Live Local. Act Global. ​
Accessible Vegan Adventures
  • RECIPES
    • FOOD PICS
  • BLOG
  • HOME
    • WHO WE ARE >
      • WHAT'S IN OUR FRIDGE
      • FOLLOW US TWITTER
      • FOLLOW US ON INSTAGRAM
    • IN THE NEWS >
      • CBC London Feb 21 2018
      • CHCH - Dec 3 2015
    • WHY VEGAN
  • Get In Touch
  • SHOP

EASY PLANT BASED RECIPES

Don't have time? Eating clean costs more?

We're here to help.

Favourite dish this week is the....
​cold soba salad

Gingerbread Granola

3/4/2018

Comments

 
We started to make her own granola when our favourite cereal increased in price and wasn't as much "bang for our buck"  We wanted and found more! 
Picture
Follow up to our
​Original recipe... 
BETTER THAN STORE
BOUGHT GRANOLA
Put out the candles. 
You home is going to smell like a gingerbread house!

​Save yourself $$$ ​Customize with ingredients you LOVE! 
​
Don't settle. ​Make your own! 


INGREDIENTS
  • 4 cups old-fashioned rolled oats
  • 1 ½ cups raw pecans, walnuts ( We used walnuts, pepitas, almonds and hemp seeds)
  • 1 teaspoon fine-grain sea salt (if you’re using standard table salt, scale back to ¾ teaspoon)
  • ½ teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ½ cup melted coconut oil (or olive oil)
  • ⅓ cup real maple syrup
  • ¼ cup molasses
  • ¾ teaspoon vanilla
  • ½ cup large, unsweetened coconut flakes. 
  • ⅓ cup chopped dried cranberries
  • ⅓ cup chopped candied ginger (optional) 
Picture
INSTRUCTIONS
  1. Preheat the oven to 350 degrees Fahrenheit and line a half-sheet pan with parchment paper. In a large mixing bowl, combine the oats, nuts, salt, cinnamon and ground ginger. Stir thoroughly to combine.
  2. Stir in the oil, maple syrup, molasses and vanilla. Turn the granola out onto your prepared pan and use a large spoon to spread it in an even layer. Bake for 20 minutes, then remove from the oven and top with coconut flakes. Mix in the coconut and stir up the mixture to make sure the granola cooks evenly. Return the pan to the oven for 10 more minutes.
  3. In the meantime, roughly chop the dried cranberries and candied ginger (optional). After 10 minutes is up, remove the pan from the oven and add the dried fruit. Stir to combine.
  4. Let the granola cool before enjoying. The granola will continue cooking just a bit in the cooling process, so if it seems a little wet at first, don’t worry.
  5. Store the granola in an airtight container. It should stay fresh for 1 to 2 weeks. Store in the refrigerator for longer shelf life.

It won't last that long! 

​Next up... homemade almond beverage

inspired by Cookie & Kate
Picture
Photography by Shane 
Our granola is petroleum and rubber FREE!​
Made without BHA, BHT, and TBHQ 

​"BHA and BHT have been used in food products, with some restrictions, since the late 1950s. TBHQ is a more recent addition to the list of antioxidants allowed in food, in Europe, it became an accepted antioxidant for food use in 2004.
BHA: Butylated hydroxyanisole (E320)
BHT: Butylated hydroxytoluene (E321)
TBHQ: Tertiary-butyl hydroquinone (E319)
There is nothing ‘natural’ about BHA, BHT, and TBHQ. They are synthetic compounds produced in laboratories. BHT was initially developed as an antioxidant for use with petroleum and rubber products."
Source: Food that can make you ill.

Enjoy this homemade cereal.
We do everyday! 

Picture
Picture
Comments

    Categories

    All
    AVOCADO
    BAKED NOT FRIED
    BAKING
    CHEESE
    CHOCOLATE
    DINNER
    DIPS
    FOOD HACK
    GRANOLA
    HEALTHY SNACK
    LUNCH
    MEAL PREP
    MUFFINS
    OATS
    ONE PAN
    PASTA
    QUINOA
    SAUCE
    SEASONINGS
    STIR FRY
    SUBSITUTIONS
    SUPERFOOD
    TOFU

    Shannon, Kim & Shane

    Loving ourselves enough to live a healthy lifestyle. 

    Archives

    October 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018

    RSS Feed

SHOP & SUPPORT
LIFESTYLE BLOG
RECIPES
Picture
WHO WE ARE
ART BY SHANE
STUDIO SHIM
© COPYRIGHT 2018. ALL RIGHTS RESERVED.