Apricot and orange granola

Have you ever tried to make granola at home? I can assure you that it is addictive! Why? Well, first because we can combine any ingredient and secondly because we can regulate the amount of sugar and fat added, getting a healthier product than many of those bought (I also add some protein in powder as it helps to maintain the level of satiety).

Everyone likes it! With fruit, milk, yogurt, or simply as a snack! It lasts a long time and is so very convenient!


TIME: 120 min

350g Oat flakes
80g Dried Apricots
50g Walnuts
25g Sunflower Seeds
25g Sesame Seeds
2 tbsp Coconut oil
2 tbsp grated coconut
Zest and juice of 1 orange
3 tbsp of Protein powder
2 tbsp Brown sugar
2 tbsp of Honey

Preheat the oven to 125 ° C.
In a pan put the coconut oil, sugar, honey, juice and zest of the orange. Let the oil melt and set aside.
In a bowl place the remaining ingredients: the oat flakes, diced apricots, walnuts and seeds. Pour the liquid ingredients over the dry and stir with a spoon to get everything involved.
Place the granola in a baking tray lined with parchment paper, and bake for about 60-80 minutes, stirring every 20 minutes and remove when it is well golden.
Allow to cool completely before storing in a jar.

This recipe uses products of My Protein

Coconut Cake with Lime Icing and Toasted Coconut

I’m so addicted to these coconut chips. I love discovering a new ingredient. I don’t exactly live in a city where I can find many ethnic or different ingredients. Small town, simpler taste. Oh well.


I love the fact that in large cities we’re able to find flavors of other ethnicities. But here in Aveiro it’s difficult to escape the conventional. They’re very crispy (like french fries) and slightly sweet. Besides being an excellent snack, looks great as decoration. Do you know that coconut is excellent for cholesterol and to prevent cardiovascular disease?


WEATHER: 50min


6 Eggs
200g white sugar
200g Wheat Flour
1 + 1/2 tsp yeast
100ml Vegetable Oil
100g Grated Coconut
Butter for greasing

4 tbsp Powdered sugar
juice and zest of 1 lime

zest of 1 lime
chips of toasted coconut (optional)


Preheat the oven to 180ºC. Line the bottom of a mold (removable bottom) with parchment paper and grease the sides with butter.
Weigh and sift the flour and the baking powder. Reserve.
Beat the eggs with the sugar until yoou get a fluffy and whitish mixture. Add the oil and the grated coconut and mix another minute. Reduce the mixer speed to minimum and start incorporating the flour and baking powder.
Put the dough in the mold and bake for 35-40 minutes or until you notice it’s cooked. Remove and let the cake cool slightly before unmolding it.

icing file:
In a bowl put the powdered sugar and the zest of one lime. Squeeze and strain the juice of the same lime and add it to the sugar. If necessary, rectify the consistency adding more sugar (to thicken) or more juice (to become more liquid).

When the cake is warm, unmold it and put the icing on top. Add the zest of another lime and don’t forget the delicious chips of toasted coconut.

Pancakes with Oatmeal, Coconut and Blueberries

For great lovers of robust breakfasts, this recipe is mandatory! It was adapted from a recipe from Nigella Lawson and if you often make pancakes at home it’s great to have the dry mixture ready adding the liquid ingredients only when needed.
Saves on washing the dishes, saves time and isn’t this recipe a great breakfast in bed!


(150g of dry mix serve 2-3 people)
Dry Mix
400g Wheat Flour
100g Grated Coconut
100g Rolled Oats
3 tbsp baking powder
1 tsp salt
50g sugar

For each 150g of the dry mixture, you’ll need to add when preparing:
1 egg
350ml milk
2 tbsp melted butter

Nothing easier!
In an airtight jar mix add all the dry ingredients. Close and shake until well mixed.
For the preparation remove 150g of the mixture, and add the egg, milk and butter.
Add the blueberries (or other fruit you like: apple, strawberries, blackberries, peaches …) and mix.
Heat a frying pan without oil or butter.
Add the mixture in scoops and cook about 1 minute on each side.
Remove, drizzle with honey or maple syrup and serve hot.

Energy Bars with Dark Chocolate, Quinoa and Coconut

You know those weeks that never end? This is one of those for me. Finally the sun came out, which is immediately an injection of energy and good mood.
Last Sunday I went to Serralves, (my first time) I thought it was beautiful, but the weather was not so great, so the photos left me disappointed.
I think this weekend will be perfect for strolling around, with the camera in hand! How I missed that … walking around, visiting new spots, shoot in good weather. Going out without plans or roadmaps, with the curiosity of a child and an energy bar on my wallet. These are the favorites here at home: not too sweet, very crunchy and full of surprises…

Enjoy the good days ahead!

2 3

250 Rolled Oats
100g of grated coconut
50g quinoa
3 tbsp Sunflower seed
2 tbsp Sesame seed
1 can sweetened condensed milk
100g of chopped Dark Chocolate (I used 70% cocoa)
Butter for greasing

Turn the oven to 130 º C.
In a saucepan heat the condensed milk until it begins to boil.
In a bowl combine the oats, coconut, quinoa, seeds and the chopped chocolate.
Pour the condensed milk in the dry ingredients and mix with the help of a spoon until you get an uniform mixture.
Grease a mold (I used 20x40cm) with butter and pour the preparation.
Sleek and tamp slightly to make it a compact bar.
Bake for 60 minutes.
Remove from the oven, let it cool for 2 minutes and unmold.
Cut into pieces and let them cool completely before storing in an airtight container.