Tuesday, 28 June 2016

Sweet Potato & Black Bean Burgers

Long time, no blog...Well hello and welcome back to my re-vamped blog! With the new design, comes new ideas and my love for food has inspired me to venture into the world of food blogging!

I will be featuring tried and tested recipes on my blog, all of which will be gluten, wheat and dairy-free and primarily plant-based too!

Today's recipe I actually made out of cupboard essentials, super easy and cheap (so good for any fellow students who want to eat healthily but not break the bank...who says eating healthily needs to be expensive anyway!)


Ingredients

  • 1 can black beans in unsalted water
  • 2 medium sized sweet potatoes
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Pinch of himalayan pink salt (or just sea salt will do)
  • Pinch of black pepper
  • 1/2 tablespoon cold-pressed rapeseed oil (or your personal preference)

Method
  • Wash, stab and microwave your sweet potatoes (I microwaved mine for around 10 minutes on 600W)
  • Open and wash your black beans in a sieve (washing the black beans gets rid of the stuff that can make you fart...)
  • Wash and chop the fresh basil and chives


  • When your sweet potatoes have cooled slightly, cut them open and scoop the cooked flesh out into a bowl and mash 
  • Combine the mashed sweet potato with the washed black beans, chopped herbs and dry ingredients
  • Drizzle oil onto a baking tray, form large balls with the mixture, place on the baking tray and press down to form into a burger shape (mixture should make around 4 large burgers)

  • Cook at 200 degrees for 35-40 minutes, turning over every 20 minutes (bake them until they turn golden outside and are no longer squishy!)

I chose to serve mine with brown rice and spinach, but feel free to serve them in a bun or however you want! They also taste great with some sriracha...

Charli
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Thursday, 24 September 2015

BUCKWHEAT GRANOLA

I had been meaning to make some granola for a long time and when I finally got round to making some, I was so delighted that it turned out so well! So I thought I would share my recipe with you guys.

This granola is made from buckwheat flakes and is vegan, gluten & wheat free, dairy free, low fat, refined sugar and oil free! (Certainly not taste free though...)


What you'll need...
  • 170 grams buckwheat flakes
  • 1 teaspoon cinnamon
  • 1/4 teaspoon himalayan pink salt
  • 1 small ripe banana
  • 84 grams carob fruit syrup (or agave, date nectar, coconut nectar, maple syrup)
  • 25 grams coconut sugar
  • 1 teaspoon vanilla extract
  • Optional extras: dried fruit, nuts etc.

What to do...
  1. Preheat your oven to 170 degrees celsius
  2. Line a large baking tray with greaseproof paper 
  3. Measure out 170g buckwheat flakes into a bowl, then add 1 tsp cinnamon & 1/4 tsp salt
  4. In another bowl break up 1 small ripe banana and mash until runny
  5. Then add 84g carob fruit syrup, 25g coconut sugar and 1 tsp vanilla extract to the banana mixture
  6. Mix well until all ingredients are combined and it's lump free 
  7. Combine banana syrup mixture with buckwheat flakes and stir together
  8. Transfer mixture onto the baking tray and spread out with your hands, forming a few clumps here and there 
  9. Bake at 170 degrees celsius for 15 minutes
  10. Take out the oven, flip the granola over and move it about 
  11. Bake for another 10-15 minutes (time can vary depending on what colour you want your granola, I did mine for another 10 minutes!)
  12. Leave to cool and put away in an air tight container! 

Enjoy sprinkled either on a smoothie bowl, with plant-based yoghurt or on it's own as a sweet snack!

Charli
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