I love the flavours of Autumn. Sweet yet subtly spicy, the combination of cinnamon, nutmeg & ginger really epitomises this season of falling leaves, warm spiced drinks and cosy nights in. I’m always toying with different granola recipes, and with the change in seasons this variation felt very fitting. Crunchy, flavoursome, and packed with nutritious goodness, it’s a welcome change from my recent standard brekkie of porridge.
For the Mylk: 1/2 cup brazil nuts (soaked overnight)
2 x cups water
1 x teaspoon coconut oil
1/4 teaspoon cinnamon
1-2 medjool dates (depending on how sweet you like it)
For the granola: 1 x cup oats (use GF if necessary or preferred)
1/2 cup cranberries (beware of supermarket packets that tend to be sweetened with refined sugars. Local organic stores should stock cranberries that have been sweetened with natural apple juice)
1/2 cup mixed chopped nuts (I opted for hazelnuts & almonds but you can use whatever you have in your cupboard)
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
2 x teaspoons cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 x tablespoons coconut oil
2 x tablespoons coconut syrup (you can also use raw honey)
Pinch of pink himalayan salt
For the mylk: 1. Drain the the brazil nuts and give them a good rinse.
2. Blend all of the ingredients together until creamy and smooth (don’t forget to remove the stones from the dates!)
3. Once combined, strain the mylk into a bowl through a nut mylk bag ( if you don’t have one, you can use a kitchen towel or a very fine strainer).
4. Pour the mylk into an airtight jar or bottle and store in the fridge.
For the Granola: 1. Heat your oven to 150°C.
2. Roughly chop up the nuts and cranberries.
3. In a large bowl combine all of the ingredients including the nuts and cranberries.
4. Using your fingers mix everything together, making sure that all of the beautiful flavours are massaged into the oats.
5. Evenly distribute the granola onto a baking tray lined with parchment paper.
6. Bake the granola for 35-40 minutes until golden brown.
7. Allow it to cool before serving and store any leftovers in an airtight container for up to 5 days.
I couldn’t resist buying these adorable wooden ice cream sticks. I’m such a sucker for kitchen accessories and trinkets that often go unused but these little guys really motivated me to experiment with a seasonal ice cream recipe. With the sweetest and juiciest peaches in season right now, I was pretty set on the main ingredient from the get-go. Refreshing, subtly sweet and zesty, this dairy-free ice cream is the perfect combination of Summer flavours.
1 x can full fat coconut milk refrigerated upside down overnight (see why below)
1/2 lime (juice only)
1 x teaspoon vanilla powder
3-4 x tablespoons raw honey
4 x peaches chopped up and frozen overnight
1. Open your can of coconut milk and pour the liquid into a separate bowl. By refrigerating the can upside down, the thick coconut milk will have solidified at the bottom of the can and is therefore easier to separate from the liquid. Scoop the creamy coconut milk into a mixing bowl and whisk with a hand mixer until light and fluffy. Set aside.
2. Combine the honey and vanilla with the coconut milk using the hand mixer.
3. In a blender mix the frozen chunks of peaches, coconut water and lime juice until smooth.
4. Stir the whisked coconut milk into the peach mixture until combined. At this stage, test your mixture and, if needed, add another tablespoon of raw honey for extra sweetness.
5. Line a glass tupperware with parchment paper and pour in the ice cream mixture and freeze overnight.
6. For easy scooping, allow about 30 minutes for your ice cream to defrost before serving.
7. Serve with basil leaves.
There are so many reasons to look forward to Summer; lazy naps on the beach, cool evenings spent eating al fresco with friends & family, getting lost in a great book as your toes wiggle in the warm sand, messy salty hair, the general good vibes, and of course, the endless slices of irresistible watermelon. Refreshing, crisp & juicy, there’s nothing quite as satisfying on a hot afternoon.
After picking up the cutest little organic watermelon at our local market last weekend, I felt inspired to do something a little different. I combined the most refreshing ingredients I could think of; mint, watermelon, lime & fresh coconut water, creating this deliciously thirst-quenching drink.
2 x cups fresh coconut water
2 x cups frozen watermelon chunks
1 x lime (juice only)
4 x sprigs of mint (leaves only)
1. Add all of the ingredients into a blender and blitz for about 30 seconds until smooth, making sure that the mint is finely chopped.
2. Pour over ice and garnish with a few fresh mint leaves. You can also add a small slice of watermelon to the rim of your glass.