Bakery Style Blueberry Muffins with Sunflower Streusel

Sometimes, you just need a good muffin. And as wonderful as homemade baked good are, there’s something about muffins from a bakery that homemade muffins rarely seem to capture. Do you ever miss that towering muffin top with its irresistibly crunchy edges? I sure do!  There is good news, though. I have a solution, and it’s much more simple than you might think.

The secret here is the baking temperature. Generally, when we bake muffins, the temperature of the oven is set to a steady 350°F -375°F for the entire baking period. If we set the oven temperature very high initially, say 450°F, and lower it after a few minutes, we’ll get that big, crunchy domed muffin top that the bakeries have been keeping for themselves all these years.

Bakery Style Blueberry Muffins with Sunflower Streusel

Makes 6 jumbo “bakery style” muffins, or 12 standard size muffins*

Blueberry Muffins
•3 cups all purpose flour
•1 1/2 teaspoons baking powder
•1/2 teaspoon baking soda
•1/2 teaspoon salt
•1/2 cup plus 2 tablespoons sunflower oil
•3/4 cup coconut sugar
•2 tablespoons ground flaxseed
•1 1/2 cups vegan yogurt (I used vanilla coconut milk yogurt)
•1/2 tablespoon molasses
•1 teaspoon vanilla extract
•1/4 cup almond milk
•1 1/2 cups fresh or frozen and thawed blueberries

Sunflower Streusel

•1/4 cup room temperature coconut oil
•1/3 cup coconut sugar
•1 cup rolled oats
•1/2 cup sunflower seeds
•1/4 cup whole wheat flour
•up to 2 tablespoons non-dairy milk

For the streusel:

Combine coconut oil, coconut sugar, oats, sunflower seeds, and flour in a small bowl, and mix together with fingers until mixture is crumbly. Add non-dairy milk, as needed, until you achieve a sandy texture. Set aside while you prepare the muffin batter.

For the muffins: 

Preheat oven to 450°F. Lightly grease or line with paper liners one jumbo muffin tin.

In  a large bowl, mix together flour baking powder, baking soda, and salt until everything is evenly distributed.

In a medium bowl, whisk together the coconut oil, coconut sugar, flaxseed, yogurt, molasses, vanilla extract, and non-dairy milk until homogenous.

Pour the wet ingredients over the dry ingredients and mix by hand, with a wooden spoon or rubber spatula, just until incorporated. Do not overmix. Gently fold in the blueberries.

Pour the batter into prepared muffin tin of choice, filling almost to the top. Sprinkle streusel over the top of each muffin.

Bake at 450°F for 5 minutes, then reduce the temperature to 375 and bake another 26-28 minutes, until a toothpick inserted in the center of a muffin comes out clean.

Allow to cool for 10 minutes in muffin tin before transferring to a wire rack to cool completely (or just to avoid burning your lips off).

Notes: For standard size muffins, bake at 450°F for 5 minutes, then reduce temperature to 375°F and bake for an additional 18-20 minutes.

Are you a fan of the crunchy muffin top? Or do you prefer the bottom of the muffins? What about the flavor? I’ve always been a blueberry fan, though I wouldn’t refuse a muffin if there were chocolate present.

Chocolate Chia Brownie Bites

I. Love. Dates. Probably a little bit too much, but I suppose it’s better than going through bags full of Sour Patch Kids and gummy bears (childhood favorites) every day. Some people try to convince me that they don’t like dates, but I never believe them. Who doesn’t like creamy, caramelly, sometimes even butterscotchy morsels of goodness? Nobody. Unless they’re crazy. And even if, by some great anomaly, they don’t like dates in their naked form, then they’ll surely appreciate them when they’re morphed into rich, chocolatey brownies.

With powerhouse ingredients like dates, chia seeds, cocoa powder, lucuma powder, and coconut, these brownies are more than just dessert. I like to eat a couple of these before climbing, a workout, or a run. The natural sugars in the dates provide a quick burst of energy that’s ready to use right away, while the chia seeds, full of fiber and protein, give these bites a bit of staying power. The ancient Incan civilization, it is said, used chia seeds as one of its main sources of energy. Cacao powder is notoriously high in antioxidants, and lucuma, which comes from Peru (and is, apparently, more popular in ice cream form than chocolate or vanilla) provides us with plentiful beta carotene, and a rich maple flavor.

Trust me when I say that these bites will beat out any store bought energy bar, every time, at a fraction of the cost. You’ll want to eat the whole batch in one sitting (though they’re quite filling, so I doubt you’ll be able to).

Chocolate Chia Brownie Bites

Ingredients

•2 cups packed pitted dates*
•1/4 cup plus 1 tablespoon unsweetened shredded coconut
•1/4 cup chia seeds*
•1/4 cup raw cacao powder (or cocoa powder)*
•1/4 cup lucuma powder*
•1 teaspoon vanilla extract (optional)
•2 tablespoons chocolate chips (optional)
•cocoa powder for dusting (optional)*

Place dates, coconut, chia seeds, cocoa powder, lucuma powder, and optional (though recommended) vanilla extract in the bowl of a food processor. Process until the ingredients come together in a ball, scraping down the sides of the bowl as needed.

Pulse in chocolate chips if desired.

Remove mixture from food processor a tablespoon at a time and roll into balls. Place onto parchment paper and dust with cocoa powder if desired. Alternatively, you can press the mixture into a parchment-lined pan, then cut into bars or squares.

Notes: Any moist variety of date will work here. I used a combination or Medjool, Barhi (my absolute favorite – they literally taste like butterscotch), and Deeglet Noor. Nuts.com has a large selection of dates with great descriptions for each. My chia seeds and cacao powder also come from Nuts.com. If you don’t have lucuma powder, you may use an additional 1/4 cup of cocoa powder in its place. I use Nativas Naturals lucuma powder, which can be found here. Other ideas for rolling your bites in: shredded coconut, hemp seeds, cacao nibs, and sesame seeds would all complement the brownie bites well.

Are dates a regular part of your diet (please say yes!)? What are your favorite power foods?

Double Chocolate Mocha Oat Squares

Today I want to talk about snacks. We’ve talked about snacks before, but not all snacks are created equal. The best kinds of snacks (in my opinion) contain chocolate. Double doses of chocolate (or even triple, if you like). What makes chocolate taste better? Coffee. Just a little bit, to deepen the flavor. And vanilla, because I like it (don’t you?). Sea salt, too, because what goes better with chocolate than sea salt?

This is one of those recipes that I created as I went. I had no clear end in sight when I walked into the kitchen, outside of the fact that I needed a new snack. And that a portable snack would be most ideal. Apparently, I was in the mood for chocolate, because that’s the first item I grabbed off the shelf, shortly followed by oats, another staple ingredient, and freshly made sunflower seed butter (which has also seen a lot of use around here lately).

These bars are dense and chewy, full of wonderful texture, and completely satisfying. Melty chocolate complements crunchy sunflower seeds and chewy rolled oats. A hint of coffee gives these bars a complex flavor and makes them a bit more mysterious than your average granola bar. They’re great for a pre-workout energy boost, quick breakfast (chocolate for breakfast, yes please!), or even drizzled with extra chocolate as a dessert for your Superbowl party this weekend!

Double Chocolate Mocha Oat Squares

Makes 16 bars

Ingredients

•1 tablespoon ground flaxseed
•1/4 cup brewed coffee*
•1/2 cup unsweetened, unsalted sunflower seed butter*
•1/3 cup turbinado sugar
•1 teaspoon vanilla extract
•1/2 teaspoon salt
•1 cup rolled oats
•1/2 cup whole wheat pastry flour
•2 tablespoons cocoa powder
•1/4 cup chocolate chunks
•2 tablespoons sunflower seeds, optional

Preheat oven to 350°F. Line with parchment or lightly grease an 8 inch square baking dish.

In a small bowl, mix together the ground flaxseed and coffee. Set aside.

In a large bowl, combine the sunflower seed butter, turbinado sugar, and vanilla extract. Stir with a wooden spoon until homogenous, then pour in the flaxseed mixture and stir until completely incorporated.

Pour in the salt, rolled oats, flour, and cocoa powder, and mix until well incorporated, using your hands if necessary. The dough will be slightly crumbly. Mix in the chocolate chunks.

Transfer the dough to the prepared baking dish and press down firmly, creating a 3/4 inch thick layer of dough. Sprinkle sunflower seeds on top and press into the dough.

Bake for 18-20 minutes, until edges are just golden. Remove from oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Cut into squares and store in an airtight container for up to a week.

Notes: To give these bars a triple dose of chocolate, use my chocolate sunflower seed butter. If you do not wish to use coffee, an equal amount of a coffee substitute (such as Teeccino or Dandy Blend), or non-dairy milk may be used. If you use non-dairy milk, the bars won’t have the mocha flavor, but will work just the same.

What are your favorite chocolate snacks? Do any of them do double duty as a dessert (or breakfast)? Does anyone of other great ideas for Superbowl snacks?

Cheesy Sun Dried Tomato White Bean Spread

As you well know, we’re big fans of beans in this household. Whether roasted into crunchy snacks, mashed into burgers, baked into brownies, or blended into dips and spreads, beans are one of the most versatile kitchen staples I can think of. As such, they make a rather large appearance in my diet.

I am a condiment fanatic, and as such, I am always in search of something new to put on my condiment plate (yes, I have a dinner plate, and a condiment plate – it’s important). Hummus makes an appearance on quite a frequent basis, recently with a hefty dose of roasted garlic and carrots. I wanted something a bit creamier this time, though, and great northern beans were the perfect fit.

The sun dried tomatoes lend a slightly sweet element, while the garlic adds just enough heat.  A bit of nutritional yeast rounds out the flavor, making this spread not only cheesy, but quite savory.

I’ve only eaten it as a vegetable topper so far, but I can imagine this spread doing quite well as the base for a pizza, or even stirred into pasta and other grain dishes for an extra kick of flavor and creaminess.

Cheesy Sun Dried Tomato White Bean Spread

Makes 2 cups

Ingredients

•1/4 cup sun dried tomatoes, soaked in warm water for at least 30 minutes and drained*
•1/4 cup unsweetened, unsalted sunflower seed butter*
•2 tablespoons warm water
•1/2 teaspoon sea salt
•1 large or 2 small cloves garlic, minced
•1 1/2 cups great northern beans (rinsed and drained, if canned)
•3 tablespoons nutritional yeast

In the bowl of a food processor combine the sunflower seed butter and warm water. Process until a creamy mixture forms.  Add the rest of the ingredients and process until a homogenous mixture forms, scraping down the sides of the bowl as necessary.

Notes: Save the tomato soaking water to use as a base for soups, to cook grains in, etc. If you only have salted sunflower seed butter on hand, begin by adding just 1/8 teaspoon of salt, and adjust as necessary.  An equal amount of cashew butter or tahini may be substituted for the sunflower seed butter.

Looking for other cheesy ideas? If you haven’t had Gena’s “Pizza Cheese” yet, I highly recommend giving it a try.

In more of a saucy mood? Angela’s “Quick and Dirty 5 Ingredient Vegan Cheeze Sauce” is just what you’re looking for.

What are your favorite ways to add a cheesy flavor to your meals? Any other favorite “cheese” recipes out there?

Protein Packed Apple Cinnamon Quinoa Muffins

Whenever Justin and I go on trips, homemade snacks are a must. The more portable, the better. If I don’t know where my next meal is coming from, I get very stressed and it’s quite difficult for me to enjoy myself. As such, I generally bring a selection of homemade bars, granola, dried fruits, nuts, and some sturdy veggies, like carrots, to keep us going. I decided to change up the routine this time and go with a muffin. They’re portable, come in their own bite sized portions, and are small enough to throw in my purse on the go. I had some apples in the fridge that had seen better days, so into the batter they went. Nobody will be able to tell the difference once they’re baked into these enticing muffins. A big tub of cooked quinoa sat in the fridge, as well, just threatening to go off before I returned, so into the batter it went, too. The quinoa provided great texture and kept the muffins from drying out. As an added bonus, our muffins now have a nice dose of protein to help you through long days spent on your feet. A handful of nuts for texture, and a healthy dose of cinnamon for good measure round out this satisfying snack.

Apple Cinnamon Quinoa Muffins 

Makes 12 Muffins

Wet Ingredients
•2 tablespoons flaxseed
•1/4 cup water
•1/2 cup unsweetened almond milk or other non-dairy milk
•1/4 cup coconut sugar
•2 tablespoons melted coconut oil*
•2 tablespoons creamy cashew butter*
•1 tablespoon blackstrap molasses

Dry Ingredients
•2/3 cup whole spelt or whole wheat pastry flour
•1/4 cup almond meal
•1/4 cup brown rice flour
•2 teaspoons baking powder
•1 teaspoon ground cinnamon
•1/2 teaspoon salt
•1/3 cup cooked quinoa*
•2/3 cup diced apples (I used gala)
•1/4 cup chopped nuts (I used hazelnuts)

Preheat oven to 350°F. Lightly grease or or line with paper muffin liners a standard 12 cup muffin tin.

1. Mix together the ground flaxseed and water in a small bowl. Set aside while you prepare the rest of the wet ingredients.

2. In a medium bow, combine almond milk, coconut sugar, coconut oil, cashew butter, and molasses. Stir to combine, then pour in flaxseed mixture and stir until completely incorporated.

3. In  large bowl, stir together spelt flour, almond meal, rice flour, baking powder, cinnamon, and salt.

4. Pour the wet ingredients into the dry ingredients, and stir until just incorporated.

5. Fold in the quinoa, apples, and hazelnuts until evenly distributed through the batter.

6. Spoon about 1/4 cup of the batter into each muffin liner. The liners should be almost full, as the batter does not rise much.

7. Bake muffins for 20 minutes. Remove from oven and let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.

Notes: In place of coconut oil, sunflower oil or another neutral oil may be used. I prefer coconut oil for it’s heat resistant properties. Any creamy nut butter may be used in place of cashew butter, however; the flavor of stronger nut butters, such as peanut butter, may come through in the final product. If you do not have cooked quinoa on hand, an equal amount of quick oats may be substituted.

What are your favorite snacks to bring along on trips? Any other creative uses of quinoa?

Salted Chocolate Sunflower Seed Butter

Growing up, I was never the greatest fan of nut butters. While all of my friends gladly ate peanut butter and jelly sandwiches for lunch, ants on a log for snacks (one of Justin’s favorites), and spoonfuls of peanut butter straight from the spoon, I preferred other things. Things like hummus, olives, and mustard, usually with pretzels or pita, for every meal and snack (besides breakfast). I just didn’t get peanut butter. Things have changed over the years, and I slowly began to realize the greatness not just of peanut butter, but of all nut butters. In fact, it wasn’t until I became vegan that nut butters became a regular part of my diet (not out of necessity, but because I truly began to enjoy them).

The real epiphany came when I discovered Peanut Butter and Co., which produces many wonderful varieties of peanut butter such as Mighty Maple (my personal favorite), Dark Chocolate Dreams, and Cinnamon Raisin Swirl. Around the same time, I also found Justin’s Nut Butter, which helped me develop an obsession with maple almond butter (do we see a theme here)?

These nut butters, while quite irresistible, are also quite pricy. Which is why I began to make my own. There are endless flavor combinations, and they can be made at the fraction of the cost of store-bought brands. I now only buy the above-mentioned nut butters as a special treat, but make my own on a regular basis. I’ve tried countless variations, and at this point it’s hard to choose one absolute favorite. But, I think I can safely say that this is my favorite sunflower seed butter.

If you’ve never tried sunflower seed butter, you’re in for a real treat. Roasted sunflower seeds transform into a very creamy and satisfying butter by themselves, but the addition of chocolate, sea salt, and just a touch of coconut sugar here make this feel decadent and dessert-like. I have been known to enjoy a spoonful or two straight from the jar before it ever hits my intended delivery vehicle. Why waste a perfectly good apple when what you really want is the dreamy chocolate sunflower seed butter on top? Another plus? If you’re allergic to tree nuts, or know someone else who is, this sunflower seed butter is perfect for you (or to share, but you probably won’t want to).

Chocolate Sunflower Seed Butter

Ingredients

•1 1/2 cups roasted unsalted sunflower seeds
•2/3 cup chopped dark chocolate (I used 82% cacao content)
•1/2 teaspoon sea salt
•1/2 teaspoon vanilla extract
•2 teaspoons coconut sugar, plus more if desired*

1. Place sunflower seeds in the bowl of a food processor and process until a smooth paste forms, stopping to scrape down the sides of the bowl if necessary.

2. Add chocolate, sea salt, vanilla, and coconut sugar, and process until the chocolate is completely incorporated.

3. Taste, and adjust sweetener according to your preference.

Notes: Any granulated sugar can be substituted for the coconut sugar, but I do not recommend using any liquid sweetener, as it affects the texture of the finished product.

Have your snack preferences changed over the years, or have your tastebuds remained unchanged? Any other favorite homemade or store-bought nut butters? What is your favorite way to enjoy nut/seed butters?

Gingerbread Biscotti with Sparkling Lemon Glaze

Hi! It feels like forever (a week) since I’ve written anything here. Much too long of a break. Hopefully by now you’re not all on gingerbread overload, because you’re in for a treat here. I feel obligated to make gingerbread in some form every holiday season, and even though I technically fulfilled my duty with the gingerbread bars I recently made, I felt like something else, something just a bit more dessert-like, was in order. And along came these gingerbread biscotti, with lemon glaze no less. They are dense and a bit chewy – not quite as dry as your typical biscotti (which I am not such a fan of), and are covered in the most wonderful lemon glaze. A bit of turbinado sugar gives the glaze a nice crunch, and a nice sparkle. If you’re a gingerbread lover, you mustn’t miss this recipe, and if you haven’t yet been convinced of the wonders of gingerbread, hopefully this recipe will persuade you otherwise.

Gingerbread Biscotti with Sparkling Lemon Glaze

Biscotti

•2/3 cup turbinado sugar
•1/4 cup blackstrap molasses
•1/2 cup sunflower oil (or other neutral oil)
•2 tablespoons almond milk
•2 teaspoons vanilla extract
•2 tablespoons ground flaxseed

•1 3/4 cups whole wheat pastry flour
•2 teaspoons ground cinnamon
•2 teaspoons ground ginger
•1/8 teaspoon ground cloves
•1 1/2 teaspoon baking powder
•A pinch of salt

•1/4 cup raisins
•2 tablespoons chopped chocolate or mini chocolate chips
•2 tablespoons chopped raw almonds

Preheat oven to 350°F. Line with parchment paper or lightly grease a baking sheet.

1. Combine sugar, molasses, oil, almond milk, vanilla, and flaxseed in a small bowl, and whisk together until homogenous.

2. In a large bowl, mix together flour, spices, baking powder, and salt. Pour into sugar mixture and stir until fully incorporated.

3. Fold in raisins, chocolate, and almonds.

4. On your prepared baking sheet, form two logs about 12 inches long by 3 inches wide. Bake for 30 minutes, then turn off the oven and transfer biscotti to a wire rack to cool for at least 45 minutes.

5. Once the biscotti have cooled, preheat the oven to 325°F. Cut biscotti into 1/2 inch thick slices and rearrange on baking sheet. Bake for 20-25 minutes, depending on how dry you want your biscotti.

6.  Allow biscotti to cool on baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Sparkling Lemon Glaze

•1 cup powdered sugar
•Zest of two lemons
•Juice of two lemons
•1 tablespoon turbinado sugar

1. Whisk together powdered sugar and lemon juice until homogenous. Stir in lemon zest and turbinado sugar.

2. Pour the glaze over cooled biscotti. Allow to set for at least an hour before serving.

The biscotti can be stored in an airtight container, unrefrigerated, for up to two weeks.

How were the holidays for you? We had a wonderful dinner and were even able to take a break from cooking in the middle of the day for a nice walk.

Is there a certain dessert (or other food) that you make every holiday season? What about other traditions?

Chewy Gingerbread Bars

We are big fans of bars here, as they are easy to make, and convenient to grab on the run. Work and school make it difficult to have “real” lunches sometimes, and bars usually do the trick, or at least work well at holding us over until we can eat something more substantial. I haven’t yet come up with one bar recipe that I make every time, but I have quite a few that always produce satisfying results. This recipe uses a combination of whole wheat and brown rice flour, as well as rolled oats and millet puffs for texture. A bit of candied ginger adds an extra treat, and makes these bars quite seasonally appropriate. I’ve used ground ginger and cinnamon here to produce a gingerbread-like flavor, but any number of other spice mixtures would work nicely.

Gingerbread Bars

Ingredients

•2 tablespoons ground flaxseed plus 4 tablespoons water

•2/3 cup white whole wheat or whole wheat pastry flour
•1/3 cup brown rice flour
•1 teaspoon ground cinnamon
•1/2 teaspoon ground ginger
•1 teaspoon baking powder
•1/8 teaspoon sea salt

•1/2 large or 1 small banana, mashed (about 1/4 cup) (applesauce or another fruit puree would work equally as well)
•2 tablespoons melted coconut oil, or other neutral oil
•1 tablespoon blackstrap molasses (or regular molasses, for a subtler flavor)
•1 teaspoon vanilla extract
•1/3 cup turbinado sugar

•1/3 cup rolled oats
•1/3 cup puffed millet
•2 tablespoons chopped candied ginger
•2 tablespoons raw unsalted sunflower seeds

Lightly grease or line with parchment paper an 8-inch square baking dish. Preheat oven to 350°F.

1. In a small bowl, mix together ground flax and water. Set aside while you prepare the other ingredients.

2. In a large bowl, combine whole wheat flour, brown rice flour, cinnamon, ginger, baking powder, and salt.

3. In a medium bowl, mix together banana, sunflower oil, molasses, vanilla, sugar, and flax mixture. Pour over flour mixture and stir until just combined.

4. Fold in oats, puffed millet, candied ginger, and sunflower seeds until evenly dispersed.

5. Spread dough into an even layer in prepared baking dish. Bake for 20-22 minutes, until edges are just golden.

Cool in baking dish for at least 30 minutes before slicing. Can be stored in an airtight container, unrefrigerated, for up to a week.

Do you have a tried and true bar recipe? Do you even like bars? What are your favorite kinds, whether store-bought, or homemade? Any other favorite snacks that are convenient during a busy day? If I don’t have any bars on hand, I usually turn to pears and apples, and I generally keep a stash of dates with me wherever I go, for whenever cravings hit.

Sweet and Salty Roasted Coconut Chips

Are you guilty of picking the best parts out of the granola? I know, so am I. For some, myself included, it’s usually those nice big chunks of granola that go first, while the crumbs fall to the bottom of the bag and are eventually forgotten. We’ll talk about granola chunks another time, though. Today I want to talk about coconut. In the last batch of granola I made, there were irresistibly crunchy flakes of coconut strewn throughout, that I couldn’t help but pick out. Forget the chocolate, dates, and pecans. It was the coconut that I wanted. So much so, that I decided to roast up a batch of pure coconut goodness. Some of you may have experienced the recent phenomenon that is Trader Joe’s roasted coconut chips (I know Chelsey is in on the secret). My version is a bit different, but just as delicious (not to mention cheaper)!

I kept it simple here, with a basic sweet and salty combination, but I imagine that an addition of cinnamon, cocoa powder, or any other warming spice would be delicious. I can envision adding a dash of cayenne or chili powder to the mix and using the chips as a salad topping in place of croutons. Let me know if you try this out!

Roasted Coconut Chips

I generally buy my coconut from Nuts.com, but the brand Let’s Do Organic, which is available in most health food stores, as well as Whole Foods (at least where I live) also sells coconut flakes. 

Ingredients
•2 1/2 cups coconut flakes (not shredded coconut)
•3 tablespoons unsweetened applesauce
•2 tablespoons maple syrup (or other liquid sweetener)
•1/4 teaspoon sea salt

Preheat oven to 275°F. Line a baking sheet with parchment paper.

1. Heat the applesauce, maple syrup, and salt in a small saucepan until just warm.

2. Pour applesauce mixture over coconut flakes in a medium bowl and stir until thoroughly coated.

3. Spread mixture evenly onto baking sheet, in as thin a layer as possible.

4. Bake in preheated oven for 25-30 minutes, stirring every five minutes until coconut is golden.

5. Let coconut cool completely, then store in an airtight container.

What are your favorite simple snacks? Lately, I’ve been making little snack plates full of these roasted coconut chips, dates, toasted pecans, and fresh fruit (I finally found Cara Cara and Blood oranges in my market!).

Chocolate Chunk Maple Granola with Coconut and Dates

Granola is a staple in my kitchen, and I cycled through recipe after recipe, with many failures and simply mediocre recipes along the way. That is, until I found this gem of a recipe from David Lebovitz (who originally found it from self-proclaimed domestic goddess, Nigella Lawson). While I do really enjoy big chunks of granola from time to time, this recipe produces a lighter result, thanks first, to the crisp rice cereal, and second, to the slow, gentle baking.

This granola is full of flavor and texture thanks to the crunchy pecans, flaky coconut, chewy dates, and rich chocolate that melts with each bite. Of course, you can substitute your favorite dried fruits and nuts for the pecans and dates, but I must say that this is a winning combination.

Chocolate Chunk Maple Granola with Coconut and Dates

Inspired by this recipe from David Lebovitz.

Ingredients
•4 cups rolled oats*
•1 cup crisp rice cereal (not puffed rice)*
•1 cup chopped pecans
•1 cup sesame seeds
•1 cup large coconut flakes
•1/4 cup packed brown sugar
•1 teaspoon sea salt

•3/4 cup unsweetened applesauce (or other fruit puree)
•1/3 cup brown rice syrup
•1/4 cup maple syrup
•2 tablespoons coconut oil
•1 teaspoon maple extract (or vanilla extract)

•1 cup chopped dates
•1/2 cup dark chocolate chips*

Preheat oven to 300°F. Line two baking sheets (preferably jelly roll pans) with parchment.

1. In a large bowl, mix together the oats, crisp rice cereal, pecans, sesame seeds, coconut, brown sugar, and sea salt.

2. In a small saucepan, heat the applesauce, brown rice syrup, maple syrup, coconut oil, and maple extract until warm.

3. Pour the fruit mixture over the dry mixture and stir until thoroughly incorporated. Divide the mixture and spread evenly onto prepared baking sheets.

4. Bake the granola for approximately 45 minutes, stirring every ten minutes, until the granola is deeply golden.

5. Remove granola from the oven, stir in dates, and let cool completely. Once cool, stir in the chocolate chips. You can stir in half of the chocolate chips while the granola is still warm, if you prefer that they melt into the mixture.

The granola can be stored in an airtight container for up to a month.

*Notes: For a gluten free version, be sure your rolled oats, crisp rice cereal, and chocolate chips are gluten free.

What is your favorite granola recipe? Or, if you don’t have one, what would your perfect bowl include?