Our kids often ask for a cake or biscuit etc, but I’m very conscious of not letting them have too much sugar. Would you believe they still willingly hand their party bags in to me so I can decide which sweets they can have, rationed over as long as I can get away with! So at least if I’m making treats, they can enjoy the indulgences in a healthier way. These are great for after school snacks or their lunchboxes.
Or if vegan and nut free doesn’t matter for you, substitute the sunflower seed butter for any butter, use honey instead of agave nectar, add nuts into the granola.
Ingredients:
Cups:
170g unsweetened granola
70g chopped sunflower seeds
50g sunflower seed butter
40g agave nectar
Pinch of sea salt
Filling:
60g sunflower seed butter
Optional ½ tsp coconut oil
Chocolate topping:
90g dark chocolate (dairy free)
Optional ½ tsp coconut oil
Method:
Prepare moulds for the granola cups. You can use anything you like. I have used silicone moulds so they don’t need greasing.
Mix all the ingredients together for the granola cups in a large bowl until it all comes together. Divide the mixture between the moulds, pressing it down and also using your thumb to make an indentation in the centre.
Warm the sunflower seed butter so that it melts, add coconut oil if desired. Put a heaped tsp of this mixture into the centre of the granola cups. Place in the freezer to set for about an hour. Melt the chocolate in a bain-marie or in a Pyrex bowl over a saucepan of water, again add coconut oil if desired.
Once melted, take the cups out of the freezer and pour chocolate over the top. Place back in the fridge or freezer to set.
Ingredients:
100g plain flour
100g Greek yoghurt
80g honey or maple syrup
75g blueberries
35g coconut oil (melted) or olive oil
20g oats
10g wheatgerm or bran
1 egg
1 tsp vanilla essence
½ tsp baking powder
¼ tsp bicarbonate of soda
¼ tsp sea salt
¼ ground cinnamon
Method:
Preheat oven to 180⁰C (fan). Grease a mini muffin tray or mini silicone moulds.
In a large bowl, whisk together the oil and honey/maple syrup, and then add the egg, beat again and then add the yoghurt and vanilla. In a separate bowl combine the flour, oats, bran, baking powder, bicarb of soda, cinnamon and salt.
Add the dry ingredients to the wet and fold in, (don’t overmix). In a small bowl mix the blueberries with a spoon of flour as this stops them sinking to the bottom of the muffins when cooking. Then fold these into the mixture. Spoon batter in to the prepared trays, place in oven and bake for appx. 16 mins. The muffins will feel firm to the touch when ready and will have browned on top.
Take out the oven and allow to cool.
Enjoy
Gaby Van Clarke
Gaby’s too busy compiling her first book, so she has left this intro to me. Some things retain an aura long past their sell by date. On a 1978 work visit to Vienna I missed a visit to the Hotel Sacher and a chance to savour their famous chocolate cake, the Sacher Torte. It’s more
