5 of My Favourite Things!

Peanut Butter Cheesecake

Chocolate Peanut Butter Cheesecake. Recipe here.

Ages ago I got a lovely request from a Stonesoup reader…

Hi Jules!
Stone Soup is my go-to recipe blog–in fact, I have no other I regularly visit! Since I am so very obsessed with your cooking style and love ALL of your recipes, I was wondering if you would possibly write a post about YOUR favourite food blogs and recipe books! I–and I imagine many other fan of yours–would be extremely interested in your own inspiration!

In my not-so-meticulous note taking style, I forgot to record the name of the lovely person who said such kind things. Which I’m kicking myself for now.

The good news is I have some of my favourites to share with you today.

And of course I’d love to hear if you have any sources of inspiration that you’d like to recommend. Please share in the comments below!

5-Favourite Food Blogs

Dishing Up the Dirt. My latest food blog crush! You have to check out the deliciousness from Andrea a self-described farmer and foodie from the Pacific North Wast. One of my Stonesoup readers put me on to this brilliant blog and I’m so so glad she did!

Arthur Street Kitchen – all about local food for local people. Formerly from Surry Hills in Sydney (where I used to live) now based in Brooklyn, I adore Hetty’s approach to salads and vegetables.

Orangette. Still my favourite food blogger when it comes to her writing skills. There’s something so welcoming about the way Molly writes about food and life. If you’re ever in the Seattle area, I highly recommend visiting Delancey – the fabulous pizza mecca run my Molly and her husband Brandon. I just hope for your sake they have Molly’s chocolate chip cookies on the menu for dessert.

101 Cookbooks. Another oldie but a goodie, especially if you’re looking for creative vegetarian recipes. Recently inspired my obsession with combining miso and harissa (watch this space!). Love Heidi’s travel tips as well.

Green Kitchen Stories. Even though I’m definitely an omnivore, I seem to have a thing for vegetarian blogs. I guess it’s because I love veggies! Written by Stockholm couple, David and Luisa, Green Kitchen Stories is beautifully photographed. Their recipes are on the complicated side but still super inspirational.

5-Favourite Cookbooks

Cornersmith by Alex Elliott-Howery & James Grant. Based on the delicious offerings from their Sydney cafe and picklery, I love both the ethos of the Cornersmith team as well as their mouth-watering recipes. Plenty of pickles and preserves too! This has been the book I’ve gifted the most this year.

Moro by Sam & Sam Clarke. With recipes from their London restaurant, this book has really stood the test of time. I hadn’t opened it in years but was inspired one Sunday morning when I was looking for new ideas for Sunday brunch. It’s completely rekindled my love affair with Moroccan / Spanish food. Their other books are worth checking out too.

Kitchen by Mike by Mike McEhernenry. I love Mike’s food! Every time I go to Sydney I try and squeeze in a visit to his restaurant. It’s fresh and modern and traditional all at the same time. As far as chefs go, Mike keeps things relatively simple and lets the ingredients ‘speak for themselves’.

The Agrarian Kitchen by Rodney Dunn. I’ve taken the ‘Cooking with Fire’ and ‘Charcuterie’ cooking classes at the Agrarian Kitchen in Tasmania and thoroughly enjoyed both. Rodney is seriously one of the nicest guys and a super talented chef. I’ve cooked more than half of the recipes from this book which is really saying something!

The Kitchen Diaries Volumes III by Nigel Slater. Still my favourite food writer of all time. I could happily just keep starting from the beginning every time I finish one of Slater’s books.

5-Favourite Food-Related Books

Cooked by Michael Pollan. The man who has been championing a return to eating ‘real’ food, or just ‘food’, as he calls it, is back. This time he’s extolling the benefits of home cooking. Love, love, love that as I listen to his journey to learning to cook from scratch he’s reminding me of all the reasons I love spending time in the kitchen. Super inspirational.

Foodist by Darya Rose. I love Darya’s approach to healthy eating. After years of intense dieting Darya took a ‘leap of science’ and decided to stop dieting and instead focus on eating real food and building habits. And she hasn’t looked backed. If you’re looking to change your relationship with food I can’t recommend Foodist enough. Plus Darya is a friend and all-round lovely person! Her blog Summer Tomato is also a favourite of mine.

The Good Gut by Justin & Erica Sonnenberg – A fascinating look at the importance of our gut in overall health. And how to treat yours well. I found it especially helpful in getting back on track after having to take antibiotics earlier in the year.

Mindless Eating by Brian Wansink. A researched-based look at why we eat more than we think and how to eat less without noticing or feeling deprived.

Grain Brain by David Perlmutter. Written by a neurologist who also has qualifications in nutrition. I was surprised by the link between carbs / high blood sugar / diabetes and brain health including alzheimers and dementia. Frightening (and super motivational) stuff for someone like me who had gestational diabetes and now type 2.

56-Favourite Productivity Tools / Apps

Trello. If you love lists and keeping yourself organized like I do, then you’ll love Trello. I have their apps on my phone and iPad and it’s by far the best tool I’ve used for organizing my ‘to do’ lists and projects.

Evernote. I’ve been using Evernote for years now but it wasn’t until I went ‘all in’ and spent a few hours setting up my Evernote to capture ALL my notes, that I really realized how useful and powerful this tool is. The best thing is that I can create notes in many different ways, writing text, forwarding email and clipping web pages. You can also save pdf documents into Evernote so I keep any ebooks I buy (or write) in there too. Everything ends up in the one place, which is also searchable.

Audible. I don’t know where I’d be without audio books. I certainly wouldn’t be able to average reading 1 book a week like I have for the last few years. Their membership pricing model makes audio books super affordable. Great for when you’re out running (or walking as I am these days), car trips or even when you’re hanging out in the garden or doing things around the house.

Instagram. Of all the social media, I find I spend the most time on Instagram. I’m @jules_stonesoup if you want to pop over and say ‘Hi’.

5-Minute Journal Their tag line is ‘a happier you in 5 minutes a day’ and I couldn’t agree more. If you’ve ever wanted to be someone who keeps a journal but have struggled to stick to it, this is the ap for you! I’ve found it especially helpful this year because I can type into it while I’m breast feeding.

Sweat with Kayla. I’ve been looking for a way to add some resistance training to my workouts without having to join a gym. I’ve really noticed that now I’m in my 40s my muscles aren’t the same as they used to be! Building muscle mass is important for insulin senstitivity too. I’ve only been using it for a few weeks but I love, love, love sweating with Kayla. Worth checking out the free 7-day trial.


Kale ‘Cabonara’. Recipe here.

What about you?

Have some favourites you’d like to share? Please, please let me know in the comments.

Big love,
Jules x

ps. Looking for Christmas gift ideas for the food-lovers in your life?

Then I have just the thing!

5 ingredients 10 minutes cover image

The print version of my cookbook ‘5-Ingredients 10-Minutes’.

For more details go to:
www.5ingredients10minutes.com/

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2016 Holiday Gift Guide

Cookie and Kate's holiday gift guide! cookieandkate.com

Coming through! I’m coming in just under the wire to bring you my annual holiday gift guide in time to take advantage of those crazy “Cyber Monday” sales (can we give today a new name already?). This is the one time of the year that I share my favorite non-cooking related things, although plenty of those snuck in, too. This year’s guide is bigger than ever, and a lot of my favorites are on steep discounts until midnight (my favorite coat is 40 percent off!).

Before we dive into candles, coats and cookbooks, I have a couple of unconventional ideas. If you’d rather ask your mom to donate to charity instead of buying you a sweater you won’t wear, Small Token is a new app that makes it super easy to donate. It’s like the PayPal/Venmo of charitable donations, and 100 percent of the amount donated goes directly to the charity. How cool is that?

Also, if your friends are always telling you, “You should really start a blog,” I have a new guide for that! (And here’s my more specific food blog guide.) Or, if you’re always telling a loved one to start a blog, maybe you could get them going? That’s how a lot of great blogs get started!

For even more ideas, check out my kitchen essentials, as well as last year’s holiday gift guide. Some of the links below are affiliate links, which means I’ll get a small commission if you purchase through my links (at no cost to you, of course). Thank you for supporting Cookie and Kate.

Cookie and Kate's holiday gift guide

Owl & Mouse Cocktail Napkins

My friends Cristin and Alice make these awesome little napkins (also available in larger sizes). I love their dip-dyed scarves, too (that’s me modeling the green scarf!).

AHeirloom Personalized Cutting Boards (25% off today!)

You can now order super cool, engraved cutting boards with your family name, marriage date, you name it. Order now, because these take a few weeks to make.

Voluspa Reed Diffuser in Baltic Amber (20% off today!)

I’m obsessed with this scent. It’s warm and inviting and doesn’t irritate my allergies like floral scents can. I get a good whiff of it every time I walk into my bathroom now, thanks to this diffuser.

Felt Mistletoe (on sale today!)

So cute, and takes up virtually no space in my holiday decor box.

Voluspa Mini Candle in Baltic Amber(20% off today!)

My favorite scent again, in candle form. These coconut wax candles burn way longer than most; this little one goes for 20 hours, and the bigger candle burns for 100, which is longer than most other candles at the same price point/size.

Small Marble Tray

Target calls this a cheese board, but I’m using it to keep my kitchen soap and dish accessories tidy.

Navy Linen Napkins

(15% off today!)

I’m asking for more of these for Christmas. They wash well and they’re so dark that I dare you to stain them.

Continue to the recipe…

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Mexican Brown Rice

Delicious, healthy Mexican brown rice recipe! cookieandkate.com

Happy holidays! I’m tremendously thankful for you all. Thank you for being patient with me on this rice recipe that I promised you last week. I made this rice about six times as I was packing up all of my stuff. Want to guess how many jars of coconut oil I’ve found after unpacking in a larger kitchen with ample cabinet space?

Seven. Seven jars of coconut oil. Seems excessive to me, does it seem excessive to you? I’m stocked for a while.

ingredients

I’m excited to finally share this healthier Mexican rice recipe with you. To tell you the truth, I rarely get excited about Mexican rice when I’m eating out. It tends to be a little mushy and a little bland. Since they make it with white rice, eating that rice is a sure-fire way for me to feel cranky-hungry a few hours later. I often just ask for more beans instead.

So, a Mexican rice recipe wasn’t on my radar to make until Mallika emailed to request it a few months ago. Here it is, Mallika! Mine calls for long-grain brown rice, which is first rinsed to remove starches that can make rice clumpy, and then lightly toasted in oil for extra flavor and separation.

Continue to the recipe…

The post Mexican Brown Rice appeared first on Cookie and Kate.

No-Bake Chocolate Pecan ‘Pie’

no-bake chocolate pecan 'pie'-3

There aren’t many things I regret about living in Australia. Apart from when I’m face-to-face with a tiger snake, I love living here.

But I do wish we celebrated Thanksgiving.

When I lived in California, I really embraced the holiday. I love the whole concept. I mean, taking the time to get together with your loved ones and give thanks for all the joy in our lives, with a big feast thrown in.

Now that’s what I call a holiday!

So to celebrate Thanksgiving from afar this year, I have two treats for you!

Treat Number 1. – THE ‘PIE’!

There’s chocolate. There are pecans. And you won’t have to turn on the oven.

Need I say more!

Treat Number 2. – THE ‘BLACK FRIDAY’ SALE!

After all the indulgence of the holidays, I figured some simple, delicious recipes might be just the thing you need…

So I’m having a 72-hour sale on my ‘Healthy & Tasty Meals Made Easy‘ eCookbook. Which is packed with ideas for mouth-watering, flavoursome meals using real, fresh ingredients.

The SALE ENDS in less than 72-HOURS!

To make sure you don’t miss out go to:
http://thestonesoupshop.com/handt/

Made With Love 3D CoverPLUS! If you buy during the Black Friday Sale you’ll also get a FREE bonus copy of my ‘Made with Love‘ eCookbook – my go-to guide for edible, home made gifts.

This 124 page ebook isn’t available to buy on Stonesoup, it’s only available as a free bonus to people who purchase ‘Healthy & Tasty’ during the Black Friday sale.

________________________

no-bake chocolate pecan 'pie'-2

No-Bake Chocolate Pecan ‘Pie’

I’ve used the term pie very loosely here. While there isn’t any pie ‘crust’ the pecan topping give a lovely crunchy nutty contrast to the silky chocolate filling, so you definitely won’t feel like you’re missing out! It’s perfect for entertaining because you can get it all ready well in advance and just leave in the fridge until it’s time to serve.

enough for 6-8:
takes: 15 minutes + 2 hours to set
250g (1 cup) whipping cream (35% milk fat)
200g (7oz) dark chocolate (70% cocoa solids)
200g (7oz) whole pecans, roasted

1. Line a loaf tin with baking paper so the base and sides are covered.

2. Place cream in a small saucepan and bring to a simmer.

3. Meanwhile, roughly chop the chocolate into chunks and place in a bowl.

4. Pour hot cream over the chocolate and allow to stand for 5 minutes so it melts.

5. Stir until smooth then pour into the prepared pan. Arrange pecans on top, only using the best looking ones.

6. Refrigerate until set – about 2 hours or more.

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Variations

milk or white chocolate – don’t be tempted to substitute in milk or white chocolate because there won’t be enough cocoa butter coming from the chocolate to ‘set’ the pie.

dairy free / paleo – replace the cream with coconut milk OR other dairy-free milk like soy milk or almond milk. The flavour profile will change, but not necessarily in a bad way.

proper ‘pie’ – either pour the mixture into a pre-cooked and cooled pie crust. OR crush about 120g (4oz) of plain sweet biscuits (cookies) and mix with 30g (1oz) melted butter and spread over the base of the pan before filling with the chocolate mixture.

different nuts – feel free to use other nuts like almonds, brazil nuts, walnuts or cashews.

With love,
Jules x

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ps. Not sure if ‘Healthy & Tasty Meals Made Easy is right for you?

Here’s what Eve and Wendy said about it…

‘I am so excited about this eCookbook, congratulations! I love how you always find ways to make tasty food in all its simplicity!’
Eve, H&T Reader.

‘Importantly, the recipes are tasty – food has to be delicious as well as healthy for me.’
Wendy, H&T Reader.

pps. The sale ENDS in less than 72-hours.

I won’t be sending any reminders.

To make sure you don’t miss out go to:
http://thestonesoupshop.com/handt/

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Roasted Veggie Enchilada Casserole

This enchilada casserole recipe is a hearty, veggie-packed dinner loaded with fresh Mexican flavors! cookieandkate.com

It’s about time you met the vegetarian option at my family’s Thanksgiving—and it’s Mexican! When I stopped eating meat several years ago, my mom was totally flummoxed on how to feed me. Granted, I was already a full-grown adult at this point, but she’s my mom and she likes to make sure I’m well fed.

Mom has a small repertoire of go-to recipes, and while we were growing up, Mexican “lasagna” was one of them. I always refused to eat it because I didn’t like ground beef (picky little Kate strikes again).

vegetables

When I came across this recipe for a stacked enchilada casserole full of roasted vegetables and spinach, I sent it her way. It was a hit with the whole family, and so it joined her repertoire of recipes. She makes it (or just the roasted vegetables) for Christmas and birthdays, too.

Of course, I couldn’t help but tinker with the original recipe. I simplified the veggies a bit and divided them across two pans for maximum caramelization. Then I added some black beans for protein, and discovered that Monterey Jack produces an infinitely better end result than cheddar does.

I wasn’t really sure what to call this one—Mexican casserole? Enchilada casserole? Stacked enchiladas? I’m leaning toward enchilada casserole at the moment, even though this recipe calls for salsa instead of enchilada sauce. I tried it with both, but it’s easier to make and turns out better with salsa.

I hope this one’s a hit at your house! As always, I love to hear how my recipes turn out in your comments.

Continue to the recipe…

The post Roasted Veggie Enchilada Casserole appeared first on Cookie and Kate.

Almost Homemade Green Bean Casserole

Everyone will love this homemade gluten-free green bean casserole - cookieandkate.com

This post is brought to you by Kettle Brand Chips.

Did you grow up with green bean casserole on your Thanksgiving table? I actually did not. If we were at Grandma’s house, she made her usual green bean side with home-grown green beans, bacon and onions, which I refused to eat because I only liked canned green beans. C’mon, little Kate. If we were at our house, Mom heated up canned green beans with nothing else, which was exactly how I liked them.

Turkey and Great Grandmother Lucille’s twice-baked cream cheese mashed potatoes recipe were constants either way. I really need to figure out a more redeeming version of that recipe, because it puts all other mashed potatoes to shame.

green beans and mushrooms

My first experience making green bean casserole was in college when I signed up to make it on our Friendsgiving menu list, for reasons that I still can’t explain. This was before I knew how to cook, so I Googled the recipe and went with one of the top picks.

Canned mushroom soup, canned green beans, canned fried onions. Easy enough to manage, but I was put off by the canned mushroom soup. I didn’t like the final result much, but my friends did, probably because that’s what they had grown up eating.

That’s the extent of my green bean casserole story, until now! I have a mostly homemade green bean casserole recipe for you that’s made with fresh green beans and mushrooms (over 2 pounds of them). I love it. The rich mushroom flavor really shines through and makes this vegetarian casserole dish taste spectacular.

Continue to the recipe…

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How to Cook Spaghetti Squash

Spaghetti Squash_

The first time I read about spaghetti squash, I dismissed it as one of those ‘too good to be true’ ideas.

A low carb vegetable that looked like spaghetti?

Impossible!

But the more I saw it around, the more I wanted to try it. At the time there wasn’t anywhere I could buy this magical vegetable so I ordered myself some seeds and had a crack at growing my own.

Long story short, my growing attempts were unsuccessful.

Then about a year ago my local veggie shop started selling them. Experimentation began.

How to Cook Spaghetti Squash

At first I just roasted it whole until really soft then halved and scooped out the seeds once it was cooked. This was OK but I found separating the seeds from the flesh once it was cooked a challenge.

My current favourite method is to halve crosswise (which results in longer ‘strands’ than halving lengthwise). Scoop out the seeds with a spoon (much easier when the flesh is still hard). Drizzle with oil and roast, cut side up for about 45 minutes at 200C (400F). It’s done when you can easily separate the strands with a fork.

I have seen recipes where you roast cut side down but find this not as good because
(a) you don’t get any lovely browning flavours.
(b) there’s less moisture loss so you end up with more watery flesh.

7 Super-Yum Ideas for Spaghetti Squash

1. A Low Carb Bangers & Mash.
Stir in a heap of salted butter to the warm cooked squash and serve anywhere you’d normally serve potato mash. Or favourite is with good quality butchers sausages.

2. Rosti or Fritters.
Use the roast flesh instead of potatoes in these rosti. I haven’t tried this yet but imagine it would be super delicious.

3. Topping for Shepherds Pie.
Use roast spaghetti squash instead of cooking the cauliflower for this Simple Shepherds Pie. Would also be lovely as a topping for a classic fish pie too.

4. With Your Fave Pasta Sauce.
The knee-jerk reaction is to serve it with a bolognese or ragu. But it pretty much works with any pasta sauce, especially creamy ones like in the boscaiola recipe below.

5. Soup
Use instead of roast butternut in this wonderfully warming soup.

6. Noodle Soup.
Stir into an Asian-style noodle soup instead of the zucchini ‘noodles’.

7. Rice Replacer.
Use a big pile of roast spaghetti squash to serve as a low carb alternative to rice. Brilliant with curries or stir fries.

Are you a spaghetti squash fan?

I’d love to hear about how you cook yours. Let me know in the comments below…

——–

Spaghetti Squash Boscaiola

OK so this recipe is very heavy on the mushrooms and lighter on the squash. Just how I like it. If you’re not a super big mushroom fan, like my Irishman, you might be better following the ‘less mushroomy’ variation below.

While this recipe only calls for half a spaghetti squash, I always roast the whole thing because leftovers keep really well. If you’re stuck for ideas for how to use it, just serve with your favourite pasta sauce on top.

enough for 2-3
takes 60 minutes
1/2 spaghetti squash
4-6 slices bacon, chopped
1kg (2lb) button mushrooms, sliced
6-8 tablespoons cream
2 handfuls grated parmesan + shaved to serve
1 bag salad leaves, to serve (optional)

1. Preheat oven to 200C (400F). Scoop out seeds from squash and drizzle with a little olive oil. Roast for about 45 minutes or until flesh is tender and separates into spaghetti-like strands easily with a fork.

2. While the squash is cooking, brown bacon with a little oil in a large frying pan on a medium high heat. Remove bacon from the pan and keep warm.

3. Add more oil to the pan and add mushrooms. Cook, stirring every few minutes until mushies are well browned and tender. Add cream and simmer for a few minutes then remove pan from the heat.

4. When the squash is cooked, use a spoon to scoop out the ‘spaghetti’ strands and add add these to the pan with the mushies. Bring everything back to a simmer then stir through bacon and grated parmesan. Taste and season with salt as needed.

5. Divide between 2-3 plates and top with extra shaved parmesan and salad leaves (if using).

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Variations

vegetarian – replace bacon with smoked tofu or toss in a handful of roasted almonds at the end. Or just skip it.

dairy-free – try a tomatoey sauce instead. Use a can of tomatoes instead of the cream. And serve with shaved brazil nuts in place of the parmesan.

carb-lovers – toss in some cooked pasta or serve with garlic bread.

less mushroomy – halve the amount of mushrooms and double the amount of spaghetti squash.

herby – toss in some chopped chives or flat leaf parsley at the end.

no spaghetti squash – use 2-3 spiralized zucchini or carrots instead. Just cook them in the pan with the mushies until the zucchini / carrots are warm and no longer crunchy. Or serve the creamy mushroom sauce on baked potatoes or sweet potatoes.

With love,
Jules x

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20 Meatless Thanksgiving Recipes

Find 20 hearty vegetarian recipes for your Thanksgiving table! cookieandkate.com

Thanksgiving is almost here, can you believe it? I’m getting ready for our annual Friendsgiving this evening, which is one of my favorite holidays. Tonight, I’m bringing a double recipe of my favorite green salad and my almost entirely homemade green bean casserole, which I’ll be sharing on Monday or Tuesday. Champagne, too. :)

If you’ve been stressing about what to serve the vegetarian, vegan and/or gluten-free eaters at your Thanksgiving table, I hope this roundup eases your troubles. All of the recipes are meatless and the recipes that are also gluten free and/or vegan are labeled as such. The recipes are now organized by category (mains, hearty salads, soups and sides) like my holiday recipes roundup, starting with the main events.

I’m speaking for myself here, but please don’t worry about having a meat-like substitute for us vegetarians, or even a fancy designated entree. I’m happy enjoying a plate of hearty sides and dessert afterward, of course.

What am I missing? Let me know if you’re on the hunt for any Thanksgiving recipes that didn’t make the list! Check out my full Thanksgiving archives and fall recipe archives for more ideas, too.

Continue to the recipe…

The post 20 Meatless Thanksgiving Recipes appeared first on Cookie and Kate.

Crunchy Peanut Butter Granola!

Peanut Butter Granola

Want to know one of my favourite favourite things to eat?

While I adore oysters (preferably with champagne) from time to time, my current addiction is a bit less sophisticated.

Yep. I love, love, love me some peanut butter. Mostly straight from the jar on a spoon. Yum.

So when one of my Instagram friends posted a photo of her peanut butter granola, I just had to get myself into the kitchen and make my own low-carb / gluten-free version.

It took a few goes to get the peanut butter intensity right, but I persevered. I know. The things I do just for you.

I like it to use as a crunchy topping for a bowl of natural unsweetened yoghurt and berries for a quick breakfast.

But it’s also great as a dessert with lashings of double cream or ice cream. With or without fresh fruit or a drizzle of melted chocolate.

You could also add some sea salt flakes and serve it as a snack to have with drinks.

So many delicious possibilities!

—–

Crunchy Peanut Butter Granola

In our house we go through at least a jar of peanut butter a week. So it’s a huge understatement to say that we LOVE it. Especially Pics from New Zealand. While we happily eat is straight from the jar on a spoon, we also love it in this super crunchy granola.

This is one of those rare cases where I find smooth peanut butter works slightly better than crunchy. Although if you’ve only got crunchy in the house, it will be good too.

And I should note the peanut butter seems to slow down the browning process without slowing down the roasted flavours. So it can get over-roasted quite quickly. I tend to pull it out before the colour is as brown as I would normally let it get to be on the safe side.

takes about 45 minutes
makes 1 large tray
50g (2oz) butter or coconut oil
200g (7oz) peanut butter
250g (9oz) coconut flakes
500g (1lb) roasted peanuts
200g (7oz) flaked almonds

1. Preheat your oven to 150C (300F). Melt butter or coconut oil in a small saucepan. Remove from the heat and stir in the peanut butter.

2. Place coconut flakes, peanuts and almonds in a large mixing bowl. Drizzle over the peanut butter mixture. Toss until the everything is coated in the peanut butter goodness.

3. Line a large baking tray with baking paper. Spread over the nut mixture into an even layer.

4. Bake for 15-30 minutes, stirring every 10 minutes until the granola is golden brown or slightly darker. Cool on the tray before storing in an airtight container in the pantry.

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Variations

vegan / dairy-free – use coconut oil.

traditional granola – if you’re OK with carbs and gluten replace some of the coconut with rolled oats.

chocolate granola – try the recipe over here.

different nuts – feel free to replace some or all of the peanuts with other chopped nuts.

no coconut – I use coconut flakes because they’re inexpensive compared to other nuts and lighten the texture but you could just use more flaked almonds or other nuts if you aren’t into coconut.

sweeter – I like to keep it on the more savoury side but feel free to add a little stevia, honey or maple syrup to the melted butter mixture.

snacky – toss in sea salt flakes and serve with drinks.

Big love!
Jules x

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ps. ‘Early Bird’ registration for ‘A Simple Year’ ENDS THIS WEEK!.

If you’re interested in learning how to simplify not just healthy eating, but the whole of your life, then I recommend checking out A Simple Year.

It’s a 12 month program which focuses on simplifying a different area of your life each month. If you join us I’ll show you how to simplify not only your approach to healthy eating but also your kitchen and your cooking.

I love how there’s a different focus each month to keep me on track without feeling overwhelmed.

For more details, go to:
www.simpleyear.co/

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NOTE: ‘Early Bird’ discount on registration ends 13th November.

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Herbed Quinoa & Chickpea Salad with Lemon-Tahini Dressing

Healthy and delicious quinoa chickpea salad with lots of herbs - cookieandkate.com

Last Thursday turned into a fiasco. I woke up and started powering through my to-do list, for once. Emails? Check. Laundry? Check. Groceries? Check. High five, self!

Then my landlord came over to work on some things. As I was talking to him and trying to clean off the counters, Cookie leapt up in a truly impressive feat and swiped a hunk of dark chocolate cake off the counter. She gobbled it down before I could stop her. I tried the hydrogen peroxide thing, but it wasn’t enough, so we zoomed over to the vet.

quinoa salad ingredients

My Cookie girl spent the afternoon behind closed doors, and we went back the next afternoon, too. We’ve both been moving a little slow since then. She’s generally such an exuberant force, and she’s recovered about ninety percent now. It’s cute when she grabs cabbage from the counter, but chocolate, not so much (I’m careful, too).

Continue to the recipe…

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