PECAN SPICE GRANOLA – The Brown Paper Bag

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2 weeks ago by brownpapernutrition Our fridge isn’t always stocked to the brim, in fact quite the opposite, I LOVE to let it run low so I can get creative with what is in there, team the ingredients up with what I have in the pantry and make meals I wouldn’t usually have thought of. However, I probably wouldn’t be able to make as many of those meals without a few key ingredients which make their permanent home in the fridge – check out my fridge team on the blog today and the how’s and why’s of their importance for nutritious meals in our home.
4 days ago by brownpapernutrition I'm going to cuddle the living bejesus out of this gorgeous boy of mine alllllllll weekend!!!! His warmth, love, delicious smiles and funny little jokes are EVERYTHING that I ever need. How good is his most recent #jokebyjet : Q: Where's the tallest place in the world? A: The LIBRARY - it has the most STORIES. Hehehehehehhe... I'd love to hear some of your kids jokes and funny sayings too if you'd share them! Comment below if you like, or just switch off and enjoy the divine cuddles with them instead of being on social media I'm off for now -
1 day ago by brownpapernutrition Diving into Mondayyyyyyy like.... Ok so my brekky isn't this today unfortunately, HOWEVER before you pass this off as a fruit salad, I wanted to break down PROTEIN in this meal for you. The common misconception is that we need a big chunky protein source (most identify as eggs, bacon, chicken, fish, beef or protein powder) in order to have 'protein' in a meal. This isn't actually true. Proteins are comprised of essential amino acids. Essential amino acids are those amino acids the body cannot synthesise and need to be obtained from the diet. Plant foods contain essential amino acids,
5 days ago by brownpapernutrition RAW LAMINGTONS (PLANT BASED / NUT FREE) : To be honest…when I started making these I had full intention of making a healthy variation on a Bounty Bar, but then I completely forgot to add in a step and the chocolate spread into the coconut and thennnnn as it turned out these taste SO MUCH like LAMINGTONS, in their raw, whole seeds (cause no nuts in this one!) and delicious date and cacao-y form. I've popped the recipe on the blog lovely peeps... link in bio for you! PS. I still plan to make a bounty bar but for now…ENJOY!!!!!
1 week ago by brownpapernutrition Happy Monday friends!!!! I made this platter for my family yesterday as a starter before a big lunch to celebrate some birthdays and it went down a treat, especially for me as Saturday I spent feeling just outright wretched with zero desire to do anything but rest - which I did and by Sunday morning I was back on top and ready to eat! Amazing that old REST chestnut isn't it? It's amazing how we sometimes resist it but how restorative is it??!?! Back to food... This platter appealed to both the kiddies and adults so if you're planning a

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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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