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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corncakes with tartare sauce

1c frozen corn kernels, thawed

1c soymilk

1.5c cornmeal

1tsp baking powder

0.5tsp bicarb

1tsp salt

2Tbs agave or maple syrup

2Tbs oil

1 lemon, juice and rind

2Tbs herbs/spices to taste: smoked paprika, cayenne, dried ground rosemary and thyme

blend the corn and soymilk in a food processor four about 30 seconds. add all remaining ingredients and blend until combined. 

preheat a non-stick pan on medium heat for 1 minute; add a teaspoon of oil and measure out 3 large tablespoons of mixture for each cake. cook for 2 minutes then flip; cook for 3-5 minutes or to taste.

tartare sauce

total cheat, but yum: finely chop 1 gherkin or medium pickle, mix into 3Tbs mayonnaise. that's it!

raspberry lemon pancakes

un. bel. ievable.

0.75c plain flour

0.5c cornmeal (very fine polenta)

2tsp baking powder

0.5tsp salt

2Tbs sunflower/canola oil

1.25c soy milk

1/3c water

1tsp vanilla

3Tbs sugar

zest of 2 lemons

0.5c frozen raspberries

heat a non-stick pan on low-medium heat. sift flour, cornmeal, baking powder, salt and sugar into a medium bowl. in a separate bowl, mix the remaining ingredients, then stir gently into the dry ingredients until just combined.

lightly oil pan; make pancakes the size you want (i drop two tablespoons of mixture on top of each other to form each pancake of about 10cm). when bubbles appear on top of each cake, flip with a silicone spatula and cook for another 2-4 minutes or to taste. serve with maple syrup and a squeeze of lemon juice.

ohhhhhhhhhhhh yes.

tapioca pudding

so good for breakfast!

0.5c tapioca pearls (small)

1c water

0.5tsp salt

0.5c coconut cream

3Tbs brown sugar

cinnamon and grated orange zest to taste- or other flavourings (scraped vanilla pod, rose water, fresh or tinned pinapple or lychees)

in a small saucepan on low-medium, heat the tapioca, water and salt. the mixture will thicken fairly quickly, so keep stirring gently until the pearls start going translucent. stir in the sugar and coconut cream, and keep stirring until the pearls are almost fully translucent. remove from heat and gently stir in flavourings of choice.