Tag: coconut oil

Lemon Pistachio Granola

Lemon Pistachio Granola

This lemon pistachio granola is bright, summery, and packed with zingy citrus flavour! Friends, before we get to this bright, summery lemon pistachio granola, may I tell you about my weekend?! So, since James was about 5 months old, I made the decision to stay 

Sweet Potato Leek Butter Bean Curry

Sweet Potato Leek Butter Bean Curry

This vegan sweet potato leek butterbean curry full of flavor, incredibly easy to make, and will keep you warm all winter long. Greetings from the chilly climes of West Michigan! We are back in our old stomping grounds to celebrate the wedding of my sister-in-law- 

Coconut Almond Maple Granola

Coconut Almond Maple Granola

This Coconut Maple Almond Granola is sweet, simple and delicately flavoured.

Coconut Maple Almond Granola- Emma's Little KitchenI am a huge, HUGE fan of granola in the morning. I love the contrast between creamy tart yoghurt and the sweet crunch of toasty oats and nuts. I adore the wholesome boost of energy it gives me. Coconut Maple Almond Granola- Emma's Little KitchenGranola always feels like a treat, and although I have a few different varieties in the ELK archives, this is the recipe that I make most often. Why? It is so versatile! You can dress it up with fresh berries and yoghurt (my fave!), dried fruit (my Dad likes it with dried cranberries), or keep it plain with a splash of milk (Kirk likes it this way).Coconut Maple Almond Granola- Emma's Little KitchenIts sort of like the LBD of granolas, if you will. Simple and sweet, delicately and subtly flavoured, it will make your morning however you choose to enjoy it.Coconut Maple Almond Granola- Emma's Little KitchenEnjoy!

Coconut Almond Maple Granola
 
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This Coconut Maple Almond Granola is sweet, simple and delicately flavoured.
Author:
Recipe type: Breakfast
Serves: 6-8 servings
Ingredients
  • 2¼ cups oats
  • ¾ cup flaked almonds
  • ½ cup shredded unsweetened coconut
  • 1 tsp cinnamon
  • pinch sea salt
  • ½ cup maple syrup
  • ¼ cup melted coconut oil*
  • 1 tbsp vanilla
Method
  1. Preheat oven to 300F/150C
  2. Line a baking sheet with parchment paper, set aside
  3. Combine oats, almonds, coconut, cinnamon and sea salt in a large bowl, set aside
  4. In a second bowl, combine maple syrup, coconut oil and vanilla. Add the wet ingredients to the dry and stir thoroughly to combine
  5. Spread the granola in an even layer on the baking sheet and place in the oven
  6. Bake for 40 minutes, thoroughly stirring every ten minutes making sure the edges don't burn. Remove from the oven and allow to cool and crisp up before storing and an airtight container

Notes

*You can use olive oil instead of coconut oil, but you will need to reduce the cooking time by about 15 minutes so the granola does not over cook. If you choose to use olive oil I would advise keeping a closer eye on your granola as it cooks, too, it may need to be stirred a little more during cooking.

 

Salted Date Caramel Chocolate Tart (No Bake!)

Salted Date Caramel Chocolate Tart (No Bake!)

This No Bake Salted Date Caramel Chocolate tart is vegan, gluten free, and contains no added sugar! But most importantly, it tastes like heaven… Last Thanksgiving I was nine months pregnant- dangereux, no? I blame my “condition” on the extremely out-of-character choice I made regarding 

Double Apple Oat Pancakes

Double Apple Oat Pancakes

These crowd pleasing double apple oat pancakes are flavoured with cinnamon, and topped with a sweet apple compote. Perfect for warming you up on a chilly autumn morning! Oh lovely pancakes. Easily my favourite breakfast, but not the most practical to prepare when you are 

Healthy Whole Wheat Greek Yoghurt Blueberry Pancakes

Healthy Whole Wheat Greek Yoghurt Blueberry Pancakes

These healthy whole wheat greek yoghurt blueberry pancakes are light, fluffy and totally luscious. Maple syrup not optional!!

Whole Wheat Greek Yoghurt Blueberry Pancakes- Emma's Little KitchenRemember I said I had one last blueberry recipe for you? Here you go! These pancakes are so worth the wait, and  so worthy of that seven-word-long-title. But before we get into the pancakes, fluffy and luscious as they are, I want to natter a bit about The Great British Bakeoff. Do you watch?! I’m something of a GBBO enthusiast, and this year my sissies and I are challenging ourselves to recreate a bake from each episode as the series progresses. I can’t wait! It’s little things like this that keep us connected when we live in three different cities miles and miles apart. Feel free to join in with the fun, are we Instagram friends yet?

Whole Wheat Greek Yoghurt Blueberry Pancakes- Emma's Little Kitchen

Alrighty, back to these healthy whole wheat greek yoghurt blueberry pancakes. These babies came about as a bit of an accident. I woke up with a fierce craving for blueberry pancakes (hey, it happens!), but I wasn’t able to make my go-to recipe as we were out of milk. Searching the fridge, I realised I still had a good amount of greek yoghurt left, and so began my search for a whole wheat greek yoghurt pancake recipe that didn’t require any milk.

Whole Wheat Greek Yoghurt Blueberry Pancakes

Once I found a recipe that looked like it had good bones, I fiddled around a little, and came up with a recipe that I was really happy with. Despite being made from whole wheat flour, and thick greek yoghurt, these pancakes are wonderfully fluffy, and almost have a buttermilky tang to them. The blueberries provide that satisfying pop of sweetness, and a generous pour of maple syrup is NOT optional.

Whole Wheat Greek Yoghurt Blueberry Pancakes

Enjoy!

Healthy Whole Wheat Greek Yoghurt Blueberry Pancakes
 
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Author:
Serves: 12
Ingredients
  • 1 cup whole wheat pastry flour
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1½ cups whole milk plain greek yoghurt
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 cup blueberries
  • Coconut oil or butter for cooking
  • Maple syrup and extra blueberries for topping (optional)
Method
  1. In a large bowl, whisk together the flour baking soda and cinnamon. Set aside
  2. In a medium bowl, whisk together yoghurt, eggs and vanilla. Add the wet ingredients to the dry, and stir with a wooden spoon until just combined. Gently fold in the blueberries.
  3. Let the batter rest for 10 minutes
  4. Warm a nonstick pan over medium heat, and add a small amount of coconut oil or butter to melt. Using a ladle, drop small blobs of batter into the pan. Wait until the bottom of each pancake is set, and little air pockets being to appear on the top side. Flip them over and cook on the second side until golden brown
  5. Serve with extra blueberries and maple syrup!

Notes

You can use regular whole wheat flour in place of whole wheat pastry flour, but I found that the pastry flour made for a lighter pancake.

You can use plain (non-greek) yoghurt for this recipe, but I do prefer the result of greek yoghurt, they tend to be fluffier.

You can also use a flavoured yoghurt here if you want to experiment.

Adapted from this recipe.

 

Maple Peach Dutch Baby

Maple Peach Dutch Baby

A large whole wheat “dutch baby” pancake filled with sweet maple-roasted peaches. I absolutely adore sweet juicy peaches in the Summer months, so when I saw a punnet for sale at the shop the other week, I snapped them up. I should have known then 

Chocolate Chip Cinnamon Muffin, for one.

Chocolate Chip Cinnamon Muffin, for one.

This chocolate chip cinnamon muffin for one is whole wheat, vegan and refined sugar free, but still feels indulgent! Picture the scene: it is my first day on maternity leave, Kirk has left for work and I am alone, left to my own devices. It 

Wholewheat Pumpkin Coffee Bread

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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Author:
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.

 

Apple Cinnamon Crunch Bars

Apple Cinnamon Crunch Bars

I 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