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DSC_0711 The last few weeks have been hard. Like, I’m-not-even-sure-how-I’m-awake-and-functioning-right-now hard. In an attempt to make ends meet when moving back to Boston, I took a job at a cafe, which was part-time, and worked as a temp through a temp agency. This worked out well for a while but then I landed a 9-5, M-F desk job through my temp agency. Yeah! But since it’s a temp job, I still needed to keep the cafe job. Which is how I ended up working every single day for the past 30 days- Desk job Monday through Friday, Cafe job Saturday and Sunday. Surprisingly, it’s the cafe job that has been the most exhausting. 8 hours on your feet running around, making sandwiches and coffee and being ‘on’ for the customers is a long day. This is why the recipes haven’t been pouring out. Mostly when I come home, I’m putting my energy toward seeing all my friends that I have missed over the past nine months…or I’m sleeping. Ok, it’s mostly sleeping.  Energy for dinner? Does an apple with peanut butter and chocolate chips count? How about left over chips and salsa and pumpkin beer? There’s veggies in salsa! Despite the hectic, hectic schedule I’ve been leading, I have had time to consistently make one thing: Cold brew coffee. Yes, please! It took me a little while to get used to and to work out the proportion of water to coffee I like but it’s so easy. I can prep it on Saturday night, strain it on Sunday night and have coffee all week. It’s perfect. Because clearly, I am running on nothing but caffeine at this point. DSC_0695 So here is the thing about cold brew coffee: there are a lot of different ways it can be made and everyone seems to have a different strategy. Some people suggest freshly grinding your beans but leaving them fairly course- others say to grind them super fine. Some say let your grinds sit in water at room temperature, others say in the fridge. You have to find what you like best. The below recipe is a combo of everything I read and found online and what works for me. What you have to remember though is that this is a concentrate. It doesn’t have the bitter, acidity that traditional coffee has so it may be easy to mistake the smoothness for it not being “strong”. So not the case. There was definitely a day when I didn’t cut the coffee  and boy was I  jittery at my desk! Another thing to note is cold brew coffee is naturally sweeter. American Test Kitchen suggests replacing your sugar with a pinch of sea salt to bring out that sweetness. I haven’t tried that but I can tell you that when I’m not using the below flavored sweeteners (which I use a very little of!) that I’m not adding any sweetener at all. It’s a great way to cut that morning sugar rush out. OK, Enough Talk! Here’s the coffee and flavored syrups I’m loving right now :

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Option 1 for filtering out your grinds: Fine Mess Sieve and coffee filter over a bowl

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Option 2 for filtering out your grinds: Single-serving coffee cone and filter over your storage container. My preferred option.

Cold Brew Coffee Concentrate with Pumpkin Spice Syrup or Chocolate Syrup

Coffee:

  • 1 cup of whole coffee beans, medium roast is ideal
  • 4-5 cups of water depending on your preference (American Test Kitchen recommends 1 cup of grinds:4 cups water. I like 5 just as much and it’s a little cheaper. Stretching that buck!)

Directions:

  1. Grind your coffee beans to a “fine” consistency* (To grind my coffee, I use something like this)
  2. Transfer grinds to a large bowl, french press or mason jar. I use a large 1/2 gallon mason jar
  3. Add your desired amount of water. Give it a quick stir to make sure all the grinds get mixed in. Cover.
  4. Let sit for 24 hours, preferably in the fridge.**
  5. Strain out coffee grinds. If you are using a french press, the french press does the bulk of the work for you. Depending on how fine your grinds are, though, you may still need to filter them. For everyone else, you can line a strainer with a coffee filter or you can use a single-serving drip coffee cone, which is what I use. So cheap and so effective. I’ve also done the mesh strainer/coffee filter combo over a bowl as well and both work fine. See the two photos above for these two options.
  6. Serve over ice or heat up. Either way, Enjoy!

*”espresso or turkish” consistency is how everyone describes it online but seriously? My coffee grinder is the cheapest out there and there aren’t settings. Just grind it really well. According to American Test Kitchen, the fine grinds release more flavor **You can let it sit for longer. I’ve left mine for 36-48 before in the fridge and it was totally fine. Just don’t go less then 24 hours or it will be too weak. Some will argue that letting it sit at room temperature produces better results but I like mine in the fridge because I almost always drink my coffee iced. Try both ways to see if you have a preference. DSC_0703 Chocolate Syrup from Vegan in the Freezer

  • 1 cup of water
  • 3/4 cup sugar
  • 3/4 cup Unsweetened cocoa powder
  • 1/4 tsp salt
  • 1 tsp of vanilla

Directions:

  1. Bring the water to a boil and add the sugar.
  2. Stir until the sugar dissolves, which should be about a minute.
  3. Stir in cocoa and salt. Reduce heat so the mixture is simmering. Continue to let it simmer for 3 minutes, stirring constantly.
  4. Remove from heat and stir in the vanilla.
  5. Let cool. It will thicken as it cools.

DSC_0742 Pumpkin Spice Simple Syrup from The Messy Baker

  • 1 1/2 cups water
  • 3/4 cup brown sugar, light or dark
  • 1 cup of granulated sugar
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cloves (I used 1/4 cause I don’t love the taste of cloves)
  • 1/2 tsp ground nutmeg
  • 1/4 cup pumpkin puree
  • 1 1/2 TBS vanilla extract

Directions:

  1. In a medium saucepan, add water and both sugars. Simmer on medium-low until the sugar dissolves, about 4 minutes
  2. Turn the head down to low and whisk in cinnamon, ginger, cloves, nutmeg, and pumpkin puree. Simmer for 8 minutes, stirring occasionally. Do not allow the mixture to come to a boil.
  3. Remove from the heat and strain through a mesh strainer lined with cheese cloth or a very thin, clean tea towel. If you are too lazy/too busy for this (um, me!), then skip this step. The spices and the pumpkin will sink to the bottom of the storage container leaving the syrup at the top to scoop out. You could also give the syrup a stir before using and include the pumpkin and spices in your coffee. I actually don’t mind it like that. I think it’s more flavorful! Just make sure you don’t forget step 4 below.
  4. Allow the syrup to cool to room-temperature before stirring in the vanilla extract. Store in a mason jar or airtight container. The syrup with last for 1 month at room temperature or 3 months in the refrigerate.

DSC_0696 So there are 3 recipes for you! Does that make up for the fact that I have been negligent for the past month? Probably not but I just gave you Pumpkin Spice Simple Syrup so that should count for something! Seriously, these recipes are so versatile! I use the chocolate syrup in hot and cold coffee (though I prefer it in hot I think), drizzled over ice cream or really, drizzled over anything! As for the Pumpkin Spice Syrup, come on! This is about 10x better then that crap you buy at Starbucks. 1. It taste better. A confession for you: I really hate Starbucks PSL. And I love Starbucks and Pumpkin. It taste so chemically to me! This stuff does not, 2. There is actual pumpkin in it! 20 bucks says the PSL does not have real pumpkin and 3. You can also use it in black tea, which is delicious, or over ice cream. Really, you can’t go wrong with either and I think you should go ahead and make these now. Also, if you could send a jar my way that would be awesome. God knows, I can’t get enough coffee lately!

Harvard Yard

Harvard Yard

I can’t believe it’s been over a month since I posted. It breaks my heart! I love fall so much and I usually love cooking and baking during October. Things have been so full on though since I moved back to Boston. Until last week, I had been working every single day for over 30 days straight. It was exhausting!! I was lucky if I had the energy to pour myself a bowl of cereal for dinner and eat it before passing out at an embarrassingly early hour, never mind making actually recipes. I haven’t even decorated for Halloween yet!!

But things are marginally slowing down here. I have my weekends back (for now…) and I’m almost all caught up on things that I didn’t have time to do while working. So, I can finally devote some more time to the blog! YEAH! I made some insanely yummy pumpkin things: granola, muffins and simple syrup (SO much better then Starbucks), some chai cookies and a kale salad (cause, you know, veggies and stuff), which I hope to get to you in the coming weeks (though I probably just jinxed myself).

For now, here is a recipe round-up of all my favorite fall foods that I have posted on the blog before. I know round-ups seem like a cop-out but I love doing them. I enjoy going back through and revisiting recipes I forgot about (Hello, Pumpkin Beer Pretzels and Pumpkin Cookie Dough Truffles!!) and reminding everyone of some favorite dishes (Black Bean Butternut Squash Burritos, Southwestern Pumpkin Burgers and Beer Bread…all SO good!).

Mini Pumpkin Baked Donuts

Mini Pumpkin Baked Donuts

Breads and Breakfasts

Apple Butter
Apple Cider and Pumpkin Spice Mini Baked Donuts

Apple Cinnamon Oatmeal
Autumn Breakfast Hash
Beer Bread with Pumpkin Beer

Mini Pumpkin Loaves

Pumpkin Beer Pretzels
Pumpkin Pancakes

Pumpkin Cranberry Soup

Pumpkin Cranberry Soup

Entrees and Actual Food

Apple Sage Pizza
Black Bean Butternut Squash Burrito
Butternut Squash-Apple Soup
Butternut Squash “Cheez” Sauce (and Jack o’ Lantern Quesadillas)
Butternut Squash Chipotle Chili
Butternut Squash Kale Rice Bowls
Cream of Mushroom Soup with Cashew Cream
Pumpkin Cranberry Soup

Red Bean, Potato and Kale Soup
Southwestern Pumpkin Burgers
(aka my all-time fav vegan burger)
Spicy Black Bean Quinoa Soup (this is the most repeated recipe on the blog. In fact, my mom just made it for me for my birthday last week.)
Sweet Potato Lentil Stew

Peanut Butter Cup Pumpkins

Peanut Butter Cup Pumpkins

Desserts

Deep Dish Pumpkin Chocolate Chip Cookie Pie
Graham Crackers (for your pumpkin pie crusts)
Peanut Butter Cup Pumpkins
Pumpkin Chocolate Chip Cookie Dough Truffles
(I want these right now!!)
Pumpkin Chocolate Chip Cookies

What are some fall staples I’m missing? I’m thinking definitely bulk up that dessert section! It’s looking a little sad. What are some fall vegan treats that you guys would like to see? Let me know in the comments below and I’ll see what I can do for you.

Friday Favorites

1.                              

This remake. Jimmy Fallon can do no wrong. And the song? So catchy!

 

 

2. Two Girls advertised on Craig’s List for “Fall Boyfriends”. Highlights include “2 males interested in something steady/serious-ish…Interested parties should have a window in their bedroom and want to cuddle with the window slightly open to let the fresh autumn air in while a fall scented candle (that I’ll buy for you, babe) fills the room with cozy comfort”. Click here to read the whole thing. Aside from the fact that they are looking for a very specific type of dude I would never date (“Def in a frat or played a sport”), they are sort of geniuses. Why didn’t I think of this?? And is it too late to start taking applications???

 

No Hipsters3. This amazing sign my roommate emailed me. I think she found it on Reddit so my apologies for not having the source.

 

DOLPHINS

4. THIS SCORE! This first game score. Are we serious with this Dolphin victory? The only team I route for above the Pats are the Dolphins so I was pretty pumped they were starting the season with such a solid victory. We’ll see how the rest of the season goes.

5. Pumpkin baked goods. ALL the baked pumpkin baked goods. I just…want them all. This is insane because for some reason, I am not in the fall mood at all. I mean, usually by September 12, I have my Halloween costume at least picked out. For whatever reason, though, this year I am reluctant to embrace it. Apparently pumpkin-flavored muffins and breads and cookies and bagels…and yeah…they don’t fall into that category. I will try and not post pumpkin things until it’s at least officially Autumn but I can’t make any promises.

I hope everyone has an excellent weekend! Recipes will return next week :)

This is one of my more lengthy Travel Tuesday posts. I usually like my pictures to do the talking in these but so much of my experience with the Gold Coast was the people and the stories that I have to share it in text. I’ll try to throw some pretty pictures in there to break it up.

A view overlooking Brisbane, on our way out

A view overlooking Brisbane, on our way out

In my last Travel Tuesday post, I talked about the short two-day trip I took to Fraser Island immediately after a week at the Sunshine Coast. After my Fraser Island trip, I was dropped off in Brisbane and was planning on heading back to Toowoomba the next day after a day in Brisbane doing city things. One of the hardest parts about moving to Toowoomba from Boston is how much I missed the city sometimes. Giving up constantly having places to go, things to see and restaurants/cafes/shops to explore was an adjustment. Toowoomba isn’t small but it definitely isn’t the New England city I was used to. So I figured I would crash in Brisbane for the night, do some exploring during the day and head back to Toowoomba that evening.

Tony's Mom on her land, helping to clean it up

Tony’s Mom on her land, helping to clean it up

While in Brisbane, I had booked a cheap hostel less than a mile from the train station but my boss assured me I could stay at her practice for the evening. Free room and board? Yes please! She is a midwife and has a practice “not too far from the train station” she said. Unfortunately, I had done a crap job at packing (not surprising) and had taken most of my weeks worth of stuff from Sunshine Coast with me to Fraser Island. Which means, I was lugging it around with me in Brisbane as I hunted down my bed for the evening. 3 miles later, with a giant back pack on my back (and no, not the back packing ones. I’m talking about an overstuffed laptop bag, with my circa 2008 Macbook, and my teddy bear sticking out) and a tiny rolling bag, I found myself standing in the middle of a road, at night, with the name I was looking for but with numbers that weren’t going low enough. Turns out, I had to go across the street and go behind this little wall thing and the street continued.

The View

The View. Those tall buildings are the Gold Coast

That obstacle tackled, I got into the practice no problem and plopped down on the bedroom to unwind before bed . An hour or so later, after going to the bathroom and planning on calling it a night, the alarm for the practice started going off. At first, I didn’t realize it was coming from my place because, well, I had been there for an hour or two. Then,  my brain did the most logical thing and jumped to every single episode of Law and Order: SVU that I had seen where there was a single white girl alone in a new place where she is attacked (so like, 50% of them?). As I was creeping about this place, I was relieved to find it empty but at this point the sirens were loud and I couldn’t figure out what to do! I opened the door to see if something had triggered it and found the neighbors crowded around. Yeap, the American is making a scene! But because they were Aussies they weren’t nearly as disgruntled as Bostonians would have been and kindly came inside to help disarm the alarm. During this time, I was frantically calling my boss, who had no idea what to do, so put me through to Sharon, one of the midwives who worked regularly at this practice. She walked me through disarming the alarm and when silence descended, finally, I found myself alone with two older middle-aged men, one who was in something that vaguely resembled a white bathrobe. Again, cue the SVU panic.

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Shore where we docked the boat to the untouristy beach

Thankfully, they were incredibly nice and immediately exited the facility. And I was now in contact with Sharon, who was coming to the practice tomorrow and offered to let me stay with her when she returned for the weekend to the Gold Coast. I was hesitant at first but isn’t this what traveling is for? The next morning, she arrived with a Starbucks for me and I knew it was a sign from above. So off I went to the Gold Coast!

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Look how quiet the beach is! Locals know the best spots

So, I’m not sure if I mentioned this previously, but I did zero research for my stay in Australia. I’m talking, nothing. As someone who obsessively makes lists (and leaves them in purses, pant pockets, jacket pockets, books, magazines, on the fridge….), the little planning I did for this vacation is astonishing and speaks volumes to my need to get out of Boston for a while. With that said, I knew nothing about the Gold Coast and let Sharon and her husband, Tony, show me whatever they wanted. I pretty much just tagged along with them for a few days. We hung out with Tony’s mom and saw her land with a beautiful view then went shopping and had coffee with her. I had dinner with Tony’s family, all who were incredibly welcoming and tolerant of a random American with weird food issues crashing their party. I went to an untouristy little beach via boat where Tony surfed, Sharon swam and I prayed not to get a sun burn (she did eventually get me in the water). I learned that the sand on this beach was a lot softer then in the states and walking on it was the most intense work-out my calves had ever experienced. I had Easter dinner with Sharon and Tony’s parents and siblings and helped make this tomato salad. I embarrassed myself immensely by taking it upon myself to organize their 500+ DVD collection. I spread out across the living room and attempted to find cases for all the loose DVDs, then divided them into kids and adults, then sorted them all alphabetically. I wish I was kidding. I’m not. It took me two nights and in the end, I never found the Man of Steel DVD that started the whole thing. Sharon found me very amusing and told me I was welcome back to organize whatever I wanted. :)  Sharon and I also took an ocean side hike, which had both amazing views and crazy vegetation. Then she was a saint and took me to Starbucks (yes!) and Lush (YES!!) before bringing me back to Brisbane to catch a bus back to Toowoomba.

no tourists means I could finally get some whole shells which I had been looking for. There were none at Bondi Beach or Sunshine Coast- too many people

no tourists means I could finally get some whole shells which I had been looking for. There were none at Bondi Beach or Sunshine Coast- too many people

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Sharon made me soy cappuccinos with little milk hearts twice while I was there. I’m trying to remember why I left…

Views from our ocean-side hike

Views from our ocean-side hike

 

ocean-side hike

ocean-side hike

 

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I was overwhelmed by the kindness that Sharon and Tony showed me and had such an amazing time! They lived right on the water. I would wake up in the morning and sit on her porch and just relax. If I ever move to Aussie, I’m finding a house right next to Sharon and Tony’s and cooking for them every night as a huge ‘Thank You’.

Here we go! The winner of Seriously Delish by Jessica Merchant is:

Screen shot 2014-09-08 at 7.22.01 AM Screen shot 2014-09-08 at 7.25.04 AM

 

 

 

 

 

Sue Derosiers! Congrats, Sue. You don’t have an email linked to your info so please shoot me an email at wickedveganblog@gmail.com and I’ll get all your info. Congratulations again!! :)

Coming up this week is a new Travel Tuesday for the Gold Coast and Cold-Brew coffee. Stay tuned!

As I waxed on about on Wednesday, How Sweet It Is has been a favorite blog of mine for a while and I was pumped when I heard it’s creator, Jessica Merchant, was gracing the bookshelves with a cook book, Seriously Delish.

seriously delish

Upon receiving the book, it was really everything a fan of the website could want, and hopefully, the every day consumer would enjoy as well. The book has tons and tons of personality and stories from Jessica, which is what I think makes her blog so successful. She’s just her. And her cookbook is her. And it works!

And the recipes are fun! Roasted cherry, coconut and quinoa breakfast bowl? How delicious does that sound?? Prosecco-Cider Spiced Punch? Can it be fall now? Pumpkin Banilla Bread? Yeap, Banilla. She made up her own word in here. You will not be bored with this book.

Every recipe starts off with a little blurb from Jessica and almost every recipe has a picture, which is excellent! This is how I like my cookbooks.  My nerd side may be on display by admitting this but I like to sit down and read cook books and look at all the pretty pictures before I start tackling the recipes. I may also really like putting colored tabs on all the recipes I want to try buuuut that may just be an excuse to hit up Target during the back to school sale.

For this book, I made notes of the recipes I wanted to try and what I needed to do to make it vegan, if it wasn’t already. Surprisingly, for a cook book whose focus is NOT on vegetarian/vegan cooking, I did not feel like I lacked options.  This book is filled with recipes that are easily adaptable to a vegetarian and vegan life style. Some recipes that are already vegan- Coconut Almond Milk, Grilled Fruit Salsa and 3-bean crispy quinoa skillet are literally  begging for me to make them this weekend. Other recipes like thai chicken lettuce wraps (sub out chicken for tofu or tempeh), jalapeno-pineapple pizza with bourbon BBQ drizzle (leave off cheese or sub in vegan cheese. Also, this sounds amazing!) and White Cheddar Apple Crisp (Earth Balance for butter and leave out cheese) are easily changeable. Of course, you have your meat recipes which there is just nothing that can be done to make it vegan (I’m looking at you Cinnamon Sugar Bacon and Slow Cooker Short Rib Breakfast Hash) but I know a lot of my readers do eat meat so you guys will enjoy it! And, even though those were in the book, I in no way felt limited.

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NOW. Let me share my favorite recipe that I have made so far.

Zucchini Tacos with Grilled Corn Salsa
from Seriously Delish by Jessica Merchant

serves 2 to 4

Time: 30 minutes

  • 2 tablespoons extra-virgin olive oil
  • 2 shallots, diced
  • 2 garlic cloves, minced
  • 2 cups cubed zucchini
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Corn Salsa

  • 2 ears of grilled corn, kernels cut from the cob
  • 1 jalapeno chili pepper, seeded and diced (I used 1/2 pepper because the one I bought was huged!)
  • 2 tablespoons chopped fresh cilantro
  • Juice of 1 lime
  • 1/4 teaspoon of salt
  • 1/4 teaspoon pepper

Chipotle Crema

  • 1 tablespoons plin full-fat or low-fat Greek Yogurt (I used 3 tablespoons silken tofu)
  • 2 teaspoons adobo sauce from a can of chipotle chile peppers in adobo sauce
  • Juice of 1 lime
  • Pinch of salt
  • Pinch of freshly ground black pepper

For Serving

  • 8 (4-inch) flour tortillas, warmed

1. Heat a large skillet over medium-low heat and add the olive oil. Add the shallots and garlic and, stirring, cook until softened, 2 to 3 minutes. Add the cubed zucchini, salt, and pepper and stir. Cook, stirring, until the zucchini becomes slightly tender, 5 to 6 minutes. Remove the skillet from the heat and set aside.

2. For the corn salsa, combine the corn, jalapeno peppers, cilantro, lime juice, salt and pepper in a bowl and toss it together.

3. For the crema, whisk together the yogurt (or silken tofu), adobo sauce, lime juice, salt, and pepper. (I put it in a blender. It was a little runny that evening put it thickened over night)

4. To assemble the tacos, add some of the zucchini mixture to each warm tortilla and cover it with corn salsa. Drizzle the crema on top.

I loved these. They were fresh and tasted oh-so-summery. You could easily add more veggies or beans if you wanted to bulk it up, swap corn tortillas for the flours if you want to make them gluten-free or make the corn salsa separately if you wanted to use it as an appetizer with chips. So good!

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Now, let’s talk contest deets. It has come to my attention that a few people wanted to wait to submit their contest entry because they wanted to hear more about the book. Fair enough. I think I was just SUPER excited to give you guys something. So, the contest will end this Sunday, Sept 7 (this Sunday) at 11:59 pm. I will announce the winner Monday morning. Cool? Cool. Now go Tell All Your Friends (Taking Back Sunday- style) about this book and leave your comments about wanting to win over at this post .

 

I am so pumped for this give away, guys. SO PUMPED!!

If you follow Wicked Vegan at all, you know one of my favorite places to get recipes/recipe inspiration is How Sweet It Is. This isn’t a vegan blog but Jessica Merchant creates such interesting food, takes such fun photos and is so entertaining that I don’t even care. Her recipes for strawberry margaritas is my most favorite recipe ever and has turned me into a giant margarita snob.  I’m not sure what that says about me that out of all her recipes, my favorite is a margarita…

Anyway, when I found out she was releasing a book, I knew I had to pick up a copy! Thankfully, I’m back from Australia or things would have gotten ugly. AND, not only do I have a copy but one lucky reader can win a copy too!!! Just leave a comment below and I will randomly pick a winner on Friday when I officially post a review of the cook book (spoiler: I love it).

seriously delish

I know I’m sort of doing things backwards here but following convention is boring. So instead, I will give you a teaser recipe from the book, Oatmeal Cookie Granola. This granola is addicting and because I refuse to buy boxed cereal even though I love it, I’ve sort of just been eating this with fruit and milk in a bowl. You could get fancy and make it into a vegan parfait, maybe top off some oatmeal with it but seriously bowl + milk + this granola = total awesomeness.

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Oatmeal Cookie Granola
from Seriously Delish by Jessica Merchant, released here with permission.

makes about 4 cups
time: 1 hour (includes cooling time)

  • 2 1/4 cups old-fashioned rolled oats
  • 1 cup sliced almonds
  • 1/2 cup ground flaxseed
  • 1 tablespoon light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup honey (I used maple syrup to make it vegan)
  • 2 tablespoons unsalted butter, browned (I used 2 tablespoons of melted Earth Balance. Leave a comment below if you have had success browning vegan butter)
  • 2 tablespoons coconut oil
  • 2 teaspoons vanilla extract
  • 1/2 cup miniature chocolate chips (I used the Enjoy Life Mini Chocolate chips)

1. Preheat the oven to 325 degrees F and line a baking sheet with parchment paper.

2. In a large bowl, whisk together the oats, almonds, flaxseeds, brown sugar, cinnamon and salt.

3. Heat a small saucepan over low heat and add the honey (or maple syrup), brown butter (or melted Earth Balance), coconut oil, and vanilla extract. Stir until the liquid is warm and the ingredients have melted together. Remove the pan from the heat and pour the mixture over the oats. Stir it with a large spoon to coat and bring the mixture together. Spread it evenly over the parchment-covered baking sheet.

4. Bake for 10 minutes, then use a spatula to toss the granola. Bake for 10 minutes more and then toss again. Bake for an additional 10 minutes, tossing twice during the cooking time. Remove the pan from the oven and let cool for 5 minutes. Sprinkle the chocolate chips over the granola and lightly toss. Let the granola cool completely on the baking sheet.

Notes from the book: Allowing the granola to cool before storing it is the key to getting granola “clumps”. to help the clumping process, you can squeeze together handfuls of the granola once or twice during the cooling process. Store in a sealed bag or container for up to 1 week.

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Now, leave a comment below letting me know you are interested in winning the cookbook. I will announce the winner on Friday. And tune in tomorrow and Friday for another recipe and an official review. Also, if you are a fan of How Sweet It Is, Jessica is doing a book tour to promote Seriously Delish. You can get the deets here. Maybe I’ll see you at the Boston signing!

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