What the Bulk!? Cinnamon Bun Granola

One of my favorite blogs is "Oh She Glows," which always features lovely recipes. Here is a recent "what the bulk worthy" recipe she shared :)

''Cinnamon Bun Granola from Tiny Treats Ebook

Shared with permission by Lisa Pitman and Nicole Axworthy. Tiny Treats Ebook. Copyright 2012.
From Lisa and Nicole: If we ever open a vegan B&B, this will be on each breakfast-in-bed tray. We would keep the guestrooms full by serving it up differently each day–in a layered parfait glass with sliced apples and almond yogurt, or on top of our favourite banana soft serve, or in special tea cup with a substantial splash of coconut milk. The options are endless.

GRANOLA

2 cups (215g) rolled oats
1/2 cup (95g) raw buckwheat groats
1/2 cup (65g) raw walnuts, chopped
1/2 cup (50g) unsweetened shredded coconut
1/4 cup (40g) raisins
1 tbsp (15mL) ground cinnamon
1/2 tsp (2.5mL) sea salt
1/4 tsp (1.25mL) fresh ground nutmeg
1/2 cup (120mL) pure maple syrup
1/4 cup (50g) Medjool dates, pitted
2 tbsp (30mL) melted coconut oil
2 tbsp (30mL) water
2 tsp (10mL) pure vanilla extract

INSTRUCTIONS

1. In a large bowl, stir together the oats, buckwheat, walnuts, shredded coconut, raisins, cinnamon, salt and nutmeg.
2. Using a blender, blend the maple syrup, dates, coconut oil, water and vanilla extract into a smooth, thick sauce.
3. Pour the sauce into the bowl with the dry ingredients and stir until all the dry ingredients are well coated.

DEHYDRATOR METHOD

4. Transfer the granola to a Teflex-lined dehydrator tray and spread into a thin (about 1/2 inch thick), even layer. Dehydrate for 8 to 10 hours at 115F.

OVEN METHOD

4. Preheat the oven to 300F. Transfer the mixture to a baking tray lined with parchment paper and spread into a thin, even layer. Bake for 25 minutes, gently stirring every 10 minutes to ensure even browning. Allow to cool completely before gently breaking into clusters. Store in an air-tight container in the fridge or at room temperature.
Makes about 6 cups of granola.

What the bulk? Chocolate Chunk Toffee Bars

The Blog "Oh She Glows" Chocolate Chunk Toffee Bars 

Hi Readers! This is a recipe I just found and am dying to try. They are a big treat, but would really hit the spot on a cool fall afternoon with a cup of tea, no?

From Oh She Glows:


"Everything I love in a granola bar- a crisp, toffee-like exterior with a chunky and chewy middle. Be sure to allow the bars to cool completely before slicing. "

Ingredients:

• 1.5 cup oats
• 1/4 cup whole grain spelt flour
• 2 tbsp chia seeds
• 1 tsp ground cinnamon
• 1/2 tsp kosher salt
• 1 cup walnuts, chopped
• 1/2 cup brown rice syrup
• 2 tbsp Earth Balance (or other non-dairy spread)
• 1/4 cup packed brown sugar
• 1/4 cup all natural peanut butter (my PB is very ‘drippy’- if yours is dry add another tbsp Earth Balance)
• 1 tsp vanilla extract
• 1/2 cup chocolate chunks or chips

1. Preheat oven to 350F and line an 8-inch pan with 2 pieces of parchment paper (one going each way), so the bars do not stick to pan.

2. In a large bowl, stir together the dry ingredients (oats, flour, chia seeds, cinnamon, salt, walnuts).

3. In a microwavable bowl, stir together the brown rice syrup, Earth Balance, brown sugar, and peanut butter. Microwave on high for 45 seconds. Alternatively you can heat this on the stovetop.

4. Pour wet mixture onto dry and stir well. The mixture will be very tough to stir (it’s a thick dough!) so don’t be alarmed. Allow the dough to cool a bit before mixing in the chocolate (otherwise, if you add in the chocolate too soon, it will melt, and it’s best chunky).

5. Scoop into prepared pan and with a wet spoon spread out the mixture. The dough will be very thick and sticky. I dipped a pastry roller into water and rolled it out. Try to get it as even as possible!

6. Bake for 30-32 minutes at 350F. Allow to cool in the pan, on a cooling rack, for at least 15 minutes. Remove carefully from pan and allow to cool on the rack for another 20-30 minutes. If you cut the bars before completely cooling, they will crack, so it’s a good idea to wait as they will firm up.

Blogs I Like: Healthy Girl's Kitchen

A blog that has this on the front page gets my attention :)

You've watched Forks Over Knives by now, right? Ooooh, don't get me started if you haven't!  It's truly the best hour of television and will change your mind about how you eat, I promise (without being scary and gross). The information is sensible and medical, which gets me the most excited. I wonder how many people who turned plant-strong in the past 12 months give credit (if not full, than partial) to the film? I'm guessing at least half.

I love the world of blogs. Cookbooks have their place, but I love the way bloggers share themselves with readers. You really get a feel for the interest and pace of someone's life through their blog. Most of the best tips and recipes I get come from a handful of plant-strong blogs. Some a lot more established than veganmama, and some smaller.



The blog I'm enjoying a lot lately is called "Healthy Girls Kitchen."

But my top tried-and-true love most of the recipes blog is still "Oh She Glows." Angela Liddon, you're amazing :)

Look at her beautiful photography:

Triple Almond Cherry Crumble Squares from "Oh She Glows"

These are so wholesome I found them on my breakfast plate crumbled over blueberry vegan overnight oats one morning. Enjoy them on their own or serve with a scoop of ice cream for dessert. I used agave in this recipe because I was out of maple syrup and it worked great. Feel free to use whichever you wish, keeping in mind that agave is a bit sweeter per tablespoon so you might need an extra tablespoon of maple syrup if you go that route. Be sure to poke holes in the dough with a fork before baking. I didn’t do this and the dough puffed up on me in the middle, but it was easily fixed with a poke once out of the oven.


Adapted from my Raspberry Almond Thumbprint Cookies.
Yield: 1 (8-inch) pan cut into as many squares as you wish!
Almond squares:

• 1 & 1/2 cup raw almonds, ground into meal (or 1.5 cups + 2 tbsp almond meal)
• 1/4 cup brown rice flour
• 2 tbsp ground flax seed
• 1 tsp baking powder
• scant 1/2 tsp kosher salt
• 1/2 cup almond butter
• 6 tbsp agave nectar (or maple syrup)
• 1/2 tsp almond extract

Cherry Almond Chia Seed Jam:

• 3 cups pitted cherries, roughly chopped
• 2.5 tbsp agave nectar (or maple syrup)
• 2 tbsp chia seeds
• 1/2 tsp almond extract

1. Preheat the oven to 350F and line an 8-inch square pan with two pieces of parchment paper, one going each direction.
2. Place almonds into a high-speed blender and grind into flour, making sure not to process too long or the oils will release. Or use store bought almond meal (use approx 1.5 cups + 2 tbsp almond meal).
3. In a large bowl, whisk the dry ingredients together (almond meal, rice flour, ground flax, baking powder, and salt). Use your fingers to break up any clumps of almond meal. In a small bowl, mix together the almond butter, agave, and almond extract. Add wet mixture to dry mixture and stir until thoroughly combined. I got in there with my hands and kneaded the dough together a few times!
4. Set aside 1/2 cup of packed dough for crumbling on top of the jam later. Press the rest of the dough into the prepared pan. You may need to lightly wet your fingers as it’s sticky! Smooth it out and poke it with a fork about 8-10 times all over.
5. Pre-bake the almond base for 8 minutes at 350F. Remove and set aside.
6. Meanwhile, prepare the chia seed jam (or just use about 3/4-1 cup jam of choice). Add pitted cherries and agave into a medium-sized pot. Bring to a low boil and reduce heat to medium-low. Simmer for about 10 mins, stirring frequently. Stir in chia seeds and cook until thickened, about 5 mins more. Remove from heat and stir in the almond extract. Try not to burn your tongue shoveling it in your mouth!
7. Spread jam over the almond base and smooth out. Now crumble the reserved dough on top. Bake at 350F for another 12-13 minutes or so, watching closely. Crumble topping will be golden when ready. Cool in pan on a wire rack before attempting to remove, about 30-45 mins. If you are impatient like me, just cut yourself a square right out of the pan while you wait!

What the bulk? Red Lentils

Full disclosure, I haven't yet tried this red lentil hummus recipe from the amazing blog "Oh She Glows." However, I am going to make it soon! Beat me to it and tell me how it turns out, okay?

Sneaky Red Lentil “Hummus”

Make this spread as a fun alternative to chickpeas! It’s not only similar in appearance, but taste too. Red lentils also tend to be easier to digest, so if you have problems with chickpeas I encourage you to give this a try.


Yield: 1 heaping cup
Ingredients:

• 1/2 cup uncooked red lentils + 1 & 1/4 cup water
• 1 garlic clove, peeled
• 5 tbsp fresh lemon juice
• 1 tbsp tahini
• 1 tsp extra virgin olive oil
• 1/4 tsp fine grain sea salt, or to taste
• water to thin out, if needed
• Herbs & seasonings of choice, if desired

1. Pick through the lentils to make sure there are no pebbles and rinse in a small colander. In a medium-sized pot, add the lentils and 1 & 1/4 cup water. Bring to a boil, reduce heat to low, and cover, simmering until the water is absorbed or about 10-13 minutes. Stir the lentils frequently to prevent them from sticking to the pot.
2. With the food processor running, drop in the clove of garlic to mince. Add the cooked lentils, along with the lemon juice, tahini, and olive oil. Process until smooth. Add a touch of water if necessary to thin out.
3. Add salt to taste and other herbs and seasonings if desired.
Nutritional info: (per 2 tbsp) 45 cals, 1 gram fat, 7 grams carbs, 60 mg sodium, 1 gram fibre, 3 grams protein.

Look how amazing her meals always look! Here is the hummus spread on a wrap.

Definitely check out Oh She Glows. It's where half my recipes come from!