Hello, my name is Karen and I am a Melbourne girl living in Dubai. I am the creative mind, photographer and the sneaky chef behind the Secret Squirrel. This site is a collection of my recipes that celebrates the pleasures of eating simple, real, natural and wholesome food.
Often on busy days, I’m always looking for a quick and easy breakfast. Something I can eat in the car or on the road and these banana almond breakfast bars are just perfect for that! I usually make a big batch in the evening and then I’ve got breakfast sorted for the rest of the week. Ripe bananas are used as the binder and they are slightly crunchy on the outside and light in the middle. What I love about these bars is that they keep me full for the rest of the morning! Winning!
1 cup rolled oats
2/3 cup desiccated coconut
1/3 cup almonds, roughly chopped
1 cup dried fruit (I used 1/2 chopped dates, and 1/2 raisins)
2 tbsp sesame seeds
1 tsp cinnamon
2 ripe bananas, mashed
2 tbsp honey
2 tbsp coconut oil
1. Preheat oven at 180 degrees celsius. Line baking sheet with baking paper.
2. In a large bowl, combine dried ingredients (rolled oats, coconut, almonds, dried fruit, sesame seeds and cinnamon). Mix until well combined.
3. In another bowl, combine wet ingredients (mashed banana, honey and coconut oil). Pour wet ingredients over dry ingredients and stir until well combined.
4. Use a heart cookie cutter and fill with 2 heaped tablespoons of mixture. Press firmly with the back of a spoon. Remove cookie cutter. The bars should be approximately 1 cm high.
5. Bake for about 20 minutes or until edges are golden brown. The granola bars tend to get brown at the bottom first. Make sure not to burn them, and turn them over half way through. Let cool completely, store in airtight container and keep in the fridge.
6. Delicious with a cup of tea in the morning
Loacker wafers, date caramel sauce, vanilla greek yoghurt and bananas make this creamy, delicious breakfast jar irresistible. Yummmmm dessert for breakfast?! Yes please! This Banoffee Parfait is like eating a sweet, decadent banana and toffee pie that’s absolutely delicious!
The date caramel sauce is everything you wished for! Sweet, sticky, gooey and all things yum!
The Loacker wafers add a delicious chocolatey crunch to the parfait. So light and crispy with a rich chocolate hazelnut flavour. It’s a dream come true!
45g Loacker Napolitaner Wafer biscuits
80g pitted dates
1/2 cup boiling water
1 tsp coconut oil
1/2 tsp cinnamon
250g greek yoghurt
1 tsp vanilla bean paste
1 banana sliced
Extra Loacker Napolitaner Wafer biscuits for topping
1. Blend the pitted dates with boiling water, coconut oil and vanilla until it creates a thick smooth caramel. Set aside to cool.
2. Crush the Loacker Napolitaner Wafer biscuits into small pieces.
3. Mix greek yoghurt with vanilla bean paste.
4. Start layering the parfait by adding a heaped tablespoon of the crumbled Loacker Napolitaner into the bottoms of each jar, add a tablespoon of the caramel, layer of banana slices and a generous dollop of yoghurt. Repeat to create the next layer.
5. Top with a few banana slices, caramel sauce and Loacker Napolitaner Wafer biscuits.
6. Serve immediately.
Easy peasy homemade pesto. This is probably one of the most versatile condiments to have in your house and I always have a jar of this handy in my fridge. It is delicious with just about anything!! Spread it on hasselback potatoes (like the photo above), roasted veggies, spread it on toast, it is also delicious with seafood! ☺️
I’ve teamed up with the Imperial College London Diabetes Centre (ICLDC), to create some delicious diabetic friendly recipes. It is extremely important to eat healthy and maintain regular exercise to help manage diabetes. The Walk 2017 is coming back on 17th November 2017 at Yas Marina Circuit, Abu Dhabi. Join me and thousands of others on this great cause! You can sign up and buy tickets at www.walkon.ae. See you at Yas Marina Circuit! ❤️
1/3 cup pinenuts
3 cloves roasted garlic
2 cups fresh basil leaves
1/3 cup dill
1/2 cup parmesan cheese (grated)
1/3 cup olive oil
Salt and pepper to taste
1. In a food processor, add pine nuts and roasted garlic and process for a minute.
2. Add basil and dill. Process until finely minced.
3. Add parmesan cheese. Pulse a few times until combined.
4. Add olive oil, salt and pepper to the pesto mixture and mix it in with a wooden spoon.
5. Keep in an airtight jar and store in the refrigerator for up to 2 weeks.
Love Secret Squirrel xx.
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