Nut Free Granola Recipe
By Lena's Vegan Living
🔪Prep Time: 15 mins
👩🍳Cook Time: 15 mins
1 cup quinoa flakes
¼ cup coconut oil unrefined
1/4 cup sunflower seeds
¼ cup pumpkin seeds
2 tbsp sesame seeds
2 tbsp Maca powder
¼ cup Maple syrup
½ tsp Himalayan pink salt
1 tsp Pure vanilla extract
1Preheat your oven to 400F, 200C°.
2Melt the coconut oil in double boiler.
3In a bowl, mix all the ingredients, thoroughly.
4Spread evenly on a baking sheet with spatula.
5Place in the oven and bake for 10 to 15 minutes, or until golden brown.
6Let it cool down for few minutes and brake it into pieces with your hands.
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Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.