Almond Butter & Maca Energy Bites

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Almond butter (and I know I am not alone here) is something of an obsession for me. I just absolutely love it. Since I was little I’ve always adored peanut butter because that was the only nut butter available or that I’d come across, but since I tried almond butter last year (Meridian’s is the best – no added sugar and just pure almonds) it trumped peanut butter, and I still tend to gorge on it. The base for these energy bites is almond butter, along with a few raw almonds, walnuts, dates and maca.

Although almonds aren’t in season here in Britain at the moment, I make sure I use almonds which have come from Spain, where they are currently seasonal and so they also haven’t had to travel too far (Meridian states that their organic almonds are grown in Spain, which is fab). Almonds are packed with slow releasing energy, and they’re also rich in vitamins and minerals such as potassium and magnesium, both of which help maintain healthy bones and teeth. The addition of walnuts to these little snacks is also great because they are still in season in the UK – so these nutty balls are fresh, seasonal heaven.

The mix of creamy almond butter, almonds, walnuts, dates and ground flax seeds gives these bites so much flavour, and you just know you’re giving your body a health and energy kick because almost all the ingredients are raw. In health cafes maca is often offered as a drink alternative to coffee, because of its naturally invigorating and revitalizing effects, so it gives these balls that little bit extra for an afternoon pick-me-up or a morning boost. Even better, maca has a unique spiciness and subtle sweetness which is so delicious. These little titans of energy really are so easy to whip up – it’s great to make a quick batch at the weekend ready for the trials of the week ahead.

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Makes between 12-15 balls:

  • 4 tablespoons of almond butter
  • ⅓ cup of almonds (50g)
  • ⅓ cup of walnuts (45g)
  • 10 dates (80g)
  • 2 tablespoons of ground flaxseeds
  • 3 teaspoons of maca
  • 3 tablespoons of jumbo oats
  • 2 teaspoons of coconut oil
  • 3 tablespoons of water
  • Sea salt

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Simply place the raw almonds, walnuts, ground flaxseeds, oats and maca in a food processor and blend until the nuts are broken down into fine pieces and it starts to resemble a flour (though not totally ground).

After that, add the almond butter, dates, coconut oil, water and a good grinding of sea salt before blending once more until the mixture has all come together and is starting to stick into one big ball of dough.

Scoop out a small amount of the mixture and roll around in your palms to make smooth balls. Store them in the fridge, or if you’re restrained and don’t think you’ll eat them within a week, place them in the freezer. Nibble (or pop into your mouth in one) and enjoy!

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Apple Purée, Cinnamon & Nut Granola

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Homemade granola trumps shop-bought granola in every single possible way. The taste, the crunch, the nuttiness. You can throw in whatever you like and it isn’t stuffed with refined sugar or synthetic honey or palm oil or preservatives such as sulphur dioxide. In the past when I took a bite of Tesco own granola or even brands such as Jordan’s or Dorset Cereals, I was always overwhelmed by how sugary it tasted. You can literally feel the granules of sugar melting on your tongue, going all over your teeth and straight down into your body. Which is really not good in any way.

I was trying to think up a new granola recipe with a seasonal element and my mind immediately jumped to apples, since they’re in season and full of their own subtle fruity sweetness. I love having stewed apple for pudding so I thought why not try baking it with oats and see what happens. The result is super and makes a delicious, fruity, crunchy yet squishy granola which I think you’re all going to love. It’s so easy to throw together (despite what looks like a long ingredient list!) and if you haven’t got the time to peel, core, chop and stew some apples then you can simply use apple sauce. And, even better, it’s probably one of the healthiest and most nutrient dense granolas out there.

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As well as oats (an excellent source of fibre and slow-burning energy) and apple, it’s brimming with pecans, almonds and walnuts, all of which give a great protein boost for first thing in the morning, as well as minerals such as iron and magnesium. On top of that, the pumpkin seeds, sunflower seeds and flaxseeds not only enhance the protein content of the granola further but are a great source of the really good, healthy fats omega 3 and omega 6 which our bodies need and love. The cinnamon gives that yummy hint of spice which is the perfect partner for apple and the blackstrap molasses add a further fruity flavour and a little bit of extra sweetness. Blackstrap molasses is actually the by-product of the process of making refined sugar from the sugar cane plant and consequently contains all of the vitamins and minerals which white sugar lacks. It’s highly nutritious, containing healthy amounts of copper, iron, calcium and magnesium. It’s so great for vegetarians and vegans who often have trouble getting iron into their diet (I certainly do), but the combination of blackstrap with the nuts, seeds and currants makes this granola an iron-filled feast.

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Makes two large containers of granola:

  • 2 large cooking apples (or 3 medium sized) or 450g/1½ cups of apple sauce
  • ⅓ cup of water
  • 1 cup of rolled oats
  • 1 cup of jumbo oats
  • ½ cup of walnuts
  • ½ cup of pecans
  • ½ cup of almonds
  • ½ cup of pumpkin seeds
  • ½ cup of sunflower seeds
  • ⅓ cup of flaxseeds
  • ⅓ cup of flaked almonds
  • 3 teaspoons of cinnamon
  • 1 teaspoon of mixed spice
  • 1 teaspoon of ground ginger
  • 3 tablespoons of coconut oil
  • 4 tablespoons of sunflower oil
  • 3 tablespoons of blackstrap molasses
  • ½ cup of currants or raisins
  • 2 tablespoons of yacon syrup/raw honey/maple syrup (optional – for sweeter tooths)

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Preheat your oven to 175°C. If making the apple purée from scratch, peel, core and slice the apples into small sized chunks and place in a fairly large saucepan along with the water. Put this on the hob at a medium heat, watching it until the water starts to boil. At this point put the lid on and reduce to a low heat to allow the apples to stew for about 15-20 minutes, checking them every five minutes and giving them a quick stir.

While the apples are cooking, place the oats in a large mixing bowl. Add half the walnuts to a pestle and mortar and give them a good bash until they’ve broken up into small pieces. Pour them into the mixing bowl with the oats before breaking up the other half in the pestle and mortar. Do the same to the pecans and whole almonds, and then add the flaked almonds and all the seeds to the mix. Give it a stir around and then add the cinnamon, mixed spice and ginger before stirring once more.

When the apple has stewed down into a purée, add your 3 tablespoons of coconut oil and blackstrap molasses so they melt nicely down into it too, giving it a stir so it’s all mixed well. Remove from the heat, allow to cool for a minute or two before pouring it into the granola mixture along with the 4 tablespoons of sunflower oil and the currants. Using a large spoon, stir the whole mixture up so all the oats, nuts and seeds are well and coated with the apple, oil and blackstrap (if you like your granola on the sweeter side add the yacon syrup, honey or maple syrup at this point too).

Line a large baking tray with a sheet of baking paper and then pour on the granola mix, spreading it evenly across and squashing down gently. Place this in the oven for about 45 minutes to an hour, depending on how brown and crispy you like it. Every 10 minutes or so take it out and give it a little stir to make sure it toasts evenly and none of it burns, and you get good sized nuggets of granola not one massive piece. When you’ve reached the desired crunchiness, remove from the oven, allow to cool and then store in an airtight container so it stays crispy and fresh for days, weeks or even months (depending on how fast you gobble it down) to come.