You may have joined us on the health bandwagon, but that doesn't mean you need to cut out much loved foods. Here is how you can healthify one of your favourite childhood brekkie options.
This is another divine recipe from Nutritionist and blogger Shelley Judge. After featuring The Wild cacao and berry granola in our GoodnessMe Box, we wanted to mix it up and find some other creative ways to try granola.
So if you have some left over granola in the pantry, here is how you can take it that one step further and be a little bit fancy. These babies are gluten free, dairy free and can even be made as vegan. Did we mention that they are super easy and take 25 mins?
- 1 cup buckwheat flour
- 1.5 cup gluten free self raising flour
- 1tsp baking powder
- 2 medium green apples, grated
- ¼ cup rice malt syrup
- ¾ cup almond milk
- 2 eggs (or 2 chia eggs for vegan cupcakes)
- 2.5tbsp coconut oil, melted
- 1 cup frozen berries (raspberries or blueberries)
- 50g The Wild cacao and berry granola
Preheat the oven to 160C.
In a large bowl combine the buckwheat flour, gluten free flour and baking power. Then mix through the grated apple, ensuring it is spread evenly through the flour.
In a separate bowl, whisk together the liquid ingredients (syrup, milk, eggs, oil). Then pour the egg mixture into the flour and stir with a wooden spoon until just combined.
Gently stir through the frozen berries.
Spoon the mixture into a muffin tray (makes 12- 15 Muffins). Then top each muffin with a tsp of cacao and berry granola.
Place in the oven and cook for 15 mins, or until a skewer comes out clean.
Tip: You can keep these in the freezer for a few weeks.
For more wholefood sweet treat recipes, you can download our FREE e-book here.