Chocolate seems to be at the top of my food list, it is only fitting that I would try to add it to almost everything. One of my fondest memories of chocolate was when we used to live in the PNW; we would walk and get a coffee from our favorite shop. I’d order a hot double short latte and on the top they would serve it with a piece of dark chocolate. The chocolate would warm from sitting on the cup. You would have to eat it quite quickly, the melted chocolate followed by sipping your espresso left the most heavenly taste it your mouth.
Lately, I am yearning to recreate moments of food heaven each day. It looks different now. Instead of walking to the coffee shop, I walk into the kitchen. Back then I cooked, but was still getting my bearings down. Lots of burning, lots of undercooked chicken, and lots of baking, I could do that. The baking was easy. Maybe its because the control of the ingredients lead as a guide of safety and comfort. “ Actual recipe development, seemed scary as you had to move with the food, no rules, just feelings. Food makes you feel. It’s instinctual. You are forced to do a dance, taste, smell, and engage with it. Or else you get a burned hot mess; this took me years to sort out. I just kept cooking, and trying. Lots of repetition, as I was learning I would cook the same dish every night until I nailed it! Ryan would ask “ what’s for dinner, I would say – roast chicken and veg! He replied without grumble, SPLENDID! Along with my encouraging husband, the other helper I had was “the naked chef” (AKA JAMIE OLIVER) he taught me how to: boil eggs, make curry, make soup, homemade pizza, what herbs were, and even nail a good granola. Once I sorted out how simple cooking could be, it all came together. Recipes became effortless.
So, I want to share my take on good ole granola, it’s easy and the best part it takes 15 min to prep!
CHOCOLATE GLUTEN FREE GRANOLA RECIPE// (Makes about 1.5 gallon bag)
You will need: 2 baking sheets, unbleached parchment paper, mixing bowl, spatula, small saucepan
- 1 cup nut butter (almond, cashew, peanut or no nutz)
- 6 cups gluten free rolled oats
- 6 tablespoons coconut oil
- 1 tablespoon vanilla bean paste
- 5 ounces high quality dark chocolate (chopped)
- 3 tablespoons brown sugar
- 5 tablespoons high quality coco powder
- 1/2 cup raw honey
- 3 tablespoons cinnamon
- 1 tablespoon ground ginger
- 1 tablespoon nutmeg
- 1 cup chopped almonds and cashews
- 1/3-cup chia seeds
- 1/3 unsweetened coconut flakes
- 1 teaspoon sea salt (or kosher salt)
Pre- Heat your oven to 300 degrees. Line your baking sheets with parchment paper. Set aside.
Measure out ingredients, and in a bowl place: gluten free rolled oats, cinnamon, ground ginger, chia seeds, coconut flakes, brown sugar, nutmeg, chopped nuts, and salt mix a little with a spatula. Set aside. Chop your chocolate, set aside.
Take your small saucepan and put on medium –low heat. Add your coconut oil, nut butter, raw honey, and 5 tablespoons of coco powder. Mix constantly, until melted and blended together. Take off heat, add in the vanilla paste and mix in. Pour mixture over the rolled oats mixture and thoroughly combine until the oats are completely coated. Add chopped chocolate, mix.
Finally spread evenly over the parchment paper lined baking sheets. Place both trays in the oven, Bake for 15 min. Let cool completely for about an hour. Store in gallon bags, or mason jars. Store in the refrigerator for up to two weeks!
To serve, you can enjoy with nut(or raw) milk, fresh berries like raspberries, strawberries, or blackberries. This granola, also tastes great over ice cream or just by it’s self!
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