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Pineapple Coconut Muesli Bars with Puffed Teff and Date Syrup

Tuesday, May 25, 2021

If you need an energy boost to get you through the day, these simple, soft and chewy muesli bars are the one for you. They are packed with energy and nutrients, easy to make and cheaper than buying prepackaged. Amaranth or quinoa pops can be easily used in place of puffed teff. You can always add in some chocolate chips or drizzle with chocolate at the end too!

60 g Butter
80 g Date syrup
5 Cardamom pods
90 g Dried pineapples
60 g Cashew nuts
100 g Fine oat flakes
50 g Puffed teff
50 g Desiccated coconut
1 tbsp Lime juice
1 Egg, medium

Preheat the oven to 160C/320F. Line a baking form (20x26cm) with parchment paper. Place butter and date syrup in a saucepan over a low heat and cook until the butter melts and the mixture are well combined. Cool slightly.
Simply squeeze the cardamom pods and remove the seeds. Place them in the mortar and finely grind the seeds with the pestle.
Add dried pineapples and cashew nuts together in a blender and grind roughly. Add it to the butter-date syrup mixture together with the rest of the ingredients. Mix well.
Tip the mixture into the prepared baking pan, spread out evenly and press down firmly with the back of a spoon. Bake for 35 minutes. Set aside to cool completely in the tin before removing and cutting into bars. Store in a box in the fridge for up to a week.

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Pineapple, Matcha, and Puffed Teff Granola Wedges

Monday, November 23, 2020

Give your granola bars a nutritious boost with matcha- a fine green tea powder, packed with antioxidants. These granola wedges are naturally gluten-free, dairy-free, and refined-sugar-free. Substitute your favorite dried fruit, nuts and/or seeds for the pumpkin seeds and/or dried pineapple in these granola bars. Puffed teff can be substituted with quinoa or amaranth pops too.


220 g Rolled oats 120 g Pepitas 100 ml Maple syrup 5 tbsp Almond butter 3 tbsp Coconut oil 1 tsp Vanilla paste 75 g Dried pineapple, thinly sliced 80 g Puffed teff (or armanth or quinoa) 1/2 tsp Sea salt 1 tbsp Matcha powder

Preheat oven to 160C/320F. Combine rolled oats and pumpkin seeds on a baking sheet and bake for 15 minutes, stirring once or twice, until the oats are lightly toasted and have a nutty aroma. Remove and set aside to cool.
In a small saucepan over low heat, combine the maple syrup, almond butter, coconut oil, and vanilla paste. Whisk to combine.
In a large bowl, combine the cooled oats and pumpkin seeds with the dried pineapple, puffed teff, sea salt, and matcha powder. Pour the almond butter mixture over the oat mixture and stir quickly to mix.
Spread the mix into an 9-10 inch springform pan lined with plastic wrap or baking paper. Press down the mixture firmly. Place in the fridge for a couple hours to firm up, then remove from fridge and slice into wedges. Keep leftovers in the fridge for up two weeks.

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Teff Cashew Breakfast Bars with Cacao Nibs and Goji

Thursday, March 22, 2018

Teff, which is grown in Ethiopia and used to make injera (the sourdough flatbread), is a super tiny grain with a long list of health benefits. Along with being gluten-free, naturally high in minerals and super tasty, teff also helps you lose weight because of rich copper and high fiber content. Feel free to use amaranth instead if you can't find teff around you.

175 g Teff seeds (or amaranth seeds)
Sea salt
100 g Quick oat flakes
100 g Raisins
70 g Cashew nuts, roughly chopped
20 g Chia seed
Pinch of cinnamon
3 tbsp Coconut oil
3 EL Maple Syrup
100 g Cashew butter
2 Large ripe bananas, mashed

100 g Blueberry jam with 100% fruit
50 g Pistachios, a mix of chopped and whole
30 g Cacao nibs
40 g Goji berries

Soak teff seeds in a saucepan filled with 350ml salted water over night. Drain and set aside.
Preheat the oven to 180C/350F. Line a 24x28x4cm baking pan with baking paper. Place drained teff seeds in a large mixing bowl together with quick oats, raisins, cashew nuts and chia seeds.
Melt coconut oil, maple syrup and cashew butter in a saucepan over low heat until well combined. Add in mashed bananas.
Pour the cashew butter-banana mixture into the teff mixture. Mix until well combined. Spread the thick mixture into the prepared pan. Smooth the surface and bake for 35-40 minutes until set. Remove and cool for 5 minutes.
Spread the blueberry jam onto the surface while still warm. Sprinkle the pistachios, cacao nibs and goji berries over. Gently press to adhere. Cool completely and cut into bars.
Store the rest, covered with a plastic film, in the fridge for about 1 week or several weeks in the freezer.

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Gluten Free Pumpkin Soup Bread

Thursday, October 03, 2013

This quick and delicious pumpkin soup bread is light, moist and a perfect treat for the season. It's wheat-free, egg-free and gluten-free, and loaded with protein and fiber. It also can be made dairy-free using soya or almond milk instead of buttermilk.

50 g Red lentil, ground into flour
50 g Brown rice, ground into flour
50 g Teff flour
150 g Soya pistachio protein powder
20 g Psyllium husk
10 g Baking powder
6 g Baking soda
2 tsp Speculoos spice (or pumpkin pie spice)
1/2 tsp Salt
660 g Roasted Hokkaido coconut soup
50 g Buttermilk
Poppy seeds, optional

In a mixing bowl, whisk together the red lentil flour, brown rice flour, teff flour, protein powder, psyllium, baking powder, baking soda, Speculoos spice and salt.
Make a well in the middle of dry ingredients, add in pumpkin soup and buttermilk. Stir with a wooden spoon until all well-combined. Scrape the batter into a parchment-lined loaf pan. Sprinkle the surface with some poppy seeds if desired.
Preheat the oven to 180C/350F. Bake the bread in the middle of hot oven for about 50 minutes until nicely golden brown.