Extraordinarily delicious Granuesli bars

We recently made some chocolate Granuesli bars for us to enjoy and share with visitors to the office and passers-by. They seemed to be quite a hit, I think someone actually clapped. Anyways, they are dangerously addictive and we thought it would be rude not to share.

1/2 cup unsalted butter
1/2 cup brown sugar (we use coconut palm sugar)
1 tsp. pure vanilla extract
500g bag of Freestyle Granuesli
1/2 cup dark chocolate
2/3 cup Organic peanut butter

In a medium saucepan melt the butter and sugar together over low heat, add the vanilla and Granuesli and cook for 4 minutes. In a smaller saucepan melt the chocolate and peanut butter together over low heat. Set aside to cool.

Line a square baking tray with baking paper. Add 1/2 of the Granusli mixture and press down. Pour the cooled chocolate mixture evenly over the top. Sprinkle remaining Granuesli mixture evenly over the chocolate layer and pop in the fridge to set for 3 hours.

Once the tray has set you can remove it from the fridge and cut into bars. Or eat it directly from the tray. Apologies in advance if you cannot stop eating them.

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Freestyle Granüesli Granola
400g

Smoothie Fan Recipe

This is a pretty sunny way to start your morning and if you are a smoothie fan like we are this is perfect for hot summery mornings when you want something to wake up your tastebuds and your body! We like to add Granuesli on top for a little extra protein and crunch.

SUNNY SIDE UP

  • (serves 1-2)
  • 1 Mango chopped up
  • 1/4 cup Pineapple chunks
  • 1/4 cup Coconut milk
  • 1/4 cup Coconut yoghurt
  • The juice from 1/2 a lemon
  • 1 Tbl. Chia seeds
  • 1 Tbl. Hemp seeds
  • 1 Tsp. Maca
  • 1/4 cup of Granuesli..
  • (or as much as you like)..

Blend it all together in a blender or food processor for a minute or so until it’s thick and creamy. Add ice for a chilled version.
Serve with Freestyle Granuesli sprinkles and a paper umbrella. Cheers!

*Share your creations with us! #breakfastadventures on Instagram

Noble Handcrafted

Maple syrup, slightly spiked.
The Noble brand of handcrafted wares is proud to bring you Noble Tonic 01: Tuthilltown Bourbon Barrel Matured Maple Syrup. Noble procures medium amber grade Maple syrup from heritage sugar shacks in the ancient maple orchards of Québec. The syrup is then matured in Tuthilltown charred American oak barrels, with just a hint of raw Tuthilltown bourbon. This combination and process produces a distinct bourbon, maple and oak flavored syrup. Tuthilltown is New York’s first whiskey distillery since the age of Prohibition. This small batch micro-distillery, using locally sourced heirloom corn, apples and grains, embodies the new American pioneering spirit of our age. Noble Handcrafted reflects this same spirit. We hope you enjoy this collaboration of tradition and craft.

We are very proud to have Noble maple supporting our Wild Canadian blueberry pancake mixes.

* Only available on-line. You can order this bottle of liquid gold here.

MAPLE PEAR COMPOTE

When ever we think of eating our Granuesli in the winter-time we always think of it with warm fruit compote….

‘IF YOU LIKE PINA COLADAS…

… getting caught in the rain…’ Feeling inspired by Rupert Holmes and his Pina Colada song this soggy Friday morning…

Dear Maple Syrup, we love you.

Move aside Valentines, Tuesday February 17th is Pancake Tuesday and one of our favorite days of the year. The perfect time to practice our flipping skills, treat ourselves to some real Canadian maple syrup and indulge in making pancakes. Lots of them. This year, like every year, we are hosting an early morning breakfast party complete with breakfast cocktails, fresh summer fruit salad, yoghurt and sprinklings of Granuesli.

We are going gluten-free with our little pancakes this time after stumbling across this fantastic blog called Green Kitchen Stories. It’s very beautiful and the recipes are seriously delicious and we can not stop making these pancakes. Who knew you could have so much fun with 4 ingredients?

Banana & Blueberry Pancakes
(serves 4)
3 Ripe bananas
6 Organic eggs
1 cup Shredded coconut
1/2 cup blueberries
1 tsp Cinnamon
Coconut Oil for frying

We usually throw everything into our food processor (except the blueberries, very important) and mix it all up, adding the blueberries at the end. If you prefer to do it by hand, peel and mash the bananas first with a fork, then in a separate bowl whip the eggs, mix the bananas and eggs together, then add the coconut, blueberries and cinnamon.

To fry the pancakes, heat the coconut oil in a medium frying pan on medium heat. Pour 3 small portions of pancake batter in the pan and wait for them to set before flipping and frying the other side. We like to keep ours warm in the oven on a really low heat until they are all done.

Serve with shredded coconut, blueberries and lashings of real maple syrup. Enjoy!