One Bowl Healthy Oatmeal Chocolate Chip Cookies

Buttery without the butter, delightfully sweet without refined sugar: With only eight ingredients, one bowl and no butter, oil or refined sugar these Healthy Oatmeal Chocolate Chip Cookies are vegan, gluten-free, easy to prepare and make for a great snack or nutritious treat.

healthy chocolate chip oatmeal cookies

Where do I start with these healthy vegan Oatmeal Chocolate Chip Cookies? They’re small but mighty. Okay, not really. Yet they’re small but have quite the story to tell. Inspired by the oatmeal cookies my mum has been making, sharing with the whole family and raving about these had to happen. See, I’m all for my family eating oatmeal. And cookies. But if there’s an option to merge these in a healthier way I’m even more in for it. Needless to say my mum’s standard recipe does not fit this criteria or else I wouldn’t have dusted off my apron to get baking.*

*granted, I didn’t wear an apron but writing this post reminded me I really should the next time.

healthy vegan oatmeal cookies (hazelnut version)

The verdict? My mum took one bite and said: “delicious, you can bake me a tin full of these”. Needless to say this made my day. Because you might imagine the rarity of a statement like that coming from her. Can we call that a huge success? Especially surprising as – and I’m going to commit a blogger crime saying this – I wasn’t overly impressed by the cookies myself. But I should add that a) I’m generally not a cookie person. Chocolate has my heart, or, rather: sweet tooth. And b) I still thought they were delicious, I’d just choose chocolate over any cookie any day so I’m not qualified to judge ;). My sister was a fan of the cookies, too, though, which should say it all: thumbs up for these.

I tried both a hazelnut and almond version of these – the first picture above shows the almond, the second one the hazelnut ones – and both were equally well received. The almonds blend in well with the other flavours while the hazelnuts add a litte extra flavour  – which I personally thought was great – so you decide what you’re feeling like.

healthy oatmeal chocolate chip cookies -

Crispy on the edges, soft in the middle with a delightfully hearty oat flavour spiked with hints of chocolate – they just deliver. They’re not your average dessert-like sweet cookies but their more nutritious but not less delicious cousins. Have your cookie and eat it [for breakfast], too!

One Bowl Healthy Vegan Oatmeal Chocolate Chip Cookies

yields about 8 cookies

3/4 cup quick oats [60 g] + 1-2 tbsps, divided [use certified gluten-free if necessary]
2 tbsps ground almonds/almond meal OR hazelnut meal [~18-20 g]
3 tsps tapioca starch
2.5-3 tbsps of maple syrup [see notes]
1 heaped tbsp of coconut oil  [20 g]
Pinch of sea salt
1+ tbsps of mini chocolate chips OR chopped up dark chocolate [see notes]
1/2 tsp vanilla [optional]
[Optional: non-dairy milk]

  1. Preheat oven to 350 °F/175 °C. Line a baking sheet with parchment paper.
  2. In a food processor, process the oatmeal into a fine flour. Add ground almonds, baking powder, salt and tapioca and give it a quick pulse to combine.
  3. Melt the coconut oil.
  4. Add the maple syrup, coconut oil and vanilla if using to the dry ingredients in the blender and mix to combine. The dough should stick together well at this point. If the dough is too crumbly, add 1/2 tbsp of non-dairy milk at a time to reach the desired consistency. Transfer dough to a small mixing bowl.
  5. Using your hands, mix in the remaining oats. You want the dough to be less sticky and rollable, not crumbly, so start with 1 tbsp of oatmeal.
  6. Add the chocolate chips and stir through with a spoon or your hands.
  7. Scoop dough onto prepared baking sheet, using around 3/4 of a tablespoon of dough per cookie. Roll into a ball and flatten into cookie shape between your palms. No need for perfection here.
  8. Bake for 8-10 minutes. Let the cookies sit on the sheet for around five minutes, then transfer to a cooling rack to cool completely.

Notes:
Using hazelnut meal I found 2 1/2 tbsps of maple syrup to be enough but adjust to get the right consistency.

Use sugar-free/stevia-sweetened chocolate for a completely refined-sugar-free option.

oatmeal chocolate chip cookies_8

I’m linking up with Allergy Free Wednesdays#RecipeOfTheWeek,#StrangeButGoodGluten-Free Fridays,Tasty Tuesdays,Healthy Vegan Fridays, Meatless Mondays.

 

Happiness-inducing today:  Walking around outside soaking up the summery smell of the air. Can I bottle that scent up for colder months to come?!

 

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What’s one family favourite dish/cookie you’ve “healthified”?

Do you prefer chocolate chips or raisins in your oatmeal cookies?

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No-bake Peanut Butter and Jelly Chocolate Fudge Bars

Using only five simple ingredients these no-bake peanut butter and jelly chocolate fudge bars are a healthy vegan and gluten-free snack or dessert. The rich topping makes them irresistible.

What. a. name. Yes, I’m aware it’s a mouthful to read and say but I promise they’re deserving of every single letter. In other words: SO good. Inspired by Ronan Keating I’m tempted to say that regarding these bars it’d best to say nothing at all [and let the picures do the talking]. Or nothing but: yes, you want and need these in your life. Unless you happen to have a peanut allergy, tnat is. However, if you knew me you’d also know I’m not good at saying nothing at all.

Cranberry Fudge Bars_3

The making – or rather: naming – of these bars unexpectedly became an educational matter. Story time: when I first made these No-Bake Chocolate Fudge Brownies and brought them to work I had to learn that one of my colleagues is allergic to nuts the worst way. Think: she ate one and asked me mid-bite if they might contain nuts. I felt so sorry despite her not blaming me. Here’s the deal: nut allergies are by far not common around here. Peanut butter bans in schools? Unheard of.

Cranberry Fudge bars_4

As I felt sorry for my colleague missing out not only on the brownies but these blondies, too,  yet was on a roll with the no-bake bars I did some research. Peanut is my favourite kind of ‘butter’ and not actually a nut* but a member of the legume family. Wait … Wouldn’t these bars be nut-free using peanuts?  Long story short: I decided against labeling them as such to avoid confusion but happily learned they were suitable for my colleague.Nut allergies are somehow fascinating – though obviously a huge bummer for those suffering from them – in how much they differ from person to person.

*Honestly, as much as I like legumes – both the word and the food group – peanuts will forever be nuts in my heart.

Cranberry Fudge Bars_2

Okay, back to the bars. Do you prefer brownies or blondies? If we were looking at the baked variety I’d always be team brownie. But with these no-bake slices I’ve found I slightly prefer the blonde version. It’s the same with bars: dried fruit mixed with cocoa simply isn’t my favourite. Not bad enough to skip out on the brownies but … And really: who can resist dates mixed with peanut butter? It’s such a good combination. Studding this base with the diamond-like-looking cranberries and adding a rich and creamy chocolate topping takes the deliciousness to another level.  Peanut butter and jelly isn’t a classic over here but I’ll make it one for those around me – with these bars. Family-approved, colleague-approved and, well, unsurprisingly approved by my stomach, too. PB & J, you’re here to stay.

Cranberry Fudge Bars_1

The cranberries might not be a typical PB & J add-in but they really add a little something-something to the soft & salty peanut butter-y base and amazingly rich and creamy fudge topping. Feel free to use dried cherries in their place for a more authentic taste but I’ll say you’re missing out. A little ;).

No-bake Cranberry Peanut Butter Chocolate Fudge Blondies

100 g soft dates
130 g roasted + salted peanuts
1/4 cup [30 g] of dried cranberries

100 g dark chocolate [70 % cocoa or higher]**
1/2 cup of full-fat coconut milk OR full-fat non-dairy creamer [I used soy]

  1. Place peanuts in a high-speed blender or food processor. Pulse until ground to your preference – either finely ground and flour-like or with a few more roughly chopped pieces for texture*. Remove from the blender and set aside.
  2. Process dates until finely chopped/close to paste-like. Remove from food processor.
  3. Add nut meal back to the food processor, turn it on and slowly add the date mixture bit by bit, processing until a thick dough forms. You might want to stop in between, pushing the dates sticking to the sides of the blender/food processor into the blades and stop in between to prevent overheating.
  4. Firmly press the nut and date mixture into an 8 x 8-inch pan. Press the dried cranberries firmly into the blondie base and put into the fridge to harden [it will be very sticky and soft].
  5. While the base is chilling in the fridge, prepare your ganache layer. Finely chop the chocolate bar and set aside.
  6. Bring the coconut milk/non-dairy cream to a boil either on the stove or in the microwave. Pour over the chopped chocolate and (!!!) let sit for three minutes. Do NOT stir before.
  7. Stir to fully combine all fudge ingredients. Top the chilled base with ganache and refridgerate for at least 45 minutes before cutting into it.

Notes:

*As the roasted peanuts tend to turn into nut butter faster than other nuts you have to be careful not to overblend.

**use sugar-free or stevia-sweetened for a refined sugar-free version.

 

I’m linking up with Allergy Free Wednesdays#RecipeOfTheWeek,#StrangeButGoodGluten-Free Fridays,Tasty Tuesdays,Healthy Vegan Fridays.

 

Happiness-inducing today: Still getting to enjoy some sunshine after work.

 

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Healthy Fruit and Nut Quinoa Clusters [gluten-free + vegan]

Crunchy, sweet and prepared in no time these healthy Fruit and Nut  Quinoa Clusters are the perfect snack at any time of the day. Using only eight ingredients this recipe is vegan, gluten-free and optionally  refined sugar-free, too.

Fruit an Nut Cluster_6

Like I mentioned in Monday’s post this week is a short one – work-wise at least. Everything else would be less than happy. Weeks already aren’t long enough as is but I digress. What happens when you’re off work for the remainder of the week? Right. You’re finally getting back into blogging and pre-writing post more as well as tackling multiple tasks around the household with ease. Only not. Wishful thinking, really. I know I can’t be the only one who has the biggest aspirations for the days off – and awakens to the harsh reality of hardly a thing checked off the to-do list by the end of day one. That was me yesterday evening.

Fruit an Nut Cluster_5

Why I’m telling you all of this? It’s how this recipe came about. I’d actually meant to get up relatively early and finish a post on a topic that has been on my mind for a while already. Yet perfectionism got the best of me and I couldn’t finish it. Instead, I spent my time reading and being lazy relaxing because the weather was too amazing to clean my apartment. Bad conscience caught up with me at some point so I multi-tasked on cleaning some of the chairs on our terrace [gross!] – and these Fruit and Nut Quinoa Clusters.

Now you might think these look familiar and you’re right: today’s recipe is adapted from this nut brittle that’s already good as is. But we as bloggers [and perfectionists] can never let good be enough, right? My recent first-time purchase of puffed quinoa – it was on offer, what can I say? – played into this nicely as I knew I needed to use it in a recipe. Add into this all that my sister has been asking me for healthier treats and her upcoming visit – a decision easily made.

Fruit an Nut Cluster_1

These are the lighter version of the Nut and Seed Brittle if you will. But not lighter in the diet-y sense. Just imagine some more airy crunch, almost granola-like [and we all like granola, yes?]. That. And a chocolate drizzle because: chocolate. Still healthy enough to eat any time of the day and with that granola aspect in mind you could totally crumble them up and eat as such. No judgment. And if you break them into larger pieces rahter than chunks: Copycat KIND bars* for a fracton of the price.

In case you’re wondering how they went down with my taste testers: my sister ate half the batch in one sitting  so  I think I’ll consider this another family-approved recipe. Me? No convincing needed in the first place and my mum wasn’t exactly vetoing a second batch, either. Find me in the kitchen then …

Fruit an Nut Cluster_3

Healthy Fruit and Nut Quinoa Clusters

  • ¼ cup pumpkin seeds/pepitas [30 g]
  • ¼ cup of slivered almonds [30 g]
  • ¼ cup dried cranberries or raisins [30 g]*
  • 1/2 cup puffed quinoa  [15 g ]
  • 1 tbsp of ground flaxseed
  • 1 tbsp maple syrup
  • 1 tbsp brown rice syrup or honey [25 g]
  • Chocolate for drizzling, sugar-free if desired – amount: however much you feel like
  1. Preheat oven to 320 °F/160 °C and line a baking sheet with parchment paper.
  2. Roughly chop both the almonds and cranberries.
  3. In a wide bowl, stir together honey and maple.
  4. In another bow, mix the almonds, seeds, puffed quinoa and cranberries. Add to the sirup mixture and stir to combine well.
  5. Spread the nut mixture evenly on your prepared baking sheet and press down firmly to ensure it’ll get all clustery.
  6. Bake for about 15 minutes, watching closely to avoid burning it. Baking times might vary depending on your oven.
  7. Melt the chocolate either in a double boiler or microwave.
  8. Let cool completely before drizzling chocolate on top of the clusters.
  9. Once the chocolate has hardened, break into chunks or bars.

Notes:

  1. *the cranberries I used were sweetened but you can sub them for any dried fruit you like I wouldn’t recommend mulberries as I tried them in the batch pictured and they burned in places.

I’m linking up with Allergy Free Wednesdays#RecipeOfTheWeek,#StrangeButGoodGluten-Free Fridays,Tasty Tuesdays,Healthy Vegan Fridays, Meatless Mondays.

 

 

Happiness-inducing today: Every time my nephew smiled at me. Not those times when he did while pulling my hair a little too strongly maybe …

 

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No-bake Chocolate Orange Fudge Blondies

Packied with fresh and zesty orange flavour in both the crust and rich fudge frosting these No-bake Chocolate Orange Fudge Blondies offer you a taste of summer in every bite. With only seven ingredients, vegan, paleo, naturally gluten- and optionally refined sugar-free they are a healthy dessert or snack option.

Chocolate Orange Slice

 

Before we get into today’s recipe for these absolutely delicious, summery and mum/dad/colleague-approved No-Bake Chocolate Orange Fudge Blondies I want to share some thoughts on my mind. About just that topic: approval.

Feed them to the neighbour’s chicken.

The above was my mum’s comment on these bars. Ouch. And I was this close to writing the recipe off as a fail though I thought they were really good. What made me redecide? Reminding myself that a) [food] preferences differ and b) my mum is a pretty tough critic. Boy am I glad I didn’t let her words get me down – though the chicken might have been pleased ;). Because my colleagues very much enjoyed the bars, one even saying that if she ever got married she wanted these and these. [I’m actually bad at accepting compliments but that’s a topic for another day.]

Shouldn’t I/we trust our own judgement when it comesto deciding which recipes to share on -our- blogs? I wish I could say I no longer depended on other people’s opinion at all but that’s not entirely true. Compliments are balm for our  [occasionally insecure] souls. Knowing you met somebody’s taste with a homemade treat just feels good. Where I’m getting here? Asking for others’ opinion isn’t always bad unless we can’t make a single decision ourselves anymore without getting somebody else’s approval. That just takes the fun and freedom out of life.

Chocolate Orange Slice_2

Okay, onto the food now. You know how they say ‘When the cake works, bake it in every flavour’? Shoes? You’re saying that was about shoes? Nah. That’s not my kind of business [though dresses are a wholly different story …]. But: cake. Or blondies. No-bake blondies. That is my business. And after the huge success of these brownies in my family it was only natural to adapt them in a different way. A fresher, fruity way. Don’t make me play favourites but oh my … these are good.

With only seven ingredients these are even simpler than the No-bake Chocolate Fudge Brownies. Thanks to the fact the base has some more texture i.e. crunch rather than being very smooth you might not even need a high-speed blender. I preferred it this way but grinding the nuts for longer and in a flour-like consistency would give you just that, too, if that’s how you like your brownies/blondies.

Oh and talking about approval: these blondies got my dad’s which probably is even harder to get than my mum’s – if that’s even possible. Shockingly, even I – remember what I said about that? – liked the crust on its own a LOT. I could totally eat it on its own but sssh: don’t tell the chocolate fudge. But you really shouldn’t make just one part because, well, you don’t just wear a single shoe, right? Some things are simply better together.

Chocolate Orange Slice_5

No-bake Chocolate Orange Fudge Blondies

100 g soft dates
1-2 tbsps of coconut butter [optional but ]

100 g raw cashews
20 g unsweetened shredded coconut
1/2 tsp of of orange zest, at best freshly grated from one organic orange

100 g dark chocolate [70 % cocoa or higher]**
1/2 cup of full-fat coconut milk
1/2 tsp of orange zest

  1. Place cashews in a food processor or high-powered blender or food processor. Pulse until ground to your preference – either finely ground and flour-like or with a few more roughly chopped pieces for texture. Remove from the blender and mix in orange zest. Set aside.
  2. Process dates in the food processor until finely chopped/close to paste-like. Remove from food processor.
  3. Add nut meal back to the food processor, turn it on and slowly add the date mixture bit by bit, processing until a thick dough forms. You might want to stop in between, pushing the dates sticking to the sides of the blender/food processor into the blades and to prevent overheating.
  4. Firmly press the nut and date mixture into an 8 x 8-inch pan and put into the fridge to harden [it will be very sticky and soft].
  5. While the base is chilling in the fridge, prepare your ganache layer. Finely chop the chocolate bar and set aside.
  6. Add the other 1/2 a tsp of orange zest to the coconut milk and bring it to a boil either on the stove or in the microwave. Pour over the chopped chocolate and (!!!) let sit for three minutes. Do NOT stir before.
  7. Stir to fully combine all fudge ingredients. Top the chilled base with ganache and refridgerate for at least 45 minutes before cutting into it.

Notes:

**use sugar-free or steva-sweetened for a refined sugar-free version.

Chocolate Orange Slice_4

I’m linking up with Allergy Free Wednesdays#RecipeOfTheWeek,#StrangeButGoodGluten-Free Fridays,Tasty Tuesdays,Healthy Vegan Fridays, Meatless Mondays.

 

Happiness-inducing today: Seeing a person I love laugh. Nothing is more contagious than genuine laughter.

 

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How much do you rely on others’ opinon – be it in terms of cooking, blogging, fashion …?

No-bake Vegan Chocolate Fudge Brownies

Naughty and nice: A healthy raw brownie base is taken to the next level with a luscious dairy-free chocolate fudge topping. Vegan, paleo, gluten-free and easily made sugar-free won’t be able to stop at just one.

No-bake fudge brownie close-up2

Hot stuff*.

That’s what my mum called these brownies. If there’s one surefire way to know I created a winning recipe it’s my mum shouting her approval to the rooftops. My mum? More like: my hardest critic. The woman who has never in her life counted calories, openly shows her fondness of full-fat products and daily dessert [that one’s quite refreshing for somebody struggling with food], – and has no hesitation to tell me something I prepared sucks doesn’t get her approval. Yet on her birthday this past Sunday she insisted on offering everybody a slice of these brownies even though she’d baked a stunning cream cake herself. For once, though, I was hesitant to share them until I’d taken good enough pictures. I’ve been wary of that since the unfortunate incident recently. Better safe than sorry.

* She literally said “heiße Teilchen” but for those of you not speaking German hot stuff is the closest translation.

 

No-bake fudge brownies_close-up

Onto the food because I’m way too excited about this recipe: Do you like raw brownies? The mere fact you’re reading this isn’t necessarily saying anything. Because – shocking as it might seem [unless you read this post] – I actually don’t care about them much. Say what?! Yes. Don’t get me wrong: the base is delicious and I ate my share of “dough” plus my taste testers gave it their thumbs up. To meet my brownie standards, though, they required some more sophisticated chocolate action. Hence why I added the fudgy ganache layer here. Don’t you dare skipping it! Think about these as the brownie epitome of the 80/20 rule*: a nutritious base of nuts, dates and cocoa with an indulgent creamy and rich chocolate topping that’s still healthier than your average frosting.

*though you’ll notice my first batch – spread in a small tin – makes them look more like the 50/50 rule 😉

Whereas many raw brownies recipe call for walnuts, pecans or almonds when I think of this particular baked good hazelnuts come to my mind. Walnuts and pecans? My least favourite nuts unless candied and part of this particular ice cream my grandma often buys for family gatherings. Almonds? Fair enough but not quite there yet. Hazelnuts? Cocoa’s best friend. I’d call it the Nutella logic [the fact this spread contains a hilariously small amount of nuts aside]. Their deep, ever so slightly bitter and dark taste complements any chocolatey baked good perfectly. I adapted the brownie base from the truly genius Dana.

No-bake brownie_fudge 2

Usually, recipes like this packed with energy-dense ingredients come with the disclaimer that – don’
t worry – you’ll feel satisfied after just one. I’m afraid I can’t make any such claims because not a single person I served these wanted to stop after only one. They are satisfying – but also addictive. But yes, lots of nutritious ingredients you can feel good about eating.

No-bake Chocolate Fudge Brownies

  • ½ cup [60 g] whole hazelnuts
  • ½ cup whole almonds
  • 1 ¼ cups dates* [~ 210 g]
  • ¼ cup + 1 tbsp extra dark cocoa
  • Pinch of sea salt
  • Optional: salted peanuts [cashews for paleo version]

For the ganache

  • 1 3.5-oz bar of dark chocolate**
  • ¼ cup of full-fat coconut milk [shake your can well!]

 

  1. Place hazelnuts and almonds in a food processor or high-powered blender. Pulse until finely ground, resembling flour. Transfer the ground nuts to a bowl, stir in cocoa and sea salt.
  2. Process dates in the food processor until finely chopped/close to paste-like. Remove from food processor.
  3. Add nut meal back to the food processor, turn it on and slowly add the date mixture bit by bit, processing until a thick dough forms. You might want to stop in between, pushing the dates sticking to the sides of the blender/food processor into the blades and to prevent overheating.
  4. Press the nut and date mixture into an 8 x 8-inch pan and put into the fridge to harden [it will be very sticky and soft]. Sprinkle with chopped peanuts if using.
  5. While the base is chilling in the fridge, prepare your ganache layer. Finely chop the chocolate bar and set aside.
  6. Bring the coconut milk to a boil either on the stove or in the microwave. Pour over the chopped chocolate and (!!!) let sit for three minutes. Do NOT stir. No matter how impatient you are it’s crucial you don’t stir it earlier – or you’ll regret it, trust me.
  7. Stir to fully combine all fudge ingredients. Top the chilled brownie base with ganache and refridgerate for at least 45 minutes before cutting into it.

Notes:

* These don’t have to be Medjool – just buy those labeled soft dates [I gather Trader Joe’s should carry them]

** Use unsweetened if you want to keep this refined sugar-free. I’d recommend adding some stevia to taste to the coconut milk before heating to ensure the ganache isn’t too bitter or use a stevia-sweetened bar/chocolate chips.

 

No-bake brownies_3

I’m linking up with Allergy Free Wednesdays#RecipeOfTheWeek,#StrangeButGoodGluten-Free Fridays,Tasty Tuesdays,Healthy Vegan Fridays, Meatless Mondays.

There’s so much more I could say about these but I’ll just go with: you need these in your life. A big statement? Well, they’re hot stuff after all ;).

Happiness-inducing today: Walking home from work as the weather finally decided to give us a break from rain and cold temperatures.

 

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Random question: what is the price for a 7-oz bag of hazelnuts respectively almonds where you live? I was admittedly a little shocked when I saw how much they cost these days. Totally worth it obviously.

Healthy Nut and Seed Brittle [vegan + paleo]

A sweet and irresistibly crunchy treat packed with healthy fats and prepared in less than 20 minutes this Nut and Seed Brittle is the perfect snack or topping any time of the day. Paleo, gluten- and refined sugar-free plus with a vegan option it’s a treat [almost] everybody can enjoy.

A sweet, sweet reward. That’s what today’s recipe was for me several times over. Not only a sweet reward after my camera ate the pictures of my first photoshoot here and I had to reshoot in a hurry on Monday. But also a reward to calm down my anxious mind. While emotional eating is a serious and not so funny issue sometimes it’s nice to grab certain foods knowing they”ll make you feel better. Chocolate and peanut butter are go-tos for me and I was pleasantly surprised to see this Nut and Seed Brittle could rank right up there with them. Watch out, chocolate.

Nut cluster_3

A little story behind the making of this recipe: Like I mentioned a while ago my new job comes right along with a bunch of willing – unknowingly in some cases, I should say – test eaters for my creations. Or at least I was hoping so. After the huge success of these healthy Snickers Truffles at the office I wanted to let them in on their “luck” of being taste testers. One of my colleagues’ response? “Sure – if all of them are as good as these.” Awesome. Not at all setting me under pressure or being high maintenance, no? As much as I wish I could have just brushed this off and thrown together the wildest creations in my kitchen this did slow me down for a while.  This is in line with blogging for myself as it’s me putting myself under almost unbearable pressure to create only the best recipes and content – which is a recipe for desaster. I’ll never only write the most amazing posts or have no more kitchen fails but the constant stress has been persistent. Which actually is part of the anxiety I mentioned recently but that’s a topic for another post. You came here for good food after all ,right? And good food I can deliver. Over the top delicious food if I may say so myself.

Nut cluster_6

Sweet.
Crunchy.
Addictive.
Nutty.
Vegan and refined sugar-free options.
Paleo.
Addictive. Oh, did I mention this before?

This is your new favourite snack, oatmeal/smoothie/yogurt topping or actually just favourite food. If I declare something in one league with chocolate it has to be over the moon good. No, awesome. It also disappeared in seconds at the office where there’s no shortage of candy at any time so that’s to say something if you don’t believe my judgement  [not blaming you; I occasionally create some strange but good combinations. Mostly good I’d like to think, though 😉 ].

Nut cluster_8

The fun fact is that my mind was spinning with ideas for more elaborate treats but in the end I remembered what I eat every day in anyway – flaxseeds, nuts – and took it up a notch. Honestly, I have to stop talking now because I’m getting hungry just thinking about it and you’re sitting at the edge of your seat to get the recipe, too, right?  At least you will after trying this. Mmmh.  End of story.

Healthy Caramel Nut and Seed Brittle

  • 1/4 cup pumpkin seeds [30 g]
  • 1/4 cup unsalted cashews [30 g]
  • 1/4 cup whole almonds [30 g]
  • 1 tbsp ground flaxseed
  • 1-2 tbsps dried cranberries, chopped*
  • 1 tbsp honey or brown rice syrup for a vegan version  [26 g]
  • 1 tbsp maple syrup
  • Pinch of ground vanilla
  1. Preheat oven to 320 °F/160 °C and line a baking sheet with parchment paper.
  2. Chop both the almonds and cashews.
    In a wide bowl, stir together honey and maple. Mix in vanilla.
  3. Add in the nuts, seeds and cranberries. Stir to coat everything in syrup.
  4. Spread the nut mixture evenly on your prepared baking sheet.
  5. Bake for about 15 minutes, watching closely to avoid burning it. Baking times might vary depending on your oven.
  6. Once done – the syrup should have bubbled up and set around the nuts in an only golden brown colour – remove the sheet from the oven and transfer the parchment paper to a plate to cool down. This step is important as the brittle would cook further on the still hot baking sheet.

*the cranberries I used where sweetened but you can sub them for any dried fruit you like.

Additional step: repeat above process over and over again. Because a) you won’t be able to stop munching on the brittle and b) everybody else will ask for more, too.

I’m linking up with Allergy Free Wednesdays#RecipeOfTheWeek,#StrangeButGoodGluten-Free Fridays,Tasty Tuesdays,Healthy Vegan Fridays, Meatless Mondays.

Nut and Seed Brittle

 

Happiness-inducing today: One of my German students working very well in today’s lesson and even getting excited about learning [we did “Umlaute” today]. It’s almost crazy how happy this made me after he was very inattentive the past weeks.

 

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What’s your favourite snack containing nuts?

Fellow bloggers: Do you put yourself under pressure when creating recipes?

How many trials does it usually take you to get recipes right?