Monthly Archives: July 2015

Gluten Free Banana Bread Granola

granola2

In another recent post I was talking about all of the brown bananas I have in my kitchen during the summer months. It’s hot here. So if I leave my bananas out on the kitchen counter for more than a day or two, they turn from a lovely golden yellow to an unsightly brown. Rather than buy fewer bananas, I’ve simply made it my summer mission to come up with more healthy recipes to make use of my overly ripe bananas; hence this recipe for a gluten free granola with no refined sugar. The use of ripe bananas not only gives this granola plenty of natural sweetness, it also gives it a delicious flavor that’s reminiscent of banana bread. It’s healthy and really quite simple to make!

Gluten Free Banana Bread Granola

Makes about 10 cups

3 very ripe bananas

½ cup honey

¼ cup organic coconut oil, melted (if you can’t find coconut oil, you can use sunflower or walnut oil)

Pinch of salt

½ teaspoon vanilla

¼ cup reduced fat Greek yogurt or almond milk

1 teaspoon cinnamon

4 ½ cups gluten free oats

1 cup large flake coconut, unsweetened

3/4 cup puffed quinoa or amaranth cereal

¼ cup hemp seeds, optional

 

Preheat the oven to 140C/285F. Line two baking trays with silicone mats or greased parchment paper. In a food processor, blend the bananas, honey, coconut oil, salt, vanilla and yogurt (or milk). Blend until completely smooth.

Place the oats, cinnamon, coconut, puffed quinoa cereal and hemp seeds in a large bowl. Pour in the banana puree and stir until well combined. Spread the cereal evenly between the two sheet pans. Bake for about 20 minutes. After 20 minutes, rotate the pans and break up the granola. Continue to stir the cereal every 20 minutes until done. This will ensure even baking. Bake for about 1 hour, or until golden brown and dry. Cool the granola and then place in a storage container at room temperature for up to 3 weeks.

granola

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Healthy & Delicious Dinner on a Budget

pasta

As most of the world knows, things in Greece have been a bit chaotic the past few weeks. As we all wait to see what will happen next, one thing is for certain. At the moment, everyone is trying to watch their spending. That said, we still want to eat delicious food and enjoy ourselves. Right? So with that in mind, I thought I’d post my recipe for a light and healthy (not to mention budget friendly) pasta dinner. It’s a simple recipe that utilizes some great Greek ingredients: summer tomatoes, pasta, anthotiro cheese. You can serve this with pride to dinner guests, or enjoy it on your own.

Rigatoni with Tomato, Eggplant and Anthotiro

Serves 4-6

1/4 cup (60ml) olive oil

1 onion, diced

1 clove garlic, crushed

Pinch of chili flakes (to add a bit of spice), optional

½ teaspoon dried oregano

Salt & pepper to taste

400 grams fresh or canned tomato, diced

1 eggplant, sliced

500 grams rigatoni pasta

65 grams anthotiro

A few fresh basil leaves

Cook the pasta in a pot of boiling salted water. Cook until the pasta is al dente, then drain the pasta.

Meanwhile, in a large pot, heat the olive oil over medium heat. Add the onion and garlic, and cook for several minutes. Add in the sliced eggplant and cook until the eggplant begins to turn golden. Add the tomato, oregano, and chili flakes (if using). Add salt and pepper to taste. Cook for about 20 minutes or until the eggplant is very tender and the tomatoes have a somewhat saucy consistency. Remove from the heat.

Toss in the pasta with the sauce, and stir until evenly coated. Transfer the pasta to serving bowls and top with the anthotiro and fresh basil.

 

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