baked granola yogurt bars never looked so goodđ¤¤đ¤¤
these came to me in a dream, and the ingredients came together like reflex
you all know how much I love my omega-3 fatty acids, and I created these keeping those in mindđđ
(Check the blog if you didnât understand that reference đ link in bio)
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ingredients:
1 c partially blended rolled oats (I used @onedegreeorganics)
3 tbsp chia seeds (I used @nutiva)
1/4 c honey
3 tbsp flax meal
1/2 c desiccated coconut
1/4 c melted coconut oil
1/3 c almond butter
2 tsp arrowroot
1/4 c pecan
1/3 c puffed millet
df yogurt (I used @forager but greek would also be đ¤Š)
1/4 c blueberries
splash maple syrup
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1. Preheat a convection oven to 375 F
2. Mix all of the ingredients together EXCEPT for the maple syrup, yogurt, and blueberries
3. Press the mixture into a parchment lined 6×6 or 8×8 baking tin
4. Bake for around 13 minutes or until top lightly browns
5. Take the tin out and allow it to cool for 10 minutes
6. Freeze the granola bars for 20 minutes
7. Make sure the bars have completely cooled before spreading your favorite df yogurt on top
8. Summer blueberries with maple syrup on low heat and smash
9. Blend the mix in a blender until smooth
10. Pour small dots all over your yogurt and use a fork to make designs
11. Pop back in the freezer to allow the bars to set
12. Be sure to keep the bars in the freezer to prevent melting!
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Recipe (yields 2-3 servings)âŁâŁ
đąIngredientsâŁâŁ
- 1 small head cauliflower, wash & cut into florets⣠& pat dry with paper towels âŁ
- 1 small green bell pepper, cubedâŁâŁ
- 1/2 small red onion, cubedâŁ
- 2 cloves garlic - slicedâŁâŁ
- 1/4 cup [40g] dry roasted cashewsâŁâŁ
- 4 dried Thai chilis/red chilisâŁ, softened in hot water & drainedâŁ
- oil for frying & cookingâŁâŁ
âŁđąBatter âŁ
- 3/4 cup [96g] all-purpose flourâŁ
- 1/2 - 3/4 cup ice-cold waterâŁ
- 1/4 teaspoon saltâŁ
- a few shakes of white pepperâŁ
đąSauce Mix together 2 tablespoons soy sauce/tamari, 1/2 tablespoon thick dark soy sauce (for color), 1/2 tablespoon sugar & 3 tablespoons Chinese cooking wine/sherry/broth in a bowl & set aside.âŁâŁ
âŁ
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Place batter ingredients in a large mixing bowl & stir to combine. The batter should be thick like a pancake batter.âŁ
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Dredge florets in batter, shake off excess & fry until golden brown (temperature 375F/190°C & I used a small saucepan). Then drain on paper towels.âŁ
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Alternatively, grease a baking sheet pan with oil, place coated florets on the pan. Brush florets with oil & bake at 485F/âŁ
250°C until light golden brown for about 20-25 mins, be sure to flip halfway. For the last few minutes, broil to get a crispier ure (oven time varies)âŁ
âŁâ
To make the sauce, in a heated non-stick pan with 2 teaspoons oil, sautĂŠ onion until translucent. Then add garlic, bell pepper, chili & continue to sautĂŠ until fragrant. Slowly pour in the sauce & cook to reduce it slightly. Please adjust the sauce based on the cauliflower's size.âŁ
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Finally, add the cauliflower florets, cashews & quickly toss them with the sauce until all incorporated. Serve with rice for a delicious meal.âŁ
*Please be sure to dry florets well before coating or the liquid will slowly thin down
#veganfollowback #veganscotland #scottishvegans #veganig #veganinstaclub #glasgowvegan #scottishvegan #scottishfood #scottishfoodie #glasgowfoodie #scottishfood #glasgowvegan #veganglasgow #naturalprotein #vegetarianbreakfast #breakfasttoast #veganfryup](https://conveganence.com/wp-content/uploads/2021/01/131936854_109446914286957_7383745306959709095_n.jpg)
