sometimes inspiration will carry me to the kitchen to bake something, but when i open the cupboards the ingredients are dismal. i wanted to make granola bars but as i eyed the most discouraging amount of oats i had ever encountered, i thought it might not happen. just then i spied small amounts of different seeds and nuts all over the cupboard, so instead of sulking away empty-handed, i got a little creative.
i toasted them all up in a dry frying pan, tossed them with some kosher salt, vanilla and agave, then baked them into bars. and, of course, finished them off with a drizzle of semi-sweet chocolate. the result is a toasty, crackly, just-sweet-enough bar that flakes and pops as you chew it. the hint of salt compliments the treat’s sweetness and toasty crunch really well. it reminded me slightly of the taste of fresh popped popcorn, but tucked into a hardy and healthy snack.









almond and dark chocolate chunk ice cream
ever since i got an ice cream maker i have played around with different ice cream recipes. the problem is the milk substitutes i was using are so much thinner than cream, they never thicken up in the machine, so they froze into a solid block in the freezer. the beauty of this recipe is that in adding a full cup of almond butter, not only am i thickening it, but i’m also infusing the ice cream with a rich, toasty almond flavor. and with chunks of 70% cacao dark chocolate swirled in, this has quickly become one of my new favorite ice cream flavors.
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