Granola (Vegan Friendly Recipe)

Have you ever spent your heard earned cash on granola? Sigh. Do you have in your mind that it must be difficult to make on your own? Or that perhaps it may be time consuming? Think again!

Granola remains one of the easiest snacks/ desserts/ toppings/ breakfast recipes to whip up. Also, there are so many different ways you can make it to suit your palate….mix away, create your own granola combination! C’mon, release that inner chef (well, sort of, this dish isn’t really complicated enough to require chef expertise).

My kids usually enjoy granola with yogurt or on it’s own (trying to fight one another for the biggest clusters). It’s easy to take with us on a day out so I won’t have to dip into my pockets to buy a snack (quite possibly the SAME snack) for them when they want a break from having fun. Or as soon as they step out the door…or on the train…or the bus…or…you get the point. Kids always want something to eat don’t they? lol.

  • Prep time: 10mins
  • Total time: 30mins
  • Category: dessert/ breakfast/ snack/ toppings and additions
  •  
  • Ingredients:
  • 3cups rolled oats
  • 1/4tsp salt
  • 2tbsp cinnamon
  • 1/2tsp nutmeg
  • 1/2tsp vanilla extract
  • 3/4 cup of honey (sub 3/4 cup maple syrup for vegan recipe)
  • 1/2 cup shaved/flaked coconut
  • 2tbsp oil
  • Optional:
  • 1/4 cup raisins
  • 1/4 cup of seeds and nuts (pumpkin seeds. sunflower seeds, peanuts, any combo works)
  • 1/4cup Chia seeds
  • 1/4 cup raw cacao powder
  • 1/4cup popped quinoa
  • Tips:
  • Don’t wait for the granola to get crunchy in the oven. It does that all on its own once it cools down. Cook until it is the colour that you want.
  • Instructions:
  • In a large bowl, mix together oats, salt, cinnamon, nutmeg (if using cacao powder).
  • In another small jug, mix together honey/maple syrup and vanilla.
  • Pour 3/4 wet ingredients into dry ingredient mix and stir until combined.
  • Pour oil into jug with remainder of wet ingredients.
  • Pour contents of jug into the granola mix and gently fold to create “clumps”
  • Feel free to add more liquid ingredients (honey/maple syrup) to create more clumps.
  • Fold in the nuts/seeds and popped quinoa into the granola mix.
  • Gently tip the granola mix onto a well greased/lined baking sheet.
Strawberry purée, strawberries and granola

 

In a preheated oven (180C), place the baking sheet for 10mins.
Gently fold granola to reposition, trying not to break apart the clusters.
Place in oven for an additional 10mins, checking often to be sure that granola is not being overdone.
Around two minutes before you remove the granola from the oven, sprinkle the flaked coconut and return to oven to toast.
Once the granola is “browned” enough for you…or once the 20mins cook time is up, remove from oven and leave to cool.
At this point, do not stir.
Sprinkle raisins/sultanas on warm granola to let soften.
Once cooled…enjoy!

Don’t forget to share our recipes with your friends and if you’ve tried our granola…comment below. Let us know how it turned out.

Sticky Date Cinnamon Rolls (no refined sugars)

This sticky date cinnamon roll is one of those recipes where once you’ve tasted it, you start doubting its refined sugar-free-ness (new words to describe!). It doesn’t try to compete with regular cinnamon buns because it seriously is in a taste class of its own. It is definitely worth the time you’d spend staring at the dough hoping for it to rise faster. 

When I make a batch of these at home, they are literally gone within the hour. Those serving sizes do defeat the objective of making healthier cinnamon rolls, but hey, we have to indulge somewhere along the way right?

These sticky cinnamon date rolls are perfect for impressing the family over the holidays. Guests would definitely enjoy this sweet treat, and their waistlines will thank you later. Dates and maple syrup or honey, present a healthier alternative to the usual sugar-laden desserts we often come across. So indulge, take the time to create this masterpiece, your sweet cravings will disappear. You’re welcome!

sticky refined sugar free date cinnamon rolls
Sweet, Sticky, Cinnamon Date Rolls
  • prep time: 15mins
  • rest time: 1 1/2 hours then 45mins
  • baking time: 20mins
  • yield: 12 servings
  • category: dessert
  •  

Ingredients:

  • Dough:
  • 270g of flour (you can mix half and half of white and whole wheat or use all white)
  • 3tbsp of honey (substitute maple syrup for vegan rolls)
  • 1/2 tsp salt
  • 1 7g packet of yeast (fast action)
  • 1 egg (substitute 3tbsp of aquafaba for vegan rolls)
  • 1/2tsp vanilla extract
  • 240ml milk or water (substitute almond milk for vegan rolls)
  • 1tbsp melted butter plus extra for greasing (substitute olive oil for vegan rolls)
  • Filling:
  • 240g date paste
  • 1 cup water
  • 1/2 tsp vanilla extract
  • 2tbsp cinnamon
  • 1tbsp butter (substitute coconut oil/olive oil for vegan rolls)
  • 2 pinches of salt
  • (optional: 1/2 cup chopped hazelnuts plus more for sprinkling)
  • Glaze: (optional)
  • 2tbsp honey/maple syrup
  • 1/2tsp cinnamon
  •  
  • Instructions:
  • In a large mixing bowl combine flour and salt.
  • In a small container (that you can cover, pour 1/4cup warm (not cold) milk/water/almond milk then stir in 1tbsp honey/maple syrup.
  • Add packet of yeast to mixture and cover for about 7mins or until foamy.
  • stir in egg/aquafaba, remaining honey/maple syrup and vanilla extract.
  • Pour yeast mixture into flour mixture then pour in milk/water/almond milk until the dough comes together.
  • Pour in melted butter/olive oil and knead for 2mins.
  • Empty dough onto a floured surface and knead for a further 10mins being sure to stretch the dough in the kneading process.
  • When the dough becomes slightly shiny and smooth, return to a greased dish and cover with plastic wrap.
  • Place in a warm place (not hot) to sit for 1 1/2 hours or until doubled in size.
  • When the dough is almost finish resting/raising prepare your filling.
Filling the dough
  • Filling Preparation:
  • In a small pan, heat up all filling ingredients except butter.
  • Bring to boil, stirring to combine (I use a fork to mash my date paste in this step).
  • When thoroughly combined and most of the water has boiled away, remove from heat, stir in butter and set aside to cool.
  •  
  • Making the Rolls:
  • Once the dough has risen, punch down to remove air bubbles and turn out onto a floured surface.
  • Rolls the dough out to create a flat rectangle (about 40cm x 20cm)
  • Spread the paste evenly (and to your desired amount) across the dough.
  • Any leftover filling can be spread on the greased baking tray.
  • (I often sprinkle more cinnamon across the filling once I have spread it)
  • Take the longer side of the rectangle and roll it carefully to create a log.
  • With a sharp knife, cut the log into 12 sections.
  • On the well greased/lined baking tray, place the rolls swirls facing upwards and leave for 45mins to sit covered with a light kitchen towel.
  • Preheat the oven to 180C/350F and bake rolls for 18-20mins.
  • When they are almost ready, prepare your glaze mixture.
  • Once they’ve come out of the oven, turn them out onto a rack to cool and immediately pour all of the glaze onto them to soak in.
Refined Sugar Free

Let us know if you had a chance to try our delicious sticky date cinnamon rolls. Don’t forget to share with your friends!