5. Blueberry smoothie and granola bowls
Try this vibrant smoothie bowl with crunchy granola, blueberries and shaved coconut for a vibrant vegan brunch.
Ingredients
- 3 bananas, chopped (about 250g)
- 170g blueberries
- 220ml unsweetened almond milk
- 2 tsp dried raspberries
- 1 kiwi, sliced and quartered
- 4 strawberries, halved
- a handful raspberries
- a handful (optional) edible flowers
- 2 pinches shaved coconut
- 2 tbsp pomegranate seeds
- 3 tbsp coconut oil
- 4 tbsp maple syrup
- 100g rolled oats
- 50g flaked almonds
- 50g pecans, chopped
- 2 tbsp sunflower seeds
Method
- STEP 1
Put the banana pieces into a freezer bag and freeze overnight. Try and keep them as flat as possible so that the pieces don’t stick together. Give the bag a shake after 2 hours to help keep them separate.
- STEP 2
To make the granola, heat the oven to 160C/fan 140C/gas 3. Melt the coconut oil and maple syrup in a small pan over a low heat until combined. Tip the remaining ingredients into a bowl with a pinch of salt, pour over the warmed liquid and mix well until everything is coated. Tip onto a baking-paper-lined baking tray and bake for 30 minutes or until golden and crunchy. Stir every 10 minutes so the whole mix toasts evenly. Allow to cool.
- STEP 3
Keep 40g of the granola for the bowls and put the rest in an airtight container for another day.
- STEP 4
Tip the frozen banana pieces into a blender or food processor and add 150g of the blueberries with the almond milk. Blend until smooth and tip into 2 bowls.
- STEP 5
Make a ring of granola around the edge of each smoothie bowl and cover one end with the dried raspberries. Arrange the fruit and remaining blueberries in the middle and scatter over the edible flowers (if using), shaved coconut and pomegranate seeds. Serve immediately.
6. Healthy cookies
Craving cookies but don’t fancy the calories? Bake a batch of these healthy treats made with muesli, wholemeal flour and rapeseed oil, with a touch of honey for sweetness.
Ingredients
- 250g muesli (no added sugar)
- 75g self-raising wholemeal flour
- ½ tsp mixed spice
- 70ml cold-pressed rapeseed oil
- 100g runny honey
- 1 large egg
Method
- STEP 1
Line two baking trays with baking paper or silicone baking mats. Put the muesli, flour and mixed spice in a large bowl and stir. Tip the oil, honey and egg into a jug and whisk together, then pour this mixture into the bowl with the dry ingredients and stir until well-combined. Leave to rest for 20 minutes.
- STEP 2
Heat the oven to 170C/fan 150C/gas 3 and roll spoonfuls of the mixture into 20 balls. Arrange the balls on the trays, spaced well apart – you may need to rinse your hands every so often as the mixture gets sticky, and press the balls together quite firmly so they don’t fall apart. Flatten each ball slightly using the back of a spoon or your fingers. Transfer to the oven and bake for 10-12 minutes, or until golden and firm. Leave to cool for 5 minutes on the trays, then transfer to a wire rack to cool completely.