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.
Nutella Granola Bars
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)
Preheat oven to 160 degrees Celcius and grease a baking pan.
Mix oats, flour and nuts/dried fruit in a large bowl.
Microwave the honey and nutella in a small bowl.
Beat an egg into the honey and nutella.
At the wet ingredients into the dry and mix well.
Add in the chocolate chips.
Press the mixture into a baking pan.
Bake for 10 minutes.
Let cool before slicing and eating.
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Jul · 10
These don’t need much of a write-up. They’re delicious yet healthy. They’re fluffy and amazing and they taste like carrot cake and you need them in your life.
Just make these okay?
1 banana, 2/3 mashed and the rest sliced
1 small carrot grated
2 tablespoons flour (I used chickpea)
1.5 tablespoon plain yogurt
1 tsp chia seeds (optional)
1 tsp baking powder
1 tsp ginger grated
sprinkle of cinnamon
handful raisins and almonds chopped roughly
butter/olive oil to cook
Mix together the mashed banana and the egg
Add in the rest of the ingredients
Heat a pan and lightly coat with butter/oil
Drop in ~1.5 tbs of the pancake batter and wait until the bottom is browned
(bubbles should form on the pancakes)
Flip and cook on the other side
Transfer all pancakes to a plate and top with remaining banana slices, chopped fruit and toppings of choice
– honey, maple syrup, coconut chips, nuts, peanut butter, dried fruit, chocolate chips, flax seeds, cream cheese, caramel, butter
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Mar · 24
This is a great side dish to serve along with rice or vegetables or meat. It’s flavorful and hearty and really easy to make!
If you have time to marinade the tofu in the sauce, that would be highly recommended but if you’re pressed for time you can skip the marinading step and just dip the tofu in.
Serving size: 1-2 (easily double or triple the recipe for more servings)
1/2 package tofu
2 tablespoon soy sauce
2 tablespoon coconut milk (optional, can replace with 1 tsp water and )
1.5 tsp ginger paste/grated ginger
1 tsp honey/agave (I used honey, if vegan you can use agave)
1 tablespoon creamy peanut butter
pinch of chill powder/paprika
3 tablespoon sesame seeds
3 tablespoon shelled and toasted peanuts
sesame/canola/olive oil (sesame is best)
handful fresh coriander (optional)
Cut the tofu into square slices
In a wide bowl, mix the soy sauce, coconut milk, honey, ginger and peanut butter well.
Add the tofu pieces to the sauce and if you can, leave for 2-3 hours. Otherwise just move on to the next step.
In an other bowl, crush the peanuts and sesame seeds.
Heat a flat frypan, heat around 1-2 tsp oil and spread evenly
Wait until the oil is hot
Dip the tofu slices, one by one, in the crushed peanut-sesame mixture and then place on the pan. You can do 5-6 slices at a time.
Pour some of the leftover sauce on top of the tofu slices and flip after around 30 seconds
Cook until browned on both sides and then remove from pan.
Top with fresh coriander, squeezed lemon juice and any leftover sauce or nuts
Appetizers/Side Dishes, Recipes
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Feb · 21