Cinnamon Buckwheat Pecan Granola

Granola is one of life's simple pleasures. From the smell that fills the kitchen when it's cooking, to the cacophony of crunches as you eat it, to the heavenly taste of toasted titbits, it's a treat to every sense in the body - and it's so simple to make too. 
Of course, it's a danger to have around my house, seeing as my father appears to be a descendant of this little guy:

Unfortunately, ordinary almonds are not as evasive as Scrat's adored acorn, and the nut count of my granola tends to diminish at a disproportionate rate. Leaving it to cool is the most treacherous part of the process. No nut is safe. I'm even considering calling in Rodent Control to help me contain this problem. 

This is my favourite recipe at the moment - I love the texture added by the buckwheat and I'm a tad obsessed with wrinkly ole pecans. Feel free to use whatever nuts you like though - cashews and walnuts also taste great in this recipe!

Ingredients
300g oats (use gluten-free ones if you wish)
150g buckwheat groats
50g desiccated coconut
100g pecans
100g whole almonds
100g flaked almonds
100g pumpkin and sunflower seeds
2 tsp cinnamon
4 tbsp coconut oil
4 tbsp honey/maple syrup
1 tsp vanilla extract
100g cranberries or sultanas
50g goji berries

Method
1. Put the oats, buckwheat, coconut, nuts, seeds and cinnamon in a large mixing bowl and mix together.

2. Melt the coconut oil and honey together in the microwave. Add to the mixing bowl along with the vanilla extract and mix well.

3. Spread the granola on a baking tray and bake at 150 degrees for 15-20 minutes, turning regularly to ensure it toasts evenly.

4. Remove from oven and add the cranberries and goji berries. Allow to cool (under a watchful eye, if you too have a Scrat infestation in your house ;) )

Enjoy for breakfast with banana and almond milk, as a mid-day snack or even as dessert with some fruit, cacao nibs and coconut yogurt :) 

fal-Awfully Good Falafels

Adored by vegetarians and meat-eaters alike, falafels are tasty, cheap and relatively healthy - and surprisingly quick and easy to make! I've been wanting to make my own for a long time, and finally got around to it last weekend. I decided to try baked falafels for a healthier take on the traditional fried version, and the results were just as delicious. 

Ironically, the first time I tasted falafel was in Thailand of all places, and I ended up with a nasty vomiting bug on a 4 hour bus journey later that day. Delightful. However, I was not deterred. And neither should you be. Go on - ditch the chicken and make these cheeky chickpea nuggets tonight instead ;)

Baked Falafels

Makes 8-10 falafels, depending on how large you make them!
Suitable for vegetarians and vegans. Dairy free and easily adaptable to be gluten free.

Ingredients
1 400g can of chickpeas, drained and rinsed
1 small onion, finely chopped
2 cloves of garlic, finely chopped
1 1/2 tsp ground cumin
1/2 tsp chilli powder
2 tbsp plain flour/ground almonds for gluten free option
2 1/2 tbsp lemon juice
1 bunch of fresh coriander, washed and chopped
a good pinch each of salt and pepper
sesame seeds 
oil of your choice (I use rapeseed)

Method
1. Preheat the oven to 200 degrees Celsius.

2. Place 1 tbsp of oil in a non-stick pan over a medium heat. When the oil has warmed, add the chopped onion and garlic, 1 tsp of the cumin and the chilli powder. Fry for 3-4 minutes until the onions have softened.

3. Place the chickpeas, lemon juice, coriander, salt, pepper and remaining cumin into a food processor. Add the fried onion and garlic. 

4. Mix to combine. Taste the mixture and add more seasoning if you wish. 

5. Transfer to a mixing bowl and add the flour/ground almonds. Combine with your hand to form a dough. 

6. Use your hands to form small balls of the mixture. 

7. Pour some sesame seeds on to a plate. Roll your falafel balls in the seeds to coat.

8. Place the falafels on a foil-lined baking tray and place into the fridge for 15 minutes to firm up. 

9. Remove from fridge and drizzle with 1 tbsp of oil. Bake for 20 minutes, turning occasionally.

Wasn't that (Leban)easy?! :P

To serve:
Cous cous salad - cous cous is really versatile and you can add so many things to it to liven it up. I like to cook the cous cous in vegetable stock and mix through some pomegranate seeds, chopped toasted almonds/pine nuts, feta and fresh coriander. 
Hummus (lashings of it)
Warm wholemeal pitta breads
Lettuce
Tomatoes