Protein power: Cottage cheese has protein numbers at par with Greek yogurt but at a lower price point. Since peanuts are technically a legume, they supply higher amounts of protein than tree nuts such as almonds and are significantly less expensive.
Low and slow
Cooking whole grains at lower oven temperatures with frequent stirring helps keep whole grains and any nuts and seeds from burning. This gives you a toasty flavour instead of something that tastes like ash.
INGREDIENTS
- 1 1/2 cups (350 mL) your choice of whole grains
- 3/4 cup (180 mL) unsalted shelled peanuts
- 1/4 cup (60 mL) dried coconut flakes
- 2 Tbsp (30 mL) Monk Fruit
- 1 tsp (5 mL) cinnamon powder
- 1/2 tsp (2 mL) ginger powder
- 1/4 tsp (1 mL) Himalayan salt
- 3 Tbsp (45 mL) melted coconut oil
- 2 Tbsp (30 mL) honey
- 3 tsp (15 mL) vanilla
- 1/2 cup (125 mL) raisins
- 2 cups (500 g container) cottage cheese
- 1 tsp (5 mL) orange zest
DIRECTIONS
- Preheat oven to 120 degrees Celsius
- In large bowl, toss together whole grains, peanuts, coconut, Monk Fruit, 1/2 tsp (2 mL) cinnamon, ginger, and salt.
- In small bowl, whisk together oil, honey, 1 tsp (5 mL) vanilla. Pour over whole grain mixture and mix well until everything is moist. Spread mixture on rimmed baking sheet in an even layer. In preheated oven, bake for 40 minutes, stirring every 10 minutes. Put raisins and let cool to room temperature.
- In a food processor, add cottage cheese, orange zest, 2 tsp (10 mL) vanilla and 1/2 tsp (2 mL) cinnamon; pulse a few times, then process until smooth.
- Divide cottage cheese mixture among serving bowls and top with whole grains.
NUTRITION
Per serving:
- CALORIES 300
- PROTEIN 24 g
- TOTAL FAT 31 g
- SAT. FAT 5 g
- TOTAL CARBOHYDRATES 20 g
- SUGAR 5 g
- FIBRE 5 g
