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    3 days ago by brownpapernutrition Posts delicious eggplant parm scenario reminiscing living in Italy whilst heading out for cocktails and a yummy Japanese dinner  @sunsetsabimanly  - makes total sense right?!?!?!?  #foodie   #italian 
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    4 days ago by brownpapernutrition Naming this dish -  #lovelyleftovers  ...I truly believe some of my best creations come from the ‘scraps’ in the fridge. It forces me into a creative space that absolutely LOVE and ensures there is zero food waste in our home. This ZUCCHINI PINENUT BASIL PARMESAN PASTA comes thanks to afore mentioned (bit bendy) zucchini and other random bits I found in the fridge : +leftover roasted spanish onion + leftover marinated kale (olive oil kale and sea salt) + some lemon zest from a lemon I’d squeezed into my water. + a few pinenuts left which I toasted in the

PECAN SPICE GRANOLA

Gluten/Sugar Free: Vegetarian

Makes 1 jar – 5 cups

 

DF : SF : GF (OPT) : V

 

1 cup pecans

2 cups oats

1 cup coconut

1 cup almonds, roughly chopped

1/4 cup coconut oil melted

3 tablespoons maple syrup – or 1/3 cup rice malt syrup

1 1/2 tablespoons ground cinnamon

2 teaspoons ground nutmeg

1 teaspoon ground cardamom

1 teaspoons ground ginger

 

Preheat oven to 150C and line a large baking tray with greaseproof paper.

Combine pecans, oats, coconut and almonds in a large bowl and toss gently.

Melt together coconut oil, maple/rice malt syrup, and spices.

Stir coconut oil combo through the dry ingredients until well coated, spread across baking tray then pop in oven.

Cook for 10 minutes, turn the ingredients and cook a further 10 minutes.

Allow to cool on tray then store in an airtight container.

Category

Breakfast

Tags
breakfast, dairyfree, granola, muesli, nosugar, nourish, nuts, organic, pecans, recipes, seasonal, seasonaleating, spring, sugarfree, vegetarian, wholefoods
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