Tag: coconut

Pumpkin Chia Coconut Parfait

Pumpkin Chia Coconut Parfait

This Pumpkin Chia Coconut Parfait is a delicious solution to busy mornings! Mornings. They’re not what they used to be. Actually, they are. Mornings have always been rushed for me, pre-children I would stay in bed until the last second and guzzle black coffee from 

Butternut Squash Lentil Curry

Butternut Squash Lentil Curry

This butternut squash lentil curry is the perfect antidote to a chilly evening! Hi Friends! Long time no see! Fortunately I come armed with a plethora of excuses as to why this bloggity blog has been so quiet. So back in May we found out 

Lemon Pistachio Granola

Lemon Pistachio Granola

This lemon pistachio granola is bright, summery, and packed with zingy citrus flavour!

Lemon Pistachio Granola- Emma's Little Kitchen

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 at home with him for a while. It was an agonizing decision at the time, never in my wildest dreams did I think the “SAHM” life was for me, but I’ve loved (*almost!*) every minute of it. I knew I wanted to return to the workplace one day, but not for a while, and not tied to a desk 9-5 (or more like, 7-5…!) anymore. Especially as we now live 1000s of miles away from our families. SO mulling this over I decided I would retrain as a Pilates Teacher. I can keep flexible hours, I can grow back into a full time position eventually, and I can do something I truly love. This weekend I  took my first step on my knew adventure learning about the body, doing some super-intense pilates moves, and meeting some truly inspiring and like-minded ladies.

And what have I been doing the rest of the time? Why, munching on this granola of course!

Lemon Pistachio Granola- Emma's Little Kitchen

There are so many things to love about this, the zingy citrusy flavour, the flecks of bright green from the pistachios, the fact that this was MADE for blueberries and yoghurt (two of my personal favourite things!), plus its vegan, refined sugar free, and all the rest of it. Believe it or not, this granola also got the toddlers stamp of approval…!

Lemon Pistachio Granola- Emma's Little Kitchen

Enjoy!

Lemon Pistachio Granola
 
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Author:
Serves: 10 servings
Ingredients
  • 2½ cups oats
  • 1 cup dried unsweetened coconut
  • 1 cup plain shelled and chopped pistachios
  • ½ cup pumpkin seeds
  • zest of 1 lemon
  • ¼ cup coconut oil, melted
  • ½ cup maple syrup (or substitute honey if not vegan)
  • juice of 1 lemon
Method
  1. Preheat oven to 250F/120C and line a baking tray with parchment paper
  2. In a large bowl mix together, oats coconut, pistachios, seeds, and lemon zest
  3. In small bowl or measuring jug, mix together coconut oil, maple syrup, and lemon juice
  4. Add the dry ingredients to wet, and mix well until fully incorporated
  5. Spread the granola into a single thin layer on the baking sheet, and bake for about 45-60 minutes, stirring regularly to prevent burning
  6. Remove from the oven and allow to cool at room temperature before storing. Granola should crisp up as it cools!

 

Spinach Almond Butter Smoothie

Spinach Almond Butter Smoothie

Another green smoothie… promise it’s worth it! Does the internet need another green smoothie? Probably not. But then again, yes. Because THIS is the green smoothie of your dreams. Just a small handful of ingredients (half of which are listed in the title), a quick 

Lemon Chia Energy Bites

Lemon Chia Energy Bites

These lemon chia energy bites provide a delicious boost any time of day! If you have been reading this blog for a while, or you follow me on instagram, you probably know that running is a passion, or maybe even a compulsion of mine. If you 

Breakfast Carrot Cake with Whipped Coconut Yogurt

Breakfast Carrot Cake with Whipped Coconut Yogurt

A secretly healthy breakfast carrot cake topped with whipped coconut yogurt. Breakfast just got more delicious! 
Carrot Breakfast Cake with Whipped Coconut Yogurt Frosting

Cake for breakfast. Friends, I have good news, it’s totally a thing these days. This is a secretly healthy cake (Ssssshhhh! No one needs to know!), packed full of oats, dates, carrots, seeds, and most important of all, its topped off with a mixture of whipped Coconut Dream™ Non-Dairy Yogurt, and coconut cream. Kirk actually said that it felt indulgent enough to be dessert, and I was happy that 10 minutes of gentle kitchen pottering yielded a good four days worth of yummy nutritious breakfast food that even the babe would eat.

Breakfast Carrot Cake with Whipped Coconut

Make ahead breakfasts are such a lifesaver for us these days, it makes our mornings just a little less chaotic and stressful when we have something like this breakfast cake, baked oatmeal, or a mega filling smoothie prepped and ready to go. What is your favourite make-ahead breakfast? I’m always looking for fresh ideas!

Breakfast Carrot Cake with Whipped Coconut Enjoy!

Breakfast Carrot Cake with Whipped Coconut Yogurt
 
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Author:
Serves: 45
Ingredients
  • 2¼ oats
  • ½ cup dried coconut flakes
  • 1½ tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp dried ginger
  • pinch of salt
  • 2½ cups almond milk (or whatever milk you have to hand)
  • 1 cup crushed pineapple
  • ¼ cup maple syrup (or honey, or agave)
  • ⅓ cup chopped dates (substitute for raisins or currents if you wish)
  • ½ cup sunflower seeds (walnuts, pecans or pumpkin seeds work well here too)
  • 1½ cups shredded carrots
  • 1 cup chilled coconut cream
  • 1 cup coconut yogurt (1 pot of Coconut Dream™ Non-Dairy Yogurt)
Method
  1. First, put your tin of coconut cream in the fridge the night before you want to make this. (I like to keep one in the fridge so I don't have to remember to do this...!).
  2. Preheat oven to 375F/190C, and grease a 9x9 baking pan
  3. In a large bowl, mix together oats, cinnamon, baking powder and salt, set aside.
  4. In a medium bowl, mix the milk, pineapple, and maple syrup. Add the wet ingredients to the dry, and stir to combine
  5. Fold in the dates, seeds and carrots, and dump everything into the greased pan
  6. Bake for about 35 minutes until the edges are golden, and everything looks set (it might seem a little undercooked in the center, but thats ok, it will firm up as it cools
  7. Take the tin of coconut cream, and scoop out one cup of the thick chilled cream (leave the watery part, you want the solid stuff!), and plop it into a large bowl. Add the container of coconut yogurt, and whisk the two together until thick and creamy
  8. When the cake is COMPLETELY cooled, spread the coconut topping on top. I usually make both components at night, and spread the topping on in the morning.

Notes

This is a versatile recipe in terms of the seeds/nuts/fruit you can use.

If we need to make this portable, we cut it into smaller squares and “sandwich” them so that the creamy topping becomes a creamy filling.

You can also serve this warm with a little doll of the topping on the side. If you want to serve it warm after its been topped with the coconut, only heat a little (about 20 seconds in the microwave), or your topping will melt into the cake 🙂

This post is sponsored by Coconut Dream™ Non-Dairy Yogurt. Opinions are my own, always.  Thanks for continuing to support ELK and the brands that help make this site possible!

Coconut Cashew Granola Bars

Coconut Cashew Granola Bars

These vegan Coconut Cashew Granola Bars are sweet, satisfying, and wholesome! I was watching a clip of my favourite lady Nigella making Granola Bars the other day, and she described medjool dates as “the most delicious edible glue”. Isn’t that perfect? She’s right (obviously…!), medjool dates 

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.

 

Lentil Spinach Coconut Curry

Lentil Spinach Coconut Curry

A nourishing lentil spinach and coconut curry that comes together quickly and is packed full of indian flavour. Hey y’all (<— texas is rubbing off on me), thanks for giving me a much needed break the last few weeks! We are still getting settled in