Tuesday, January 27, 2015

Dairy-Free Hot Chocolate

I'm not going to get too verbose today. It's cold and blustery, and the snow is coming down in those big flakes that renew your love for winter, as long as it is being experienced through the window while curled up on the couch. The only thing that can make it better is a cup of hot chocolate, and a puppy at your feet.

This is the hot chocolate I have been making for myself all winter. It's fairly simple, and composed of ingredients I generally have in my kitchen at all times, with all natural sweeteners and good quality chocolate. I like to amp it up a notch with a dash of peppermint extract to give it a minty kick.

Try to enjoy a mug full without shedding a layer- I dare you.

Dairy-free Hot Chocolate
Serves 1


1.5 cups unsweetened plant-based milk (I like a mixture of almond and soy milk)
1-2 tbs. maple syrup (depending on your sweetness preference)
1 tsp. cocoa powder
2 tsp. dandy blend or other herbal coffee substitute
1/4 tsp. vanilla extract
1/4 tsp. sea salt
1/4 tsp. peppermint extract (optional)


Combine all ingredients in a small saucepan. Whisk to dissolve powders into milk, until completely smooth. Warm over low-medium heat until hot, uncovered. Taste, and adjust with extra syrup if desired. Enjoy immediately.

Relax. Eat Well.

Sunday, January 11, 2015

Foolproof Granola Recipe

I posted a Cherry Pecan Granola recipe a few years back, which I still enjoy, but have found that I'm keeping my granolas even simpler these days. I ditched the apple juice, amped up the maple syrup and paired down the spices, to create a "foolproof" granola recipe that can act as a base recipe and later customized to any individual whim.

Each time we run out, the lazy side of me is tempted to simply buy some locally made granola at the coop, but once I get there and start comparing ingredient lists and prices per pound, I am always convinced to pick up some $1.49/lb organic rolled oats and set off to make my own.

The ingredients are simple and the process is a breeze. Not too sweet, but with a hint of maple- if you crave more, feel free to add an extra tablespoon or two. At my house, we like to add our dried fruit into our bowl when serving, instead of mixing it into the stored granola- that way each morning's bowl can be different, and there is no chance of moisture sneaking it's way into the batch.

Enjoy this over yogurt, with fresh, frozen or dried fruit, an extra sprinkling or ground flax or hemp seeds, and whatever else your heart desires. Or kick it up a notch and serve it for dessert by melting some dark chocolate, drizzling it into a bowl of granola, tossing to coat and hardening it in the freezer. Your very own chocolate covered granola bites (or granola covered chocolate bites?)

My only two heads of warning: Don't skimp on the salt, and make sure you buy thick cut rolled oats. 

Basic Granola Recipe
Makes about 5 cups


4 cups thick rolled oats

1 tsp. sea salt

1 tsp. cinnamon

4 tbs. maple syrup

2 tbs. grapeseed or olive oil

2 tbs. chia seeds (optional)

1 cup large coconut flakes or raw almonds (or walnuts/cashews etc.)

Optional additions:

Spices: ginger, allspice, nutmeg, cardamon etc. - to be added in before baking

Dried fruit: apricots, quartered figs, sliced dates, cranberries, currants, apple, mango etc. - to be added in after baking


Preheat the oven to 350 degrees. Toss everything but the coconut/nuts and dried fruit in a large bowl, and stir well to combine. Spread mixture evenly on 2 standard baking sheets- one of the tricks is to make sure you have a thin layer, to optimize toasting and eliminate the sog-factor. 

Bake for 10 minutes. Remove, stir, add almonds/nuts or coconut flakes and bake for another 8 minutes, or until beginning to get nice and toasty.

Cool and transfer to an airtight container to be stored at room temperature for up to a month, or in the freezer indefinitely. At this point you can choose to add in your dried fruit of choice, or leave it out to keep it simple and customize by the bowl.