Sprouted Buckwheat Granola (Raw)

We both normally start the day with a big smoothie, or something cooked like mushrooms/avocado/greens when we have more time at the weekends. But recently in the midst of a busy week when we wanted something quick to prepare, we were craving bowls of crunchy granola topped with fruits and nuts. So we set about creating a granola recipe using our new dehydrator ... we wanted the deliciousness of granola but without using all the oil or refined sweeteners that are included in so many recipes.  We are so happy with the result! This raw granola is a new favourite for us and we plan to make it for many years to come. It's both chewy and crispy in texture, with an amazing naturally sweet flavour from the dates, cinnamon and banana. 

Sprouted Buckwheat Granola Raw

Sprouting the buckwheat is a labor of love and needs preparing a couple days in advance. But we promise this is worth it as it makes the buckwheat more nutritious and much easier to digest. If you're new to the idea of sprouting and all of its health benefits, then check out our guide to sprouting here. Once your buckwheat is ready, the granola is very easy to prepare and uses really affordable ingredients. 

350g of dried buckwheat groats
4 large ripe bananas
1 cup of dates, soaked in hot water
1/4 teaspoon of ground cinnamon
a pinch of salt
optional extras: raw cacao nibs, nuts, seeds, dried fruits. 

Sprouting the buckwheat:
1. Soak the buckwheat groats overnight in water. 
2. In the morning, drain your groats and rinse 3 times (buckwheats can be quite slimy so need thorough rinsing).
3. Leave in your sprouting jar, rinsing them well every 3-4 hours. If you don't have a sprouting jar, you can use a normal jar leaned at an angle with a cheesecloth around the mouth (so it can drain). 
4. The groats will eventually form little sprouted tails, like in the photo below. Our groats normally take between 36-48 hours to sprout, but yours may be different depending on climate/water/age of groats etc. 
5. Once the groats are sprouted you can prepare the rest of the granola ingredients... 

Making the Granola
1. Soak the dates in hot water for 15 minutes or more. This makes them softer for blending. 
2. Add your bananas to a food processor and blend until liquid. 
3. Drain your dates and add them to the banana along with the cinnamon and salt. Blend until smooth. 
4. In a mixing bowl, combine the sprouted buckwheat with the banana/date mixture. Mix well. 
5. Spread the mixture onto your dehydrator sheets (see photo below). You can use a butter knife or spoon to evenly spread it out. 
6. If you want to keep them fully 'raw', dehydrate them at 45 degrees. If you want them to dry quicker you can set it higher (we normally dry ours at 55 degrees and it takes 24-36 hours). Once it is dry on top, peel the granola from the sheet, flip it over  and continue dehydrating. This ensures that the bottom dries and the granola is crispy. 
7. When the granola is dry and crispy, remove it from the sheets and break it into small chunks. Store it in an air tight jar where it will keep for a few weeks. Enjoy with other toppings such as cacao nibs, nuts and seeds. We love to serve ours with homemade hemp milk!

Sprouted Buckwheat Granola Raw
Sprouted Buckwheat Granola Raw
Sprouted Buckwheat Granola Raw
Sprouted Buckwheat Granola Raw
Sprouted Buckwheat Granola Raw
Sprouted Buckwheat Granola Raw
Sprouted Buckwheat Granola Raw
Sprouted Buckwheat Granola Raw
Sprouted Buckwheat Granola Raw

Have you tried sprouting before? We'd love to hear your experience. 

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Cardamom Chia Pudding with Mango

We normally try to source our veg/fruit as local as possible, but alphonso mangos are our biggest vice. This time of year, we buy boxes of them from the Indian supermarket where we live, and eating them is such a joyful experience. Every time we eat them, we're transported back to our time in India, where we'd feast on them all day long.  If we had to pick a favourite fruit, it would definitely be these juicy, sweet, sunny delights.  

Something else we've been loving recently is this cardamom chia pudding, which pairs so well with the mangoes (but is also delicious solo or with other fruits!) Chia seeds are such a super-ingredient and are an incredible source of fibre, protein and omega 3 fatty acids. Combining the chia with nut milk and ground cardamom is a good way to add a lot of flavour to the otherwise bland tasting seeds. It's a very gentle meal for your stomach to digest so it's a really great, filling breakfast option. Plus, it's quick to make and easy to make a big batch for the week ahead! 

Cardamom Chia Pudding with Mango

Ingredients (makes roughly 4 portions)
1/2 cup of chia seeds
2 cups of nut milk (coconut, oat or cashew would work well)
1/2 teaspoon of ground cardamom
1/2 cup of desiccated coconut (optional)

Topping ideas
Mango, grated apple, flaked almonds, berries, cacao nibs, banana etc... 

1. Mix together all of the ingredients in a bowl. Leave for at least 1 hour, until the chia seeds absorb most of the liquid. It should be a gel-like consistency.
2. Top with your desired fruit/nuts and enjoy! You can store the pudding in the fridge and use it throughout the week.

Cardamom Chia Pudding with Mango

What's your favourite way to use chia seeds?

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Quick & Easy Banana Flapjacks

Its a busy time of year. As everyone seems to be running around buying presents & making last minute preparations, you can find us in the kitchen - baking treats and drinking hot chocolate by the fire. These flapjacks are perfect for busier times.... they're simple to make, really delicious & are equally perfect as an afternoon treat or breakfast on the go.

Quick and Easy Banana Flapjacks

A few weeks ago we were sent some natural malt extract by Potter's Herbal, which goes perfectly in this recipe. Made using pure barley extract, this is a great substitute for refined sugars and also gives a delicious flavour to the flapjacks. If you don't have this, feel free to use honey or maple syrup instead!  

Ingredients (Makes 12)
2 cups of rolled oats
1 cup of seeds (we use a combination of sunflower & pumpkin)
2 tablespoon sesame seeds
3/4 cup of raisins or sultanas
1 cup desiccated coconut (unsweetened) 
1/4 cup of coconut oil
3 tablespoons of malt extract (could be substituted with honey or maple syrup)
3 ripe bananas
2 tablespoons of chia seeds (mixed with 8 tablespoons water)
1/3 teaspoon of salt

1. Preheat your oven to gas mark 5. 
2. In a cup, thoroughly mix together the chia seeds with 8 tablespoons of water & set aside.
3. In a small pan gently melt the coconut oil. Then in a small bowl, thoroughly mash the bananas.
4. In a mixing bowl combine all the other ingredients, drizzle in the malt extract using a spoon and mix well. Then mix in the melted coconut oil, chia seed gel and the mashed bananas.
5. Now using your hands press out the mixture onto a greased medium sized baking tray. We normally make them just under an inch thick. 
6. Cook in the oven for 25 minutes or until nicely golden on the top. Allow to cool slightly, then cut them up into squares and enjoy!

(Optional tip: For extra deliciousness, after cutting up, you can spread them individually on a larger baking tray and cook for another 5-10 mins so they are even more caramelized)

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We hope everyone has an incredible Christmas full of love, health and good food <3 

Vegan Banana Oat Pancakes

Autumn is arriving with all of its beauty; the leaves dancing through their days alongside a brisk, awakening wind. I have to admit, after a year travelling and living in 35°C heat, we're both struggling a little with this seasonal change. I'm writing this somewhere beneath a huge pile of blankets, no kidding! All this cold means that warm, cosy breakfasts are a saviour right now. Especially these pancakes, which are a favourite to make no matter what the weather. They also happen to be incredibly easy and cheap to make,  with really basic ingredients transforming into a comforting, delicious meal. I love how pancakes lie somewhere between breakfast and dessert - there's no rules, just tastiness...  

vegan banana oat pancakes

Batter Ingredients (Makes approx 12 small pancakes)
1 cup of oats
1 ripe, medium banana
1 full cup of liquid (we use half oat milk & half water.... but can substitute with any nut milk or just water!) 
1 tablespoon of chia seeds (egg replacement)
1/2 tsp of ground cinnamon
1/2 tsp grated nutmeg
A pinch of sea salt

1. Place all ingredients in a blender and process into a smooth batter. 
2. Let the batter sit for around 30 minutes. This step is important so that the chia seeds can bind the batter together! We put ours in the fridge but it's not totally necessary. If you're very prepared, you can make your batter the night before.
3. In a medium non-stick pan, heat 1/2 tsp of coconut oil on a low heat. Once the pan is hot, pour your batter into circular pancake shapes. We normally fry 3 small pancakes at a time. Fry until golden on both sides. 
4.Once ready, it's time for toppings! This stage is completely up to you - nut butters, cacao nibs, chopped nuts, extra cinnamon, coconut oil, berries, banana, honey, maple syrup .... whatever you fancy to set you up for a great day <3

What breakfasts/foods do you crave as the seasons change?