Quinoa, Buckwheat, Maple Nut-ola and a Lesson on FAT…

I make this once a fortnight, store it in a large jar, and slowly watch it reduce in volume. It’s seriously that good. But not only is it worth the taste buds of an exceptional palette, when accompanied by a good quality fat, it acts as great fuel for the body.

There has been a lot of flak given to fat in the past few decades, which has impacted our understanding around the many advantages of ingested fat.

We are here to advocate fat!

There are a number of benefits that come from ingesting good healthy fats (GHF) like avocado, coconut oil, nuts in moderation, and eggs, just to name a few...

First and foremost, these fat not only helps fill us, but is an important macro-nutrient that helps nourish the body and provides longer-lasting energy for the mind. In our modern society it is easy to go to sugary foods when we feel like an energy hit, however if we include good healthy fats at every meal we will find that our energy levels remain more stable throughout the day, keeping us away from those refined sugars and flours that impede on our health.

 
On top of this, GHFs inhibit our blood sugar levels to spike to extreme heights. This lowers our insulin response, encouraging our bodies to burn fat for fuel.

Good fat is necessary for the body.

Our preferred GHF to accompany this stage-stopping nut-ola is refrigerated Kara coconut cream. It’s the creamiest coconut cream out there. If coconut cream is not your thing then plain, unsweetened yoghurt will also do the trick!

Because goji berries contain many essential amino acids, are rich in vitamin c, and high in fibre, this nut-ola can also be consumed as ‘trail mix’ for a snack during work.

Quinoa, Buckwheat, Maple Nut-ola

You'll need:
1 cup whole rolled oats*

>1 cup sprouted buckwheat groats

½ cup quinoa

2 Tbsp chia seeds

2 Tbsp white sesame seeds

¾ cup raw almonds, coarsely chopped

¼ cup raw pumpkin seeds

¼ cup raw walnuts, coarsely chopped

¼ cup threaded coconut

2 tsp cinnamon

¼ cup goji berries, roughly chopped

¼ cup raisins

¼ cup maple syrup

½ cup coconut oil, melted

To make:

1. Pre-heat the oven to 160°
2. Place all dry ingredients into a large mixing bowl. Stir thoroughly.
3. Pour wet ingredients over the dry ingredients and mix well.
4. On a lined baking tray, tip the mixture out and pat down with the back of a large spoon. It should be tightly packed together.
5. Place the tray in the oven for 1 hour. After the first 30 minutes, stir the mixture, then pat down again, and bake for the final 30 minutes.
6. Leave on the tray to cool completely.
7. Once it is cool, break the nut-ola up with your hands and pour into a large jar. Store in an airtight container in the pantry for up to one month.

*If you prefer not to use grains, you can swap the rolled oats for 1 cup of mixed nuts, roughly chopped.