GRAIN FREE GRANOLA

4.89 from 67 votes

SIMPLE GRAIN-FREE GRANOLA

30-minute grain-free granola packed with seeds, nuts, and coconut. It's naturally sweetened! Vegan, gluten-free, and the perfect healthy, protein-rich breakfast or snack!

Author: Minimalist Baker

PREP TIME5 minutes

COOK TIME25 minutes

TOTAL TIME30 minutes

Servings: 20 (1/4-cup servings)

Category: Breakfast, Snack

Cuisine: Gluten-Free, Vegan

Freezer Friendly 3 months

Does it keep? 3-4 Weeks

Ingredients

• 1/2 cup unsweetened coconut flake
• 2 cups slivered raw almonds (slivered almonds do best here)
• 1 1/4 cup raw pecans
• 1 cup raw walnuts
• 3 Tbsp chia seeds
• 1 Tbsp flaxseed meal
• 1 1/2 tsp ground cinnamon (optional)
• 2 Tbsp coconut, cane, or muscavado sugar
• 1/4 tsp sea salt
• 3 Tbsp coconut or olive oil
• 1/3 scant cup maple syrup (or sub agave or honey if not vegan)
• 1/4 cup dried blueberries (optional // or other dried fruit)
• 1/4 cup roasted unsalted sunflower seeds (optional)

Instructions

1. Preheat oven to 325 degrees F (162 C) and position a rack in the center of the oven.
2. In a large mixing bowl, combine the coconut, nuts, chia seeds, flax seed, cinnamon, coconut sugar, and salt.
3. In a small saucepan over low heat, warm the coconut oil and maple syrup and pour over the dry ingredients and mix well.
4. Spread the mixture evenly onto a large baking sheet (may require two depending on size) and bake for 20 minutes. Then remove from oven, add dried blueberries and roasted sunflower seeds, and stir.
5. Increase heat to 340 degrees F (171 C) and return to oven for another 5-8 minutes, or until deep golden brown.
6. The coconut oil will help this granola crisp up nicely, but be sure to watch it carefully as it browns quickly.
7. Once the granola is visibly browned and done cooking (about 27 minutes total for me), remove from the oven and let cool completely.
8. Store in a container with an air-tight seal, and it should keep for a few weeks.

Notes

*Nutrition information is a rough estimate calculated with coconut oil, coconut sugar, and without optional ingredients.
*Recipe makes ~5 cups granola.

Nutrition Per Serving (1 of 20 quarter-cup servings) 

• Calories: 205 
• Fat: 18g 
• Saturated fat: 4g 
• Polyunsaturated fat: 4.3g 
• Monounsaturated fat: 3.5g 
• Sodium: 33mg 
• Potassium: 77mg 
• Carbohydrates: 9.2g 
• Fiber: 3.1g 
• Sugar: 5g 
• Protein: 4.2g 
• Calcium: 50mg 
• Iron: 1.1mg

Lebanese Cheese Fatayer

This is a recipe modified from a blog by Ethnic Spoon.

The recipe below includes my modification. A great way to use up left over feta cheese.

Ingredients:

Filling:
Feta Cheese 1/2 cup
shredded mozarella 1/2 cup
chopped fresh parsley (3 tbsp)
nutmeg (2 dashes)

Glaze:1 egg

Garnish: nigella seeds- 1 -2 tsp (DO NOT SKIP as it gives a unique taste)


Crescent rolls - 8 oz refrigerated (used 4, so if you want to use up the whole tube- double filling)

Method:
1. Make the filling by mixing everything. It is going to be important to use your hand to mix the filling nicely and smush it to make it homogenized. I don't think spoon mixing will do it justice.

2. Separate out the triangles and roll the out such that they are a bit elongated or oval

3. fill it up and then roll out the edges such that a boat shape is achieved with the center of the boat having exposed filling.

4. break the egg and add a dash of water, mix and then use to brush on the final dough part of the boat.

5. Sprinkle nigella seeds and bake in oven at 350 for 15 mins (or when golden brown).

OPTIONAL:

1. The original recipe calls for pizza dough so can be substituted if you have some on hand
2. If you have any zaatar, sprinkle on Fatayer prior to eating

Indian style tomato soup

There are couple of ways you can make this soup- please check note if you already have a store bought base to work from and will not use garden tomotoes. Below is a from scratch recipe

1. Ripe Tomatoes - Used 8 big ones (about 8 lbs total)
2. 2 cloves garlic

STEP 1: First make the tomato base. This should make 8 servings - so you can freeze portion depending on servings you will make.

Method for base:
1. Wash tomatoes well.
2. Do not dry - especially if your pressure cooker has stackable inserts which will allow them tomatoes to be not submerged in water.
3. Put about 1 cup water at the bottom of the pressure cooker.
4. Put the tomatoes and garlic in the insert and put that inside the cooker. If you do not have an insert- just put tomatoes in the cooker -note that your soup will be a little extra watery.
5. Put pressure for 3 whistles on medium flame. If you do not want to have the whistle go off, put low pressure for about 15-20 mins. You want to par cook the tomatoes and get their skin off.
6. Once they pressure drops- remove the tomatoes carefully. The skin should just pinch right off when you lift at the top near stem.
7. Throw the skinless tomatoes plus garlic in the blender and blend them well.
8. If you are picky and do not like seeds, put the mixture through a sieve such that the seeds are filtered out.
9. Add about 1 tsp salt or to taste and your soup base is ready.

STEP  2: Making of the Soup

NOTE: If you do not have garden tomatoes, you can always use store bought tomato soup. In the indian style, it needs to be a bit watery (like clear soups) and not like the cream soups that Campbell sells. However, you can adjust the texture to your preference, leave thick or add water.

Ingredients:
1/2 of the soup base made from scratch or 1 can of tomato soup diluted with water
10 curry leaves* (Pankaleb have a plant at home and always have some in freezer- so we are happy to share some if needed. Caleb does tend to get overtly protective of his plant)
3 green chillies (spicy kind) - chopped
1 tsp mustard seed
1 tsp cumin seeds
1/4 tsp hing or asofetida*
1 tsp sugar
cilantro to garnish
Bread crumbs (for serving)

* You can skip the hing or curry leaves but the taste will not be authetic

Making of the soup METHOD:
1. Take ghee or oil (about 1 - 1.5 tsp) in a thick bottomed vessel or wok. Heat on medium heat till it shimmers. This means it should be hot
2. Add in the mustard and cumin - stir for a bit till they splutter.
3. Immediately add in hing and mix it in the oil. The hing essentially is flavoring the oil.
4. Add the green chillies and saute. If mixture seems to burn then you have to start all over as it will taste bitter.
5. Once the chillies have spluttered for 1 min- add in the curry leaves. These will start spluttering as they have aromatic components which again are flavoring the oil.
6. After about 45 sec - 1 min, add your tomato base. When you add the base, it should also splutter a bit.
7. Mix everything and add sugar.
8. Cover with lid and let simmer for 5-10 mins to let the flavors meld.
9. It is ready to serve. Top with cilantro for those who like it and personally  I do like bread crumbs for texture.

Kolambi Lipte (Shrimp indian style)

This is a traditional Pathare Prabhu (my community from India who settled in Mumbai long before British arrived and when it was just seven islands) that we eat with a fried fish on the side. The main thing that makes this dish is the "green masala (spice paste)". If you cannot make the green paste- feel free to add the ingredients separately.



Green Masala
1 cup cilantro
1 cup mint (optional but this will give better taste)
2 big garlic cloves
1 inch ginger
Mix all the above ingredients to a paste with minimum water. I used mortar pestle


Shrimp-1 lb. (marinate for 30 mins in 1/2 tsp any Indian meat masala you have or red chilli powder+ 1/4 tsp turmeric+ 1/4 tsp salt)
Tomato - 1 big (about 1 cup chopped)*
Potatoes - 2 medium ( 3/4 - 1 cup chopped)
Onion red - 1/2 big or 2 small
1-2 green chillies
Mustard seeds - 1/4-1/2 tsp
Red chilli powder - 1/2 tsp
turmeric- 1/4 tsp
Sunday special masala/any Indian style meat masala- 1 tsp
Garam masala - 1/2tsp
Lemon juice 1/2 tsp
Cilantro - handful for garnish
curry leaves - 7-10 (this is optional, can be bought in Indian store and frozen or you may have to steal from Caleb's curry leaf plant)

1. Heat oil and then add the mustard seeds.
2. Once they splutter, add green chilli and curry leaves**
3. Mix in oil and add onions. Cook till soft and translucent.
4. Add the powdered spices- turmeric, red chilli powder and Sunday special/meat masala. Add the green masala ***. Mix well and fry till there is no raw aroma.
5. Add tomato and mix well. cover and cook till tomato is soft.
6. Add potatoes, 1/4 cup water, cover and cook on med heat till potatoes are cooked.
7. When potatoes are cooked, add salt and garam masala.
8. Add Shrimp and cook on lower flame.
9. When Shrimp is cooked, turn off the heat, add cilantro and lemon juice- mix well.
10. Serve with roti/naan/plain steamed rice. There is not much gravy as this is more of a drier shrimp with less sauce.

* If you dont have fresh tomato- you can use tomato sauce or paste.
** Be careful when you add curry leaves in hot oil, they are very aromatic and the oil will splutter. make sure they dont get burnt as you will detect a changed taste.

CHICKEN LIVERS (Thanksgiving 2016)

This is a recipe I remember from our family gatherings in India. The entire family would get together (grandparents, their 4 kids, their significant others, 2 kids per couple at least plus neighbours and friends) on weekends. Before the big evening meal- this is what would be served to the men with their drinks (scotch or beer) while the kids played around and dinner was being made. If we were lucky, we might get a sip of beer to cool down in the hot summer.  The main thing to remember while making this dish is to NOT add any water as the liver juices will seep out and keep them from burning. Goes well with cold beer.

Ingredients:
chicken livers - 1 lb (we prefer the organic Whole foods kind)- cut up
1/2 of  a big red onion- chopped
Green Masala paste: garlic - 3-4 big cloves, ginger- 2 inches (about same amount as garlic), 1-2 small thai green chillies, cilantro - 1/4 cup, mint leaves(optional) - 1/4 cup [ I did not add these for TG]
*red chilli powder - 3/4 tsp
**Sunday special masala- 1 tsp
turmeric- 1 tsp
Garam masala - 3/4 tsp
Oil, salt, water/broth - to preference
garnish - lemon juice and cilantro

Method:
1. Make the masala paste using mortar and pestle.
2. Heat about 2-3 tbsp oil in a pan.
3. When the oil is hot (you start seeing a sheen on the top- you can throw in one small onion piece and make sure temp is right as it should start sizzling), throw in the chopped onions and saute on med heat till soft and transparent.
4. While these are cooking, use the time to cut up your livers into halves.
4. When onions are soft add the green masala paste and stir fry till aromatics are cooked and raw smell is gone.
5. Add in turmeric, red chilli powder and Sunday special masala. Stir well and let cook for 2-3 mins taking care not to let it burn. If it does seem to start to stick to the pan add water or broth (2 tbsps at a time) so that the paste continues to cook. Add in 1/2 tsp salt which will make onions sweat more.
6. Add the chicken livers and mix well till they are coated by the masala paste.
7. Do not cover the dish as you do not want any water falling in the dish. The livers will ooze out their juices which will add the needed moisture.
8. Add in the garam masala and give one more nice mix till livers are well coated. Let the livers cook and every 2 mins, you may need to stir if the dish appears to burn - to distribute the juices evenly. Minimize the stirring as this will cause the livers to fall apart.
9. At the end of 5-7 mins you should get nice crispy cooked livers coated with the spices. Add additional 1/4-1/2 tsp salt.
10. Serve hot or at room temp with a dash of lemon juice and cilantro.
11. Down with cold beer.

* if your red chilli powder is not from Indian store and is less hot- use 1 tsp
** Sunday special masala - This is a traditional home made spice mix, so you can substitute with sote bought chicken curry masala or mix of curry powder and garam masala (1:1).

OATMEAL PANCAKES

OATMEAL PANCAKES (8/28/2016)

MIX TOGETHER:
3 cups rolled oats (I use TJs Old Fashioned Oats)
4 cups almond milk (or whatever kind of milk you want)
1/4 cup lemon juice added to the almond milk

BEAT IN with a wooden spoon:
1 cup flour (I use gluten free)
2 tsp. sugar
2 tsp. baking soda
1 1/2 tsp. salt
3 large eggs, beaten

Use a 1/4 cup dipper and fry on a medium-hot griddle which has been sprayed with coconut oil. When you see bubbles appearing on the surface, flip. For each new batch, spray the griddle with oil. Serve with maple syrup, a variety of fresh fruits, and some sausage. A great breakfast or supper! In fact, grandkids love these, and Nyasa has declared them the best pancakes in the whole world!