My children eat oatmeal all winter long. They never tired of it. I don’t get it. Come summer I can’t even stand to make it any more, though I’m sure they would eat it. I need something cool and quick for hot summer mornings. Last year I discovered this recipe for chocolate granola and it is delicious. Really it’s not like granola at all, it’s more like cereal–real, out-of-the-box cereal, something that rarely shows up in this house.  But a jar of Hippie Cocoa Pebbles is now a staple in my cupboard.

The first step is extra hippie: soak the nuts overnight. Hippie Cocoa Pebbles are nut based–they contain no grains, no oats, no gluten at all. Super great! but nuts contain a lot of phytic acid, which is an anti-nutrient (I laughed the first time I heard that word too). Soaking minimizes the damage phytic acid can do. You can obviously read more about this on the internets if you are interested, but for now just know that soaking the nuts makes this cereal taste better and be better for you.

After the nuts have soaked overnight, you rinse them, dry them, and pulverize them in the food processor. I make quite a big batch, so the nuts fill my food processor up to the top. This involves a bit of stopping and stirring in between chopping, so they don’t inadvertently become nut butter!  You want them to be about the consistency of grape nuts–on the coarser side of finely chopped I’d say.

Then you make a delicious mixture of butter and cocoa and maple syrup. I freely admit that I hide from my children in the kitchen and lick the spoon clean.

About the cocoa powder: buy the best stuff you can find. Really. This recipe uses a lot (1/2 cup) and it is the dominant flavor, so break out the good stuff. I am in love with Penzey’s high fat cocoa powder. It smells like chocolate, rich dark chocolate. Cocoa powder should smell like chocolate, right? Sadly, most smell like ash (I’m looking at you Hershey’s).

Then you take that lovely buttery, chocolatey syrup you just made and mix it with the nuts. If you make a smaller batch you can get away with mixing in the food processor, but for a large batch it works out better in a bowl. This is where I usually forget to add the coconut, so if you don’t care for coconut feel free to forget it. Toasted coconut  (if you have some leftover) would be absolutely lovely.

All of it goes into a warm oven and as it bakes it fills your whole house with the most amazing chocolatey aroma. The temperature of the oven is so low in fact (200 F) that if you have a dehydrator now’s the time to dust it off. I think it would even qualify as raw then. This cereal does indeed come with a lot of buzz words: Gluten free! Grain free! Low sugar! No refined sugar! Paleo!  But there’s only one word it comes with that really matters: Delicious!

hippie cocoa pebbles

adapted from Gourmand in the Kitchen’s chocolate granola

ingredients

• 3 cups almonds
• 2 cups pecans (you can easily substitute walnuts, macadamias, or skinless hazelnuts, but if you use cashews only soak them for 2-3 hours)
• 3/4 cup butter (coconut oil is a good substitute if you can’t do dairy)
• 1/3 cup maple syrup
• 1/2 cup cocoa powder
• 3/4 teaspoon coarse salt
• 1 cup dried, unsweetened coconut (optional)

directions

1. Soak the nuts in filtered water overnight. Drain and rinse them well. Dry on a clean kitchen towel.
2. Chop in a food processor until they are the size of little pebbles (cocoa pebbles!)
3. Melt butter and maple syrup over low heat.
4. Add cocoa powder and mix well.
5. Pour the buttery mixture and the nuts into a big bowl and mix thoroughly
6. Add the coconut and mix.
7. Spread the cereal on two sheet pans lined with parchment paper.
8. Bake in a 200 degree F oven for 2 1/2-3 hours, stirring now and then.
9. Cool and store in airtight containers.
10. Hippie Cocoa Pebbles keep two weeks at room temperature, longer in the freezer.

This recipe makes 5-6 cup cereal. Enjoy!

The spring rain in these parts has been turning to snow more often than not. And I’ve been trying to celebrate the good bits of winter before they are gone for good. Granted sometimes it’s done with gritted teeth, like when I’m putting on my coat and hat and scarf and mittens for the bajillionth time, but hot chocolate is still delicious even if it is April. Baking a batch of these nutty, jammy bars warms up the house, makes it smell delicious and they are just right with coffee.  All the good, cozy things about winter and they taste pretty damn good too.

I combined a few different recipes to make these bars–one called them breakfast another dessert, so feel free to eat them all day. The biggest change I made was to brown the butter before I added it to the rest of the ingredients. If you’ve never done this before you will soon find yourself searching out ways to add brown butter to everything. Seriously, it’s like butter only better. To make it, put the butter in a light colored pan (so you can see it brown) and wait, stirring now and then, until it melts, then stops spitting and sputtering and turns a lovely dark shade of brown–about the color of maple syrup. Then take it off the heat right away so your lovely butter doesn’t turn black.

You can have your kids mix up all the dry ingredients while you cook the butter, then pour the butter in, scraping all those good browned bits off the bottom of the pan and into the bowl.  Actually your kids could probably do most everything. It’s dead easy: press two thirds of the dough in a pan, slap some jam on top and crumble the rest of the dough on top. It’s the perfect recipe to play around with too. You could use apricot jam and a little cardamom, or grind up pecans instead of almond flour and maybe even find some peach jam. Whatever you have in your cupboard is going to make these delicious, so you don’t really have much of an excuse to not make them right now. Unless it’s summer where you are right now, in which case poo on you.

brown butter bars

• 1 1/4 cups oatmeal
• 1 cup almond flour (or whichever nut you’d like, ground up fine)
• 1 cup flour
• 1/2 cup brown sugar
• 1/2 tsp baking soda
• 1/2 tea salt
• zest of one orange
• 1 1/2 sticks butter, browned
• 1 cup jam

Combine all of the ingredients except the butter and jam in a large bowl. Brown the butter: cut butter in pieces and cook over medium heat, stirring, until the milk solids (the little bits at the bottom) turn a deep brown color.  Quickly take it off the heat and pour it into the dry ingredients, scraping the pan into the bowl. Mix. Press two thirds of the dough into an 8×8 pan lined with parchment paper. Spread the jam on top and crumble the rest of the dough over it. Bake in a 350 degree oven for 25-30 minutes or until nicely browned. Cool and cut into squares.

This recipe can easily be doubled and baked in a 13×9 cake pan. It’s pretty much my go to “shit! I need to bring a snack for preschool tomorrow!” recipe.

breakfast: strawberries picked by my kids this summer, warmed with some brown sugar and poured over hot oatmeal. It was like summer and winter all rolled into one.

lunch: cloud sandwiches. A friend brought over some beautiful challah he baked, so we made cloud sandwiches–no cutter required.

p.s. I updated the short list (of links) on the right–take a peek.

My husband cleaned up my website for me this weekend and I whipped up some brioche for him, well and me too.  It’s not completely done, but there is a new links page which you should go see.  The rest of my weekend was spent in Chicago with an old friend and some lovely food and wine.  I picked up some books at Mitsuwa that I’ll show you tomorrow, because right now I’m off to bed.  good night.