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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Lentil Millet Vegetable Stew

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This is a take on indian ‘khichdi’, a simple traditional stew made with lentils, rice and vegetables. I used millet instead of rice and added some masala to brighten it up.

It’s a one pot meal – all the veggies, lentils and grains are dropped into a pressure cooker with some ghee and spices and voila, in twenty minutes you have a complete meal.

It’s already vegetarian but if you use oil instead of ghee and omit the yogurt topping, it’s vegan!

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This dish is a nutrition power house!  Protein rich from the lentils and millet, high in fibre, full of vitamins and minerals! Millet is one of the best sources of copper and manganese, while the ginger and yogurt aide digestion.

Did I mention it’s creamy, comforting and delicious?

mhm.

I have used carrots and bottle gourd (an indian vegetable) this time, but most vegetables work really well in this type of stew or khichdi. Use whatever produce you have at home – Zucchini, Spinach, Kale, Beans etc. would all be fine. Just keep in mind some vegetables like greens decrease a lot in volume when cooked so you would need to use more of them to start with. If you don’t have millet feel free to use rice.

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Lentil Millet Vegetable Stew

(Makes 1 large serving, just multiply the ingredients to make more)

Ingredients:

  • ~1.5 – 2 cup vegetables diced
  • 1/4 cup lentils (I used green split mung – mung (gram) lentils work best)
  • 1/4 cup millet
  • 1 small onion, diced
  • 1/2 tablespoon fresh grated ginger
  • 1.5 tsp ghee/oil
  • 1 tsp curry powder (can substitute with indian spices of choice like cumin, coriander or turmeric powder)
  • salt to taste
  • plain yogurt + coriander/cilantro to top (optional)
  1. Wash the millet and lentils
  2. In a pressure cooker turn on medium heat and add the ghee or oil
  3. When the ghee/oil becomes hot, add in the diced onion and sautee until browned
  4. Add in the vegetables, ginger, spices, millet and lentils.
  5. Add ~2.5 cups of water
  6. Put on the lid and cook for around 20 minutes
  7. Release the pressure and remove the lid
  8. Serve and if you wish, top with yogurt and herbs

best (healthy) pancakes

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these pancakes were good.

like really good.

and not just ‘healthy’ food good, but actually delicious.

if you ate them you wouldn’t be able to tell they don’t have any refined flour, sugar or butter.

(and they’re gluten free!)

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now the best part about pancakes that are healthy is that you can have them anytime without feeling guilty because hey, they’re healthy. and they’re quick and easy too. win, win, win.

i really hope you make them. (like now) because once you make them, you probably won’t want to ever make the normal white flour-butter-sugar-egg combo pancakes ever again. i swear, they’re really not lacking in the sweetness department but if you like your pancakes sweeter just add sweeter toppings 🙂

and have fun with the toppings! GO CRAZY! because the pancakes themselves are so nutritious and good for you, you can even use crazy toppings like chocolate chips and sprinkles.

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more topping ideas: nuts, nut butters, honey, coconut cream, dried fruit, chocolate chips, sprinkles, banana slices, strawberries, chocolate syrup, maple syrup, whipped cream, butter, toasted coconut, granola

note: for the flour, I used chickpea flour (besan) but you can use oat flour (oats ground into a powder) or buckwheat flour too. (if you’re gluten free make sure your oats are gf)

now on to the recipe!

(makes 1 serving which is around 4 pancakes)

Ingredients:

  • 1 large-ish banana, mashed
  • 1 egg
  • 3 tablespoons flour (see note above)
  • 2 tablespoon yogurt or 1/2 tablespoon yogurt and 1.5 tablespoon coconut milk
  • 1/2 tsp vanilla essence
  • 1 tsp honey
  • 1 tsp baking powder
  • 1 tsp cocoa powder (optional)
  • 1.5 tsp chia seeds (optional)
  • olive oil/canola oil to cook

Directions

  • mix the mashed banana, the egg, yogurt/coconut milk, honey and vanilla essence in a bowl
  • add in the flour one spoon at a time and then the baking powder, cocoa powder and the chia seeds.
  • heat a fry pan and spray/spread with oil
  • when oil is hot drop in roughly 1/4 of the batter (2 spoons?) onto the pan in a circular shape
  • lower the heat
  • (i make 2 pancakes at a time but depending on the size of your pan and your cooking ability, cook the pancakes at the rate you want)
  • little bubbles should appear and after around twenty seconds when the pancake is holding together, flip it (lift the edge with your spatula to check whether its ready)
  • cook until both sides are lightly browned and then take out on to a plate, stacking the pancakes
  • add toppings to your pancake stack!
  • (my pancakes have coconut milk, honey, nuts and dried apricots on top)

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.

Grilled Cheese

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Okay so I was in the mood for something cheesy. Well, when am I not? But anyway.
So my cheese cravings lead to a craving for a cheesy, hearty panini.

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But I didn’t have a panini press. Or good cheese. So when I remembered a post on everybodylikessandwiches where she made her own panini press,  I decided to make my own faux panini press too. And I improvised with the cheese using cheese slices (no judging). Which lead to this sandwich.
It couldn’t be simpler – I sauteed some spinach, broccoli and mushrooms and put them between two bread slices with some cheese and garlic butter.
You could use whatever vegetable combination you want but I think greens and mushrooms are the best in this type of sandwich. Next time though, I think I’ll add in some corn…. And if you’re not a garlic person, unlike me, feel free to omit the garlic in the butter. And of course, you some shredded mozzarella or parmesan would probably be much better in this, if you have it!

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Vegetable & Cheese Panini
Ingredients

  • Two slices Bread
  • 1 Cheese Slice/ around 1/4 cup shredded mozzarella or parmesan
  • 1 teaspoon butter mixed with 1 clove minced garlic
  • 1 tsp olive oil
  • 1 cup spinach & 4 button mushrooms (or any other vegetables)
  • 1/2 onion
  • salt, black pepper, oregano, chili flakes
Heat olive oil in a pan. Add onion and sautee until browned.
Add vegetables (if using greens, add a few minutes after the other vegetables)
Add the spices according to taste and mix everything well.
Remove from heat.
Spread the garlic butter on one slice of the bread.
Place the cheese on the other.
Spread the vegetables evenly on one of the bread slices and top with the other.
Put the sandwich on a heated pan and place a plate on top. Put something heavy like a mug on top and press down. When the sandwich is browned, remove the plate, flip the sandwich, and repeat with the other side.

When both sides are toasted and the cheese has melted, remove from the heat.

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