Ingredients
2 cups frozen berries
1 lemon (zest and 2 tsp lemon juice)
3/4 cup maple syrup (setting aside 3 tbsp for the berries)
Flax egg (2 tbsp ground flaxseeds and 4 tbsp water)
⅓ cup plant yoghurt
¼ cup + 2 tablespoons (90 ml) neutral oil
2 cups gf flour
2 tsp baking powder
½ tsp baking soda
½ tsp sea salt
1 cup Rollagranola for topping (we used Awesome Almond)
Handful flaked almonds, for topping
Plant yoghurt, for serving
Method
Preheat the oven to 160°C (fan oven) and grease a 22cm cake tin with coconut oil or plant butter and line the base with parchment paper.
Toss the berries with 3 tablespoons of the maple syrup and the zest and juice of the lemon and set aside.
In a large bowl, whisk the remaining maple syrup, the flax egg, yoghurt and oil until well combined. Sift the flour, baking powder, baking soda and salt into the bowl and stir until smooth but avoid over mixing.
Add half of the berries to the cake batter and gently fold in. Pour into the prepared tin and top with the remaining berries, followed by Awesome Almond granola and flaked almonds.
Bake for 35-45 minutes or until golden and a skewer comes out clean. Allow to cool before serving with a dollop of coconut yoghurt and some fresh raspberries.
Founder Robin has shared a recipe that we have all been waiting for!
A low sugar, gluten free, vegan friendly coffee and walnut granola that you can easily make at home.
Makes: 2kg
Ingredients
▪️Gluten free jumbo oats 700g
▪️Half walnuts 320g
▪️Hazelnuts 160g
▪️Pureed cooked apple 100g
▪️Sunflower seeds 160g
▪️Pumpkin seeds 180g
▪️Chopped dates 240g dates
▪️Desiccated coconut 40g
▪️Rapeseed oil 70ml
▪️Salt 5g
▪️Ground coffee beans 12g
▪️Instant coffee powder 12g
Preheat your oven to 190.
Begin by adding your dates and 240ml of water to a blender. Blitz until pureed.
Add all of the ingredients apart from the coffee to a large mixing bowl. Stir until the ingredients are well combined.
Add the instant coffee powder first before adding the ground beans. Adjust to personal taste before baking.
Pour the mixture onto large baking trays and bake in the oven for 15-30 minutes, until the edges turn golden.
Remove from the oven and loosen.
Turn the temperature down to 160 and bake again until dry to touch. Take care with the walnuts as they can burn easily so adjust oven temperatures if necessary.
Allow to cool on the tray before storing in an airtight jar.
Serve with yoghurt and your favourite toppings!
]]>It's Veganuary so we thought we would show you a simple recipe to make at home using one of our vegan-friendly granolas.
Wholesome banana & blueberry breakfast muffins, topped with our Organic & Nutty granola.
RECIPE
Bake time: 18-25 mins
Makes: 8
Wet ingredients
3 ripe bananas mashed (keeping the skins for a cheeky life hack)
¼ cup of maple syrup
2 tbsp ground flaxseed
½ cup of dairy free milk of choice
⅓ cup of melted and cooled coconut oil/ vegan butter or vegetable oil
1 tsp vanilla extract
Dry ingredients
1 ¾ cup of oat flour (we just simply blitz some oats!)
¼ cup of plain flour
1 tsp baking powder
1 tsp ground cinnamon
½ tsp salt
—
1 cup of Rollagranola (we used Organic & Nutty)
1 cup of fresh or frozen berries (we used blueberries)
Instructions
Preheat your oven to 375 degrees F/ 190°/ 170° fan and line a muffin tin with the muffin cases. We made our own using parchment paper!
In a large bowl mix together the mashed banana, maple syrup, ground flaxseed, dairy free milk, coconut oil and vanilla extract until well combined.
Add the dry ingredients and mix until just combined. Fold in the blueberries and the granola, leaving some to sprinkle on the top.
Divide the batter evenly between the muffins cases and sprinkle the tops with Rollagranola. Bake for 18-25 minutes or until a tester inserted into the middle comes out clean. Transfer to a wire rack to cool.
Tip: Make your very own fertiliser to use at home! Simply add your banana skins to a jug of water and leave to sit for about an hour before watering your house plants.
You could also try this recipe with any of our vegan friendly granolas! You'll never be throwing away your overripe bananas again!
]]>- Chocolate, date & granola bark
- French toast with a winter berry compote
- Candy cane granola bowl (in collaboration with Knotty's)
300g medjool dates
3 tbsp nut butter
100g dark chocolate
¼ cup Absolutely Chocolate granola
¼ cup roughly chopped pistachios (keeping some whole)
¼ cup roughly chopped cranberries (keeping some whole)
2 tbsp roughly chopped crystalised ginger
Remove the pits from the dates and place on a baking tray lined with parchment paper.
Place another sheet of parchment paper over the top and press down using a glass to flatten the dates, ensuring that there are no gaps in between them.
Melt the dark chocolate until smooth, and in a separate bowl, warm the nut butter until it’s a more spreadable consistency.
Spread the nut butter over the dates, followed by the melted chocolate.
Sprinkle the granola, pistachios, cranberries, ginger and a pinch of salt on top.
Freeze for 30-40 mins and then break or chop up into pieces.
2 cups of frozen mixed berries
Juice of 1/2 clementine
1/2 tsp ground ginger
1 tbsp honey or maple syrup
4 eggs
240ml milk of your choice
1 tbsp ground cinnamon
6 slices of bread (or 4 thickly sliced)
TO SERVE:
Fresh berries
Yoghurt
Honey or maple syrup
Orange zest
Icing sugar
Healthy Hazelnut granola
In a small saucepan, begin my making the compote. Warm the berries, orange juice, maple syrup or honey and ginger, stirring occasionally. Squash some of the fruits to help create a compote and allow to simmer away for a little while on a low heat. Add a splash of water if needed.
Meanwhile, whisk together the eggs, milk and cinnamon in a large dish. Dunk the bread inside the egg mixture and flip to coat both sides.
Melt a knob of butter in a frying pan or skillet over a medium heat. Add the soaked bread and cook on either side for a few minutes or until golden and crispy.
Serve with the warm berry compote, a dollop of yoghurt, a handful of fresh berries, a drizzle of honey or maple syrup, a dusting of icing and a sprinkling of granola, enjoy!
Cool Raspberry granola
A selection of candy canes
Knottys PB & Raspberry Jelly
Mini marshmallows
Fresh raspberries
Milk of your choosing
Grab your favourite breakfast bowl and fill with granola. Crush up some candy canes and sprinkle ontop.To the side spoon on Knottys PB & Rasp (roughly 2tbsp). Sprinkle on some marshmallows and raspberries. Pour over milk of your choosing!
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INGREDIENTS:
METHOD:
It's ideal for those days when you need something energising and filling to get you off on the right foot.
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RECIPE (Makes 10 large cookies)
METHOD:
Stock up on boxes and get a few of these on the go (because one batch is NEVER enough...)
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Method:
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Ingredients:
Method:
Take your cue from @fitnessfoodiebcn_ldn and pour, slice and go! it's a guaranteed hit every time.
]]>INGREDIENTS:
TOPPINGS:
METHOD:
1. Blend all the ingredients until you get a thick smoothie mix - loosening with extra oat milk or water if you like.
2. Serve in a bowl, add the toppings and enjoy!
]]>We're big fans of Haskap Berry Powder here at Rollagranola. Freeze-dried using the whole berry, it's an easy to use superfood powder that brings stacks of Vitamin C to your day.
Recipe by @maximmortal
INGREDIENTS:
TOPPINGS:
METHOD:
1) Make your smoothie base by blitzing the frozen fruit, fat free yoghurt, Haskap Berry Powder and protein powder (if using) together in a blender (adding some water or ice to get your desired consistency).
2) Add to a bowl and top with the fresh fruit, cinnamon, maple syrup, nut butter and a good scattering of granola!
]]>Recipe by @lolas_food
INGREDIENTS:-
METHOD:-
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Topping:
Fruit Layer:
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INGREDIENTS: (makes 3 pots, approx 250ml each)
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INGREDIENTS (serves 1)
METHOD:
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Serves 3 - 4
INGREDIENTS
3 egg yolks
1 tsp vanilla extract
1 tbsp maple syrup (plus more to serve)
300ml milk
6 thick slices of bread (challah, brioche or french baguette are especially good in this)
@rollagranola Cool Raspberry Fruit Granola
A handful of fresh raspberries
METHOD
Add the egg yolks, vanilla, maple syrup and milk to a jug and whisk together.
Arrange the slices of bread in an oven-proof dish (approx. 20x20cm in size) and pour over the egg mixture. Cover with baking foil.
Preheat your oven to 200°C (180°C fan). By the time the oven is up to temperature the bread will have soaked up most of the vanilla scented mixture. Bake (covered) for 30 minutes.
After 30 minutes, carefully remove the dish from the oven and take off the foil. Arrange the raspberries on top and sprinkle over a generous amount of the fruit granola.
Replace the foil cover and bake for a further 10 mins.
Remove from the oven and serve warm, drizzled with a little maple syrup.
Ingredients:
Method:
Ingredients:
Method:
Ingredients:
Method:
You will need:
Method:
Simply mix and heat your oats, protein powder, milk and honey on the stove. Once the oats are fully cooked through, pop into a bowl. Add your yoghurt, cinnamon, dried fruit and your Rollagranola. Then, tuck in!
]]>You will need:
Method:
Simply pop your yoghurt in a bowl, and top with the banana bread, berries and beautiful Rollagranola! Quick, easy and oh-so delicious.
]]>All you need is:
Simply:
For the smoothie:
For the toppings:
Method:
Pop everything into a blender until thick, creamy and smooth. Then, transfer to your bowl.
Add all of your toppings to the bowl and enjoy!
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