Cranberry Pistachio Squares On retreat we nibbled on these yummy dairy free morsels sitting by the pool. The recipe is adapted from Little Green Spoon with gratitude. I play with different nuts and seeds, and nut butters so it always varies.
4 tablespoons of coconut oil
3 tablespoons of maple syrup/honey
4 tablespoons of almond butter
½ cup of pistachios, deshelled (75g)
1 cup of oats (100g)
¼ cup of desiccated coconut (20g)
½ cup of dried cranberries (75g), roughly chopped
Pinch of coarse salt
Preheat the oven to 180’C. Spread roughly chopped pistachios and oats on a baking tray and bake until lightly toasted (about 8 mins). Mix in a bowl the dried cranberries, desiccated coconut, toasted pistachios and oats. Add the coconut oil, almond/nut butter, maple syrup and salt to a small saucepan on medium heat and stir. When the mixture is completely melted, add it to the dry ingredients and mix. (The recipe calls for lightly blending to a crumbly past in a food processor but I prefer more texture - personal taste). Press the mixture tightly into a small baking tin lined with baking paper. Refrigerate for about an hour to set before slicing into squares.
+++++++++++++++++++++++++++++++++++ Protein Nourish Balls After a recent class we enjoyed a herbal tea and some protein balls I'd made using a recipe from the Gaia Retreat in Ballina. Better late than never, I share here the recipe, with thanks to Gaia.
1 packed and heaped cup of dried apricots, soaked in hot water for 15 minutes and drained 1 tbl chia seeds, ground 2 tbl hemp seeds 1 tbl pea protein 1 tbl coconut flour (or extra des. coconut or almond meal) 1 tbl tahini ¼ cup coconut oil, melted ½ cup desiccated coconut 1 tbl honey (optional) ¼ orange, fine zested Large pinch sea salt flakes ¼ cup whole almonds, toasted and chopped ½ cup desiccated coconut, toasted, for crumbing (or toasted sesame seeds or sunflower seeds)
1. Mix all ingredients except the toasted chopped almonds and toasted coconut in a food processor bowl. 2. Blend on high speed for 1 minute. 3. Transfer mixture to a bowl and fold in toasted chopped almonds. 4. Roll into balls with wet hands and then crumb in the toasted coconut 5. Place tray in fridge for 30 minutes to set.
They make a sweetish, low GI snack, full of protein and healthy plant based whole foods.
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Banana Muesli I fell in love with the muesli at Govinda Valley yoga retreat centre and they generously shared their caterers' version of the recipe. I have modified it for my family and always adapt it to add different nuts and seeds, and different dried fruits. It's always delicious. Dry ingredients 4 cups oats ¾ cup sunflower seeds ¾ cup pumpkin seeds ¾ cup whole almonds 1 tbl cinnamon 1 cup shredded coconut 1 cup raisins Wet ingredients 7 ripe bananas (or you can substitute some of the bananas with a handful of dates, soaked in hot water and chopped) 1 cup sunflower oil or coconut oil Tsp vanilla ½ tsp salt Blend wet ingredients into a paste and then mix with the dry ingredients (except the raisins) Bake the mix in a large tray lined with baking paper at 160 C for 20-30 mins or until ight brown in colour. Mix the muesli every 5-10 mins to get an even colour. Once toasted, transfer to a bowl and stir in the raisins. Let it cool completely before storing in an airtight container. (Note this uses only the natural sweetness of the bananas. Option to add few tbls of maple syrup if you wish). Healthy infusion of dietary fibre, protein, antioxidants, vitamin E, magnesium and zinc.
