EXCEPTIONALLY TASTY NO SUGAR ULTRA GRANOLA, Vegan, High Protein, Budget friendly, easy

One of 67's most popular recipes ever...

Nut & Seed Ultra Granola: No-added-sugar, High-Protein

(Updated 5/19)
This vegan breakfast cereal is an exceptionally tasty, gently sweetened, lightly crunchy granola that is also very healthy.  The combination of sunflower, sesame and pumpkin seeds is said to have the same protein value of steak.

The recipe was inspired by a 20-year-old No-Sugar cookbook which the Blogger no longer has.  Changes were made for maximum taste, texture and goodness. 

It's an easy-peasy recipe -- mix, slide into the oven and allow the aroma of baked grains and nuts waft tantalisingly through your home.   

"A small bowl of porridge each day could be the key to a long and healthy life, after a major study by Harvard University found that whole grains reduce the risk of dying from heart disease..."   Daily Telegraph, 5/1/2015

67 loves organic Irish oatmeal* but standard oats are also excellent and economical.   Either way, with the money saved, berries to scatter on top become more affordable. 

The frugal can halve the amount of seeds and nuts and store the remainder in an air-tight container for next time                                   

Cost: minimum £2.00 (2019 prices)

Serves: many 

Ingred:

450gm/16oz oatmeal (not jumbo oats)

2 oz/57 gm dried, unsweetened coconut

2 oz/57 gm sunflower seeds

2 oz/57 gms sesame seeds (opt - sesame can cause an allergic reaction)

2 oz/56 gms pumpkin seeds

2-4 oz/ 57-112 oz nuts of your choice.

2 tablespoons sunflower or other veg oil (not olive)

few drops of vanilla

Method:

NO-SUGAR, HIGH PROTEIN ULTRA GRANOLA (OATMEAL), Heart-friendly, Vegan, sugar-free, high fibre & protein; easy

"A small bowl of porridge each day could be the key to a long and healthy life, after a major study by Harvard University found that whole grains reduce the risk of dying from heart disease..."   Daily Telegraph, 5/1/2015

                        Nut & Seed Ultra Granola: No-added-sugar, High-Protein 

photo 15/6/16

(Updated 5/19)
This vegan breakfast cereal is an exceptionally tasty, gently sweetened, lightly crunchy granola that is also very healthy.  The combination of sunflower, sesame and pumpkin seeds is said to have the same protein value of steak.

The recipe was inspired by a 20-year-old No-Sugar cookbook which the Blogger no longer has.  Changes were made for maximum taste, texture and goodness. 

It's an easy-peasy recipe -- mix, slide into the oven and allow the aroma of baked grains and nuts waft tantalisingly through your home.   

67 likes organic Irish oatmeal* but economical standard oats are also excellent.   Either way, with the money saved, berries to scatter on top become more affordable. 

The frugal can halve the amount of seeds and nuts and store the remainder in an air-tight container for next time                                   

Cost: min £3.00'ish depending on oatmeal (8/23 )

Serves: many; recipe halves or doubles nicely

Ingred:

450gm/16oz oatmeal (not jumbo oats)

2 oz/57 gm dried, unsweetened coconut

2 oz/57 gm sunflower seeds

2 oz/57 gms sesame seeds (opt - sesame can cause an allergic reaction)

2 oz/56 gms pumpkin seeds

2-4 oz/ 57-112 oz nuts of your choice.

2 tablespoons sunflower or other veg oil (not olive)

few drops of vanilla

Method:

LUNCHBOX ZUCCHINI & CORN DROP SCONES, Vegetarian, No-fat/sugar, Healthier, wheat-free option

Oh so good in an office, on the dinner table or at a picnic...

 Drop Scones/quick bread stuffed with zucchini, corn, onions & chilli
'Delicious. I'd be happy with this as part of a school lunch.' Schoolboy taster

For anyone who must have carbs at lunchtime (or missed out on carbs at breakfast) these wonderful drop scones/quick breads are a delightful treat.

Beautifully textured  - part bread, part muffin - they are light and airy and sassily punctuated with health-giving vegetables.  They're great in a lunchbox but need protecting if they're not going to fall apart.  Unlike other hot-breads, they're delicious at room temperature. 

The veg scones freeze well; if taken out of the freezer in the morning they'll be ready by lunchtime.

Cost: £2'ish
Makes: 10 (recipe doubles nicely)

Ingred:

  4 oz/113gm self-raising flour (plain flour: add 1 tsp baking powder for every 8 oz)
   4 oz/1131gm cornmeal/polenta (not cornflour)
  1/2 tsp salt
  138ml/1/2cup plus 1 tbsp whole milk

   1 egg
   1/2 tsp cream of tartar

   125gm/4.5oz drained corn niblets or fresh cooked corn
   100gm/3.5oz zucchini, seeds removed, in corn-sized dice 
     30gm/1oz white of spring onion or red/white onion, diced
     1/3-1/2 tsp chilli flakes or 1 finely diced small fresh chilli, de-seeded & membranes removed (opt)

      1/2-1/2 tsp salt

      1/3 tsp pepper

Method: