Chocolate and banana granola clumps

Let’s start this post with a quiz. Name for me a breakfast food that one might consider ‘healthy’?

I’ll give you a few seconds to think about it…

Was granola one of the first ideas to come to mind? A deep bowl of fat free yogurt, chopped fresh fruit, and a generous smattering of granola. Not forgetting the drizzle of runny honey.

I’m not going to get into the debate here of clean vs dirty. Healthy v unhealthy. As is there really an unhealthy food? A slice of cake someone may think of as unhealthy however when you take a look at your diet as a whole if it’s sandwiched in between lots of vegetables, fruits, whole grains and legumes, surely that constitutes as a balanced diet? Kale and quinoa may be ‘healthy’ but if they don’t make you happy, are we living as well as we think. Cake, cookies, brownies and the sweeter things in life are as necessary as kale. That is fact.

Back to the granola, I’m sure there are many brands we grew up eating or still tip into our bowls each and every morning. Maybe you only bought some boxes believing they were healthy, perhaps better than your favourite Cornflakes, but didn’t really take any pleasure from eating them. Words such as natural, free from refined sugars, organic, low fat, whole, all suck us in to the belief that we are making the right choices. Go and take a closer look at almost any box of granola on the supermarket shelves. Take a real close look. HINT, look at the sugar content.

I know I’ve mentioned before about my thoughts on sugar. I’m not a nutritionist, a dietitian or anyone who has the scientific plain facts, so I suppose what I say should be taken with a pinch of salt. Nonetheless, it’s evident that as a nation we consume far too much of the sweet stuff. I’m not just talking caster sugar. Maple syrup, honey and agave I’m looking at you too.  Our recommended daily allowance currently stands at 30g per day, that’s 6 tsp. Take a regular can of coke for example, when that contains 35g (7 tsp) you can see how the numbers stack up.

Anything which contains more than 5g of sugar per 100g is said to be high. As sugar or a syrup is the ingredient in granola which brings the crunch, it is going to be higher than say a box of muesli or shredded wheat. There are granolas on the market which have much lower sugar content and are GL (glycemic load) tested, so won’t cause as much of a spike in your sugar levels. That being said, if like me you have tried this one in particular, will know that it resembles a certain food for our feathery friends. Bird food. Dry, floury, not much crunch and rather bland, food for fuel not for enjoyment.

No one needs that. Life isn’t made for boring breakfasts.

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I’m sure many of you have seen this recipe before from one of my favourites, Green Kitchen Stories. Their banana granola is a bit of a worldwide phenomenon. My New Roots has a recipe also. In fact it’s far from a new concept. Google banana granola and the posts are numerous. Hundreds and thousands of them. Hello innovative blogger over here! But you can never have enough granola recipes.

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Yet again I had a few bananas, well past their best, festering in the fruit bowl. Usually that always means banana bread, but no eggs and so far no success with a vegan version of said bread, I just wasn’t going to take the risk. Banana granola was on my mind. Sweetened with fruit and just a little maple syrup to bring the crunch. Thoughts of baking low and slow to ensure no burnt bitter ends and using up some brown rice puffs hiding in the back of the cupboard, well obviously my brain on that particular day was fully functioning. Clumpy granola, lightly sweetened, boulders of crunch to munch whether it be for breakfast or as a snack. It was a result.

This one. A heavy dousing of raw cacao, a big pinch of salt is essential, and some peanut butter too. Cos’ why not! Chopped nuts, coconut flakes, oats, raw buckwheat and puffed rice mixed well with some cinnamon for that sweet spice. It’s simple as you like, low in added sugar and one to use up whatever is going in your cupboards.

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I can’t forget to mention that it’s dad approved. From a dad who likes his breakfasts of Crunchy Nut Cornflakes, granola, Shreddies and Weetabix on rotation, and that is that. But this stuff by the handful, he was more than happy. Take it as you like. In a bowl drowned with your milk of choice, ice cold. Or some yogurt, whether it’s coconut, cows or almond topped with a big handful and some fruit. That açai bowl or smoothie that was begging for a bit of crunch, here’s your answer. As a topper for porridge, toast, overnight oats, a vessel for scooping up nut butter or just popping into your mouth… You got it!

Plus it’s chocolate flavoured. How can you go wrong?!?!

Chocolate and banana granola clumps

  • Servings: Makes a small serving which can be doubled easily ( just divide between two trays and rotate them halfway through baking)
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Ingredients

Dry ingredients:

  • 40g almonds
  • 40g walnuts
  • 40g flaked coconut
  • 50g puffed brown rice
  • 25g raw buckwheat
  • 75g rolled oats
  • 1 1/2 tbsp cacao powder
  • 1/2 tsp cinnamon
  • 1 big pinch of salt

Wet ingredients:

  • 1 1/2 tbsp rapeseed oil (olive oil or coconut oil will work too)
  • 1 tbsp peanut butter
  • 1 tbsp maple syrup
  • 1 1/2 tbsp water
  • 1/2 tsp vanilla extract
  • 1 very ripe banana

Directions

  1. Preheat the oven to 160°C/140°C fan. Line a baking tray with baking paper or a silicone baking sheet.
  2. Chop the almonds and walnuts roughly and add to a bowl along with all the other dry ingredients and stir together.
  3. In a saucepan mash the banana to a purée then add all the other wet ingredients and heat gently until everything has melted and combined.
  4. Pour the banana mixture into the oat mixture and give it a good stir until there are no dry bits left and everything is mixed well.
  5. Transfer to the baking sheet, pat into a thick layer and put in the oven for 20 minutes.
  6. After that time, give the granola a stir by folding it over trying not to break the clumps up too much. Rotate the tray and place back in the oven for another 15-20 minutes. Checking the granola every 5 minutes, stirring the outside edges into the middle to ensure they are not burning.
  7. Take out of the oven when deep brown and smelling delicious. It will firm up even more as it cools.
  8. Leave the tray to cool on a wire rack, whilst the scent of chocolatey banana bread wafts through the house, so hide away from wandering hands! Store in a Tupperware at room temperature where it will keep for around 1 month.

Hope you enjoy this one. It sure is a winner. I’ll be off now, I’ve just eaten a mouthful of granola and I want some more!

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Radicchio, courgette and goats cheese cauliflower pizza

So in the fridge you have a small chunk of cauliflower, a courgette, some radicchio and some stray basil. Not enough to make a mean veggie bowl filled with grains and a killer dressing, and we’d eaten pasta the night before so that was off the books. My mum isn’t the biggest fan of cauliflower unless I completely mask it with loads of spices, and no avocado is just real sad. You see come Friday it’s the end of the week and the day when I always like to cobble the leftover contents together, and miraculously make a veggie meal for my mum and I. Thank god it’s also the day when my dad goes out to the dirty beer shop (AKA the pub) so doesn’t eat with us, meaning less panic on my behalf due to the lack of meat.

(That’s not to say that I don’t eat meat, im not vegetarian or vegan I just prefer to eat plant based the majority of the time)

I kept wandering to the fridge that day, back and forth racking my brain for what to make for dinner that will use up the odds and ends, but obviously still taste really good. Peeking into the corners and behind the drawers in hope that something had fallen and become lost, no luck there, and if it had, probably would be from a few weeks back and starting to digest itself. Only one thing was on my mind, it had to be pizza. Cauliflower pizza that is. I’m not one to say that this is better than the real thing and you would never know it doesn’t contain gluten, as A. it’s not and B. you would. A proper pizza when done well, a slow risen dough to produce a thin crispy crust, puddles of mozzarella, fresh herbs and a smatter of a tomato sauce, if that’s what you’re expecting cauliflower pizza will never live up to that standard. It’s pretty shameful to even compare it to pizza, it shouldn’t be a substitute for when you’re on a ‘health kick’ or ‘detox’, both should be eaten with enjoyment because they both taste pretty fabulous. It’s same same, but different!

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I’ve made this pizza many times, for a Friday night, shared with my mum over a glass of wine. I make a thick tomato sauce spiked with a heavy helping of garlic and fiery chilli along with some oregano and a squirt of tomato purée for some depth. Sometimes I’ll whizz up a pesto with fresh herbs, masses  of lemon and a handful of nuts and some oil, lovely drizzled over before serving for that fresh and zingy hit. The toppings are completely adaptable. This time we had roasted courgettes, radicchio and tomatoes, but try a selection of peppers, mushrooms, roast aubergine, artichokes, capers, olives and sweetcorn (which caramelises and goes slightly crispy, we fight over those bits). Then a good scatter of cheese, feta is always a guaranteed pleaser, but some goats cheese is rather good too. Then just before serving a large handful of some vibrant greens like watercress or rocket, drizzle with oil and a squeeze of lemon. Simple, full of veggies, uses up odds and ends and most importantly tastes really very good.

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Radicchio, courgette and goats cheese cauliflower pizza

Adapted from Hemsley and Hemsley’s Flower Power pizza

Ingredients

Pizza base

  • 140g cauliflower
  • 1 egg white
  • 50g gram/chickpea flour
  • 40g buckwheat flour
  • Salt and pepper
  • 1/4 tsp bicarbonate of soda

Tomato sauce

  • 1 tbsp rapeseed oil
  • 2 cloves of garlic
  • 1 tbsp tomato purée
  • 1/2 tin plum tomatoes
  • 1 tsp dried oregano
  • Big pinch of chilli flakes
  • Salt and pepper

Toppings

  • 1 courgette
  • 1/2 radicchio
  • Cherry tomatoes
  • Cheese, I used a hard goats cheese, but feta, soft goats cheese or mozzarella would also work nicely
  • Pine nuts, toasted
  • Fresh basil
  • Salad leaves, I had a mix of rocket, watercress and spinach
  • Lemon
  • Olive oil

Method

  1. Preheat the oven to 190C/170C fan. Chop the courgette into rounds, drizzle with oil, place in a roasting tin in the oven for around 20-30 minutes until golden and caramelised
  2. Next make the base. Put the cauliflower in a food processor and blitz until it looks like couscous. Add the other ingredients and whizz until you form a damp dough.  If you don’t have a food processor you can grate the cauliflower on a box grater then mix with the other ingredients in a bowl, this will just take a little longer.
  3. Line a baking sheet with greaseproof paper and grease lightly with oil. Spoon the dough on the sheet and spread out thinly, leaving a slightly raised edge. I like to keep it circular for aesthetic reasons (we do eat with our eyes) and around 25cm diameter is a good size to aim for.
  4. Bake in the oven for 15 mins, flip over and bake for 5 mins more.
  5. Meanwhile for the tomato sauce, add some oil to a saucepan and place on a low heat, finely chop the garlic and add to the pan and sizzle until it starts to turn slightly golden.
  6. Squeeze in the tomato purée and cook it for a few minutes, then tip in the tinned tomatoes mush them up with a fork, fill the tin halfway with water and add to the pan also. Add the oregano and chilli flakes and simmer until thick and spreadable, check for seasoning and set aside.
  7. Flip the pizza base so it’s the right way up and spread in the tomato sauce, leaving a rim around the edge.
  8. Slice the radicchio thinly and the cherry tomatoes in half, and place on the pizza along with the roast courgette and some chopped fresh basil if you have it.
  9. Grate the cheese (if it is a hard one) or crumble as much as you like over the pizza, then place back in the oven for 10 mins.
  10. When it’s cooked, serve on a board with a drizzle of oil and a handful of salad greens.

I’d love to hear what your favourite way with leftovers is, or your favourite pizza toppings. And it is true that leftovers make the best meals, always far better the second time round  (especially if paired with a nice glass of wine).

Happy munching my lovelies

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