8 cups rolled oats
1 cups sunflower seeds
1 cups coconut
1 cups chopped nuts
2 ripe bananas, mashed
1 ½ cups chopped dates
1 ½ tsp salt
½ cup hot water
1 tsp natural vanilla (you can leave this out for a ‘less sweet’ granola)
Stir the two mixtures together, spread onto cookie sheets and bake at 130°C (250°F) for 1 hour, stirring after half an hour. Serve with soy milk, raisins or chopped bananas. Alternatively, with a soy milkshake. Also have a slice of whole-wheat toast and peanut butter, and a bowl of fruit for an energy-packed breakfast that will give you staying power.
Find this recipe at www.amazinghealth.org.
1 1/2 cups stoneground wholemeal flour
3 tsp baking powder
1/4 cup chopped pecans
2 tbsp flaxseeds (these are your vegan ‘eggs’ and make the muffins light and fluffy)
3/4 cup rapadura
1/3 cup macadamia nut oil or rice bran oil
3 large bananas
1/2 – 1 cup rice milk or soy milk (depending on how ‘liquidy’ the bananas are)
Chop pecans (or for a speedy alternative, put them into a plastic bag and bash them with a rolling pin. This is a alternative is fun too!) Combine flour, baking powder, pecans, flaxseeds and rapadura in a bowl. Stir well, to ensure the baking powder is evenly mixed throughout. In a separate bowl, mash the bananas (use fork or potato masher) and then pour the oil on top. Stir this into the bananas and then add this mixture to the dry mixture. Stir well, adding rice milk (or soy milk) as needed until you reach your standard cake texture. Spoon into an oiled muffin tray (or cake tin) and bake muffins for 20 -25 mins (and cake for 45 mins) or until golden brown on top. Serve plain, with jam and with soy whipped cream or cashew cream. Delicious hot or cold.
Chop pecans on Speed 7 for 1 sec. Then add remaining ingredients in TM bowl. Stir on Speed 5 for 20 secs. Bake as above.