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It was getting out of control.

For the past few months, I had been voraciously eating granola, that I’d been buying at the grocery store.  Sacrilege.  But wait, it had a cute name! – it was called, “Love Crunch.”  But more importantly, it contained chocolate.  Oops!  Details.

The tipping point was when Longer Legs raised an eyebrow when I was serving myself the third bowl of the day, as an after-dinner snack.  It was time to crunch the love out.  And maybe think about doing ab crunches.

I don’t think that I am alone in periodically eating the same thing over and over – the comfort of having something unchanging to turn to is a strong grounding force in life, whether it be gustatory, or wearing the same pants everyday for a week (come on, you know you’ve done it at least once, like, maybe last week…).  Needless to say, I know I am lucky in many ways, including having the time and energy to wax self-indulgent lyrical about edible delights, but like anyone else, I have challenges too and I’m not always graceful in dealing with them.  Let’s face it: you can’t be happy all the time; it’s statistically impossible.

But, when the return to something familiar and comforting becomes a reflexive habit, it’s time to reassess.  And make your own granola.

After a brief episode of playing Adult and going to Costco, I had a pantry bursting with the necessary ingredients to make my own riff on the Love Crunch, and thus no excuse to buy pre-made granola again.  Creating a new recipe based on the retreat-worthy granola recipe, I wanted to make sure there was coconut and chocolate in this new-love, since those were the things that drew me to the Love Crunch in the first place.  But things feel more balanced when they are in sets of threes, no?  So I decided to layer on the riffing with the 3 C’s.  First, the 3 C’s of life are choices, chances, and changes.  So why couldn’t the 3 C’s of granola be coconut, chocolate, and…coffee?  It just seemed like the right thing to do.  And if this was to be my new grounding force, I felt that it should contain all the things I love – so that I could be better equipped to deal with all the choices, chances, and changes happening in life.

In the end, I decided to exercise some restraint and use cocoa powder instead of full-on chocolate, but read to the bottom of this post and you’ll see a note about that.  What’s nice is that the cocoa powder adds a lush dark brown colour to the granola, and a hint of bitterness that plays well with the maple syrup.  Also, maybe instant coffee seems like a cop-out but it feels like a waste to bake with real coffee, since the heat will drive all the subtle flavour notes away.  Better to have a cup of coffee made with freshly roasted, well-sourced beans served beside the granola, me thinks.

Side note: coconut oil is a real sexy foodstuff right now, as it contains medium-chain triglycerides, which have been shown to increase the fat-burning tendencies of the body.   Eat fat to burn fat?  That’s science for you.

Cocoa, coffee & coconut granola

makes 12 servings, ish

4-½ cups (400 g) rolled oats (certified gluten-free, if that’s a concern)
1-½ cups (165 g) mix of chopped almonds and walnuts
3 cups (378 g) mix of mostly pumpkin seeds and some hemp seeds
½ cup (98 g) coconut oil
½ cup (132 g) brown rice syrup
½ cup (140 g) maple syrup
2 tbsp cocoa powder
2 tbsp instant coffee powder
1-½ tsp flaky sea salt

Lightly pulse about 1/3 of the rolled oats in a blender to break down slightly. I find that the granola then gets interesting clumps due to the varying size of the oat particles.
Combine the oats, nuts and seeds in a large mixing bowl.
In a small saucepan, gently heat the coconut oil, brown rice syrup, maple syrup, cocoa powder, and instant coffee until the oil melts and the mixture is runny.  Stir to mix.
Pour the oil/syrup mixture over the oats and mix together.  Spread evenly over two large baking sheets. Bake at 325 F, for about 20 minutes, stirring every 5 minutes.  Due to the inherently dark colour of this granola, it’s hard to tell when it’s roasted, so I err on the side of caution and turn the oven off at 20 minutes and let the granola continue drying out in the oven.  When it is cool, sprinkle in the sea salt and store in a large jar.

If you really want to get crazy (and by “crazy” I mean, “be amazing”), you could stir in some large coconut flakes and chocolate chips after the granola has cooled. Now you’ve just made a granola that’s perfect for dessert!  You could serve it over ice cream, or mascarpone cheese folded into whipped cream – oh my!  Or just eat it for breakfast with thick yoghurt.  Dessert for breakfast?  Yes please; that sounds like a great way to guarantee a good day.

cocoa coffee coconut granola - 1
cocoa coffee coconut granola - 2
cocoa coffee coconut granola - 3

A few years ago during a road trip, a mouse got into our trunk and made a home for a few nights.  He slept in the instant oats, nibbled on the stump of a muffin, picked open a bag of corn chips but didn’t eat the chips themselves – and most interestingly, ate a whole Ziploc bag of popping corn kernels.  On one hand I was annoyed at the unwelcome intrusion, but on the other I had serious respect for the mouse’s choice of probably the healthiest, least processed food in the car.  No M&M’s, buddy?  (It appeared he licked but didn’t eat them).

Sometimes I don’t feel so different from our rodent companion, though I feel more squirrel-y than mouse-y, mostly because I can relate to a squirrel’s penchant for hiding food in places for later (we have a very well-stocked pantry).  And the bushy tail, I like the bushy tail.  But anyway, I feel like these almond millet chocolate bars pay homage to the four legged companions that flit in and out of our lives.  They are gluten-free, vegan, and made with recognizable things.  The chocolate topping is made with unsweetened chocolate so that the sweetness can be adjusted according to taste with the addition of icing sugar, making for a more wholesome, mouse-worthy snack.  Similarly, brown rice syrup has a relatively lower sweetness, so it can be exploited for its magical gooey powers of holding things together without going off the sweet charts – hence, these are the first snack bars I have ever made that didn’t crumble apart when I cut into them.  Less crumbs on the floor mean more crumbs in my tummy, which I feel is a good thing.

Almond millet chocolate bars

makes one 9×12″ pan

4 tbsp coconut oil
11 soft dates (if hard, soak in hot water for 10 minutes to rehydrate and plump)
250 g / 1 cup raw almonds
80 g / 1/2 cup raw pumpkin seeds
50 g / 2 cups puffed millet
2/3 cup brown rice syrup

100 g unsweetened chocolate
2 tbsp icing sugar

In a high-speed blender or food processor, blend the crap out of the coconut oil, softened dates and almonds.  Scrape down occasionally to make sure everything gets obliterated by the blades.  Scrape out this mixture into a large bowl and mix in the pumpkin seeds and puffed millet.  Meanwhile, gently heat the brown rice syrup in a small saucepan until it becomes looser in consistency and the edges just start to bubble.  Pour this over the mixture and fold together to evenly distribute the syrup.  Scrape everything into a 9×12″ baking pan lined with parchment paper, and press down evenly and firmly.  Chill the pan in the freezer while you make the topping: in a double boiler, gently melt the bittersweet chocolate.  When it is completely melted, stir in the icing sugar until it melts as well.  Pour the chocolate over the bar and smooth out with a spatula.  Freeze for at least 30 minutes before attempting to slice.  Only attempt to slice when you are feeling calm and collected, lest the bar crumbles under unabated emotions, in which case, add more brown syrup next time and all will be well.

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Hello.

It’s been a while.

My hollow legs have been busy.  Somewhat.  Mostly going between the fridge-stove-counter.  But also scrambling up mountains, squatting to look at worms committing suicide on sidewalks, crossing in various patterns while sitting on coffee shop chairs.   The brain sitting somewhere above the hollow legs has been busy too, reading cookbooks, imagining dinner parties with various peoples, and somewhat suffering under an inferiority complex that sharing what I ate for lunch is rather banal and who really cares.  But then an image of Miss Piggy declaring, “I am Woman!” springs to mind and then, reassessment.

Anyway, here: an energy bar recipe that’s so easy it’ll make your head feel empty (sometimes desirable).  Also it’s a good thing to pack in your bag when you are out and about.  Helps propel you up a mountain, whether it be a figurative or literal one.

Ginger date cashew lemon bars

150 g / 1 cup raw cashews
12 soft fresh dates, pitted
5-7 round pieces of candied ginger
50 g / 1/2 cup unsweetened shredded coconut
1/4 cup lemon juice

Process the cashews in a high-speed blender or food processor until it resembles a coarse flour.  Dump into a bowl.  Then process the dates, ginger, coconut and lemon juice until it gets sticky and homogenous.  Scoop out into the bowl with the cashew meal.  Work it all together with your hands until it becomes a thick, slightly sticky mass.  Press it into a rectangle that’s about 1/2″ thick.  Cover with plastic wrap and let it set in the fridge for at least one hour, preferably longer.  Cut into bars and hubba hubba.

I imagine these bars would be excellent reworked as a gluten-free pie crust, say with a pumpkin or cream cheese filling.  Next level!

ginger date lemon coconut bars

These were the second type of bars that I made for my yoga/Ayurveda workshop!  Woo!

I think I prefer these bars over the Winter Sun ones – I love their chewy, moist texture, and the deep flavour of the molasses balances well with the heat of the dried ginger.  These are based off of the Pumpkin Gingerbread Snack Bars from Angela Liddon’s Oh She Glows blog (and check out her awesome cookbook here).  I didn’t bother adding her cashew butter maple glaze, though I’m sure it would be pretty delicious.  I also included the weight of each ingredient, because when I bake I prefer to weigh everything for nerdy precision.

Pumpkin ginger cranberry snack bars

makes 10-12 bars

1 cup / 216 g pumpkin puree
1/3 c / 112 g fancy molasses
1/2 c / 80 g white sugar
2 tbsp / 42 g coconut oil (melted and then left off the heat to cool slightly)
2 tsp / 8 g vanilla
1-1/2 c / 128 gluten-free rolled oats, pulsed in a processor/blender
3/4 c / 90 g gluten-free all-purpose flour (or I used coconut flour)
1 tsp / 6 g cinnamon
1/4 tsp ground ginger
1/4 tsp sea salt
1/3 c / 52 g dried cranberries

Mix together the pumpkin, molasses, sugar, coconut oil and vanilla.  Add the remaining ingredients and mix until uniform.  Scrape it all into an 8×8″ baking pan that has been lined with parchment paper.

pumpkin ginger cranberry snack bars

Now the fun part: smoosh the mixture into the pan evenly!  After smooshing, bake in a preheated 350 F oven for 20-25 minutes until the top looks dry.  Let the bars cool completely before removing them from the pan, otherwise they might crack.  It is handy to line the pan so that there is parchment paper hanging over the sides, so when it is time to gorge you can conveniently lift the paper up with the bars on it.  A pizza cutter is also handy here for speedy cutting, thereby expediting the gorging process.

pumpkin ginger cranberry snack bars

Maybe the dairy is clouding my brain, but I don’t think I’ll ever buy ice cream from the grocery store again.

It is so easy and so gratifying to make ice cream from scratch – I think it’s one of the great secret pleasures of life.  And you don’t need an ice cream maker.

Last year was my first attempt at making ice cream, and it turned out wonderfully!  It spawned the great realization that homemade ice cream means that the sky is the limits in terms of flavour combinations; for instance, you can add booze to your ice cream, which you would never find at the supermarket (at least not real booze, maybe booze flavour).  That first recipe was pretty classic: cream, sugar, egg yolks, a vanilla bean, lots of stirring and time.

However, version 2.0 offers an even easier way to make ice cream – moreover, it doesn’t include egg yolks, so it takes less time, and you don’t end up with a bunch of egg whites you have to creatively deal with.

I was inspired to make a cardamom-flavoured batch, as there is a local restaurant that pairs cardamom ice cream with a chocolate torte on their menu, and it is divine.

Homemade cardamom ice cream 2.0

300 ml whipping (35%) cream
half of a 400 g can of sweetened condensed milk
10 green cardamom pods

Gently heat the cream in a small saucepan.  Just before it starts to boil, take it off the heat and add the cardamom pods.  Cover, and let it steep for 30 minutes.  Strain the cardamom out and stir in the condensed milk.  Put the ice cream mix into a container you would like to freeze the ice cream in, cover, and place it in the fridge for 8-24 hours to get it as cold as possible before putting in the freezer.  Then, and this is crucial, put it in the freezer.  I didn’t bother stirring the ice cream during the freezing process, and it turned out smooth and silky.

homemade cardamom ice cream

This base recipe of cream and condensed milk is an excellent starting point for all sorts of flavours: I think next I’ll try adding a big spoonful of Nutella to make a chocolate-hazelnut version – hubba bubba!

The cardamom ice cream paired wonderfully with an espresso, a new library book, and a lazy afternoon.

cardamom ice cream + espresso

In another life, I spent a summer waitressing at a crepe restaurant in cottage country.  This was a year or so after a crepe restaurant would open up on a very busy intersection in the city I grew up in, and a few years before I would move to a city where yet another crepe restaurant would open up.  Somehow, crepes have always been hovering around me, like a smack of jellyfish in the Pacific Ocean during a night-time dive.  Moreover, all these places have seemed to do well, notably without my patronage.  I enjoyed my time serving crepes, not because I thought they were particularly good, but I enjoyed the challenge of being perky while remembering who needs more coffee and balancing three plates on one arm.

So when a friend came over one Sunday afternoon, and the thought floated into my head that we should make crepes, I didn’t really realize its historical underpinnings.  Being a classical French recipe, we decided a good place to start would be my secondhand original edition of Elizabeth David’s French Provincial Cooking.  Alas, Mrs. David’s recipe was certainly from a different time; the way she listed the ingredients was thus: “2 large eggs, their weight (which will be 4 to 5 oz.) in butter, flour and sugar, and about 1/4 pint of milk, a tablespoon of rum, salt.”

In my crepe-starved state, I couldn’t wrap my head around this.  It sounds simple enough now, but the confusion due to low blood pressure in the moment was too great, and we sheepishly defected to a recipe from allrecipes.com – possibly the most polar opposite to Mrs. David’s refined and laid-back sensibility, but time was ticking before a full-on hunger tantrum would explode.

Regardless, the crepes we made were incredible and delicious – and easy to make!  Now I’m starting to see a glimpse into why a crepe restaurant would be so alluring to a potential restauranteur: a basic crepe recipe, multitudinous fillings, a dash of nostalgia and Parisian whimsy…a sweet and buttery dream.

dessert crepes

We filled ours with Nutella and strawberries, or peanut butter and bananas, scattered with sliced almonds.  The recipe made a substantial stack of crepes, so for the following days every breakfast consisted of a reheated crepe smothered in Nutella, folded into quarters, and eaten with my hands.  This ritual triggered the resurfacing of another buried memory: eating the most gargantuan crepe of Nutella and bananas while walking through the streets of Paris with my friends a few years ago, and feeling like I was going to throw up at 10 in the morning because it was so good I couldn’t stop.

Basic crepes

makes 8-20, depending on size

1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 tsp salt
2 tbsp butter, melted

Whisk everything together.  It might be a little lumpy, so let it sit for 30 minutes to let the lumps hydrate and soften and then whisk again.  Place a heavy frying pan (preferably non-stick) with low sides on medium-high heat.  Use a brush to apply a thin layer of butter on the bottom of the pan.  Pour about 1/3 cup of batter into the pan and immediately start swirling the batter around so it evens out across the pan.  Let it cook (3-5 min) until it is fully cooked on one side before confidently flipping with a spatula.  Stack on a plate until you are ready to fill.

crepes ready to be filled

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