I am already thinking about making a Banoffee Pie though. Maybe I can even it out with another figurerobics session.
For this week's breakfast, I got berries and matcha granola topped greek yogurt.
(and for lunch, quinoa kale salad with a lemony dressing)
recipe adapted from Peaceful Cuisine
makes about 4 cups
60g liquid sweetener (maple syrup)
30g coconut oil, melted
75g nuts (chopped pecans, chopped walnuts, sliced almonds)
15g toasted sesame seeds
1 Tbsp (10g) chia seeds
1 Tbsp matcha powder
65g dried fruits (dried blueberries)
|Mix dry ingredients and whisk wet ingredients.|
|Combine everything together.|
|Spread in an even layer and bake.|
|Make sure to stir or rotate pan so you don't end up with uneven browning like mine.|
1. COMBINE: In large bowl, combine oats, liquid sweetener, melted coconut oil, nuts, seeds and matcha powder.
2. BAKE: Line a rimmed baking sheet with parchment paper, then spread granola mixture out in an even layer. Bake at 350F, gently stirring at 15 minutes, until the granola is golden-brown and dry, 30 minutes.
3. MIX: Remove from oven and mix in dried fruits.
4. COOL: Let cool completely and transfer to jar to store.
|Recipe yields about 3 mason jars.|
|Love the big chunks.|
1. Start with 6 parts dry to 1 part wet
- dry: 3 parts oats, 1 part nuts, 1 part seeds, and 1 part anything
- wet: 1 part oil, 1 part liquid sweetener/egg white
2. Season to taste with cinnamon/vanilla extract/cardamom/nutmeg/salt
3. Bake at 300F, gently stirring every 15 minutes, until granola is golden-brown and dry, 40 to 45 minutes.
4. Stir dried fruit into hot granola. Let cool completely before storing.
Taste: 5 stars out of 5
Lightly sweetened and pairs well with plain greek yogurt. Subtle matcha flavor and lovely toasted nutty aroma.
Texture: 5 stars out of 5
|Add berries/fruits on top to make it even more nutritious!|