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© Copyright 2019 Origin Magazine

Golden Smoothie Bowl + Chocolate Crunch Granola

Ellen De Meulemeester

Photographer, Recipe Creator, Cookbook Author

One Healthy Family, One Healthy Kitchen and the upcoming Everyday Vegan 

~

Instagram: @ellencharlottemarie | ellencharlottemarie.com

 

Makes 2 bowls

 

Ingredients

o ½ mango (can be frozen)

o Juice of ½ lime

o 2 frozen bananas

o 1 or 2 medjool dates (if you like it sweet)

o ½ cup cashews, soaked in water for at least 4 hours

o A dash of coconut cream

o ½ tsp turmeric powder (extra to top)

o 1 small piece of ginger

 

Instructions

• Mix all the ingredients in a good blender and top with something crunchy, extra turmeric and fresh fruit.

 

Chocolate Crunch Granola

Makes 1 big jar

Ingredients

o 200 g (gluten-free) rolled oats

o 3 big tbsp melted coconut oil

o 3 big tbsp maple syrup

o ½ tsp sea salt

o 2 tbsp raw unsweetened cacao powder

o Handful of almonds

o Handful of cashews

o 2 tbsp chia seeds

o Handful of sunflower seeds

 

Instructions

• Preheat the oven to 350°F.

 

• Mix the melted coconut oil with the maple syrup and the cacao powder in a big bowl.

 

• Add the rest of the ingredients and mix well.

 

• Spread the mixture out on a baking tray lined with baking paper and bake in the oven for 10 to 12 minutes. Stay close to your oven to make sure it’s not burning.

 

• Let it cool completely on a cold surface for extra crunch and store in an airtight jar.

 

• Perfect with red fruit and porridge!

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