Strawberry & Coconut Jarfait

Strawberry & Coconut Jarfait- Emma's Little Kitchen

Ah, the Strawberry and Coconut Jarfait! What is a Jarfait you ask? Why, it is a parfait in a jar of course! Everyone knows that food is instantly cooler if served in a mason jar (*wry smile*), haven’t you been on Pinterest lately?

Strawberry & Coconut Jarfait

In all seriousness, packing my breakfast in a mason jar has a lot of advantages. I can make it the night before and just grab it to go in the morning which is handy when you start your work day at 7am. I also prefer to store food in glass containers instead of plastic, and admittedly, it does look a lot prettier in a mason jar than it would in a battered old tupperware container.

Strawberry & Coconut Jarfait

That being said, I encourage you to make this Strawberry and Coconut Jarfait, and serve it in whichever vessel you see fit, whether your reasons are aesthetic, practical or otherwise. The combination of creamy, tart greek yoghurt, toasted, nutty granola and sweet strawberry compote is such a treat, and choc full of good-for-you stuff too! The strawberry chia jam is adapted from my quinoa porridge recipe, one of the first recipes I ever posted on E.L.K! I make it all the time in big batches and use it for porridge, mixing in yoghurt, spreading on toast. Try it, seriously, and begin with this jarfait!

Strawberry & Coconut Jarfait

 

 

Strawberry & Coconut Jarfait
 
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Serves: 2
Ingredients
  • For the strawberry chia compote:
  • 2 cups frozen strawberries (1 10oz/280g package)
  • ¼ cup honey (or agave or maple syrup)
  • ¼ cup chia seeds
  • 1 tsp vanilla
  • For the oat mix:
  • ¾ cup of oats
  • ⅓ cup flaked almonds
  • ⅓ cup unsweetened coconut flakes
  • To assemble:
  • 2 cups plain greek yoghurt
  • Additional nuts, seeds or coconut to top (optional)
Method
  1. Start by making your strawberry chia compote so it has time to cool: Combine strawberries, honey, and vanilla in a saucepan, gently bring to a boil, add the chia seeds and reduce to simmer for 20 minutes, remove from the heat and allow to cool and thicken while you prepare the oat mix
  2. Preheat the oven to 375F/190C
  3. Combine oats, almonds and coconut flakes in a bowl, transfer to a glass baking sheet and toast in the oven for 10 minutes until everything takes on a golden hue, remove from the oven and allow to cool.
  4. When the oat mix and strawberry compote have cooled, you can assemble your parfait: start with a quarter of the yoghurt, followed by a quarter of the oat mix, and then a quarter of the compote. Repeat!

Notes:

You can make the strawberry chia jam a few days before- the longer you leave it, the thicker it becomes.

The jam is also very adaptable- try it with a different berry!

Go-To Spinach & Chickpea Curry

Spinach & Chickpea Curry- Emma's Little KitchenI’m sharing a family favourite with you today! This spinach and chickpea curry is a staple in the home of my parents, and has since become a staple in mine. This is the ultimate curry in a hurry- the spices are simple and I always have them to hand, it comes together in 30 minutes making it a wonderful weeknight meal, plus it is packed full of healthy goodness!

Spinach & Chickpea Curry- Emma's Little KitchenIndian is my absolute favourite, and Kirk and I eat curry dishes frequently. However, when I bring leftovers into work, a lot of people tell me that they find the spices in traditional indian food intimidating. The idea behind this curry is to keep it approachable (no long list of ingredients!) without loosing any of that beautiful aromatic flavour. It may not be the most authentic curry, but it is terribly tasty!

Spinach & Chickpea Curry- Emma's Little Kitchen

I doubt my parents follow much of a recipe with this, it is not really their style. Similarly, it took me a while to pin down the exact quantities of ingredients because I would just throw it together by what looked right. After a little trial and error I finally got there, and I’m really excited to share the results with you!

Spinach & Chickpea Curry- Emma's Little Kitchen

What about you?! Do you like Indian food? Do you make it often?

Go-To Spinach & Chickpea Curry
 
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Author:
Cuisine: Indian
Serves: 4
Ingredients
  • 1 tbsp olive oil
  • 1 large onion, peeled and thinly sliced
  • 3 large garlic cloves, minced
  • 1 pinch piece of ginger, minced
  • 2 tsp garam masala
  • 1 tsp cumin
  • ¼ tsp cayenne pepper (or more or less to taste)
  • 2 cups cooked chickpeas (or 1 tin, drained)
  • 2 tins of chopped tomatoes
  • pinch of sugar (optional, to cut through the acidity of the tomatoes)
  • 3 generous handfuls of fresh baby spinach
  • 2 tbsp fresh coriander, chopped (optional)
  • squeeze of fresh lemon (optional)
  • salt and pepper to taste
Method
  1. Heat olive oil in a large lidded pan over medium heat
  2. Add the onions, and fry until translucent
  3. Add the garlic and ginger, and cook for a couple of minutes more, stirring frequently
  4. Add the garam masala, cumin and cayenne pepper, stir so that the onions have a nice coating of the spices, cook for just a minute until the spices are a little toasted
  5. Add the chickpeas and stir well so they are covered in oil and spice
  6. Add the tomatoes and sugar (if using), give everything a good stir, cover, and simmer for 20 minutes on low-medium heat.
  7. Add the spinach in batches, and stir until the spinach is wilted
  8. At the end of cooking, add a sprinkling of fresh coriander, and a squeeze of fresh lemon juice if desired
  9. Serve with rice or naan

 

 

 

Black Pepper & Sesame Stir Fried Noodles

Black Pepper & Sesame Stir Fried Noodles

Hello! How is your week going? Kirk and I have been cracking on with all things baby related this week, we are on the countdown now! On Sunday my mother-in-law and sister-in-laws threw me a Pumpkin themed baby shower (you know, in celebration for the baby AND my love for all things pumpkin). I was truly touched by the generosity of my American side of the family, we received so many sweet gifts for our little nugget. Now onto organizing it all- no small feat! This tiny person really does seem to need a lot of stuff, and all of that stuff needs a place to live in our tiny home. Suffice to say, we are pretty busy.

Black Pepper & Sesame Stir Fried NoodlesBlack Pepper & Sesame Stir Fried Noodles

Consequently I have been on the hunt for some extra low-stress, quick meals. Preferably ones that make decent leftovers (fewer meals to plan!), and still pack a nutritional punch. This black pepper and sesame stir fried noodle dish has quickly worked its way into our rotation, for all of the reasons listed above, and because it is absolutely divine.

Black Pepper & Sesame Stir Fried Noodles

My recipe is adapted from A Pinch of Yum’s Black Pepper Stir Fried Noodles. I can’t fault the original, its fab, but I wanted to add some vegetables and ultimately decided to loose the tofu. The result is a fresh, light dish with a salty-sweet sauce and a peppery kick. It comes together so quickly, and best of all it is highly adaptable, just use whatever vegetables you have to hand and throw it in there! Happy stir frying, friends!

Black Pepper & Sesame Stir Fried Noodles

Black Pepper & Sesame Stir Fried Noodles
 
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Serves: 4
Ingredients
  • For the Black Pepper Sauce:
  • ½ tsp freshly ground black peppercorns
  • 6 tbsp low sodium soy sauce or tamari
  • 3 tbsp mirin
  • 2 tbsp honey
  • 1 1 inch piece of ginger, minced
  • 3 cloves garlic, minced
  • For the Noodles & Vegetables
  • 8oz package of udon noodles
  • 2 tbsp toasted sesame oil
  • 2 medium carrots, peeled and cut into small batons
  • 1 cup mushrooms, sliced
  • 2 cups baby spinach leaves
  • 2 tbsp sesame seeds
Method
  1. Put all of the sauce ingredients into a blender or food processor and blend until a smooth sauce forms, set aside. If you don't have this equipment to hand, simple whisk them together in a bowl.
  2. Bring a large pot of water to the boil. Add noodles, and cook for just two minutes until softened. Drain, and rise under cool water, set aside in the colander,
  3. Heat 1 tbsp of oil in a wok, or large non-stick frying pan. Once the pan is hot, add the carrots and mushrooms and stir fry over a medium-high heat until just tender. Empty onto a dish and set aside
  4. Add the remaining tbsp of oil to the pan or wok, followed by the cooked noodles and the block pepper sauce. Stir fry the noodles over a medium-high heat until completely cooked, just a couple of minutes should do the trick
  5. Remove from heat and add the cooked vegetables, spinach leaves and sesame seeds. Toss everything together until everything is well combined, the spinach has wilted, and the vegetables have heated through
  6. Serve and enjoy!

 

Sticky Maple Balsamic Glazed Tempeh

Sticky Maple Balsamic Glazed Tempeh

Tempeh. Are you familiar?! Up until a couple of years ago I was really more of a tofu girl, but after a few experiments – not all of them successful(!) – I have come to love tempeh just as much, if not more than its soy-cousin. Similar to tofu, I have found that tempeh just needs a little love and attention to transform it from palatable to delectable. Today I want to share my go-to tempeh recipe with you- Sticky Maple Balsamic Glazed  Tempeh. Is your mouth already watering?! I know, there are few dishes that can’t be improved with a glug of maple syrup and a splash of balsamic vinegar… amiright?!

Sticky Maple Balsamic Glazed TempehTempeh is chewier and nuttier than tofu, I find that it can also be a little bitter if you don’t cook it with something a touch sweet. The maple syrup does the trick in this recipe, and the fruity balsamic vinegar balances the sweetness out with a tangy punch. Both of these flavours beautifully compliment the natural earthy taste of the tempeh. Another reason why I love this recipe: no marinating required! Just throw the ingredients together in one dish, and you are ready to go. Enjoy!

Sticky Maple Balsamic Glazed Tempeh

Sticky Maple Balsamic Glazed Tempeh
 
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Author:
Serves: 2 servings
Ingredients
  • 1 package of tempeh
  • ½ cup balsamic vinegar
  • ¼ cup maple syrup
  • 3 tbsp olive oil
  • 2 garlic cloves, minced
  • 2 tbsp tamari or low sodium soy sauce
  • 1½ tsp dried thyme
Method
  1. Preheat the oven to 350F/175C
  2. Slice the tempeh into ¾ inch slices
  3. Mix the vinegar, syrup, oil, tamari, garlic and thyme in a 9x9 glass baking dish, and place the tofu in the dish ensuring the slices are equally spaced. They should be about half-submerged
  4. Cover the dish with foil and bake in the oven for 20 minutes
  5. Remove from the oven and flip each slice over, return to the oven uncovered and cook for a further 20 minutes
  6. Remove from the oven and place the tempeh slices onto a serving dish
  7. Pour the remaining liquid into a small saucepan, bring the saucepan to the boil and then reduce to simmer for 7-10 minutes, stirring frequently, until the liquid becomes a sticky glaze
  8. Pour the glaze over the top of the tempeh

Notes

Adapted from Meghan Telpner.

Flourless Peanut Butter Oatmeal Cookies with Dark Chocolate and Sea Salt

Flourless Peanut Butter Oat Cookies with Dark Chocolate and Sea Salt

Hello friends! As you can see, I have been baking again! This time: Flourless Peanut Butter Oatmeal Cookies with Dark Chocolate and Sea Salt…! Phew, what a (tasty) mouthful! Last weekend, I was struck by a cookie craving, just a need for something sweet and comforting that could be enjoyed with a steaming cup of tea and a good book. The thing is, I had already been out to breakfast that morning and consumed a granola pancake the size of my face. I scoured the world wide web for a compromise cookie- something that satisfied my craving for sweet and comforting, but was fairly light on the sugar.

Flourless Peanut Butter Oat Cookies with Dark Chocolate and Sea Salt

Flourless Peanut Butter Oat Cookies with Dark Chocolate and Sea Salt

Thanks to Sally from Sally’s Baking Addiction, I found the perfect specimen. A few tiny tweaks later, and I was in warm cookie heaven. These cookies are flourless and oat based, making them both wholegrain and gluten-free. The entire batch has just 6 tablespoons of sugar, so there is less than half a tablespoon of sugar in each cookie- not too bad for a treat! The peanut butter keeps them lovely and moist so there is no need for oil. And finally, the dark chocolate and sprinkle of sea salt give them that perfect indulgent edge.

Flourless Peanut Butter Oat Cookies with Dark Chocolate and Sea SaltHappy baking!

Flourless Peanut Butter Oatmeal Cookies with Dark Chocolate and Sea Salt
 
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Serves: 12-14 cookies
Ingredients
  • ⅔ cup of oats (not quick oats!)
  • ½ tsp cinnamon
  • 1 tsp baking soda
  • 1 large egg, lightly beaten
  • 1 cup peanut butter
  • 6 tbsp brown sugar
  • 1 tsp vanilla extract
  • 3 tbsp milk or almond milk
  • ½ cup dark chocolate chips or semi-sweet chocolate chips
  • about ¼tsp-1/2tsp sea salt for sprinkling
Method
  1. In a medium bowl, whisk the oats, cinnamon and baking soda together
  2. In a large bowl, mix the peanut butter, sugar, vanilla and milk until well combined
  3. Pour the dry ingredients into the wet, and mix well
  4. Fold in the chocolate chips
  5. Put the dough in the fridge, and chill for 30 minutes (no matter how tempted you are, don't skip this step!!)
  6. Preheat oven to 350F/175C
  7. Drop cookie dough onto a lined baking sheet in approximately 1.5tbsp mounds, squash each one slightly with the back of a fork, and ensure that the chocolate chips are evenly disturbed between the cookies
  8. Bake for 9-10 minutes, after that time the edges will be set but the cookies will look a little underdone in the center,don't worry, they will keep baking out of the oven!
  9. When freshly out of the oven, sprinkle a little sea salt over the top of each cookie
  10. Allow to cool for 3-5 minutes on the baking sheet before transferring to a wire rack to cool completely

 

 

Cumin-Roasted Carrots with Farro, Chickpeas & Feta

Cumin-Roasted Carrots with Farro, Chickpeas & Feta

What an exciting midweek treat I have for you today- Cumin-Roasted Carrots with Farro, Chickpeas and Feta, yum! Not only is this an easy and delicious dinner option, I am seriously digging the autumnal colours, aren’t you?

Cumin-Roasted Carrots with Farro, Chickpeas & Feta

We have been blessed with a spell of seriously gorgeous weather in West Michigan this week, it has been very warm, summery warm, but the sun is hanging lower in the sky, and the trees are beginning to shed their leaves. Dexter and I have tried to make the most of it with several long walks through the woods. Aside from the long walks I have mainly been hanging out in my kitchen trying to perfect some more autumnal recipes for you!

Cumin-Roasted Carrots with Farro, Chickpeas & Feta

This creation is actually a blend of two recipes, the first created by food blogger royalty Deb Perelmen, who blogs over at the Smitten Kitchen, and the second is a recipe that caught my eye on The Kitchn. The result is a seasonal, simple yet flavorful dish that can be enjoyed as a main, or as part of a side. The sweet, aromatic roast carrots are the perfect compliment to the nutty farro, earthy chickpeas and salty feta. Are you sold yet? Dig in!

Cumin-Roasted Carrots with Farro, Chickpeas & Feta

Cumin-Roasted Carrots with Farro, Chickpeas & Feta
 
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Author:
Serves: 4
Ingredients
  • 1 cup farro
  • 2 cups carrots (about 6 medium carrots) peeled and cut into rounds
  • 1 medium sized onion, diced
  • 2 cups cooked chickpeas
  • 2 tbsp olive oil
  • 1 tbsp cumin
  • ½ cup low sodium vegetable stock
  • ⅓ cup pumpkin seeds, or sunflower seeds
  • 1 tbsp red wine vinegar
  • ½ cup feta, crumbled
  • ¼ cup parsley, chopped
Method
  1. Preheat oven to 375F/190C
  2. Cook farro according package instructions, once done, set aside to wait other ingredients to be ready
  3. In a large roasting pan, combine carrots, onion, chickpeas, olive oil and cumin. Season with a little salt and pepper. Pour the vegetable stock over the top, cover with foil and cook covered for 30 minutes
  4. After 30 minutes, stir the ingredients in the pan, and cook for a further 10 minutes uncovered, until the carrots are tender
  5. Remove the carrot mixture from the oven, and toss together with the cooked farro, seeds, vinegar, feta, and parsley
  6. Eat immediately!

Notes

I found that the leftovers did not reheat too well for this one, definitely best to enjoy fresh!

Again this recipe is adapted from here and here. Roast butternut squash would work really well in place of the carrots, if thats what you have to hand.

Wholewheat Pumpkin Coffee Bread

Wholewheat Pumpkin Coffee Bread

I have spoken of my current baking kick, and also my enthusiasm for all things pumpkin, so some form of pumpkin bread coming your way was probably inevitable… and here it is! My favourite Wholewheat Pumpkin Coffee Bread, made with 100% wholewheat flour, sweetened naturally with honey (so no refined sugar!), moist, light and totally delicious.

Wholewheat Pumpkin Coffee BreadWholewheat Pumpkin Coffee Bread

In my experience pumpkin breads can really vary in terms of their sweetness and density. I prefer mine to be less sweet and nice and light, which is exactly what you get with this recipe. The coffee adds a lovely richness and compliments all the spices perfectly.

Wholewheat Pumpkin Coffee Bread

The last loaf I made lasted precisely 24 hours in my household, and before you going blaming the greedy pregnant lady, note that I had but two slices :)

Wholewheat Pumpkin Coffee Bread

I hope you make this easy bake, it is so wonderful for chilly autumn mornings. Enjoy!

Wholewheat Pumpkin Coffee Bread
 
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Serves: 6 servings
Ingredients
  • ⅓ cup coconut oil, melted
  • ½ cup honey
  • 2 eggs
  • 1 cup pumpkin puree
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 1½ tsp cinnamon, divided
  • ½ tsp nutmeg
  • ½ tsp allspice
  • ½ tsp ginger
  • 1½ tbsp instant coffee, or 1 tbsp espresso powder
  • 1¾ cups wholewheat pastry flour
  • 1 tbsp baking soda
  • ¼ cup hot water
Method
  1. Preheat the oven to 325F/160C
  2. Grease, and/or line a 9x5 loaf tin
  3. In a large bowl, combine coconut oil and honey, then add the eggs and beat well
  4. Stir in pumpkin, vanilla, salt, 1 tsp cinnamon, nutmeg, allspice, ginger and coffee
  5. Sift in the flour, and stir until just combined
  6. Place the baking soda in a mug, and pour the hot water over the top, give it a couple of stirs and quickly add it to the bread mix, stir a couple of times more, then transfer the mix to the loaf tin
  7. Sprinkle the remaining cinnamon over the top of the mix
  8. Bake in the oven for about 60 minutes until a toothpick comes out clean

Notes:

Adapted from A Pastry Affair’s Pumpkin Espresso Bread, A Dash of Sass’s Pumpkin Honey Spice Bread, and Cookie and Kate’s Honey Wholewheat Pumpkin Bread.

 

Sweet Potato Black Bean Enchilada Bake

Sweet Potato Black Bean Enchilada Bake- Emma's Little Kitchen

Yesterday was the kind of Sunday that made me want to live inside a Jane Austen novel. Totally exhausted from planning and celebrating a surprise birthday for Kirk, all I wanted to do was read, drink cups of tea, and take a long bath (I draw the line at needlework of any kind). After a blustery walk (another very Austen-y activity), I was craving some good bolstering food, something comforting and delicious. In the end I plumped for my Sweet Potato Black Bean Enchilada Bake, I took the opportunity to snap a photo so I could share the recipe with you today.

Sweet Potato Black Bean Enchilada Bake- Emma's Little KitchenSweet Potato Black Bean Enchilada Bake

I LOVE enchiladas, and usually make them the traditional “rolled up” way, but recently discovered that there is an easier option for when you’re feeling a bit lazy- the enchilada bake! Instead of rolling the filling in the tortilla, you layer the tortilla and filling like a lasagne, and then bake the whole thing in the oven to become gooey, cheesy and wonderful. If you are in the mood for a more traditional enchilada, you could easily use the same filling and roll each tortilla instead- chefs choice!

Sweet Potato Black Bean Enchilada Bake- Emma's Little KitchenEnjoy these!

 

 

Sweet Potato Black Bean Enchilada Bake
 
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Easy, cheesy black bean sweet potato enchilada bake.
Author:
Recipe type: Main
Cuisine: Mexican
Serves: 6
Ingredients
  • 8 wholegrain tortillas
  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 garlic cloves, crushed
  • 2 medium sweet potatoes, peeled and cut into 1 inch cubes
  • 2 cups prepared black beans (or one tin of black beans)
  • 1 cup frozen sweetcorn, thawed
  • 1½ tsp cumin, divided
  • 1 tin diced tomatoes
  • ½ cup fresh coriander (cilantro), finely chopped, plus extra for garnish
  • 1 chipotle chile in adobo sauce finely chopped (or use a different chile pepper depending on your tastes and what you have available)
  • juice of half a lime
  • ½ tsp liquid smoke (optional)
  • 2 cups good quality cheddar cheese, grated
Method
  1. Begin by preparing the tortillas: heat a dry pan to medium-high heat, dry fry the tortillas on each side so they become golden and slightly blistered in places. Put on a plate and set aside
  2. Reduce the heat to medium and add olive oil to the pan, and then the onions. Cook for about 3 minutes until softened
  3. Add the garlic and cook for a minute longer
  4. Add the sweet potato and 1 tsp of cumin and cook for about 5 minutes until the sweet potato starts to catch and become golden at the edges
  5. Add half a cup of water to the pan, cover, and cook for about 15 minutes, stirring often, until the water has almost gone, and the sweet potato is beginning to catch again
  6. Add the black beans and corn to the pan, stir and warm through, remove from the heat
  7. While the sweet potato mixture is cooking, you can prepare the salsa sauce: drain the excess liquid from the tinned tomatoes and place in a small bowl
  8. Add the fresh coriander, ½ tsp cumin, chile, lime juice and liquid smoke (if using), stir to combine well and set aside
  9. Preheat the oven to 375F/190C
  10. Assemble the bake: cut each tortilla into quarters. Take 8 tortilla quarters and layer them at the bottom of a 9x9 casserole dish
  11. Next, spread ⅓ of the salsa sauce on top of the tortillas, followed by ½ of the sweet potato mix, and ⅓ of the cheddar. Repeat with 8 more tortilla quarters, ⅓ of the salsa, the remaining sweet potato mix, and ⅓ of the cheddar. Finish with the remaining tortilla, remaining salsa and remaining cheese
  12. Bake in the oven for about 30 minutes until the cheese begins to bubble, garnish with some fresh coriander, and serve!

 


Apple Cinnamon Crunch Bars

Apple & Cinnamon Crunch BarsI don’t know if it is the abrupt change in temperature,  a symptom of the third trimester, or my obsession with the Great British Bake Off, but I am on such a baking kick at the moment! These Apple Cinnamon Crunch Bars are my latest creation, and they are so delicious.

Apple & Cinnamon Crunch BarsApple & Cinnamon Crunch BarsLike everything I bake, I reduced the refined sugar content to a minimum, and used a wholegrain flour. Plus you can guarantee they are simple to make because I don’t have the patience for any other type of baking! The first time I made these bars, I simply sprinkled a little brown sugar and cinnamon on top. Kirk, my resident taste tester, suggested making the topping crunchy as well as using the brown star and cinnamon. He was spot on, the nutty oat topping make this cake bar doubly satisfying!

Apple & Cinnamon Crunch BarsApple & Cinnamon Crunch BarsOther than baking, I have spent this week starting to get organized for the arrival of our little man. Suddenly it seems JUST around the corner, and I feel like we have so much left to do! Usually I see baking as kitchen-therapy, maybe this time I’m procrastination-baking? Either way, I hope you will share in some baked good love and make these beauties, let me know if you try them!

Apple & Cinnamon Crunch BarsPS. Are you Brits watching the Great British Bake Off? Who are you rooting for? My fave is Nancy!

Apple Cinnamon Crunch Bars
 
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Wholewheat apple cake bars sweetened with maple syrup, with a crunchy walnut oat cinnamon topping!
Author:
Recipe type: Baked Goods
Serves: 16 small squares
Ingredients
  • Bars:
  • 1 cup wholewheat flour
  • 1½ tsp ground cinnamon
  • 1 tsp baking powder
  • ¼ tsp salt
  • ⅔ cup maple syrup
  • ¼ cup coconut oil, melted (or other flavourless oil)
  • 1 egg
  • 2 tsp vanilla extract
  • 1½ cups grated apple (about two medium apples, I used gala)
  • Crunchy Topping:
  • ¼ cup chopped walnut
  • 1 tbsp oats
  • 1 tbsp brown sugar
  • 1 tbsp coconut oil
  • 1 tsp cinnamon
Method
  1. Preheat Oven to 350F/175C
  2. Grease a 9x9 cake pan
  3. In a medium bowl, mix together flour, cinnamon, baking powder and salt
  4. In a large bowl mix maple syrup, coconut oil until fully combined, next beat in the egg and vanilla
  5. Add the dry ingredients to the wet, and stir until combined
  6. Fold in the grated apple
  7. Pour the mixture into the greased pan
  8. In a small bowl, combine the walnuts, oats, brown sugar, coconut oil, cinnamon, sprinkle on the nut-oat mix on top of the cake mixture
  9. Pop in the oven and bake for about 25 minutes until a toothpick comes out clean

Notes

Adapted from TexanErin.

Pumpkin, Pecan & Cranberry Granola

Pumpkin, Pecan & Cranberry Granola- Emma's Little Kitchen

I’m fairly certain I saw an amber coloured leaf fall from a tree branch this week. I am taking this as my official cue that it is ok to share this Pumpkin, Pecan & Cranberry Granola recipe with you… Ok maybe I’m jumping the gun a little bit, but once you make a batch of this gently spiced, toasty, healthy granola, I’m sure you will thank me.

Pumpkin, Pecan & Cranberry Granola- Emma's Little KitchenPumpkin, Pecan & Cranberry Granola- Emma's Little Kitchen

The pumpkin bandwagon is one of those American trends that I have wholeheartedly embraced. I had certainly eaten pumpkin before I moved here, usually in soup form, but living in the USA opened my eyes to the endless possibilities for pumpkin- scones, bread, cake, pancakes, latte’s, smoothies, GRANOLA. The list is endless, you Americans love your pumpkin!

Pumpkin, Pecan & Cranberry Granola- Emma's Little KitchenPumpkin, Pecan & Cranberry Granola- Emma's Little Kitchen

I have several pumpkin recipes at various stages of testing in my kitchen at the moment, so watch this space for more pumpkin love soon. In the meantime, lets get stuck into this granola! It is oat-based with a little raw quinoa for extra crunch and nutty flavour. The pecans are lightly toasted (YUM!), and the dry ingredients are baked in a maple sweetened spiced pumpkin mixture. As a final touch I mix in dried cranberries, they look so beautiful amongst the warm orange color of the granola, and add a little tang. Paired with yoghurt, milk or even eaten raw, this is may be the perfect breakfast to see you through those crisp autumn mornings just around the corner.

Pumpkin, Pecan & Cranberry Granola- Emma's Little Kitchen

Happy (almost!) Autumn! I hope you love this granola as much as I do!

Pumpkin, Pecan & Cranberry Granola
 
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Author:
Serves: 6 servings
Ingredients
  • 1½ cups oats
  • ½ cup raw quinoa
  • ½ cup chopped pecans
  • 1 tbsp melted coconut oil
  • ¼ cup maple syrup
  • 2 tsp vanilla exrrtact
  • ½ cup pumpkin puree
  • ¼ tsp ground allspice
  • ¼ tsp ground ginger
  • ¼ tsp ground nutmeg
  • 1½ tsp cinnamon
  • pinch of salt
  • ½ cup dried cranberries
Method
  1. Preheat the oven to 300F/150C
  2. Spread oats, quinoa and pecans on a parchment lined baking pan
  3. Toast for ten minutes, mixing once
  4. Remove from the oven and transfer into a large bowl, set aside. Turn the heat up to 325F/160C
  5. In a small bowl, whisk together the oil, maple syrup, vanilla, pumpkin, spices and salt
  6. Pour the wed ingredients over the dry, and mix until thoroughly combined
  7. Spread the mixture back onto the baking sheet and bake for an additional 20 minutes
  8. Remove from the oven and allow to cool, mix in the cranberries and break up any larger chunks that have formed
  9. Store in an airtight container.

Notes

Adapted from Skinny Taste’s Skinny Pumpkin Granola