healthy + seasonal recipes that are gluten & dairy-free

Chocolate Earl Grey Granola + Rose Gogi Quinoa Granola

Chocolate Earl Grey Granola + Rose Gogi Quinoa Granola

These granolas are completely gluten free and vegan, so that they can be enjoyed by everyone. Two delicious breakfasts that are perfect to have on hand for breakfast or an easy snack! I tend to make granola in small batches, to ensure it's eaten while still fresh. These recipes can easily be doubled.

chocolate earl grey granola + rose gogi quinoa granola (gf, v, nf-option) // my natural kitchen

Two granolas that in my kitchen, I dubbed "his & hers granolas" - his has a double chocolate hit from cocoa powder and cacao nibs, with a subtle hint of early grey tea. If topped with milk like a cereal, you're rewarded with the most delicious chocolately milk to finish after the granola is gone from your bowl. Hers combines dried rose petals and lavender buds with gogi berries, coconut flakes, poppy seeds and puffed quinoa for a lovely floral flavour and really good granola clusters! 

chocolate earl grey granola + rose gogi quinoa granola (gf, v, nf-option) // my natural kitchen
chocolate earl grey granola + rose gogi quinoa granola (gf, v, nf-option) // my natural kitchen
chocolate earl grey granola + rose gogi quinoa granola (gf, v, nf-option) // my natural kitchen

With the upcoming holiday season in mind (is it truly almost mid-November?!), I like to have recipes like these to make as hostess gifts or for those who pop in for a quick holiday visit. It's also so convenient to have homemade granola on hand for impromptu overnight guests, so that a nutritious, homemade breakfast is easily put together with fruit, milk and maybe some chia pudding. The early grey tea and dried flowers add a special twist to traditional granola flavours. I especially love the pretty pops of colour that the flower version has, but both are honestly so tasty. 

chocolate earl grey granola + rose gogi quinoa granola (gf, v, nf-option) // my natural kitchen
chocolate earl grey granola + rose gogi quinoa granola (gf, v, nf-option) // my natural kitchen
chocolate earl grey granola + rose gogi quinoa granola (gf, v, nf-option) // my natural kitchen

Chocolate Earl Grey Granola

2 tbsp coconut oil

2 tbsp maple syrup

a pinch of sea salt or pink himalayan salt

1 tsp early grey tea (emptied from a tea bag, or loose leaf)

1 tbsp cacao powder or cocoa powder

1 cup oats (certified gluten free if intolerant)

2 tbsp raw pepitas (pumpkin seeds)

2 tbsp raw sunflower seeds

1 tbsp cacao nibs

1 scoop (~1/3 tsp) Ancient Wisdom Tonic Superfood (completely optional)

Preheat oven to 255 degrees Fahrenheit and line a baking sheet with parchment paper. Set aside. 

In a small saucepan over low heat, melt the coconut oil with the maple syrup and early grey tea. Add the salt, and whisk to combine. Bring to a low simmer and stir occasionally for about 5 minutes. Whisk in the cacoa/cocoa powder, and set aside.

In a medium-sized bowl, combine the oats and seeds. Pour over the chocolate mixture and stir together with a spatula. When oats and seeds are completely coated in the chocolate mixture, pour out onto the prepared baking sheet, and spread into an even layer. Place the tray in the preheated oven for 25 minutes, turning the tray halfway through. After 25 minutes, remove the tray from the oven and scatter the cacao nibs over top. Return to the oven and bake for an additional 5 minutes. 

Remove from the oven and allow to cool for about 15-20 minutes, so that the granola clusters harden. Optionally, sprinkle 1 scoop (about 1/3 tsp) of Ancient Wisdom Tonic Superfood over top the granola before breaking into clusters. Store in a lidded airtight glass jar for a few days or up to 1 week.

Rose Gogi Quinoa Granola

Dried flowers can be found in health food shops, tea shops, or online. Puffed quinoa is often found in health food shops or the cereal aisle of grocery stores. Camu camu powder, gogi berries, and coconut nectar are all ingredients that well-stocked health food shops or online health food providers are likely to carry.

2 tbsp coconut oil

1 tbsp + 2 tsp coconut nectar (or maple syrup, if you prefer)

2 tsp coconut sugar

1/8 tsp rosewater

1/4 tsp camu camu powder (optional)

1 tbsp gogi berries

2 tbsp dried rose petals, divided (ensure that they are food-safe and pesticide/insecticide-free) 

1/2 tsp lavender buds (ensure that they are food-safe and pesticide/insecticide-free)

a pinch of sea salt or pink himalayan salt

1/2 cup puffed quinoa

1/2 cup oats (certified gluten free if intolerant)

1/4 cup coconut flakes, unsweetened

2 tbsp poppy seeds 

Preheat oven to 255 degrees Fahrenheit and line a baking sheet with parchment paper. Set aside. 

In a small saucepan set over low heat, melt the coconut oil with the coconut nectar and coconut sugar. Whisk to combine, and remove from heat when coconut oil is melted to a liquid. Stir in the rosewater, salt, and the camu camu powder (if using). 

In a medium-sized bowl, combine the puffed quinoa with the oats, coconut flakes, lavender buds, 1 tbsp of the rose petals, and poppy seeds. Pour the coconut oil mixture over top, and combine well with a spatula so that everything is evenly coated. Spread onto the prepared baking sheet, and place in the oven for 15 minutes. 

While the granola is baking, place the gogi berries in a small dish with a bit of water and allow to soak.

After 15 minutes, remove the baking sheet from the oven and scatter remaining 1 tbsp of the rose petals and the drained gogi berries over top. Return to the oven and bake for an additional 5-7 minutes. Remove the granola from the oven and allow to sit for 20-30 minutes to allow the cluster to harden and the granola to cool. Store in a lidded airtight glass jar for a few days, or up to 1 week. 

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