Veggie Magazine March_2019

special

VEGAN

30g sunflower seeds
75g flaked almonds
75g hazelnuts, roughly chopped
115g dried fruit such as cranber-
ries, cherries, raisins, or pitted
dates, roughly chopped
30g toasted coconut chips
1 tbsp chia seeds
1 tbsp golden flax seeds

1 Preheat the oven to 160C/325F/
Gas 3. If the coconut oil is solid,
melt it in a small saucepan. Once
melted, remove it from the heat
and whisk in the maple syrup, salt,
and cinnamon.
2 Mix the oats, pumpkin seeds,
sunflower seeds and nuts together
in a large bowl. Pour the maple
syrup liquid over the dried mixture,
and toss it really well to combine.
3 Spread the granola mixture over
two large baking trays. Place these
in the centre of the oven and
bake for 30-40 minutes, turning
every 10 minutes. Ensure that
the granola is spread out so that
it browns evenly. The granola is
ready when it is golden-brown
and crunchy.
4 Allow the granola to cool, then
mix in the dried fruit, toasted
coconut chips, chia seeds and
flaxseeds. Serve with dairy-free
yoghurt or dairy-free milk, and
fresh fruit. You can store the
granola in an airtight container
for up to two weeks.

Roast Stone Fruit with
Millet Crumble
Per serving: 485 cals | 29g fat

Stone fruits are low in saturated
fat and cholesterol, and are a
good source of fibre. Topped
with healthy millet flakes that are
full of magnesium and calcium,
this is a good-for-you dessert.

Serves 4
Ready in 1 hr, 15 mins
(plus cooling time)

For the fruit filling:
800g mixed fruit such as
peaches, nectarines and plums,
stoned and roughly chopped
1 tbsp coconut oil, at
room temperature

For the crumble topping:
85g millet flakes
85g ground almonds
50g coconut oil, chilled and diced

60g unrefined caster sugar

plant-based cream, to serve

1 Preheat the oven to 200C/400F/

Gas 6. For the filling, place the

fruit in a roasting tray, drizzle

over the coconut oil, and toss to

coat. Roast in the oven for 20-30

minutes, until tender but still

holding their shape. Remove

from the oven and leave to cool

for at least 10 minutes.

2 For the crumble topping,

place the millet flakes and

almonds in a bowl and mix well

to combine. Rub in the oil and

mix well until it resembles rough

breadcrumbs. Add the sugar and

gently mix to combine.

3 Place the cooled fruit mixture

in a 20 x 25cm shallow baking

dish and spread it out in an even

layer. Sprinkle the topping evenly

over the fruit. Place in the oven

and bake for 20-30 minutes,

until the topping is golden

brown. Remove from the heat

and serve warm with some

plant-based cream.

Recipes extracted from

There’s a Vegan in the

House (DK.com, £14.99).