Granola Squares

INGREDIENTS AND DIRECTIONS:
Preheat oven to 350 degrees and line a baking tray with parchment paper

In a bowl combine:
1/2 cup rolled oats

1/4 cup walnuts
1/4 cup almonds
Put above ingredients on baking sheet and toast in oven for 10 minutes

Melt the following in a double boiler:

1/4 cup Honey

1/2 tspn vanilla extract

3 tbspn peanut butter

1/2 tspn salt

1/2tspn cinnamon

Cook until it gently boils and remember to stir periodically to check consistency

Once toasted, place ingredients in step 2 in a large bowl and add any (or all like I did!) of the following ingredients (1/3 cup):
sunflower seeds
sesame seeds
chia seeds
pumpkin seeds

shredded coconut

rice krispies

Combine dry ingredients with wet ingredients.

Press into an 8×8’ parchment lined pan

Refrigerate for 30 minutes or longer to firm up

Cut into bars or squares once set

Enjoy !

***Chefs tip: double or triple the ingredients and make a BIG batch of granola squares and wrap each individual bar in parchment, place in a freezer safe ziploc bag and store in freezer for up to 3 months. Easy and healthy snack for on the go!***

 

 

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Yogurt Parfait

RECIPE Ingredients

1/3 cup greek yogurt [I used coconut flavour]

1 kiwi, sliced

4-5 strawberries, sliced

1/2 banana, sliced

1/3 cup blueberries

1 tablespoon granola

Directions

In a serving dish of your choice [I used a round glass but mason jars are great too!], place a tablespoon of the yogurt at the bottom of the glass

Next, add a layer of the kiwi followed by another layer of yogurt.

Continue alternating your fruit and yogurt layers until you reach the top of your serving dish.

Sprinkle with granola and serve right away 🙂

Enjoy!

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Chaat Papri

What is chaat papri you ask? It is a popular Pakistani savoury snack filled with delicious fresh ingredients and flavours. I learnt how to make chaat papri out of necessity-here’s why: when we first got married my hubby kept insisting he knew of a place that served “the best chaat papri”, so we went to the most random desi shop in Mississauga (I don’t remember the name lol) and had it. I was not impressed, the spices were just too powerful and did not combine well with the ingredients and most importantly, it did not taste fresh! I think my hubby was a bit disappointed that I hadn’t liked it but I think having come from living with my parents and eating my mom’s amazing food (mashAllah!) for almost 24 years, I had high standards of what food should taste like! LOL 🙂 Anyways, the next day while hubby was at work, I went to the nearest Halal grocery shop, Apna Farm in Mississauga, and got the papri, yogurt, the spices and the other ingredients and made it my mission to make a delicious chaat papri for him! Alhumdullilah he loved it and we never went back to that random chaat selling shop ever again! *success*

RECIPE

Ingredients

Papri

3 medium potatoes, boiled, unpeeled and cubed (bite size)

2-3 medium tomatoes, cubed (bite size)

1 large onion, sliced thin then cubed (bite size)

1-3 green hot chilli peppers, chopped

1 medium sized can chickpeas, drained

1 container of natural yogurt

KFI brand: Hot & Spicy Tamarind Date Chutney Sauce

KFI brand: Spicy Mint Chutney Sauce

1/2 teaspoon salt

Laal mirch (red hot pepper) – *amount dependent on how spicy you like your food*

Chaat masala

Directions

Start off by boiling the potatoes ***kashmirifoodie quick tip: or you can cook them in the microwave-pierce the potatoes with a fork several times over the surface of the potatoes. This allows steam to escape from the potato*** Cook until tender then un-peel and cube into bite sized pieces

Chop, slice and cube the tomatoes and onion and green hot chilli pepper and set aside

In a serving bowl, you are now going to layer and build up the chaat papri:

1. Start off by putting down a layer of the papri at the bottom of the bowl

2. Drizzle some yogurt over the papri

3. Sprinkle some of the onions, tomatoes, potatoes and chickpeas over top

4. Take a 1/2 teaspoon of chaat masala and sprinkle it on top all over. Do the same with the laal mirch (red hot pepper), but only add as much or as little as you can handle because it will get spicy! I used 1/2 of a 1/2 teaspoon laal mirch (red hot pepper).

5. Take a pinch of salt and sprinkle that all over

6. Now take the mint chutney sauce and drizzle it evenly over top-as much or as little as you like, I tend to go easy on this one)

7. Then take the tamarind date chutney sauce and drizzle that on top-as much or as little as you like, I tend to put a lot of this as it brings a beautiful sweetness to the chaat)

8. Add a few green hot chilli peppers and sprinkle a few on top

Now repeat steps 1 to 7 all over again. Do these steps until your serving bowl is filled.

Once you have reached the top of you serving bowl, create a lovely artistic design with the tamarind date chutney sauce and the mint chutney sauce and garnish with coriander. Remember, we eat with our eyes first!

You are done! Pat yourself on the back and get ready to devour this chaat papri because it is like no other you have tried before!

Enjoy!

***Just some extra photos I pulled off google for you-I forgot to take my own photos:

This is the papri I used-it can be found in most Pakistani/Indian grocery stores:

 

 

 

 

 

This is the mint chutney sauce I used:

 

 

 

 

 

 

 

This is the tamarind date sauce I used:

 

 

 

 

 

 

 

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The World’s Healthiest Cookie

 

I love this cookie. No flour. No white sugar. You can add any goodies you want to it to change it up.

RECIPE

Ingredients

2 ripe bananas

1/4 cup dark chocolate chips

1/4 cup dried cranberries

2/4 cup sultana raisins

2/4 cup whole natural almonds

2/4 cup whole natural peanuts

1/4 cup unsweetened coconut flakes

1 tablespoon all natural peanut butter

Directions

Preheat oven to 350

In a mixing bowl, add the two bananas and mash them up good

Add in the peanut butter and mix into the bananas thoroughly

Now you can add all of the remaining ingredients and mix well to incorporate evenly throughout

Using a medium sized ice cream scoop (or just two spoons!) drop the ‘dough’ onto a pre-greased cookie sheet, leaving some space between each

Bake for 25 minutes, until golden brown

Enjoy!

 *The dry ingredients added-aren’t they a beauty?*

 

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