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  • Browned Butter, Buckwheat & Walnut Chocolate Chunk Cookies

    That is a mouthful! Eating 2 of these cookies at one time annnnd the title..."browned butter, buckwheat, walnut chocolate chunk cookies". They may look a little...homely...but they have incredieble flavor and texture. Note: you may use chocolate chips, and you may omit the walnuts. Similarly, I could see substituting hazelnuts being *amazing* in these.These cookies were born when I participated in a cookie swap in efforts to raise funds of the ACLU, that the lovely Miss Jen held at her crazy adorable pie shop (also, super tasty pies...I shouldn't have to say that about a shop that sells all-things butter and pie...right? Ok...good). I was also in-between moving from Beloit to my new place here in Viroqua (*happy dance*), and was spending a few days/nights at my Dad's in Madison. Let us just say that baking cookies for others is my kind of therapy when things get a liiiiittle stressful. Nibbling on pieces of chocolate, browning butter, adimiring the rich colors of buckwheat flour....I love it all. And I really, really love these cookies.

    Now, don't get me wrong, I LOVE a solid, well-executed chocolate chunk cookie. Sprinkled with sea salt, dunked into hot coffee, loaded with chocolate chunks...nothing will beat that. But for those who cannot eat the glutens (turns out, many people are still dabbling in the gluten-free arena), these are a really amazing option. The nutty buckwheat flour compliments the browned butter, and walnuts offer lots of crunch. And the chocolate. The chocolate....is the chocolate. I think I prefer these made with chunks of chocolate-some little pieces, some small, some shavings....but chocolate chips will do just fine. Just be sure to get your hands on some rich dark chocolate here-the contrast of the bitterness against the sweet cookie is *awesome*. A few notes on the flour and such: you can use either Bob's Red Mill buckwheat flour (it is blue-ish in hue, and almost like fine sand in texture) or a more flour-y buckwheat flour. I have made these cookies with both, and while both give slight different textures, both are equally delicious. The Bob's flour cookies were a little more crunchy and crispy around the edges, and were also a little more flat (i.e. they spread a litte more). Made with a more powdery, locally milled buckwheat flour prdoduced a more brown colored batter, and a cookie with less spread, so a more gooey, chewy center. I would 100% recommend allowing the batter for either version to rest for at least 30 minutes (bummer, I know...), or even overnight in the fridge. This allows the buckwheat to absorb moisture, and helps the batter thicken up a touch. Since these cookies lack that viscoelastic, streatchy network of gluten, their structural integrity can be improved with a nap. Your patience will be rewarded! They will still be space hogs, and spread quite a bit with baking, however.  And lastly, do NOT omit the tapioca flour (or sometimes called starch). You can easily find this in most grocery stores, and is extremely helpful in binding gluten-free baked goods...mmmkay? And I don't have to say this (do I?) but please try to use the best butter, sugar, eggs...just like a savory dish, with such few ingredients, using the best you can source really pay off here. But, if the cookie need is strong, use what you have in your pantry.....I get it! Enjoy, eat lots of cookie dough, steal nibbles of the chocolate...you got this!And lastly, if you wish, you can mix these up, portion them out into balls, and freeze. When the cookie need strikes, you can bake-off as many (or as few....but wtf is that with cookies?) as you need, straight from the freezer. Cookie addict hacks...so important for a happy life...right? 



    Browned Butter Buckwheat, Walnut & Chocolate Chunk Cookies // makes approximately 20, 2" diameter cookies // gluten-free; nut-free option (omit the nuts, yo!); soy-free // 

    • 1 stick (8 TB, 113g) unsalted butter
    • 1 tsp vanilla extract
    • 3/4 cup (160g) sugar*
    • 2 tsp molasses*
    • 3/4 cup plus 2 TB buckwheat flour (100g) buckwheat flour
    • 1/4 cup plus 2 TB (45g) tapioca flour or starch
    • pinch of cinnamon and/or freshly grated nutmeg
    • 1/2 tsp sea salt
    • 1/2 tsp baking soda
    • 1 large egg
    • 1 1/2 cups (6oz, 170g) dark/bittersweet chocolate (at least 65% cocoa solids, with roughy 80% cocoa solids being my favorite here), either in chip form or chopped into chunks from a bar
    • 1 heaped cup walnuts (leave these out if you can't do nuts or if you don't like them, or substitue with pecans, hazelnuts, etc...)

    *Lately, I have been making my own brown sugar, because to me, it tastes richer and is really simple to make. For this recipe, I use 3/4 cup organic cane sugar with 2 tsp molasses; you can eyeball the molasses if you're feeling saucy, or measure it out like the amazing baking you are! :)

    1. Brown the butter: in a medium saucepan (you'll be mixing in a few more things in here, so use a slightly larger one that you think-I used a 4-cup sauce pan), melt the butter over medium heat, and allow it to cook, swirling occasionally, until it starts to brown and smell nutty. It may foam a few times, and you'll notice some of the butter solids sticking to the bottom-just keep swirling until a golden color is reached. Allow the browned butter to cool for 5-10 minutes while you carry on with the recipe.

    2. Sift the buckwheat flour, tapioca flour/starch, cinnamon, nutmeg, sea salt and baking soda into a large bowl. Chop the chocolate, and walnuts if using, or measure out the chocolate chips. Whatever you are mixing into the batter, get it ready now!

    3. Into the slightly warm browned butter, add in the sugar, molasses (or light brown sugar), vanilla and egg. Mix thoroughly. The mixture will be almost caramel-like in consistency. Pour this mixture over the dry ingredients, mix for a few turns, and then add in the chocolate and walnuts. Don't be shy here-you can mix, mix, mix since we have no gluten to worry about developing. The batter will begin to thicken as you stir-this is the buckwheat flour working the magic it has....

    4. You can let the batter sit for 30 minutes, or covered overnight in the fridge now. After it rests, and when you are ready to bake, preheat oven to 350F. Form batter into roughly 2 TB dough, place on a cookie sheet, and sprinkle with sea salt (or you can form the balls, and freeze them for future baking). Bake for 8-12 minutes, rotating or turning the pans after the first 5-6 minutes to ensure even baking. For frozen cookie dough balls, it may take a minute or two longer for the cookies to bake. The cookies are done when they appear to be dry-ish in the middle, but may still look a little gooey. For crisper cookies, bake until the edges start to brown.

    5. Allow the cookies to cool for a few minutes before removing with a spatula-the cookies are a little delicate fresh out of the oven. Store for up to 2 months in the freezer in a covered container, or up to 3 days at room temperature (if they last that long...).



    You know how to do this...be sure to allot your measurements for snacking on the chocolate and walnuts. Really. You know you will do it. Sift...gotta sift! Don't skip it. Brown the buttaaaah! Swirl, be patient...you got this...Now, sugar, molasses (or brown sugar) egg...all stirred up into a caramel-like mass....mmm mass....and not the church kind, the "gravitational pull" kind...Stir stir stir....be sure your browned butter is not super hot here, or else you may curdle (i.e. cook) your egg. We don't want that...at least, not in our cookies. Pour the lot over your sifted dry ingredients...and stir, stir, stir again! So, this is the same batter, only made with a locally milled buckwheat flour. You can see that the Bob's batter is a little more loose, but it will firm up after some time. And no nuts in the batter below! But lots of chips. See, we are flexible here...do what you gotta do!All balled up....ahoo hooo...(Elvis voice there...)You can also freeze your balls (teehee), and bake straight from there. Don't forget the sea salt on top!On the cookie sheet, with generous space apart, since these guys like to stretch their legs. And run into each other....cookie venn diagram...it happens!Same cookies, just made with the locally milled flour below (Bob's flour above). Cool, and enjoy. Be sure to let these rest for a minute or two on the cookie sheet before removing to cool, since they are delicate creatures right out of the oven. I mean, aren't we all, though?Nothing better than cookies in the evening light of spring....am I right? Enjoy! Share! Be merry. 

  • Holiday Cookie Line-Up!

    The cold days and dark nights of December, with their shortness and snappiness, encourages me reflect on my year. As with many, the end of the year is a time for peaceful reflection: where we were at the start of a year, where we are now. Goals we accomplished, adventures we went on, and decisions we made. Tears we cried, smiles we smiled. Laughs we laughed with so much life, our eyes started to water.

    Not going to lie, 2016 was one hell of a year for me. A "roller coaster" of a year sums it up quite well. Emotionally hard and taxing, the fear and anxiety of the unknown, the pressure of uncertainty. The internal push to make others happy and comfortable over my own happiness, and inutuition. Really, no pun intended, but it all snow-balled on me this week.

    The "holidays" have not felt as such for me yet. A certain unsettling feeling lingers, and as much as I try to harness this energy and put it towards positive action and creation, I find myself struggling. And I am sure many of you can relate to this feeling!

    But, nonetheless, I have conjured enough Christmas spirit and cheer to put together some treats I hope to share (ok, ok, and treat for me to enjoy with my coffee or tea each day, too!). I have a few more tricks up my sleeve, if I can motivate myself to melt some chocolate, and muster a stable emulsion. I think I can, I think I can.From left to right: gluten-free chai spiced walnut polvorones; ginger snaps; gluten-free walnut, coffee and cacao nib polvorones; orange and hazelnut biscotti (see here for recipe!); gluten-free buckwheat chocolate sea salt cookies (really they are like brownies masquerading as a cookie); and finally, gluten-free spiced cocoa and pecan polvorones.The polvorones were all inspired by The Bojon Gourmet. The spiced cocoa and pecan recipe is here, but the riffs I took on it (chai spiced, coffee-walnut-cacao nib) were taken with liberty by myself. The gingersnaps are made from my favorite recipe, and are from the infamous Alice Medrich (found in her Pure Dessert cookbook, as well as her cookie book). The biscotti recipe was recently posted here, and this time, I left the hazelnuts more intact by hand-chopping and must say I love the results (also, winning for not have to clean the food processor!). I also used Meyer's dark rum in place of bourbon. And finally, the gluten-free buckwheat chocolate sea salt cookies are from the Bojon Gourmet's new book, which I gifted my sister this past October for her birthday. I am storing these all in ziplock bags and containers, in the freezer, to maintain freshness over the next few weeks. And I warn you: a super crispy ginger snap, fresh out of the freezer, dipped in hot coffee, is love at first bite! So with this, likely my last post for 2016, I wish you the best holiday. Happy baking, cooking and candy-making. I hope you listen to your heart, follow your gut, speak to your intuition as much as you know how to right now in the present moment. Be fearless, own up to your shit, and move forward. Follow you dreams, feed your soul. As corny as that sounds, I am really starting to believe in this magic that we all have, sitting in our bodies, waiting to be summoned with courage. 

    Forward. For that is our motto in Wisconsin. Forward! My intention is to march into 2017 with my eyes and heart open, with deep breaths, and with the calm that January brings to us.  

    Peace, love and warm wishes to you all. I hope you find yourself with a hot mug of something a treat in hand many, many times over the holiday season! 

  • Bourbon, Pecan and Salted Dark Chocolate Banana Bread

    You get all that in the title? Bourbon. Pecan. Salted Dark Chocolate. Banana Bread. 

    "Bread". Becaus let's be real here: this loaf is verging on a cake. Which, in my book, is just fine!

    This loaf came about when I was feeling a little (ok, a lot) down and sad. And for some reason, baking in general made me feel whole and happy. Sharing also made me feel good. I mean, when does it not? But it was that much better. This loaf, or cake, is not complicated, but the pay-off is great. Yes, you do need to get out your cutting board and a sharp knife to chop the pecans and dark chocolate (and yep, feel free to nibble away while you do, because....I know I am not the only one who does that). But I assure you, this is worth it. Also, lately I have been LOVING the heck out of my dough whisk. It truly does a wonderful job in thoroughly mixing quick breads, but not over-beating them to produce a tough, tunnel-ridden loaf. I got mine on Amazon, and highly recommend this tool for anyone who, like me, struggles to not over-mix quick breads! Game changer, for sure.Now, if you are looking for a more wholesome, more in-tune with your perhaps upcoming 2017 New Years Resolutions to Not Eat All the Sugar, check out the following: Gluten Free (but not full of weird flours) Banana Bread and/or Best Banana Bread for a vegan loaf. If you are looking to sabotage your health goals in a more gentle way, check out my Browned Butter Banana Bread! See, I got your back, whatever your goals may be! Heh...

    However, if you are in need of....

    • A sweet treat to go with your coffee early in the morning, when drinking all the hot things flood your mind as soon as your feet hit the cold kitchen floor
    • An easy, but special, host or hostess gift for an upcoming Holiday gathering
    • A relatively quick and fuss-free dessert, made even more indulgent covered with a quick chocolate ganache
    • A feel-good baked treat, to shove in your face by yourself or to share with others
    • Using up those overripe bananas languishing in your fruite bowl alongside that pomegranate you think is too beautiful to open, and those super sweet clemintines that come around this time of year
    • Something to bake to make your new apartment smell less like weird cleaning chemicals that the cleaning crew used to sweep your apartment of all traces of human DNA 

    Bonus round: this loaf smells like banana heaven while baking. All bananas go to heaven. Yep. Gather your bananas. Treat yourself to a bar (ok, or two!) of your favorite dark, salted chocolate (my favorite is Theo's Salted Dark Chocolate). Rummage your liquor cabinet for your bourbon. And splurge on those pecans in the bulk aisle, because this is soooo worth it. Happy baking, and stay warm!

    Notes: My first trials of this bread were using walnuts instead of pecans (see above picture of slices), but the pecan version overwhelmed me with the power of pecans to stand up to the robust flavors (like dark chocolate), and the sweetness in this loaf. But, feel free to use walnuts if you can't find or don't want to use pecans. As for the chocolate, I guessssssss salted chocolate is not required, but is a really, really lovely touch here, and also balances the sweetness of this loaf. Additionally, I have a weakness for the shards and chunks of chocolate that result when you chop the chocolate, rather than simply using chips, in this loaf but either work. Finally, the bourbon is not required, but strongly encouraged. If you don't have bourbon, a dark spiced rum (like Meyer's) will work beautifully, as would any other spicy, dark alocohol. If you don't have or don't want to add the booze, just add another dash or two of vanilla extract, and carry on! And finally, a word on sweetness: invariably, the ripeness of your bananas will influence this. You can bump up or knock down the brown sugar accordingly (using less for riper bananas, and vice versa). Similarly, if you want to verge more on cake territory, use the full 3/4 cup sugar. 



    Bourbon, Salted Dark Chocolate and Pecan Banana Bread // makes 1 standard 9"x5" loaf // certainly not gluten free, for sure not vegan, not a hint of plant-based, and full of refined sugar //

    • 4 large very ripe bananas
    • 1/3 cup (75g) melted virgin coconut oil or butter
    • 3/4 cup (145g) brown sugar, or use 1/2 cup (100g) for a less-sweet loaf
    • 1 egg, using locally sourced and/or organic when possible
    • 1 tsp vanilla extract
    • 1/4 tsp sea salt
    • 1 TB bourbon
    • 1/2 tsp cinnamon
    • 1/4 tsp freshly grated nutmeg
    • 1/4 tsp dried ginger
    • 1 1/2 cups (190g) unbleached, all-purpose flour 
    • 1/2 to 3/4 cups chopped dark salted chocolate, such as Theo's Sea Salt bar
    • 3/4 to 1 cup pecans, roughly chopped

    1. Preheat oven to 350F. Grease a 9"x6" loaf pan. Chop the chocolate into small to medium chunks/shards, and do the same with the pecans. Larger pieces are ok, as this makes for a lovely texture and visual appeal as the loaf is sliced. 

    2. Smash the bananas in a large bowl using a fork or potato masher. Add the melted coconut oil or butter, the egg, the vanilla, the sea salt, the bourbon, the cinnamon, the nutmeg and the ginger, and mix well. 

    3. Sift the flour directly into the wet mixture in step 2. Stir breifly, then add in the chopped chocolate and pecans, stirring just to combine. 

    4. Pour batter into prepared loaf pan. Smooth out the top if needed. Bake for 55-65 minutes, or until the loaf is deep golden brown and a tester inserted into the middle of the loaf comes out clean. Allow the loaf to cool for 10-15 minutes, and then carefully slide a knife or off-set spatula around the edges, and release the loaf from the pan onto a cooling rack. Allow to throughly cool, if you can, before slicing. If you wish to pour a chocolate ganache or glaze over the top, you must let the loaf cool all the way before doing so. Loaf may be stored, covered or in a container, in the fridge for up to 1 week, or be frozen whole or in slices, for up to 1 month.



    1. Chop chop chop....Measure/weigh, mash, crack that egg, add the booze and vanilla...re-assure yourself that this is going to be amazing, because you are amazing!Sift, gently stir, then add the chopped goodies...briefly stir once more to bring the batter together.Pour. Admire the textures and colors.Bake, enjoying the lovely aromas!And you've done it. Look at you, all on top of your banana bread/caking skills! Go you. Enjoy as desired, either plain, sliced in thick pieces, or drizzle with your favorite chocolate glaze or ganache once cooled. 

  • This and That: Updates on Life

    So, it is September. The END of September. Fall has arrived! And! Mercury just entered into the post-shadow phase in the retrograde cycle, and to say that I have felt the effects of this particular retrograde cycle is perhaps an understatement. But, especially for those who share the Gemini sun sign, this seemingly unnoticed planetary movement cycle, is a great time to slow down, reflect, catch up, and double-check everything. Walk the line between crotchety Midwestern person with a moderate-to-severe case of OCD, and zen Hippy. I tried my best to keep this in mind last week, and along with seeing a praying mantis last Tuesday morning, I was confident the universe was trying its best to tell me to slow down, breath, and think. (i.e.: chill the fuck out, Annaliese)Rewinding and reflecting in my mind on this Sunday evening, the past 4 weeks have overwhelmed the entirity of my being with emotions (aka: have overwhelmed the shit out of me). So much has changed in the past few weeks since moving from Madison. Usually, change is hard, but this shift was more intense. Maybe part of this is the fact that I didn't anticipate so...much...to change. Yeah, you think about the basic needs and things when you move (where the hell will I grocery shop in South Beloit? Where is the post office? The best sunset walk??). But you don't realize that eeeeeeverything else in your lift will inevitably shift, like tectonic plates, whether you like it or not. 

    And not going to lie, I didn't like this shifting, this change... I didn't like the uncomfortable moments I had with my mind being still (maybe that is why I was darn enthusiastic about my new job orientation? Distractions, gimme!!). I didn't like the anxious pull I felt towards a path I knew I had to eventually walk down, for my own well being and for others. I didn't like the fears within me creeping up, and getting the better of my ego. 

    But, here I am. After some massive changes in my life, I am still here...sitting on one of my favorite comfy chairs, looking out over a city that I never imagined I would be living in, working at a job for a company that, if you asked me a year ago, I never thought I would ever have accepted. I feel a bit crazy, a bit off...and a few words of advice: if you too are feeling unsure about life in general, please (maybe) re-consider visiting The House on a Rock. Still after a few weeks since visiting the many rooms of random, eerily placed and carefully curated pieces, certain images still haunt me. But hey, new experiences, new adventures, new views...bring it on!My biggest lesson so far? To let go. Just let go. Listen to your intuition, to your guts, to your heart. Realize that you have power to change and be happy. You have the power to take the fear you hold within your being into your hands, place it in a jar, put the lid on (and screw that shit on tight!!), and tuck it away for a day in which you are ready to objectively analyze it, and tell that fear who is the boss (you are the boss!). You don't need to feed your jar of fear...your fear is not a kombucha SCOBY that needs to be tended to on a routine basis...because quite simply, you don't need your fear to grow and consume, and then dictate, your actions...your emotions...your decisions. 

    So, here we are, with all of the feels....all of the ups and downs....and you know what? We can still find joy. How have I found joy in the past few weeks? 

    I have found joy in my friends and family. In some pretty dark and sad moments the past few weeks, they have been there. My sister, my mom, my best friend, my aunts...all there, keeping me going. Even co-workers, despite me keeping everything bottled up inside, have been a source of inspiration to keep moving forward, even if I feel as if I am walking through mud with a pair of flip flops. Still moving...forward...just a bit wonky at times. Good thing my job doesn't require me to be super accurate in executing about 95% of the tasks I need to complete throughout the day (let me be clear here: that was sarcasm; whoever thought it'd be a good idea to hire me as an R&D Scientist, well, joke is on you!).

    I have found joy in being outside. What wonders sunshine can do! Feeling the sun on my skin, hearing the wind whirl past my ears, feeling my hair fly around in the wind, and listening to the breeze flow through the trees. Man, we are so lucky to be alive, and be here.I have found joy in my strength, and reflecting on how far I have come in my "personal fitness" journey. I mean, if you told the 4th grade me (chubby kid, poofy curly hair, awkward and shy as all get out) that I would one day I would be able to run 1 mile....2 miles...3 miles...an 8k...a half marathon...without dying, I would have laughed. Moving around, even if it is just for a 30 minute walk outside, makes such a poitive difference in my mood and disposition.

    I have found joy in activities that I love to do. Re-learning the guitar (why is it that those measures of music that once terrified you before a Solo and Ensemble competition stick wtih you the most?), listening to music, journaling, taking bubble baths, baking, eating chocolate, cooking, brewing kombucha, drinking coffee, spending waaaay too much time in grocery stores and co-ops looking at food products, putzing around farmers markets and buying waaaay too much produce and very...awkwardly...but still beautiful bunches of flowers for myself, reading, meditating...I have plans to start drawing/sketching again, too.I have found joy in sharing with others (aka: making my co-workers eat alllll of the carbs, gluten, sugar and chocolate!). 

    I have found joy in knowing that I can figure shit out (um, taking apart a drain pipe to fish out my favorite pearl earrings? Check! Buying a car? Check! Learning how to drive said car with a MANUAL transmission? Check, check, check). 

    I have found joy in realizing that right now, in this present moment, I am enough. The universe has silly, bizarre, random ways of showing you the path you ought to be on. While on the journey down this crazy path, despite feeling as if I am walking outside without pants on, I can hold my head high knowing that I am exactly where I am supposed to be right here, right now (with pants on-reast assured, I have yet to leave my apartment without the critical garments of clothes required by society at large). The journey may get bumpy along the way-but we've got this. We can handle it. You can handle it. I know you can! That is all for now. I'll be back soon, and on a more regular basis, in the future. Get out, enjoy life, and never be afraid to reach out when you are feeling lost...you are not alone! 



    Let me be clear: I am no challah baker, but this...THIS challah (my first!) was fabulous and will be on repeat in my fall recipe rotation. After getting up at 5:00AM on a Monday, pulling the weaved loaf from the fridge for the second and final rise for 40 minutes, and baking the loaf off, I was pleasantly pleased with the results of my first challah. I carefully hacked the loaf in half, taking one hunk to work and hoarding the other like a fat squirrel preparing for the winter. Thoroughly enjoyed slices all week with coffee before work. Carbs for life, along with fancy-ass coasters. And a plate I may or may have not jacked from Willa Jean's in NOLA.Did I mention carbs? Yeah...after one particularly stressful day, and after promising a co-worker banana bread after generously lending me a key ingredient for a formulation, I made some banana bread. With hunks of salted dark chocolate, a generous pour of Four Roses single barrel bourbon, and lots of walnuts. This recipe will make an appearance here, soon. And like the first time, I'll shuffle 90% of the loaf amongst others, since sharing is caring, folks. And honestly, how else am I supposed to make friends??And if the sugar high wasn't enough already....cinnamon rolls. With too much butter, a metric fuck ton of cinnamon and treacle-heavy brown sugar, as well as eggs from my aunt's chickens. Ohh oh oh, and icing. Because please, pleaaaase don't make cinnamon rolls a health food, ok? Ok. After searching for inner peace, carrying with me an intense chocolate craving, I arrived at the famous World Peace cookies. After making several batches over the holidays last year, I knew these would do the trick. I think I put a few people at work in a sugar-induced coma, but hey, it was worth it. You are worth it. Enjoy, people...enjoy!

  • Sea Salt & Cacao Nib Brownies (+ Brownie Sundaes with Whiskey Pepper Chocolate Magic Shell from "Food With Friends")

    Summer, my friends, calls for ice cream. Of all sorts, shapes, sizes, methods of delivery. Shakes, malts, cones, sandwiches, cakes, dip cones. And the ultimate: the sundae. In my mind, the ice cream cake is  a close second, but the sundae reigns supreme 'cause you get to top it with WHATEVER you want each time. Cakes bind your creativity, with having the same "cake" for 8-12 slices with the same...stuff...in/on it.

    The fickle, flakey, ever-changing nature of my personality loves the sundae. The endless options. Ice cream: vanilla, chocolate, strawberry, rocky road...the toppings: crushed cookies, brownie chunks, salted peanuts, praline pecans, crunchy Maldon salt flakes, strawberries, raspberries, blackcaps....the sauces: fudgey, chocolatey, caramely...the extras: SPRINKLES. whipped cream, cherries. You know the deal. Something about how cold, creamy, sweet ice cream meeting with hot, instantly-turns-viscous, or even completely solid, caramel/chocolate sauce, and topped with crunchy, sweet, salty, fruity things just melts my heart. It takes me back to visits to Culvers (my stepdad and mom go there during the summer, and the turtle sundae is pretty hardcore). To Dairy Queen stops with my Dad as a kid (he would always stop when he would tote along my sister and I to gun shows...the greatest debate still stands: chocolate, cherry OR butterscotch dip cone?? And WHY can't they just do all THREE on one cone?!). And finally, to the simple combo of freshly picked strawberries, blackcaps, or raspberries tossed with a bit of pure cane sugar, macerated until juicy, and piled high over the top of vanilla ice cream to produce purple-pink swirls of creamy, summery goodness. My grandma would buy (...ok, ok, she still does buy) those biiiig plastic gallon tubs, with a handle, full of vanilla-infused kid bait. Often times, she would bribe us to "FEED THE CHICKENS!!" with this simple summer treat of berries and ice cream (but let me be clear, berries and ice cream was a special treat, as most days, for feeding the chickens or doing whatever chores she had for us, we would get a rock hard piece of expired generic bubble gum...HA). For birthdays, she would step it up one notch: berries, ice cream and angel food cake. Which, let me be honest, is another whole story, one that ends (at least on my part) in a cruel plot twist. Oh grandma, you trickster you...

    ANYWAYS. For how much I (clearly) friggin' love these ice cream treat situations, I don't indulge enough in them. This, my friends, is changing TODAY. And come on, you need to treat yo'self, too! You are worth it. And, summer!!!This sundae is friendly. It plays nice with those who cannot eat the gluten and the dairy. If you want to go all out, you can top the sundae with your favorite whipped cream, and a cherry. I was simply too infatuated with the chocolate bourbon magic shell to do those things, but really, points for you if you do. And I suppose you could just eat the brownie as-is, without doing the sundae business, since these brownies are very, very good in their own right. They are my current go-to brownie, and have been for about 2 years now. Their only flaw is that they are a *touch* crumbly, so be sure to not over bake them. But hell, even if you do, the crumbles are still perfect for ice cream! And pro tip: if the brownies are cold or frozen, simply zap them in the microwave for a few seconds to warm and soften them up before piling on the ice cream and toppings. 

    Ok, and now...this magic shell business. MAGIC, you say. Well, it isn't reeeeeally magic, in fact, it is simply medium chain triglycerides (or "MCTs" for those keeping up with colloquial, semi-scientific terminology) that have similar fatty acids attached to their glycerol backbone molecule, which yields an oil with sharp melting, and solidification, temperatures. Meaning: you pour the chocolate sauce made with coconut oil over cold ice cream, and it "magically" solidifies before your eyes. It is really just basic lipid science, but we'll stick with "magic". What else is magical about this chocolate sauce? The bourbon, the black pepper, the sea salt and the cloves. Oh, and it seriously takes about 5 minutes to stir together. Count another 1 minute to scoop your favorite ice cream (I love me some Vanilla Island Luna & Larry's Coconut Bliss) into a bowl, drizzle with the magic shell, wait about 30 seconds for it to harden, and there you have yourself a mighty fine, super quick and easy summer dessert. I tell ya, Food with Friends mastermind Leela Cyd knows what she is doing on all food/entertaining fronts. I am really loving her book, and will be providing more feedback on it for my first Blogging for Books review. I just couldn't wait any longer to share the magic shell recipe...so just...go with it. Side note: a jar of this magic shell would make an amazing host/hostess gift. Look at you...all generous and kind to yourself and others. Happy summer and sundae'ing!



    Brownies with cacao nibs, walnuts and sea salt // plant-based; vegan; gluten-free; soy-free; low FODMAP// makes 9 large, or 16 small, brownies //

    • 1 cup almond flour 
    • 3/4 cup oat flour, certified gluten free if necessary
    • 1/2 cup raw cacao, or natural cocoa powder (do not use dutch process/alkalized), plus extra for dusting baking pan
    • 4 tsp finely ground flax seeds, or flax seed meal (could also substitute very finel ground chia seeds)*
    • 1 TB arrowroot powder**
    • 1/2 tsp sea salt
    • 1/4 tsp baking soda
    • 1/4 tsp cinnamon
    • 1/2 cup semi or bittersweet chocolate chips or baking chocolate
    • 1/4 cup plus 2 TB melted virgin coconut oil, plus extra for baking pan
    • 1/2 cup organic cane sugar
    • 1/4 cup plant-based milk, using nut free if necessary, 
    • 2 tsp vanilla extract
    • add ins: 1/4 to 1/2 cup dark chocolate chunks or chips, 1/4 cup cacao nibs, 1/2 cup chopped walnuts 
    • to top the brownies: large flake sea salt, such as Maldon 

    *I make flax meal by pulsing whole golden flax seeds in my coffee grinder until the seeds are completely pulverized and powdery.

    **this is completely optional, as I have successully made these brownies without it many times. The arrowroot helps to bind the brownies together a bit more upon baking, but do not fret if you do not add it. The brownies will turn out fine as-is, just be sure to allow them to cool 100% before cutting. 

    1. Preheat oven to 350F. Prepare an 8"x8" baking pan by lining with parchment OR by greasing it with coconut oil and dusting it with cocoa powder. Do not skip the parchment or oil/cocoa powder, as these brownies will stick if you do. Let me learn these mistakes for you :)

    2. Into a large bowl, sift the almond flour, oat flour, cacao/cocoa powder, flax seeds, sea salt, baking soda, arrowroot powder and cinnamon. Set aside.

    3. In a medium bowl that is microwave safe, or in a medium sized sauce pan, combine the 1/2 cup chocolate chips or baking chocolate and coconut oil. Melt the chocolate and coconut oil, stirring to combine. Once melted, off the heat, and add in the cane sugar and milk. Stir to combine. 

    4. Add the melted chocolate mixture to the dry sifted ingredients, along with the vanilla extract, extra chocolate chips or chunks, cacao nibs and walnuts. Stir to thoroughly combine. The mixture should be thick, but still a touch goopy. If the mixture is too stiff, add in a TB or two of milk until the consistency is that of proper brownie batter.

    5. Scoop the batter into the prepared pan, and spread it evenly out into the pan. Pat down the top to make an even surface, and to slightly compress the batter into the ban. Top with flakey sea salt, if desired. 

    6. Bake the brownies for 28 to 33 minutes, or until the center of the brownies is just starting to firm up. If you here a bit of moisture still bubbling in the brownies, that is ok. These brownies are better left under baked a touch than over baked.

    7. Allow the brownies to cool COMPLETELY before cutting. If you used parchment, simply lift the entire works out of the pan, and onto a surface to cut. If you greased and cocoa dusted the pan, cut with a sharp knife and use a small off-set spatula to get the brownies out. Store in an air tight container in the fridge for up to 1 week, or in the freezer for up to 1 month. 



    Whiskey Pepper Magic Shell from "Food with Friends" // adapted for a 1/2 batch, double measurements for the recipe as-written by Leela with my comments in parenthesis // 

    • 1 cup semi or bittersweet chocolate
    • 1/4 cup coconut oil (I used virgin coconut oil, but used refined if you do not like the mild coconut flavor of virgin coconut oil)
    • 1 TB but 1/2 tsp of your favorite bourbon or rye whiskey (I used Four Roses single barrel Kentucky straigh bourbon whiksey, as it is indeed one of my favorites!)
    • 1/4 tsp large flake sea salt (or a generous pinch, I used Maldon)
    • 1/4 tsp freshly ground black pepper
    • 1/4 tsp ground cloves (I used just a pinch, as I am sensitive to clove flavor)

    1. In a small sauce pan, or microwave safe bowl, combine the chocolate and coconut oil. Melt, taking care to not burn the chocolate. 

    2. Stir in the remaining ingredients, taking care to not add them when the melted chocolate and coconut oil are too hot, as this will flash-off the booze and volatile oils in the spices. If the sauce is a bit too thick after adding the bourbon, add in a TB or two of melted coconut oil. The goal is a drizzly, thin sauce that will form a thin chocolate shell. 

    3. Use immedieately by drizzling as much of the sauce as you would like over ice cream, and waiting about 20 seconds for it to firm up. Or, for later use and gifting purposes, simply store in a glass jar or conainer in the fridge for up to 1 week. For future ice cream use: gently reheat the sauce to a consistency that can be drizzled or poured before enjoying.



    First things first: the BROWNIES. Get yourself some cacao nibs (I shelled some from whole cocoa beans from Dandelion Chocolate)Now, organize, prep baking pan, measure, melt, snack on chocolate. Oh and preheat that oven, yo!You know what to do: mix!Into the greased and cocoa dusted pan (or parchment paper lined). Batter slightly compressed, evened on the top, and sprinkled with crunchy sea salt flakes.Baked, cooled all the way through, then cut. Some crumbs will happen, but you know what to do with those...patience is rewarded with intact brownies. Rejoice!

    Ok, now you prepare yourself some MAGIC SHELL. With BOURBON. Yes!

    Simply melt the chocolate and coconut oil, then sprinkle in the sea salt flakes (intact flakes are good!), freshly cracked black pepper and cloves.Have yourself a mini-party, and add the bourbon! The mixture may thicken a bit, but not to worry. Adding another TB or two of melted coconut oil will smooth things out. We want a thin, drippy consistency to drizzle over ice cream!Into a jar, and used right away. OR, covered, stored in the fridge, and gently reheated for future drizzling, magic needs.The needs are real. Get on it! Brownie + Ice Cream + Magic Shell + Sprinkles. Waiting 30 seconds hardens the magic shell! MAGIC!Add sprinkles, and you know what to do...

  • Date, Cacao & Peanut Energy AmazeBalls

    That is correct! Amazeballs. Amazing Balls. Get it? Feel free to laugh, snicker, turn up your nose, or go into a 2nd-grader laughing spree and come up with other ball-like jokes. Seriously, I did and still do...and I probably won't be growing up anytime soon.

    But, wait...yes, maybe I will, but just a little bit! And I forsee these future adult-like endeavors needing food...energy...dates...cacao (or chocolate/cocoa) and crunchy things with lotsa plant protein and fructose for fast-fuel. I mean, don't we all need that in our lives??

    And we also need treats. Lots of them. Because rewarding yourself shouldn't be hard, it should be easy. And sometimes, maybe nourishing (but not alllllll the time, cause pie! beer! tasty coconut caramels dipped in chocolate!). I rest my case. These amazing balls (haha) were inspired by a low blood sugar craze while at Trader Joe's (ps: don't go to there after a long run, starving, eyeing up every carbohydrate in the store). I picked up an energy bar, and then like 5 more, and mumbling to myself threw them back on the shelves because inulin (aka: chicory root), cane syrup (wtf?), palm oil (come oooon!!). But there was one...ONE bar that fit my criteria: whole foods, nothing overly processed and, NO INULIN (does anyone else have gut bacteria that just go NUTS for this pre-biotic soluble fiber???). 

    The bar was essentially dates, cacao, peanut butter, pea protein, and crunchy peanuts, along with some puffed rice for more crunch and texture. It was amazing. Simple ingredients, but so, so good. As I stuffed the bar into my face on my walk home, I resolved to re-create this bar in ball form because balls just seem easier to make and eat than dealing with pressing bars our, and cutting them. Don't say anything about that...cause I am not hitting the delete button...we've gone too far....So I resolved the main players in these energy balls to be:

    • soft medjool dates for their caramel-like sweetness, and sticky binding properties
    • raw cacao powder for the energy-boosting, bitter, chocolate-y flavor, and crunch! I don't usually have puffed rice cereal on hand, so this was a natural replacement for this
    • cacao nibs for CRUNCH
    • roasted and salted peanuts for more CRUNCH, as well as plant protein...and chocolate/cacao + peanut = so good. Also, peanuts + dates + chocolate/cacao = a better, not nasty version of a snickers bar.
    • peanut butter because...see above (I used freshly made, since I am on a nut/seed butter making kick lately, but feel free use your favorite all natural variety, making sure the ingredients are only peanuts and maybe some salt)
    • virgin coconut oil because our bodies can absorb MCTs like birds. As in: our bodies can process medium chain triglycerides quicker via the portal vein, which bascially means these fats are available for metabolic processes sooner after we consume them than regular longer chain fatty acids. Hooray, right?
    • hemp hearts for plant protein, great flavor and becaue they are really pretty, in my opinion
    • chia seeds for fiber and plant protein, both of which mean we will be feeling fuller for longer after enjoying a few of these treats
    • sea salt because flavor. Also, cinnamon because it helps to control blood sugar and it tastes amazing. Win-win!

    And that is it. Whole, real-food ingredients that aren't overly processed and do not taste like crap. In fact, far from it. Blitzed into a sitcky mess, rolled into balls and then coated in cacao powder, hemp hearts or just left plain. And there you have it: my perfect date energy amaze-ball. (see also cherry-cacao-almond energy balls, also which are also pretty darn perfect as well).

    Notes: The dates really do need to be soft, and not hard. I do not recommend soaking them in water since that often times makes them too soggy, so get yourself a fresh pack of dates! And, yes, you CAN substitute the peanuts with almonds. You could also try sunflower seeds, but I have not tried either, but assume they will work just fine. Try to roast them fresh yourself for maximum flavor. Similarly, in regards to the peanut butter, you can replace it with your favorite nut or seed butter, with freshly made being the best for flavor (but totally not required). I chose to roll my balls (haha) in hemp hearts and raw cacao powder, with my chocolate addict swooning over the almost gooey-like chocolate coating created by the cacao powder after the balls sat for a while in the fridge. You could also roll them in crushed peanuts (or almonds, or sunflower seed), chia seeds, or just leave them plain. 



    Date & Cacao Energy Bites // plant-base; vegan; gluten-free; soy-free // makes about 12 to 14 golf-ball to walnut-sized balls // 

    • 2 packed cups soft medjool dates, pitted
    • 1 cup freshly roasted peanuts, or other nut or seed of choice
    • 2 TB peanut butter, or other nut or seed butter of choice
    • 1 TB virgin coconut oil
    • 1 TB maple syrup, agave nectar or honey
    • 2 TB hemp seeds
    • 2 TB chia seeds
    • 2 TB raw cacao, or cocoa powder, using Dutched (alkalized) of for a more oreo-like flavor and a darker color, or natural for a more acidic chocolate flavor
    • 2 TB cacao nibs (or sub with some really dark chocolate, I would recommend at least 70% cocoa solids, chopped into small pieces)
    • 1/4 tsp cinnamon
    • 1/4 tsp sea salt, or to taste
    • 1 or 2 TB water to help bind, if needed (I did not need to add any)
    • 2 TB of any of the following: hemp seeds, chia seeds, chopped nuts/seeds or cacao or cocoa powder, to roll balls in

    1. Add the peanuts and cacao nibs to a food processor. Pulse a few times to chop up into a coarse meal. If using dark chocolate instead of nibs, add it now and pulse to break into smaller pieces.  

    2. Pit all the dates, making sure EVERY pit is out. Firmly pack into measuring cup, and then place into the food processor, along with all the remaining ingredients, keeping the peanuts and nibs in the processor bowl. 

    3. Pulse until the ingredients are all incorporated, and the mixture can be pressed into a ball. Add 1 or 2 TB water to help bind, and pulse again to incorporate, if needed. 

    4. Roll all the balls into golf ball or walnut sized balls (roughly 2 or 3 TB each), and then roll them into hemp hearts, chia seeds, finely chopped nuts or seeds, or cacao powder. Store in an airtight container in the fridge for up to 2 weeks, or in the freezer for up to 1 month.



    The peanuts + nibs all chopped up. I find that doing this first really got the best texture in the final balls, with not too big of pieces preventing the balls from holding together! That my friends, is science. Not really, but you know...Dates, peanut butter, cacao nibs...what else could you ask for in a high-energy snack??The supporting players, equally important but also high-energy!

    Now, add the rest of the stuff, and blitz!

    Roll into balls, and then roll each into hemp hearts, cacao powder, chia seeds....whatever tickles your fancy! I personally (ahem, the chocoholic in me) loved the ones rolled in cacao powder, but the hemp hearts also stole my plant-protein-loving heart.And you're done! Place the balls in a covered container in the fridge. These are so easy to grab and enjoy, whether you are at home relaxing or are on the go...grab and enjoy your balls, I say! Bahaha...sounds so bad! But really, these are such a tasty, great-for-you treat. Win!

  • Two Ingredient Chocolate Mousse

    I love chocolate. What else do I love? A simple, delicious and quick chocolate dessert that can be made in advance, and spiced-up as you please.Enter: this amazing two-ingredient chocolate mousse recipe, which I lightly adapted from Oh Lady Cakes. I know, French-cuisine purists are turning up their noses. And everyone else is like "ok...keep going...". So I am going to keep going with this. Trust the process, with this recipe, cause it works. And rest assured, if you mess it up, you can totally start ALL OVER, which is (unfortunately) not an option with traditional chocolate mousse. Basically, you rely on the fact that when you melt and then cool chocolate, the cocoa butter solidifies. You cool a chocolate-almond milk mixture down to an optimal temperature to produce a viscosity that enables tiny air bubbles to be trapped into the chocolate mixture as you aerate it by whisk or hand mixer. The product is a light, airy mousse that is intensely chocolate-y. Top with your favorite whipped cream, either the moo kind or coconut kind, and you have yourself a simple, yet decadent treat. Even better: you can make the mousse up to 2 days ahead, topping with whipped cream while you serve it, either to your eager chocolate-loving self or guests. Put out a bowl of cocoa beans or pre-shelled cacao nibs, and you have a crunchy contrast to enjoy as a garnish. Or just eat it as-is....totally acceptable. Thanks, Ashlae for the awesome recipe and technique-it is a true winner! Notes: I used 3oz 100% cacao and 3oz 70% Organic Chocolate (a bar from Trader Joe's, but please use the best quality, most responsibly sourced chocolate you can get your hands on for this). The product was SUPER intense and slightly bitter, so I added 1 TB of maple syrup to bump up the sweetness just a touch. Feel free to do the same, or use all 60% to 70% chocolate. I would refrain from using anything less than 60% cocoa solids, as chocolate is the name of the game in this recipe, people! I don't know if other almond or plant-based milks will work with this recipe, as I have only used Califia as specified by the original recipe. Optional add-ins could include: vanilla extract, espresso powder, rum or brandy or cognac or Kahlua other booze of your choice, sea salt, peanut butter.....let your imagination run wild! Ashlae has some great ideas with the original recipe-check them out! Top with whipped cream and cacao nibs, Maldon sea salt, toasted coconut flakes...you get the idea....Lastly, I got 3 servings that were on the larger side, but use as many jars/ramekins as you think you'd like. Or, just make a big bowl and scoop it out to serve.



    Two-Ingredient Chocolate Mousse // plant-based; gluten-free; soy-free; oil-free // makes 3-4 small servings or 2 larger servings //

    • 6 oz 60-70% cocoa solids chocolate of high quality, or us 3 oz 100% cacao/cocoa solids chocolate and 3 oz 60-70% cocoa solids chocolate plus 1-2 TB liquid sweetener of choice 
    • 3/4 cup Califia Farms unsweetened almond milk or almond coconut milk
    • Optional: 1 to 2 TB liquid sweetener, or add-ins/flavorings (see notes above)

    1. Prepare an ice bath by filling a large bowl with water and ice about 1/3 of the way full. Next, procure a bowl that will fit inside the ice bath, using either glass or metal, but note that if using the microwave to melt the chocolate you shouldn't use metal...but you knew that.

    2. Get a hand mixer or a balloon whisk ready, a rubber spatula, as well as the jars or bowls you'd like to use to serve. Set them nearby, as the mousse comes together quickly once you start mixing.

    3. Break up the chocolate into the smaller bowl, and melt it either over a water bath OR on low power in the microwave, stirring to ensure the chocolate scorches every 30 to 45 seconds. Once melted, place the bowl inside the ice bath and add the almond milk. Stir to combine with the rubber spatula, scraping the sides to incorporate all the chocolate. This would be the time to add-in flavorings, liqours, or extracts.

    4. Switch to the whisk or hand mixer, and beat for 2-3 minutes. During the first 2-3 minutes, the mixture will be loose and bubbly. As you continue to mix, the mixture will begin to thicken. You want to mix for just a few more seconds beyond the point when you just start see trails to form behind the whisk or mixer beaters. You want a thickened mixture, but not one that is clumpy*

    5. Immediately stop mixing and pour into jars. Lightly tap to even out the surface, and break up any large air pockets that formed during pouring. Cover, and refrigerate for up to 2 days. Top as desired. 

    *If you have over-mixed and your mousse is super thick or chunky, simply re-melt the entire mixture, and re-do step 4, taken care to not over-mix. 



    Chocolate!and then magically, MOUSSE!It really can't be easier, which is dangerous, but still glorious.Yep, dangerous. But so worth it. And chocolate confetti! Really, how can it get any better?

  • Happy Halloween + Chocolate Buckwheat Granola

    Happy Halloween!! I hope everyone is either carving pumpkins (we did for the first time in a loooong time), drinking lots of cider (spiked with bourbon/whiskey if needed), and soaking in the last day of October. What month! It flew by. That is scary. Kinda like how today should be!! Boo!

    I am taking the morning off from school. First, I'll be having a breakfast with my bestie: pancakes, mimosas, homemade hashbrowns if I am ambitious enough/can convince my boyfriend to peel and grate the ptoatos, bloody Mary's for those who like tomato juice (i.e. not me), coffee, etc...you know the drill. I'll probably make a scary green smoothie, too, cause that's how I roll. After that, we'll be hauling our full bellies to the Badger game!! My friend, Shannon, is usually awesome enough to drag my sorry bum to a home game once a year. She rocks at school/Wisconsin spirit, I do not. But, I will be wearing a cute vintage red sweater....so that counts right? Go Badgers!! After the game, I'll be doing some sort of movie marathon and stuffing my face with chili and cornbread with my boyfriend. I mean, it is a holiday....

    I wanted to share this super tasty, excuse-to-eat-chocolate, crunchy and great-for-you CHOCOLATE granola today. It seemed like the right thing to do, on a holiday that is usually full of candy. Not that there is anything wrong with that on a day like today, but maybe give your body some lovin' with some nourishing and tasty granola while your at it. This granola does contain sugar, but hey, you're already eating granola...so live a little. I am usually a purist when it comes to granola, but the strong cocoa or cacao powder really needs a sweet backdrop to shine. You may be able to use more liquid sweetener, but be careful, as it may burn due to its higher fructose content (especially agave and honey!)...and as you may have guessed, this granola is already dark, it is hard to tell if it has burned. If you do substitute the sugar for a liquid sweetener, I'd love to hear about it!

    This stuff is SUPER easy to throw, erm, mix together! To make it even more speedy and reduce dishes, I used the weight measurements for most of the ingredients (but feel free to use your volume measures if you don't have a kitchen scale, both are included!). I initially planned to send the lot of it to my sister for her birthday last week, but decided against it. I thought some gluten-free and vegan brownies, choc full of walnuts, dark chocolate and topped with Maldon were a better brithday treat...no? Well, at any rate, the hardest part about this recipe is waiting for it to bake. 

    ps: this stuff would still make a great gift. Pour some in a jar + ribbon + label = insta gift!! 

    And the BEST part? You get chocolate milk after you eat a bowl of this stuff! Kinda like a hippy-dippy version of Cocoa Pebbles! I enjoyed my first bowl with a fresh batch of homemade almond milk, but do your thing, and use whatever type of milk is your jam. The original recipe is from Sarah over at My New Roots. I recently picked up her book for a gift for my sister, and after reading through the copy I shipped to her, I HAD to order myself one! So glad I did, because that book is amazing, and full of creative, delicious looking recipes. I can't wait to use it more!!

    So happy Halloween, or just Saturday. Enjoy your day, and revel in October's last stance! Happy Granola'ing!!!

    Notes: as mentioned, this recipe does contain cane sugar. Feel free to experiment with liquid sweetner, but be cautious of burning. Indeed, this granola is dark, so you'll want to keep a close eye on it and taste it towards the last 10 minutes of baking, as Sarah mentions in the original. The buckwheat groats are NOT kasha. Kasha=toasted buckwheat, raw buckwheat groats=raw not toasted buckwheat groats. Get the latter, not the former, since you're toasting your own! Look in the bulk aisle of a well-stocked grocery store, co-op or Whole Foods. And please don't skip them, their crunch is integral to this recipe, and they are super good for you and your digestive system! To help boost the fiber even more, and lend binding power, I added 2 TB ground flax seeds. After munching on the finished product, I could see replacing chia seeds with ground flax entirely, but up to you. To also help bind this stuff and make it more easy to digest, and other granolas, I always process a portion of the oats and all the nuts in my food processor for a few seconds. Feel free to not do this, and stick to the original's recipe instructions, but I find that the final granola is so much more aromatic and delicous if I give some of the hearty ingredients a quick blitz in the food pro. And last, but most importantly: I had to resist the urge to throw in some chopped super-dark chocolate or even some high-quality chocolate chips. I suggest you strongly consider doing this...or just add some of your favorite dried fruit as you eat it. Noms all around!



    Chocolate + Buckwheat Granola // plant-based; vegan; gluten-free; soy-free // makes about 8 cups of granola //

    • 3 cups (300g) gluten-free rolled oats 
    • 1 cup (200g) buckwheat groats (not kasha, see note above)
    • 1 1/2 cups (65 to 80g) shredded or flaked unsweetened coconut (I used finely shredded, but the big flakes work too)
    • 1 cup (125g) hazelnuts, walnuts, almonds, pecans, or combination thereof (I used 50:50 hazelnuts:walnuts)
    • 1/4 cup (30g) chia seeds (or sub with ground flax)
    • 2 TB (15g) ground flax seeds (optional, don't add if you use 1/4 cup ground flax above)
    • 1/4 tsp sea salt
    • 1/4 tsp cinnamon
    • 1/4 cup organic cane sugar, sucanant, or coconut sugar
    • 1/3 cup maple syrup, agave or honey
    • 1/3 cup melted virgin coconut oil
    • 1 tsp vanilla
    • 1/2 cup (120g) raw cacao powder (I used this one) or good quality cocoa powder (either Dutched/alkalized or natural would work here)
    • Optional Add In's Post Bake: dried fruit, like cherries or cranberries or apricots would be delish, or even some extra dark chocolate chunks or chips. Note: I like to add my dried fruit as I eat granola, not mix in the entire batch as it tends to dry out and get too chewy for my taste. 

    1. Preheat oven to 350F. Line a large baking tray with parchment. In a small bowl or sauce pan, melt the coconut oil in the microwave or stove. Stir in the sugar, liquid sweetener, sea salt, cinnamon, vanilla and cocoa/cacao powder. Stir until completely smooth and set aside.

    2. Measure or weigh out the nuts and half of the oats into the bowl of a food processor. Pulse a few times to break up the nuts and oats until you have medium pieces. Dump into a large bowl, and measure or weigh out the remaining ingredients.

    3. Pour the wet chocolate mixture over the dry mixture, and stir well to combine. Taste, adjust cinnamon, sea salt and sweetness if desired.

    4. Dump onto prepared baking tray, pressing down firmly with your hands or the mixing tool you used. Bake for 20 minutes, give it a good flip/stir, and firmly pat back down onto the sheet using your stirring tool. Bake for another 10-15 minutes, stirring a few times during these last minutes to ensure the granola isn't burning by tasting it and smelling. Once done, shut the oven off, crack the oven door at least half-way, and allow the granola to sit undisturbed (I like to let it sit overnight-I keep it in the oven to allow the residual heat to firm it up and to also keep it out of my sight to avoid eating a ton of it out of the oven-you can also cool it on a cooling rack). The granola will firm-up and get more crunchy once cooled. Break up and store in an air-tight container. Lasts for a few weeks at room temperature, or for up to 3 months in the freezer. 



    With everything in your pantry now in this granola, you can feel like a superhero! A granola superhero. Boom!I always pulse half the oats, and all of the nuts for my granolas. I really love the texture, and find that the final granola is much more aromatic and well...nutty!

    The chocolate goo holding this stuff together. Mmmm...chocolate goo....Everything all mixed, ready to bake. This mixture itself tasted pretty rad.

    Ok, now using the mixing tool or your hands, pat the granola down firmly onto a parchment lined baking sheet, and bake! Taste towards the last 10 or so minutes of baking, to make sure this stuff isn't burning.And after baking! This stuff smells like a brownie baking. No joke.Put into an air-tight containe or jar, and enjoy! With homemade almond milk, this was truly a hippy-dippy spin-off of cocoa pebbles. Yessss!And chocolate milk after!And plenty more for later!!!