cup Anita’s Organic Shredded Coconut
- 3/4 cup dried fruit, chopped if large (we used a mixture of Apricots, Dates, Cranberries and Thompson Raisins)
- 1/2 cup cocoa nibs
Our February Facebook Photo Competition is in full swing and we are delighted to see so many wonderful creations from our fabulous customers. Marilyn has been kind enough to share two of her recipes with us. Here is her favourite Bran Muffin recipe. A great recipe for making in multiple batches and they freeze really well. Thanks Marilyn! There is still time to enter our Photo Competition full details can be found on our Facebook Timeline – competition closes at midnight on March 12th. Happy Baking!
This is a play on an old favourite that incorporates our new Sprouted Quinoa Blend. The chocolate drizzle is totally optional but for an extra bit of something, something it’s worth that extra bit of time. Enjoy! ~ J
“Vegan”, “Allergies”, “Christmas” “Tradition”. These four words would, could and do put fear into the hearts of many a baker, as it did for me almost 10 years ago when we, as a family, made compassionate changes to our diet. Couple that with my daughter’s food allergies I felt like I had an uphill battle on my hands. The look of sheer horror on my children’s faces when they thought they may not have the usual goodies at Christmas time made me determined not to let them down. So learn I did and I still am; lots of trial and error; tons of research; and now one very happy, spoilt, vegan family! The traditional tin of Quality Street has been replaced by homemade vegan truffles; the Clotted Cornish Cream on my mince pies has been replaced by whipped coconut cream. So the point to my ramblings is traditional Christmas Fare can be had by all. No one need miss out. It does require a little more effort – but well worth it in the end.
No bake treats are always a go to in our house. With no cooking and minimal washing up they can be ready in a matter of minutes. The only time you have to wait for these delicious morsels is the time it takes them to set up in the fridge. But if you can wait an hour then give them a go. Just like most raw bar recipes they can easily be adapted to suit taste, diet and allergy requirements. These are made with our Chia & Hemp Breakfast Boost and sooo delicious. Enjoy!
I’ve seen a few of these recipes flying around the internet recently so I thought I’d have a go and see what all the fuss was about. I have a little bit of a love hate relationship with quinoa – which is really due to my slap dash results when cooking it. I tend to avoid white quinoa – not that there is anything wrong with it, but I always seem to overcook it, so usually cook the red or black quinoas instead. But this recipe only toasts the grains giving them a lovely – well – toasty flavour! As with any type of raw bar or granola bar it’s pretty easy to swap out ingredients to suit dietary requirements/preferences as long as the ratios stay the same. I really enjoyed this bar as it had quite a toothy texture which left a definite feeling of satiety for quite some time. Enjoy – J