Buckwheat dessert
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Recipe Author, Video editing - Katrine Dabizha
Video and Photo shooting - Mikhail Kostylev
Wild Blueberry Granola Crumble - Gluten Free
I'm always testing granola bar recipes, and I wanted to create one that had wild blueberries in it. I have been reading a lot about the health benefits of wild blueberries ever since I learned about their amazing superfood properties from Anthony William, aka The Medical Medium. I highly suggest reading up on his stuff! It's incredible!
This recipe doesn't disappoint, but when I tested it, it actually turned more into a crumble than a bar. I blame it on the moisture from the wild blueberries, as well as this interesting testing discovery:
When I use store bought almond butter, the recipe sticks together more like bars. When I use home made almond butter, the recipe doesn't come together like a bar, but rather, like a crumble.
So my happy accident has turned into our good fortune: a great, healthy, gluten free, plant based recipe for granola crumble! Use it to make parfaits, or whatever your granola-loving heart desires.
Here is what you'll need:
1 1/2 cups organic brown rice crisps
2 cups gluten free rolled oats
1 cup unsweetened shredded coconut
1/2 cup sunflower seeds
1/3 cup sesame seeds
1 tbsp coconut oil
1 cup almond butter
1/2 cup honey*
1/2 cup maple syrup*
A pinch of cinnamon
A pinch of sea salt
1 cup wild frozen blueberries
*You can interchange the honey and maple syrup depending on your tastes, and use any other liquid sweetener. You can also add a bit less if you want it to be less sweet.
1. Line a 9x13 inch baking dish with parchment paper. Set aside.
2. Mix together the rice crisps, oats, coconut, sunflower and sesame seeds. Set aside.
3. Over medium low heat, warm up coconut oil, almond butter, honey and syrup, cinnamon and sea salt until combined and warmed through.
4. Pour the sweetened mixture over the dried granola, and add the blueberries. Toss until all is combined.
5. Pour the granola crumble into the baking dish, and smooth out evenly, packing it down as hard as you can. Place in the fridge to set overnight, and voila! You have granola crumble!
Enjoy!
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“But It’s Vegan” Evita Vegan Lunch Ideas Collaboration | Korenn Rachelle
Welcome back to another video, this one is a collaboration with Evita from But It's Vegan these sandwiches were absolutely delicious. If you are looking for something satiating and healthy, this is a good place to start. Check out her recipes and I will see you next time.
But It's Vegan Channel:
Gluten Free Buckwheat Bread Recipe:
Every Day Vegan Food; an introduction to the versatility of vegan cooking. Over 100+ Recipes Mock Meats, Roasts, Salads, Soups, Sandwiches, Sides, Desserts. Breads, Pastas, Breakfast, and More! Download your copy now:
Vegan Lobster Mac N Chz
Vegan Cooking 1O1:
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Gluten Free Granola
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Hey team! Today I'm sharing my Gluten Free Granola Recipe with you all!
Seriously addicted to this, and I have also gotten my mum who isn't a super fan of granola hooked on it as well, so I hope you love it just as much as us xx
INGREDIENTS:
1.5 cups rice flakes
1 cup quinoa flakes
3/4 cup buckwheat
1/2 + 2 tablespoons rice malt syrup/ maple syrup
1 cup raw mixed nuts
1 teaspoon cinnamon
METHOD:
Start by preheating your oven to 165°C fan forced.
Then in a large bowl, add all your ingredients and with a spoon, start mixing until well combined.
This may take a while as it is quite a sticky mix.
Once all combined, spread out onto a prepared, non-stick baking tray and place in the oven to cook your granola for 15 minutes.
Take out and give a little toss and mix through and place back in the oven until slightly golden in colour.
Let cool before serving. Enjoy x
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SUPER EASY CRISPY OATMEAL COOKIES
SUPER EASY CRISPY OATMEAL COOKIES. These Oatmeal Cookies are made with whole grains, packed with fiber, free of butter and flour, eggless and easy to make with basic pantry ingredients.
RECIPE:
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