Sausages, hot dogs and hail seitan

Plant Based Sausages

In Culatra Island Festivities there’s a bazaar.

Every year, on the first weekend of August, we have the Culatra Island Festivities in honor to the sailors patron saint. Amonst other tradicional games and attractions, there’s the bazaar. Nothing is sold at the bazaar. Well, something is solt – lottery. Yes, I also don’t undersant why is it called a bazaar, but it is what it is.

The bazaar is a wooden shed where some funny rolled pieces of colored paper are sold. Some pieces of paper have numbers on it that correspond to different items, from hair elastic bands and bottles of wine to the most bizarre things someone remembered to donate to the church.

There was one time I won a can of sausages and a bottle of mustard. According to my memory, on that afternoon was the first time I ever tried a hot dog.

Hot dogs and Milk bread

The first time I had a hot dog on a hot dog bun, I was attending to the 5th grade. I talked about this previously on this post. Until then, for me, hot dogs were served in baguettes or papo-secos (a portuguese crusty bun).

To this day, I still don’t understand why the internationally adopted bread for hot dogs and burgers is a milk bread. That’s why I would rather have a hot dog in any place that wouldn’t serve me a sausage in a sweet bread. But I was never a fan of hot dogs. Or sausages.

Hail Seitan

Last weekend I decided to make seitan. Then I decided to make sausages. Then I decided to make seitan sausages. So I did something. And it tastes good.

Print
Salsichas
Salsichas 100% vegetais, à base de farinha de glúten e grão-de-bico. Óptimas para fazer cachorros-quentes, fritar ou assar na brasa.
Prep Time 10 minutos
Cook Time 1 hora
Passive Time 1 hora
Servings
Salsichas
Ingredients
  • 3 Chávenas Glúten de Trigo
  • 1 Chávena Farinha de Grão-de-bico graham
  • 3 Colheres de Sopa Pimentão-doce Fumado
  • 1/2 Colheres de Chá Pimenta-caiena
  • 1 Colher de Chá Cominhos moídos
  • 1 Chávena Grão-de-bico cozido
  • 1.5 Chávenas Caldo de Legumes
  • 1 Colher de Sopa Tamari molho de soja
  • 1 Colher de Sopa Miso pasta
  • 1 Colher de Sopa Mostarda dijon
  • 3 Colheres de Sopa Puré de Tomate concentrado
  • 1 Colher de Sopa Melaço de Cana
  • 1 Cebola Roxa
  • 4 Dentes Alho
  • 1 Colher de Chá Açúcar Demerara
  • 1 Colher de Sopa Vinagre Balsâmico
Prep Time 10 minutos
Cook Time 1 hora
Passive Time 1 hora
Servings
Salsichas
Ingredients
  • 3 Chávenas Glúten de Trigo
  • 1 Chávena Farinha de Grão-de-bico graham
  • 3 Colheres de Sopa Pimentão-doce Fumado
  • 1/2 Colheres de Chá Pimenta-caiena
  • 1 Colher de Chá Cominhos moídos
  • 1 Chávena Grão-de-bico cozido
  • 1.5 Chávenas Caldo de Legumes
  • 1 Colher de Sopa Tamari molho de soja
  • 1 Colher de Sopa Miso pasta
  • 1 Colher de Sopa Mostarda dijon
  • 3 Colheres de Sopa Puré de Tomate concentrado
  • 1 Colher de Sopa Melaço de Cana
  • 1 Cebola Roxa
  • 4 Dentes Alho
  • 1 Colher de Chá Açúcar Demerara
  • 1 Colher de Sopa Vinagre Balsâmico
Instructions
  1. Mistura a farinha de glúten com a farinha de grão-de-bico, paprika fumada, pimenta-caiena e cominhos;
    Salsichas 1
  2. Pica a cebola e o alho, assim bem picadinho;
  3. Numa frigideira bem quente, junta um pouco (cerca de 1 colher de sopa) de óleo de coco, azeite, ou outra gordura;
  4. Refoga a cebola e o alho picados;
  5. Quando começar a ficar douradinho, junta o açúcar demerara;
  6. Deixa dourar mais um pouco e junta o vinagre balsâmico;
  7. Retira do lume e deixa aí de parte;
  8. Esmaga o grão-de-bico cozido com um garfo;
  9. Junta o refogado, tamari, miso, mostarda, puré de tomate e melaço de cana e mistura bem;
    Salsichas 3
  10. Alternativamente, também podes utilizar um processador de cozinha para este processo;
  11. Junta esta mistura e o caldo de legumes à mistura de farinhas;
  12. Amassa bem, com as mãos, até formares um empelo de massa;
  13. Esta é o momento que separa os homens das meninas - o glúten precisa de ser amassado à bruta e durante algum tempo, quanto mais melhor;
  14. Há que salientar, que eu não pretendo menosprezar as mulheres - há muita mulher de barba e bigode na minha terra (literalmente) que eram moças para me arriar uma valente carga de porrada, portanto, se fores mulher, deixa-te de merdas, faz-te um homem;
  15. Deixa o empelo de massa descansar durante uns 10 minutinhos;
    Salsichas 4
  16. Entretanto, mete uma panela de água ao lume;
  17. Estica o empelo em forma de rolo e divide-o em 13 pedaços iguais (ou mais, dependendo do tamanho que queres dar às salsichas; eu gosto de má sorte, por isso fiz 13);
  18. Forma rolos mais pequenos com cada pedaço de massa e enrola-os em papel-alumínio, fechando bem as laterais;
  19. Coloca-os na cesta da panela vaporizadora (aquela panela com água que tens ao fogo) e leva-os a lume brando, tapado, durante cerca de 1 hora;
  20. Se não tens uma panela com vaporizador, podes cozê-los directamente na água, mas aconselho-te a enrolá-los (bem isolados) em película aderente e a reduzires o tempo de cozedura para 40 minutos;
  21. Se estás a utilizar o método do vaporizador, lembra-te que a água evapora;
  22. Deixa as salsichas arrefecerem completamente antes de removeres o papel-alumínio;
  23. Frita-as na frigideira, grelha-as no carvão, utiliza-as em guisados, mil e uma coisas que podes fazer com estas salsichas, inclusive é aquilo que estás a pensar;
    Salsichas 7
Recipe Notes
  • Estas salsichas ficam com uma textura surpreendentemente boa em guisados, como substituto do tradicional chouriço;
  • São bastante consistentes e óptimas para grelhar;
  • Aconselho vivamente a experimentar estas salsichas com os condimentos que utilizei na receita, mas podes sempre alterá-los por outros a gosto pessoal;
  • Podes congelar as salsichas, mesmo enroladas no papel-alumínio - sai facilmente depois de descongelar;
  • Se não tens caldo de legumes, podes simplesmente dissolver um pouco de caldo de legumes instantâneo (em pó) em água morna;
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Sausages 9

Caloric Breakdown:
(Per Sausage = 1/13 of the Recipe)
Blue – 36% Carbs
Red – 8% Fat
Green – 56% Protein


Sausages 0

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Bagels

Bagels

How was that weekend? Impeccable no? A lot of beach time and shit? Here, in Bergen, also spectacular. It rained like a motherfucker since friday and on Monday the maximum temperature was 10ºC.

Whole Wheat Bagels

I’ve been looking for some sort of whole grain flour based bagels for a long time and I couldn’t find it in any groceries shop. I find gluten-free bagels everywhere, but what’s the point on buying a product made out of even more refined flours than regular bread flour? Of course it is important to have these alternatives avaiable. I’m sure people who suffer from celiac disease or gluten intolerance are very thankful for that, but the truth is that, normally, the final product is still quite unhealthy. Very rarely you’ll find a gluten-free product that is not made out if highly processed flours.

Well, here, at the house, we have no gluten issues and so, gluten-free bagels will have to wait. Specially because I don’t have much experience with gluten-free breads and whole wheat recipes are already complicated enough.

That time I had a bagels and shit

When I was a kid, I never had a bagel. Then I grew up, and I still didn’t have much of it.

I don’t have stories for everything.

Print
Bagels
Bagels are basically some breads with a hole in the middle. Ok, some breads with a hole in the middle, that are boiled in water before baked in oven.
Prep Time 20 minutes
Cook Time 40 minutes
Passive Time 6 hours
Servings
Bagels
Ingredients
Prep Time 20 minutes
Cook Time 40 minutes
Passive Time 6 hours
Servings
Bagels
Ingredients
Instructions
  1. Mix the yeast, sugar and water in a mug (the water should be lukewarm, not very hot!);
  2. Let it sit for 10 minutes, to activate the yeast;
    Bagels 1
  3. In a big bowl, mix the flour with the salt and add in the yeast mix and the blackstrap molasses;
    Bagels 2
  4. Get ready for a brutal combat with the dough;
  5. Vigorously knead it, like a man;
  6. Allow the dough to rest in a greased bowl covered with a wet towel, for about 4 hours, in a warm place;
    Bagels 3
  7. Roll the dough with your hands, forming a... hmmm... a roll;
  8. Divide the dough in 12 equal pieces;
    Bagels 4
  9. If the pieces are not equal, the dough will expel a poisonous gas that will inflame in contact with the oxygen in the air;
  10. Shape small balls with your hands and make a hole in the middle, like some sort of donuts;
    Bagels 5
  11. Allow the bagels to rest for about 1 hour;
  12. Boil them in boiling water, for about 1 minute each side; You can add salt, sugar or any other spices you may like to the water; I added baking soda to give the bagels that bretzel taste;
    Bagels 6
  13. When cooked, you can top your bagels with seeds, spices or any other toppings you may like; I used fennel seeds, flor-de-sal, black pepper, turmeric, thyme and sesame seeds;
  14. Bake them in the oven, 180ºC, for about 30/40 minutes; I baked mine over on a silicone layered tray, but you can also use a greased tray (with some olive oil or any other fat);
  15. Enjoy them warm or cold, sweet or savory, however you may like;
Recipe Notes
  • These bagels are relatively small;
  • If you prefer sandwich-size bagels, you can use the same recipe for just 6 bagels, instead of 12;
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Bagels 8

Caloric Breakdown:
(Por Bagel = 1/12 da Receita)
Blue – 79% Carbs
Red – 4% Fat
Green – 17% Protein

 

Bagels 7

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Corn Porridge

Sweet Corn Porridge

When I was 12 or 13, my favorite band was KoЯn. I don’t know why is this important, but I thought it would be interesting starting this post about corn porridge with a paranomasia between the words corn and korn.

It was not funny, I know, but it’s a good way to make the post larger, even when I’m not inspired. And it’s also true.

Xarém

Xarém is one of the most characteristic dishes in my region, in the south of Portugal.

If you’re not portuguese, you probably never heard of xarém in your life. Even some portuguese never heard of. Well, if you’re portuguese and you’re reading this in english for some reason and you don’t know what xarém is, I’ll explain it to you. But don’t miss the opportunity to feel ashamed of yourself for being stupid.

When I was a kid I would feel excited just by thinking about eating xarém. My grandpa would come home with small-spotted catsharks (yes, I just googled the name in english for you) and I knew we would have xarém for lunch.

There are several forms of cooking xarém in the Algarve. The most common is xarém with clams, but at my place, my grandma used to make xarém out of the fish stew stock.

Coarse Cornmeal

Xarém is cornflour based dish – this is probably the definition you will find online if you search for it. But my grandma insists that xarém is made out of coarse cornmeal and not cornflour.

When my grandma was a little girl, the islanders (in case of you being a new reader, I am natural from Culatra Island, the most beautiful piece of land in the planet) would trade fish, shellfish and seafood with the farmers from Olhão and closer cities. In exchange they would get potatoes, cabbage, fruit, rice and other vegetables and cereals.

The coarse cornmeal I’m talking about, is a very simple milling of the corn, a thick one, which is normally not even sieved through. It’s a cheap and simple process and the cereal is normally milled like this to feed chickens and other animals.

The old islanders say people used to have livestock in the Island. It’s not like nowadays. The islanders would buy coarse cornmeal to feed the chickens and ducks, but they wouldn’t be the only ones eating it. Coarse cornmeal used to be (and it still is) cheaper than cornflour. And it was good for the chickens to eat, it would certainly be good enough for the islanders.

I never heard this from my grandma, she just says that xarém is made out of coarse cornmeal and not cornflour. But I’ve heard these stories from other old islanders. These stories about food trade. The rest I just assume. Not very difficult to conclude.

The truth is that coarse cornmeal makes a just as good xarém as cornflour, if not better. Actually MUCH better, in my opinion. But my opinion is compromised, as I grew up eating xarém made out of coarse cornmeal.

To this very day, if my mum or grandma goes to the farmers market and can’t find coarse cornmeal, there is no xarém.

Corn Porridge

I swear I’ve never heard of sweet corn porridge until a few years ago. For me, corn porridge was xarém! I remember my grandgrandma eating maizena porridge with sugar when I was a kid, but I didn’t even know maizena was cornstarch back then.

I’m always writing about stuff I learnt in cooking school. Of course I learnt a lot about food just because I was in cooking school, but that wasn’t the only reason. I learnt a lot, culturally speaking, specially because of the school’s environment.

‘Til then, I was just attending to school with people from the same town or close villages, but that school was different. There were students from all over the country. The great majority were from the Algarve, of course, but people would come from everywhere in Portugal to study there. And the cultural difference were huge, of course. You learn a lot in such environment. And that was how I found out that corn porridge could be sweet.

I love oatmeal porridge. It’s almost a daily staple in my diet. I also like quinoa, millet and rice porridge, but this recipe is something I’ve been thinking about for a long time. I wanted to make a corn porridge, but I didn’t want to use corn flour or cornmeal, first because it takes a long time to cook and also because I wanted to make something healthier with less processed foods.

I would say this corn porridge will please a lot of my readers.

Ingredients:

570 gr. of Sweet Corn (canned)
6 Dates
2 Cups of Vegetable Milk
2 TBSP of Grounded Flaxseeds
1 TSP of Turmeric
1/2 TSP of Grounded Cardamom
1/2 TSP of Grounded Ginger
1/4 TSP of Grounded Cloves

Instructions:

  • Prepare yourself, mentally and physically, for some hard work;
  • Pit the dates;
  • Drain the corn;
  • Throw the corn, dates and milk into the blender jug;
  • Blend it into a smooth mix;
  • Pour the liquid into a pan;

Corn 1

  • Add in the turmeric, cardamom, ginger and cloves;
    • If you don’t like any of the seasonings, you could just die;
      • Or maybe don’t use it;
  • Also add in the flaxseeds;
  • Cook it on low heat, always stirring;
    • The corn tends to violentaly bubble, if you don’t stir;
    • If you’re a masochist, place your face as close as possible to the pan and wait for the geysir of hot corn porridge to explode;
  • When it’s thick and warm, serve in bowls, with your favorite toppings;
  • Alternatively, you can also let it cool down and enjoy it cold – it gets kind of a pudding consistency;

corn 2

corn 3

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corn 5

Caloric Breakdown:

(Per Portion = 1/2 of the Recipe)

Blue – 74% Carbs

Red – 17% Fat

Green – 9% Protein


Note:

  • The nutritional label refers to a portion (half the recipe) without any toppings;


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Carrot Muffin with Orange Frosting

Carrot Muffin with Orange Frosting

Muffins 0

In Portugal we have a lot of words. We have way to many words. We have a thousand words for the same thing and a thousand meanings for the same word. We don’t need more words. We’re fine. We got it covered.

So do you know what madeleines are? If you were born after the 90’s, you probably don’t. But muffins are just the new madeleines. When I was a kid there was no muffins in Portugal. We had madalenas (which is the portuguesation of the french name) and queques (which is the portuguesation of the english word cake), but they were just the same cake. Some people will say this isn’t true. But they’re stupid. It’s the same fuckin cake. Trust me.

Queques? But who the hell still have queques? Such a jurassic thing! Nowadays people want muffins and cupcakes!”

First time I baked muffins was in chef school. It was a nice recipe indeed, with shit loads of fat and oily as fuck, just as a good traditional muffins recipe should be. The kind that people see as healthy because muffins are just sponge cakes.

After baked, the cakes were removed from the silicone forms. And my bakery chef says “And here you have your muffins.” And I say “That look exactly like queques.”. And he says “Exactly like queques? These are muffins! Totally different!”. And I was just thinking to myself “If you weren’t my teacher, I would punch you a fuckin queque down your throat.”.

If you live in Portugal,

Muffins are just another snobish name for queque!

Let’s make it clear – queque is fuckin’ stupid name. It sounds ridiculous, even for a portuguese. Sounds like if some elitist wanted to use the english word for cake, but thought that queque would sound much better for a portuguese. But it’s okay, we still can call the it madalenas. We don’t need more words!

“Oh, but those are not muffins, those are cupcakes.”

Don’t even start! Just don’t! Some clown just thought a muffin would look much better with some frosting and glitter and there you go – cupcakes! Like if someone even have cooked the fuckin’ cake in cups! It was a terrible joke, I know. But if you want good jokes you may start reading a decent blog.

On Saturday there was a gay parade, here in Bergen. I saw people with t-shirts saying:

Cupcakes are just gay muffins

Muffins 0.1

I don’t know in what does this sentence helps with fighting for the gay rights, but I believe it’s something like – a man is still a man even if he’s homosexual. Maybe the t-shirt was just a joke and I just came up with this metaphor, but I like finding logic in everything, what can I do?

So, but did you understand what I mean or not?

A CUPCAKE IS JUST A FUCKIN’ MUFFIN WITH FROSTING ON THE TOP!

Ingredients:

Cake:

Wet:

6 Carrots (medium size)
10 Dates
2 TBSP of Coconut Oil
2 TSP of Lemon Juice
2 TBSP of Grounded Flaxseeds
1 TBSP of Chia Seeds
1/8 Cup of Raw Sugar
1/2 Cup of Applesauce
Fresh Ginger (to taste)
1/2 Cup of Vegetable Milk

Dry:

1/2 Cup of Buckwheat Flour
1/2 Cup of Almond Flour (or almond meal)
1/2 + 1/4 Cups of Oatmeal Flour (or grounded oatmeal)
1/4 Cup of Potato Starch
1 TSP of Baking Powder
1 TSP of Baking Soda
1/8 Cup of Raw Sugar (powdered)
1/3 Cup of Raisins
1/3 Cup of Barberries or Goji Berries
1 TSP of Cinnamon (grounded)
1/2 TSP of Ginger powder
Pinch of Nutmeg
Pinch of Cardamom (grounded)
Pinch of Flor-de-sal

Frosting:

3/4 Cups of Cashews (pre-soaked)
3 TBSP of Water
2 TSP of Lemon Juice
2 TBSP of Date or Maple Syrup
Orange Zests

Instructions:

Cake:

  • Turn on the oven on 180ºC;
  • Start by shredding the carrots;
    • We shredded 3 carrots a bit thinner and the other 3 a bit thicker;
  • You can also shred the ginger, or chop it, if you prefer;
  • In a big bowl, add in the chia seeds, flaxseeds and raw sugar;
    • Yes, these ingredients were in the wet block for a reason;
  • Mash the dates together;

Muffins 1

  • Also add in the lemon juice, coconut oil, shredded carrot, shredded ginger, applesauce and veggie milk;
    • Mix it well, until you obtain a thick paste;

Muffins 2

  • In another bowl, add in the buckwheat flour, oatmeal flour, almond meal and potato starch;
    • You can make your own oatmeal and almond meal in the food processor or coffee grinder;
    • Don’t blitz the almonds for too long, or it will turn into butter;
  • If you have a coffee grinder, grind the raw sugar into powdered sugar;
  • Add in the baking powder, baking soda, sugar, seasonings and salt to the flour mix;
    • Mix it well;
  • Sieve this mix through a sieve that shouldn’t be very fine;
  • Add it to the wet mix;
  • Stir in the raisins and barberries;

Muffins 3

  • Pour the batter into a silicone muffin pan and bake it for about 45 minutes / 1 hour;

Muffins 4.1

Frosting:

  • Blend the cashews (previously soaked in water) with the orange zests, water, lemon juice and date syrup in the food processor;
    • Blend until you get a creamy frosting;

Muffins 4

Rest of the scene:

  • Allow the muffins to completely cool down before you cover them with the frosting;
  • Decorate with some orange zests;

Muffins 5

Muffins 8

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Muffins 6

Caloric Breakdown:

(Per Muffin = 1/11 of the recipe)

Blue – 58% Carbs

Red – 35% Fat

Green – 7% Protein


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Banana, Peanut Butter and Chocolate Granola

Banana, Peanut Butter and Chocolate Granola

Granola 1

Pepsi and Peanuts

When I was a kid, I used to drink Pepsi with peanuts.

I don’t know why, but back then there was no kid that wouldn’t like stuffing peanuts in the Pepsi bottle, leave it to briefly marinate and then, with a tremendous hard work, pour it down the throat. Everybody seemed to enjoy it. And yes, back then Pepsi was sold in bottles. Cans are too 21rst Century. And yes, it was really Pepsi, not Coke. Don’t ask me why.

The King is not dead

Granola 1.2I have no ideia who came up with this banana-peanut butter combo. Conspiracy theories claim that was Elvis own ideia, probably demanded by the Illuminati, perpetuating this misleading Matrix prison we live in, while covering-up the close encounters of third kind with extra-terrestial beings and hiding the astrophysics laws that prove the flat earth theory.

If it was really Elvis, thank you King. I know you didn’t die. Or at least your sideburns. They live inside every one of us, hipsters, just waiting for the beard to be shaved.

I don’t know when did this become a thing, but I just tried this combo maybe half a decade ago. And I became a fan.

Banana Sandwich

Granola 1.1I even have the recipe for the best banana sandwich in the world. Before we heard about peanut butter in Portugal, we were drowned in the darkness and every kid eating banana sandwiches would be a bullying victim. Or maybe that was just in my town. Everybody in my town would suffer from bullying, one way or the other. But nobody knew that word back then. And talking foreignese back then would result in a slap in the middle of the eyes, just to put you back on your place. Good old times.

Banana and peanut butter is the perfect marriage right? And how can you improve a perfect marriage? If I was the real macho latino now, the answer would be – “with bitches”. But as I am a nice guy, the answer is simply – “with chocolate”.

Banana, Peanut Butter and Chocolate Granola

When you already have banana and peanut butter, you’re just missing the chocolate. The Ben & Jerry’s dudes almost had the most brilliant ideia, but they decided to replace the peanut butter with walnuts, when they came up with the Cunky Monkey. Such a dick heads. They could have created the best ice cream ever made, but they ended up with one just insanly good.

In this granola, however, nothing was left behind. And, on the top of that, it’s gluten free, sugar free and oil free. It’s a granola that clearly tastes like granola.

Ingredients:

5 Cups of Oatmeal
2 Ripe Bananas
1/2 Cup of Peanut Butter
5 Dates
1/2 Cup of Water
1/4 de Cup of Pumpkin Seeds (Walnuts would be even better)
1/4 de Cup of Grounded Sesame Seeds
1/2 Cup of Cocoa Nibs

Instructions:

  • If you’re using a less juicy variety, I recommend soaking them in water for a couple hours, before using;
  • Turn the oven on 160ºC;
  • Pit the dates and mash them with a fork, together with the half a cup of water;
  • Add in the banana and peanut butter and mash it all together, like if you’re smashing someones head against the floor and there was blood and brains splashing on your face;

Granola 2

  • Add in the oatmeal, pumpkin seeds and grounded sesame seeds;
  • Mix it through;
    • It is very important that the oatmeal is totally coated with the mix;
  • Cover a tray with some parchment paper;
  • Spread the granola mix on the tray (I used 2 trays);
    • The mix should very sticky and you’re probably thinking you’ve already fucked up, but don’t worry – everything is gonna be alright;

Granola 3

  • Bake it in the oven for about 15 or 20 minutes;
    • I’ve said this a thousand times, but sometimes I feel like I’m talking greek – THE COOKING TIME VARIES A LOT FROM OVEN TO OVEN! THE FOOD IS READY WHEN IS READY! AFTER 15 MINUTES, VIRGIN MARY MOTHER OF CHRIST WILL NOT DESCEND FROM THE HEAVENS TO WARN YOU THAT YOUR FOOD IS READY!;
  • When your granola looks nice and golden, it’s time to mix it a bit;
    • I used my bare macho hands to break this hot plaques in small pieces;
    • If you’re a little girl, you can let it cool down before doing this;

Granola 4

  • Take your granola back in the oven for some extra 15 minutes;
  • When it’s golden and crispy, it’s ready;
  • Allow it to completely cool down before adding the cocoa nibs;
    • If you ignored this step, you’re stupid;

Granola 5

Granola 6

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Granola 8

Caloric Breakdown:

(1 Service ~ 2 Tablespoons)

Blue – 48% Carbs

Red – 40% Fat

Green – 12% Protein


Note:

  • You can replace the pumpkin seeds with walnuts, almonds or even peanuts;
  • I used MyProtein cocoa nibs because I really like the quality of the product and plus, I have partnership with the brand;
    • On the right side of the blog you can find my link with discounts for the organic and vegan lines, although it just work for the portuguese online shop;
  • I also used MyProtein peanut butter, but you can use homemade, as I already showed how to do here;
  • If you want to make this granola taste even better, you can add some sun dried banana to it;
    • I didn’t because I didn’t find any without shit loads of sugar or oil;

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