Nutella Granola Bars

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Yes.

Who doesn’t love nutella? (update: I have found actual living breathing human beings who do not like nutella and they are currently under observation right now for mental illness and/or extra terrestrial taste buds)

I love granola bars. They’re the perfect snack but the store bought ones are so expensive and unnecessary when it’s so unbelievably easy to make your own at home!

You can eat them anytime –  take them to school, eat them as a midnight snack, eat them for dessert, eat them for breakfast, eat them with more nutella on top, eat more than half the batch while you’re photographing them..

You can play around with the ingredients and mix and match to your liking.

Don’t like nuts? Don’t put them in.

LOVE nuts? Put in more!

Like your granola bars crunchy? Add 2tbsp. more oil to the batter and bake for a few minutes longer!

These make approximately 8-10 bars, depending on how big you cut them and how much of the mixture you ‘taste’ before baking.

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Nutella Granola Bars

Ingredients:

  • 2 cups oats
  • 1/2 cup flour
  • 1/2 cup mix nuts and dried fruit
  • 6 tbsp nutella
  • 5 tbsp honey
  • 1.5 tbsp oil
  • 1 egg, beaten
  • 1/2 cup chocolate chips (optional but strongly recommended)
  1. Preheat oven to 160 degrees Celcius and grease a baking pan.
  2. Mix oats, flour and nuts/dried fruit in a large bowl.
  3. Microwave the honey and nutella in a small bowl.
  4. Beat an egg into the honey and nutella.
  5. At the wet ingredients into the dry and  mix well.
  6. Add in the chocolate chips.
  7. Press the mixture into a baking pan.
  8. Bake for 10 minutes.
  9. Let cool before slicing and eating.

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Vegetable Hash and Fried Eggs

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I just realised that most of the recipes I post on this blog are breakfast recipes. So to solve that, y’all are going to have to make this for dinner. I don’t think that will be a problem – it’s delicious and it’s extremely healthy as it’s full of vegetables and protein.

This vegetable hash, although not very traditional, is bursting with flavor and more importantly, is super easy to whip up! You can double, triple or even quadriple the servings to suit yourself.

Use whatever vegetables you wish but I would avoid anything too soft like squash or greens.

Vegetable Hash

(2 servings)

Ingredients:

  • olive oil
  • 1 small onion
  • 2 garlic cloves
  • 1/2 teaspoon hot sauce
  • pinch of garlic salt, black pepper, oregano and chilli flakes
  • 1.5 cup mixed vegetables (I suggest corn, baby corn, mushrooms, zucchini, tomatoes – whatever’s in season)
  • 2 eggs

Directions:

  1. Dice the onion, garlic and vegetables. Set aside.
  2. Heat around 2 tsp olive oil in a small pan and when it’s hot, add the garlic and onion.
  3. Saute until lightly browned and then add in the vegetables
  4. Add the hot sauce and spices
  5. Lower the heat and cover the vegetables
  6. Meanwhile lightly coat a flat pan with olive oil
  7. When it’s hot, crack in two eggs
  8. Sprinkle the top with black pepper
  9. Your vegetables should be done by now, serve them on a plate and place the fried eggs on top.

Feta-Spinach Stuffed Mushrooms

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The perfect little appetizer. Mushrooms stuffed with a flavorful and hearty mixture of feta, spinach, onion and spices. Great to serve at a party or if you want to make something special for dinner. It’s quite an easy recipe but it does take a bit of effort to scoop filling into each of the mushrooms, so be ready for a bit of time in the kitchen. But the end product is definitely worth it!

I used button mushrooms, but I think large, succulent portabella ones would be amazing! A great way to not waste the mushroom stems is to chop them finely and add them to the filling!

Ingredients:

  • 6 ounce mushrooms (around 15 mushrooms), washed and destemmed
  • 1.5 cups spinach, washed and chopped finely
  • 2 tablespoon olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced or diced
  • 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp oregano, chilli flakes according to taste
  • 1/2 cup feta cheese, crumbled
     

Preheat oven to 175 degrees Celcius

Chop mushroom stems finely

Heat 1/2 tablespoon olive oil in a pan

Add onion and garlic and sautee until browned

Add spinach, mushroom stems and spices and cook for a few minutes until cooked

Arrange mushroom caps on a baking tray and scoop around a tablespoon of filling into each (I like piling it quite high, but be careful as you’re doing this.)

Drizzle the remaining olive oil on top of the stuffed mushrooms

Bake for 20-25 minutes until mushrooms are browned

Chocolate Banana Oatmeal with Toppings

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Chocolate for breakfast? Whaaaat?

I was never an oatmeal person but recently I’ve converted. Or maybe I just like to have an excuse to pile on toppings. I’ve always been big on toppings – ice cream sundaes, pizzas, tacos – it’s the toppings that cinch the deal.

And this breakfast couldn’t be easier. The basic oatmeal is 4 (!!) ingredients and takes around 5 minutes. Decide on what type of oatmeal you want to have, add toppings, and you’re good to go!

Anyway. This is an extremely healthy yet indulgent breakfast. Feel free to play with the toppings and add ins however you wish!  I’ve given you a basic oatmeal recipe with lots of variations! The one pictured above is chocolate banana oatmeal with banana slices, chocolate sprinkles, honey, cashew butter and toasted hazelnuts.

Variations:

– Chocolate Banana – Add 1 tsp cocoa powder and 1/2 mashed banana, top with the other half of the banana slices and chocolate sprinkles/chips

– Pumpkin pie – Add 1/2 tsp pumpkin pie spice/cinnamon and 1/2 cup pumpkin puree

– Apple pie – Add 1/2 diced apple, 1/2 tsp cinnamon and a handful of raisins, replace sugar with honey

– Cinnamon banana bread – Add 1/2 mashed banana and 1/2 tsp cinnamon, replace sugar with honey

– Coffee – Add 1 tsp instant coffee powder and increase sugar by a bit

– Peanut Butter & Jam – Add 1 tsp peanut butter, top with peanut butter and jam

– Pina Colada – Add 1 tablespoon desiccated coconut, top with pineapple/mango/peach

– Fruit & Nut – Add chopped up dried fruits (raisins/dates/dried figs/cranberries/apricots) and nuts (almonds, cashews, walnuts/pecans), replace sugar with honey, top with nut butter and more dried fruit and nuts

– Banana Nut Crunch – Add 1/2 mashed banana and chopped nuts, top with granola and sliced banana and more nuts

– Chocolate explosion – Add 1 tsp cocoa powder, chopped dates (optional) and chocolate chips, top with more chocolate chips or chocolate sauce

– Or you could just play around with the add ins and toppings to suit your fancy!

More Topping Ideas

Fresh fruit (berries, mango, pineapple, peach, apple, pear, banana etc.)

Dried fruit

Nuts

Nut Butters, Nutella

Chocolate sprinkles, Chocolate chips, Chocolate sauce

Shredded Coconut

Honey, Maple Syrup, Cinnamon sugar

Granola, Popped Amaranth

Flax seed, sunflower seeds, toasted pumpkin seeds

Basic Recipe:

1/2 cup quick oats

1 cup milk (I used normal low fat milk, but a non-dairy milk like almond or soy would also work)

1/2 – 1 1/2 tsp brown sugar (according to taste, added ingredients and toppings)

1 tsp vanilla essence

Cook milk over low heat

Add oats and sugar, bring to a boil

Add vanilla essence and other add-ins, cook for a a couple of minutes

Transfer to a bowl and add toppings

Vegetarian Larb!

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I adore Thai food. Growing up in singapore, I got access to lots of amazing, authentic Thai cuisine and needless to say, I fell in love. Some of my favorites are Som Tum (raw papaya salad, Phad Thai, Khao Na Pla (Honey Sesame Fish), Red Curry and of course… Larb.

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Larb is traditionally made with minced meat, onions, ginger, garlic lime juice, mint and fish sauce but I decided to give it my own twist. Taking inspiration from this recipe, I made a vegetarian larb by using grated tofu, thai chilli sauce, soy sauce and adding lettuce to make it more vibrant.

Tofu Larb

1 serving

Ingredients
1 tsp oil (sesame, canola, vegetable or olive oil would all work well)
4 cloves garlic
1/2 onion
2 tsp ginger
1 tsp lime/lemon juice
1 tablespoon thai chilli sauce
1/2-1 tablespoon soy sauce (depending on taste)
100 gram tofu
handful mint or coriander or basil (I used coriander)
2 lettuce leaf

Directions
Grate tofu into fine bits or if it’s soft, you could mash it with your hands.
Dice ginger, garlic and onion
Cut Lettuce into threads
Heat oil in a skillet
Add ginger, garlic and onion and cook until browned, stirring throughout
Add tofu, soy sauce and chilli sauce and mix everything well
Cook for a few minutes until tofu is cooked

Add herbs, lettuce and lime juice and mix everything well before serving

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Pancakes

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I love breakfast. It’s my favorite meal of the day – probably because it’s the only meal for which you can have dessert and people won’t look at you like you’re crazy.
Pudding for dinner is a no-no but french toast for breakfast is okay.

I don’t get it but I’m not complaining. Especially when pancakes are on the menu.

Pancakes have always been a personal favorite for me. With maple syrup or whipped cream, fresh fruits or chocolate chips, pancakes are always amazing.

This is a simple but delicious recipe for pancakes. Whenever there’s buttermilk at home, I find an excuse to make these!

There are tons of heavy, decadent pancake recipes out there. Although peanut butter-chocolate pancakes like these or these tiramisu pancakes would be delicious, these simple poppy seed buttermilk pancakes are light and perfect to quickly whip up and satisfy a morning sweet craving.

They are practically fool proof. I’ve made them several times, changing up the flavors and flours and they always turn out fluffy and divine.

Adapted from here

I add some brown sugar for sweetness and some vanilla essence to give it a bit more flavor. I normally don’t have baking soda so I substitute it for all baking powder and the texture is still quite fluffy. If you don’t have/like whole wheat flour, feel free to use all purpose but I love the nutty, wholesome taste it gives. And of course, it’s much healthier.

Variations:
– Add 1 teaspoon lemon zest or orange zest
– Add 1 tablespoon cocoa powder
– Use walnuts or almonds or any other nut instead of sunflower seeds

Poppy Seed Buttermilk Pancakes (Makes around 8 pancakes)

1 cups white whole wheat flour
1 teaspoon baking powder
1/4 teaspoon sea salt
1/5 cup poppy seeds
1/4 cup toasted sunflower seeds
1 1/4 cups organic buttermilk
1 large organic eggs, lightly beaten
1 teaspoon vanilla essence
1 tablespoons butter (softened)
1 1/2 teaspoon brown sugar
a bit of butter or olive oil for the pan

Mix flour, baking powder, salt & seeds in a large mixing bowl.
Add buttermilk, eggs, vanilla, butter and sugar and mix until combined well.
Heat a dab of butter or 1/2 tsp olive oil on a flat pan
Pour some batter on the pan and wait for a a minute or two until the pancakes fluffs up and is brown on the bottom. Flip and cook the other side.
Add a bit more oil or butter as required and repeat with the rest of the batter.
Serve hot, with maple syrup or honey and some fresh fruits and nuts.