High Fiber Chocolate Granola
- 200g rolled oats
- 25g flaxseed
- 25g chia seeds
- 25g almonds
- 25g walnuts
- 25g pecans
- 25g pumpkin seeds
- 25g coconut shavings
- 60g dried cranberries
- 80g honey
- 80g peanut butter
- 80g dark chocolate (added after baking)
1. Add all of the ingredients except the dark chocolate into a bowl.
2. Combine everything together until evenly mixed.
3. Lay out evenly on a lined baking tray.
4. Bake in a preheated oven at 160°C for 25 to 30 minutes.
5. Allow to cool for 15 minutes.
6. Stir through the dark chocolate at the end.
Serve with Greek yoghurt and fruits!
High-protein Momos
- Paneer – 100 g
- Spinach (finely chopped) – 50 g
- Capsicum (chopped) – 40 g
- Carrot (grated) – 40 g
- Spring onion – 20 g
- Besan (gram flour) – 30 g
- Schezwan sauce – 20 g
- Salt – 2 g
- Rice paper – 3 sheets (≈24 g)
This mixture makes about 6 balls.
1. In a bowl, add paneer, spinach, capsicum, carrot, spring onion, besan, salt, and Schezwan sauce.
2. Mix everything well until the mixture binds together.
3. Shape the mixture into small balls (around 6 balls).
4. Soak the rice paper in water for 30 seconds until it becomes soft.
5. Wrap each ball with the softened rice paper.
6. Place the balls in a pan or steamer and steam them for 5 minutes.
7. After steaming, drizzle a few drops of Schezwan sauce on top of each ball.
8. Garnish with chopped spring onions.
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