all you need is cinnamon granola

someone made this on tv last night. my mouth was half full of dinner, yet i NEEDED to make this RIGHT NOW. and since the person who told me about date syrup isn't forthcoming in reminding me what the hell i was supposed to be using it for, this is date syrup's first outing chez loulou. looks like i'll be making more later in the week- half of it's gone already! enjoy :)

2c rolled oats 

1.5c seeds and roughly chopped nuts (eg almonds, walnuts, pepitas, sunflower seeds, sesame seeds)

1c unsweetened coconut flakes (or coarsely shredded)

2Tbs ground cinnamon 

0.25tsp sea salt 

1c raisins or other dried fruit (cherries, chopped apple or apricots)

0.75c date syrup (buy this from a Middle Eastern grocer, or substitute 0.5c maple syrup or agave and 0.3c pitted dates blended til smooth with 3Tbs warm water)

3Tbs coconut oil, melted (or grapeseed, macadamia oil)

preheat oven to 150C.

mix all the dry ingredients except for the fruit together in a large bowl. add the date syrup or maple/date mix and stir til the dry ingredients are well coated.

line a baking tray with a silicone baking mat, or lightly greased baking paper or foil. spread the mix evenly and bake for 15 minutes; carefully stir the fruit in and bake a further 15 minutes. allow to cool (not completely, just til warm) and break into clusters; cool completely and store in airtight containers.

serve with grated apple and coconut yoghurt!

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summer tacos

 

everybody needs tacos. much like vietnamese rice paper rolls, these are a party-in-your-mouth, nutritious, joy of a meal, and are pretty flexible as long as you have the outside wrapping and a couple of other bits. coming into summer, i'm not really into the idea of standing over the stove, and with the exception of heating the taco shells in the oven for 10-12 minutes (don't waste time and add heat to your kitchen by preheating- just whack them in and turn it on), this is a no heat recipe! i'm going to try to post a few more of these- as much as salad rocks, i will want more variety over the next few months without resorting to eating frozen mango cubes out of desperation (mmm, frozen mango...)

anyhoo, the tacos: the secret to this recipe is to not cook the beans. just mix in a medium-large bowl

a 400g tin of beans (black, kidney, or even canellini)

juice of a lime (or lemon)

good dash of olive oil

 

what will really kick this over the edge is a teaspoon of a spice mix which can be made ahead- either blend pre-ground spices, but if you can, grind them up fresh (with a mortar and pestle if you've got some issues to work out, or an electric spice/coffee grinder- best investment of $30, i promise!).

1Tbs coriander seeds

1Tbs cumin seeds

1tsp anise seeds

1tsp celery seeds

half a cinnamon stick (1tsp ground)

1Tbs marjoram

1tsp black peppercorns

 

grind to a fine powder, and store in an airtight container.

 

if nothing else, add just a teaspoon of ground cumin to the salad. then it's up to you and your cupboards- add any or all of these:

chopped jalapeños

fresh chopped coriander 

grated carrot 

sliced red onion 

roasted garlic, mashed 

finely chopped semi dried tomato 

toasted pepitas

baby spinach leaves

serve this bowl of salad with your taco shells, plus shredded lettuce, sliced tomato and cucumber, avocado, vegan cheese or sour cream, and salsa (or the cheat's combo- sriracha chilli sauce and tomato sauce).