Homemade Buckwheat Granola
DIET
- Halal
COURSE
- Breakfast
PREP TIME
COOKING TIME
INGREDIENTS
- 2 cups of buckwheat, soaked 2-4 hours
- 1 cup of raw almonds (dried)
- 1 cup of pumpkin seeds
- ¼ cup of whole flaxseed
- ¼ cup of whole flaxseed
- 1 cup of desiccated coconut
- 1 tsp of ground cinnamon
- 1 tsp of ground ginger
- 1 tsp of vanilla powder
- A pinch of Himalayan pink salt (if available otherwise just sea salt but smaller pinch)
- ¼ cup of pure maple syrup (see note below)
- 100 g of dried super fruits such as cherries, cranberries & blueberries
method
Soak the buckwheat for 2-4 hours. This part isn’t optional as the buckwheat groats need to absorb some water so that they don’t go crazy hard after cooking and break your teeth! The soaking also makes them easier to digest, so it’s win win. After soaking the buckwheat wash them very thoroughly as they let off a mucilaginous substance which you want to remove completely.
Next, combine the well-drained buckwheat groats in a large mixing bowl with everything except for the pure maple syrup and dried fruit. Stir well to combine and then add the maple syrup, again stir well to ensure it is evenly mixed.
Spoon the granola mix onto two lined oven trays and fan bake at 100 Celsius for approximately 30-45 minutes. You are aiming for enough moisture to evaporate from the buckwheat groats, so that they just become crunchy and will be able to be stored in the cupboard. They will still be a little soft when they come out of the oven but you will know they are ready when they harden up on standing. If they are still a bit chewy, return the granola to the oven for a bit longer. Once out of the oven, add the dried super fruits to the granola and leave to cool on the trays.
lunch
Halal Day 1 Recipes
Open Steak Sandwich
DIET
- Halal
COURSE
- Lunch
PREP TIME
COOKING TIME
INGREDIENTS
- 4 x 100 g of rump steaks
- 1 tbsp. of olive oil
- 100 g of arugula leaves
- 2 ripe tomatoes, sliced
- 1 small avocado, sliced
- 4 thick slices whole grain sourdough bread, lightly toasted
- 1 red (Spanish) onion, thinly sliced
- 1 tsp. of balsamic vinegar
method
Heat a large nonstick frying pan over high heat.
Coat steaks with oil and cook for 3 minutes each side, or until done to your liking. You may need to do this in batches, if you crowd the pan, the steaks will stew rather than sear. Place steaks in a warm place or cover with foil, and set aside for 5 minutes to rest.
Meanwhile, layer the arugula, tomato and avocado on the toast.
Thickly slice each piece of beef and place on a sandwich.
Top with onion and drizzle with the remaining oil and balsamic vinegar.
Serve with salad.
Dinner
Halal Day 1 Recipes
Raspberry-Glazed Chicken
DIET
- Halal
COURSE
- Dinner
PREP TIME
COOKING TIME
INGREDIENTS
Chiken
- 4 boneless skinless organic chicken breasts
- 2 tbsp. of coconut oil
Sauce
- 2 tbsp. of balsamic vinegar
- 2 tbsp. of olive oil
- 2 tbsp. of lemon juice
- 1/3 cup of organic raspberry jam
- 1 tbsp. of raw organic honey
- 1 tbsp. of minced red onion
- ½ tsp. of sea salt
- Freshly ground pepper
method
In a medium bowl, combine sauce ingredients.
Heat oil in a large skillet over medium heat. Add chicken breasts and brown on both sides.
Turn heat to low and add sauce. Cover and cook until chicken is cooked through, about 20 minutes.
Store the maple and cinnamon buckwheat granola in a large air-tight jar or container in your pantry.
Spoon the extra sauce over chicken breasts to serve. Make ahead and freeze!
In a gallon-size zip-top bag, combine sauce ingredients. Squish around to combine. Seal bag and place in the freezer until needed.
Cook thawed chicken with sauce in a baking dish at 350 Celsius until chicken is cooked, about 30 minutes.
snack
Halal Day 1 Recipes
Avocado-banana Smoothie
DIET
- Halal
COURSE
- Snack
PREP TIME
COOKING TIME
INGREDIENTS
- 1 avocado
- 1 banana
- 2 tbsp. of almond butter or a handful of almonds
- 4 dates
- ½ tsp. of cinnamon powder
- ½ cup to a 1 cup of unsweetened soy milk
method
Blend all of the ingredients together, adding enough soy milk to get to the desired consistency.
