Chewy chocolate bars

Imagine crispy puffs of quinoa and buckwheat, crunchy peanut butter, creamy tahini, a hint of sea salt and dark chocolate all rolled into one bar. It’s the chocolate bar of my dreams. And now I can have it everyday because, really, it’s not as unhealthy as you might think. Puffed quinoa and buckwheat are both nourishing seeds, which makes them gluten frees, and they are packed with protein and calcium. So we’ve got a chocolate bar that’s both delicious and nutritious!

A little peanut butter and tahini are also great sources of protein and healthy fats, which will help keep you full for longer. These really are the chocolate bar you should be reaching for when the 3pm slump hits. That’s exactly what I’m doing now, along with a big cup of tea. It’s the perfect post tennis treat.

I also made these for my parents last weekend and they thoroughly enjoyed them. Especially my Dad. Now that the recipe is up, my mum might even make them for him!

 

Don’t be shy with your pinch of sea salt as it really lifts these bars to the next level. Also, feel free to add whatever nuts or seeds you have on hand instead of the pistachios and almonds. Of course, these bars can also be made vegan by using an alternative sweeter such as rice malt syrup or maple syrup, however I truly love the taste of a beautiful floral honey. 

Chewy chocolate bars

makes 16

• 1 1/2 C puffed quinoa
• 1 1/2 C puffed buckwheat
• 1/4 C flaked almonds
• 1/2 C pistachios, roughly chopped
• 1/4 C chia seeds
• 1/2 C honey
• 1/4 C natural peanut butter
• 1/4 hulled tahini
• 40g drak chocolate (70% cocoa solids minimum)

method

1. Combine the puffed quinoa, puffed buckwheat and chia seeds in a large bowl. Set aside.
2. In a heavy based pan, gently toast the almonds and pistachios over medium heat for about 5 minutes.
3. Combine the honey, peanut  butter and tahini in a small saucepan and stir over low heat until combined.
4. Add the toasted nuts and tahini mixture to the puffs, quickly mix to combine.
5. Press into a lined lamington tin (30 x 15 cm), you may need to wet your palms slightly to prevent the mixture sticking to you.
6. Refrigerate for about 4 hours, or until set firmly.
7. Remove from the fridge and slice into even sized bars. Gently melt the dark chocolate then use a small spoon to drizzle it over each bar. Pop them back into he fridge for the chocolate to set. Serve, or store in an airtight container in the fridge for up to 1 week.

enjoy!

Goodness Gracious Granola, part 1

Granola was one of the first recipes I adapted to incorporate it into my healthy lifestyle. I make a big batch every month and dish out a little over some greek or coconut yoghurt with berries for my breakfast at work every morning.

It is a beautiful way to start your day, providing a perfect balance of carbohydrates, protein and healthy fats. I like to serve mine with coconut yoghurt, almond milk and fresh fruit.

I also love to wrap up a jar of freshly made granola as a gift for loved ones. Since gifting a jar to my boyfriends mother at christmas she has come to adore my granola! It is rather addictive!

This is one version of my granola but there will be more flavour combinations to come, so stay tuned, especially if your a chocolate lover! The recipe is adaptable, feel free to use whatever nuts and seeds you have on hand.

Happy munching 🙂

Banana and cinnamon granola

Ingredients

1/2 C quinoa flakes

1/2 C gluten free oats

1 C coconut flakes

1/4 C pepitas

1/2 C sunflower seeds

1/2 C buckwheat

1/2 C almonds, roughly chopped

1/2 C macadamias, roughly chopped

1 1/2 t cinnamon

2 very ripe bananas

2 T coconut oil

Method

Preheat the oven to 160 degrees celsius. Line a large baking tray with baking paper.

Combine the dry ingredients in a large mixing bowl. Mash the banana and coconut oil together. Add the banana mixture to the dry and give a good mix with your hands. You want all the nuts and seeds to be gooey and sticking together.

Spoon the mixture onto the tray and pat down with the back of a spoon. Set your timer for 10 minutes and then give the granola a good stir. Bake for another 10 minutes and stir again. Keep a close eye as granola can easily burn! I usually cook mine for a total of 30 minutes with a couple of stirs in between.

Leave to cool completely before tipping into an airtight container. Store in a cool dry place for up to 1 month.

Serve with coconut yoghurt, almond milk and fresh fruit. Its also delicious as a smoothie topper and straight from the jar!

Enjoy!