This is one of my fondest muffins. It’s my grandmother’s recipe that she’d use all the time when we were younger, always interchanging ingredients. It is so versatile, delicious and filling and I hope you enjoy it as much as I do.
Recipe – makes 12
- 1/2 cup course wholemeal flour
- 1/2 cup plain flour
- 1 cup oats
- 1 egg
- 1 ripe banana (mashed)
- 1/4 cup coconut oil
- 1/4 cup mixed seeds
- 1/4 cup dried fruit
- 1/4 cup muscovado sugar
- 1 tsp bicarb
- 1/2 tsp baking powder
- almond milk/water – add a small amount of liquid at a time until a thick consistency is achieved
Mix all those ingredients up
Throw into oiled muffin trays
Bake at 180º for 15 min
Cool in tin and transfer to wire rack
Or Eat straight away… 😉
*They keep for about a week in an airtight container
I wanted to get all the facts about the Chia seed because I’ve always confused them with a seed my grandmother used to make a delicious rose syrup milkshake/dessert (Falooda). The seeds she used resembled chia seeds but she called them ‘sabja seeds’ and after some investigation, I’ve found that they’re more commonly known as Basil/Sweet Basil Seeds which are native to India and the Mediterranean.
There seems to be quite a difference in Nutritional values and health benefits so I think I’ll dedicate my next post to the Basil Seed of my childhood.
Chia Seeds – Unearthed
The botanical name of the Chia plant is Salvia hispanica, and it is native to central and southern Mexico and Guatemala. The seeds of this plant were popular in Aztec and Mayan culture, and were consumed mainly as an energy food. These days, dietitians suggest to incorporate them in diets as they are considered a super food.
The seeds are rich in calcium, magnesium, potassium, and phosphorous. They contain an abundance of protein and good fat and they are also loaded with antioxidants and fiber. They help maintain normal blood sugar and blood pressure levels and make for excellent energy boosters.
You can simply add them to salads or sprinkle them on breads or soak them to make puddings.
*when soaked, they expand rapidly and form a mucilaginous mass
These super seeds are pretty expensive but a small amount really goes a long way.
Here’s how I threw mine together:
- 1/4 cup Chia Seeds
- Almond milk/ Cashew milk/ Normal milk (I had some almond milk that I had already made) – enough to cover the seeds and possibly more to loosen them up
- Whatever fruit you have. I’ve used a banana, pear, passion fruit and blackberries that we foraged last month and froze.
- Alpro (plant-based yogurt alternative) – it’s the yummy coconut flavour, of course.
Soak a 1/4 cup of Chia Seeds in Almond Milk overnight in the fridge. Then in the morning, chop up whatever fruit you have and either throw them all into the soaked Chia seeds or package them up and add them when you’re about to eat.
Sometimes, that very embarrassing thing happens and your belly rumbles really loudly in a meeting or at school or work and you think; ‘I wish I had brought something more filling’, as everyone turns to stare at you. *CRINGE
Sometimes, you’re at home and you get the munchies. You pull out your hair while you search every cupboard for something to fill the void, that is rapidly becoming your stomach, and end up hoovering up all the very unhealthy chocolate bars you can find. I am always so annoyed with myself when I give in to that demonic milk chocolate.
So, in light of this, I decided to scour the interweb in search of the perfect (and very simple, nutritious and yummy) Cereal Bar Recipes.
I’m going to try out my favourite and share them with you all in the hope that you will find that lunch box/belly filler that suits you.
The first recipe I’ve tried has to be this oh so easy:
5 Ingredient (no bake) Granola Bar
The great thing about these is that you can chop and change as you go. You can change the flavour, the texture, what type of nuts you use, you can add things like dried fruit or cacao nibs. Change them according to your preference.
I am very happy with the way these turned out. I even went so far as to check with my personal nutritionist (my brother) as to whether they passed his test, now to get him to taste them.
If you want to try these, here’s the link to an amazing food blog.
Definitely read all the tips, and how to’s. This woman is a fountain of knowledge. And what’s even better is that she gives the Nutrition Information:
Serving size: 1 bar Calories: 217 Fat: 8 g Saturated fat: 1 g Carbohydrates: 31 g Sugar: 19 g Fiber: 4 g Protein: 6 g
*Things to note:
- Bars were a little too sticky, I may have soaked the dates too long or it’s just a matter of trial and error.
- I added cacao nibs so nutritional info may need to be adjusted as would be the same with adding dried fruit etc.
- Make sure to have a square dish, it makes life easier.
Unfortunately for me, Basil is the only herb that will not survive in my presence. (If there are any Basil growers out there, please, Oh PLEASE, come to my rescue…..!! What am I doing wrong? (Other than over-watering…I’m terrible for that).
This makes me awfully sad because I am so in love with the strong, pungent aroma. I sometimes wish I could place my head upon a smell and just lay there forever, in that calm moment when you first close your eyes and breathe in a scent, making a memory. Alas, I digress….
So anyway, this year, I decided to be proactive with my Basil (before the cold got it). That, and I’m hoping that my regular picking of the leaves and bringing it in away from the cold, will encourage some kind of growth.
What better way to get fresh herbs into a diet and foraging your own grown, then by making something with it.
I’ve combined my sweet Basil with the salty creamy texture of roasted Cashews to make a scrummy Pesto, which freezes well too (if you leave out the cheese).
Here’s how I made it….
- 2 cups fresh Basil Leaves
- 2-3 cloves of Garlic
- 1/2 cup roasted, salted Cashew Nuts
- 1/2 cup good Olive Oil
- (1/2 cup grated Parmesan) – I’ve left the cheese out, because I didn’t have any, Pesto still tasted pretty good without.
- Salt and Pepper ( if using salted cashews you won’t need the extra salt)
Using a food processor, finely chop Basil, Garlic, and Cashews, and cheese if using, until smooth.Slowly drizzle in the Olive Oil until you have the desired consistency. Season with Pepper (and Salt) if needed.
♥ Ta-Dah ♥
Continue reading Cashew Basil Pesto