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Inspired living

3 antioxidant-packed snacks for a morning boost


Gluten-Free Antioxidant Granola with Cacao

Gluten-Free Granola with Cacao

Add some spark to your morning routine! Organic Merchant’s Spark Dust is made from Peruvian Cacao and mixed with the sweet, earthy, nutty flavours of Reishi and Shiitake mushrooms to provide a vitamin- and antioxidant-dense boost to your morning granola, nourish bowl, smoothie or coffee.

Gluten-Free Granola with Cacao

Recipe / Organic Merchant

Makes: 6–10 servings

GF, VG

Ingredients

Method

  • 4 cups certified gluten-free rolled oats
  • 2 cups raw nuts & seeds (sunflower seeds, almonds, pumpkin seeds, sesame seeds)
  • 1 tsp fine-grain sea salt
  • 2 tbsp Organic Merchant’s Spark Dust
  • ½ cup melted coconut oil
  • ½ cup maple syrup, rice syrup or honey for non-VG option
  • 1 tsp vanilla extract
  • Coconut flakes (optional)
  • Milk or yoghurt of choice, kefir or fresh fruit, to serve
  1. Preheat the oven to 180°C and line a large baking dish with parchment paper.
  2. In a large mixing bowl, combine the oats, nuts and seeds, salt and Sprit Dust. Stir to blend.
  3. Pour in the oil, syrup and vanilla. Mix well until ingredients are lightly coated.
  4. Pour the granola into a prepared dish and use a large spoon to spread it in an even layer. Bake until lightly golden, about 20 to 25 mins, stirring halfway. Then press the stirred granola back down with your spatula to create an even layer. At the half-way mark, sprinkle the optional coconut flakes on the top to become golden.
  5. Remove from oven and let the granola cool completely, undisturbed (at least 45 mins). The granola will further crisp up as it cools. Break the granola into pieces by stirring around with a spoon.
  6. The granola can be stored in an airtight container at room temperature for 1 to 2 weeks.
  7. Enjoy this wonderfully nutritious breakfast with milk, yoghurt, kefir or fresh fruit.

Cacao Muesli Bars

Cacao Muesli Bars

Cacao Muesli Bars

Recipe / Organic Merchant

Makes: 12 bars

GF, VG

Ingredients

Method

  • ½ cup rice syrup or honey for non-VG option
  • ¼ cup coconut sugar
  • ½ cup coconut oil or butter for non-VG option
  • 2 cups raw rolled oats
  • 1 cup sultanas
  • ½ cup sunflower seeds
  • ½ cup pumpkin seeds
  • ½ cup sesame seeds
  • ½ cup Organic Merchant Spark Dust
  • ½ tsp vanilla extract
  • ½ tsp salt
  • ⅓ cup flour
  • 2 cups puffed grains, rice, quinoa or amaranth
  1. Preheat the oven to 160°C (fan-forced) and line a 28cm x 20cm (approx.) baking tray with baking paper. This is optional, but it helps with getting the finished muesli bars out in the end.
  2. Combine the rice syrup, coconut sugar and coconut oil in a saucepan over low-medium heat. Cook, while constantly stirring, for 5 mins or until the oil melts and the sugar dissolves.
  3. Bring to the boil and cook for 1–2 mins or until syrup thickens slightly, then remove from heat.
  4. Combine the oats, sultanas, sunflower seeds, pumpkin seeds, sesame seeds, Spark Dust, vanilla extract, salt, flour and puffed grains in a large bowl.
  5. Mix everything together, then pour over the hot syrup and stir thoroughly to combine well. Spoon the muesli bar mix into pan and press down firmly.
  6. Bake in the oven for 20–25 mins or until golden brown and crisp. Remove from the oven and set aside in the pan to cool completely. This may take a couple of hours.
  7. Once the mixture is completely cooled and hardened, cut into rectangles (5cm x 9cm) to serve.

Cacao Bliss Balls Soaked with Energy Tea

Cacao Bliss Balls Soaked with Energy Tea

Cacao Bliss Balls Soaked with Energy Tea

Recipe / Organic Merchant

Makes: 15–20 balls

GF, VG

Ingredients

Method

  • 1 cup figs
  • 120mL Organic Merchant Energy Tea (for soaking figs)
  • 1 cup sunflower seeds
  • 1 tsp vanilla
  • Pinch salt
  • ½ cup Organic Merchant Spark Dust
  • Desiccated coconut or rosehip powder, to coat
  1. Soak the figs in Organic Merchant Energy Tea overnight.
  2. In the morning, strain the figs from the liquid. Do not throw out the liquid as you will need it later on.
  3. Combine the sunflower seeds, figs, vanilla, salt and Spirit Dust in a food processor until crumbly. In case the mix is not soft enough (it should stick together when pressed) add a drop of the tea into the processor.
  4. Take a spoon of the mix and roll it into balls using your hands. You can also coat them in desiccated coconut or another ingredient of your choice. We like to use rosehip powder for the finishing touch.
  5. These cacao bliss balls can be stored in a refrigerator for a 2–3 days.
  6. Tip: You can experiment with different ingredients of your choice, such as goji berries, almonds, cinnamon powder or hemp protein powder. If you use berries, make sure to soak them with the figs overnight.

For more information visit organicmerchant.com.au