I can’t recall the exact day that I stumbled into Emma Galloway’s world, but I do remember being completely and utterly awe-struck, inspired, and grateful. Her blog, My Darling Lemon Thyme has been on my highly edited list of sites that I actually read, and her delicious, innovative recipes have been making regular appearances in my kitchen ever since.
Joy of joys, Emma released a cookbook, and just like the blog, it is a true gem. Flipping through this book is kind of like shopping in a store where everything fits you perfectly, is the exact colour you want, and strikes the perfect balance between need and want. For instance, I need a recipe for gluten-free sourdough bread, and, I want another recipe for granola. She takes familiar ingredients and genius-ly transforms them into something unique and special that makes you ask: why didn’t I think of that?! Sweet Potato and Kale Latkes, Mung Bean Pancakes, Buckwheat Tabouli – the list goes on. Emma uses exclusively plant-based, gluten-free, whole food ingredients, and taste comes first! I want to tuck into every single one of her meals and treats.
Although it was nearly impossible to choose just one to share here, the recipe I settled on was Tahini, Orange + Coconut Toasted Muesli, as it sounded like the best and most exciting new way of enjoying granola, and the perfect way to bid farewell to those last winter oranges in the market. The idea of adding tahini to granola was totally brilliant (thanks again, Emma), along with the flavours of toasted coconut and oranges. Yum. After baking, the additions of dried fruit are really special and deliver bright, juicy hits throughout the toasty nuts, seeds and grains. It’s incredibly balanced and tasty, and makes a stupendous topping for yogurt, porridge – even as snack eaten right out of the jar. A bag of this on a recent trip halfway across the world proved to be a real lifesaver!
The next time I make this recipe, I am going to try it with rolled oats instead of the quinoa flakes. Although it was a nice change to use a different grain, I find the texture of quinoa flakes a little too light and powdery – I prefer the heft and crunch that oats give to granola. I’ve even wondered about using buckwheat groats, which I love in cereal. I will keep you guys posted when I try something new!
5 cups / 500g quinoa flakes
2 cups / 180g unsweetened shredded or flaked coconut
1/2 cup / 65g cashews, roughly chopped
1/2 cup / 75g whole raw almonds, roughly chopped
1/2 cup / 65g pumpkin (pepita) seeds
1/2 cup / 60g sunflower seeds
1/4 cup / 35g sesame seeds
1/3 cup / 80ml virgin coconut oil
1/3 cup / 80ml un-hulled tahini
1/3 cup / 80ml honey, pure maple or brown rice syrup (I used maple syrup)
1 tsp. pure vanilla extract
the finely grated zest of 2 oranges
1/2 tsp. fine sea salt
1 cup / 200g natural raisins or sultanas
1 1/2 cups / 165g dried cranberries
1 cup / 95g firmly packed dried apple slices, roughly chopped
1/2 cup / 80g pitted dried dates, roughly chopped
1. Preheat oven to 350°F / 180°C. Combine quinoa flakes, coconut, cashews, almonds, pumpkin seeds, sunflower and sesame seeds in a large bowl using your hands to combine thoroughly. Combine coconut oil, honey or syrup, tahini, vanilla, orange zest and sea salt in a small pan and bring slowly to the boil, stirring constantly until melted and combined. Pour over dry ingredients and mix well.
2. Transfer to a large deep baking sheet and bake for 25-30 minutes, stirring every 10 minutes, until toasty and golden brown. Watch those edges like a hawk as they have a tendency to burn. Remove from the oven and set aside to cool. Stir in the dried fruit and transfer to a large glass jar or airtight container. Will keep for 2-3 weeks as long as airtight.
Thank you, Emma, for sharing your gifts with the world. We love granola, and we love you.
xo, Sarah B
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I’m also really excited to share some (hopefully) helpful information for you in the new Resources section here on the blog. Since I get many, many emails with similar questions about the practicalities of running My New Roots, I have decided to write a few pieces on the inner workings of this food blog – and where I don’t have the answer I have asked my team to kindly chip in… you know, about hosting and coding and technical stuff that makes my brain hurt
Have a look and let me know if there is anything else, you’d like a writeup about!
Being a recipe developer means grocery shopping almost every day. On my way out the door I always ask my husband if he would like anything from the store, and more often than not he says: “a treat, please”. Now, he doesn’t mean a lovely bag of blood oranges or a pint of juicy strawberries – he means a chocolate bar. Not a healthy chocolate bar. A low-vibe, sugar-laden, not-real-food chocolate bar. But I do not judge him. I just buy the thing and pick my battles (toilet cleaning and garbage disposal rank higher on my list).
Recently, standing near the cash register and cruising the candy bars like a very reluctant weirdo, I actually experienced a pang for one myself. That rich and total over-the-top decadence is not something I am often drawn to, but for whatever reason the Snickers and the Twix bar spoke to me like long lost friends. And that was the exact moment I decided that I was going to makeover my two favourites with the best whole food ingredients I could find, that would deliver both total satisfaction and nutrients. A healthy chocolate bar to end all healthy chocolate bars. Could such a dream be realized? Oh yes, the universe loves us and wants us to be happy.
The Colossal Healthy Candy Bar is three tasty parts. First, the bottom biscuit layer inspired by Twix, is a mildly sweet, vegan and grain-free cookie made with coconut flour. It is crisp when it comes out of the oven, but goes pretty cake-y once it is combined with the other ingredients. Delicious nonetheless, and a pretty important counter-point to all the richness of the other layers.
Second, the caramel-and-nut layer inspired by Snickers, but with a twist: instead of just using dates in the caramel, I balanced out the sweetness by adding a healthy dose of hazelnut butter. Wowzers. This was a very delicious decision. The caramel became far more complex, rich-tasting, and it is essential to note that this would make a fantastic spread or topping all on its own. If you do not have hazelnut butter, I recommend almond or cashew in its place (click here for instructions on how to make your own nut butter). Instead of using peanuts, I used roasted hazelnuts to sink into the top of the caramel for awesome texture and crunch – almonds could also be used here.
Lastly, each bar is enrobed in luscious, raw, dark chocolate. I usually use coconut oil in my raw chocolate recipes, but after reading the (incredible!) new cookbook Clean Cakes by Henrietta Inman I was convinced that using solely raw cacao butter was the way to go. It delivers a crisper finish and creamier texture. If you want to make things simpler and faster, feel free to use a ready-made bar of chocolate in this recipe instead of making your own. Raw chocolate is of course the healthier choice, but if you’re pressed for time or ingredients, this is a good shortcut to take.
Coconut Flour Power! With so many diets and lifestyles focusing on gluten-free and grain-free eating, coconut flour is wonderful option for many people. Made entirely from dried coconut flesh that is pulverized into a soft, fine powder, coconut flour is a nutrient-dense alternative that is increasingly available at health food stores and even supermarkets. Score!
There are several benefits of coconut flour, my favourite being that it is remarkably high in protein and fiber. Translation: super filling and satisfying! It is low in sugar and digestible carbohydrates, and scores low on the glycemic index, so it a perfect choice for paleo eaters and diabetics. It’s also nut-free and non-allergenic.
The flavour of coconut flour is slightly coconut-y, but not overwhelmingly so. I like it in things like these chocolate bars where there are many other strong tastes going on that overshadow the taste of the flour. If you want to compliment and enhance the flavour of the flour, use coconut milk as the liquid portion of a baked good. Seriously yummy.
What’s the catch I can hear you asking. Well, there are a few downsides to using coconut flour, mainly due to its density, dryness, and lack of elasticity. It’s certainly not a flour to experiment with if you’re looking to replace wheat flour for instance, as the two behave completely differently (that goes for using coconut flour in place of almost any other flour, whether grain, seed, or nut-based). Coconut flour is also crazy-absorbent and needs quite a large proportion of liquid to solid to avoid crumbly results (I’ve read the comments below and it seems like a lot of you are struggling with this factor!) Most recipes I’ve found online remedy this by using a lot of eggs, but I used applesauce and flax seeds instead with good results. Once you get the correct ratio down it’s pretty easy to work with, but I’ve learned the hard way that it’s best to use tried and true recipes with this finicky ingredient!
Back to the candy bars. Which are insane. These truly colossal creations have everything you could ever want: tasty cookie, ooey gooey chewy caramel, crunchy roasted nuts, divinely rich chocolate, and tiny salt kisses. I am so darn proud of this recipe, and I can’t believe that such a decadent thing can exist without making me feel lousy after eating it. In fact, I’ll go so far as to say that I feel colossally healthy after eating one. Or two. Stop looking at me like that.
The Colossal Healthy Candy Bar Makes 16 bars
Coconut flour cookie bottom
1 ½ cups / 175g coconut flour
¼ tsp. fine sea salt
½ cup / 125ml unsweetened applesauce
2 Tbsp. ground flax seeds
1/3 cup / 85ml coconut oil, melted
2-3 Tbsp. maple syrup, as needed
Date and nut caramel
1 ¼ cup / 325g pitted soft dates
1/3 cup / 80 ml nut butter (I used hazelnut)
seeds of 1 vanilla bean
½ tsp. sea salt
¾ cup /115g raw hazelnuts or almonds
Raw chocolate coating
8.8 oz. / 250g cacao butter (not coconut butter or coconut oil)
1 ½ cup / 150g raw cacao powder
¼ cup / 60ml maple syrup
pinch of sea salt
Note: raw chocolate can be substituted with two 3½ oz. / 100g bars of dark chocolate (minimum 70% cacao).
1. Start by making the cookie bottom. In a small bowl stir the applesauce and the ground flax together. Set aside and let gel for 15 minutes. Preheat the oven to 350°F / 175°C. In a large bowl sift together the coconut flour and sea salt. Stir in the melted coconut oil, two tablespoons of maple syrup, the applesauce-flax mixture and blend until the mixture holds together when pressed. If not, add the remaining tablespoon of maple syrup and stir to combine.
2. Line a brownie pan with baking paper and firmly press the mixture into the pan, especially around the edges. Place in the oven and bake for 12-15 minutes until the edges are beginning to turn golden. Remove from the oven and set aside to cool at room temperature.
3. Lower the oven temperature to 300°F/150°C. Spread the nuts out in a single layer on baking sheet and roast for 20-30 minutes until fragrant and slightly darker in colour (a good way to check is to cut one in half and check the colour in the center. Instead of cream, it should be golden). Remove from oven and let cool completely. If you are using hazelnuts, rub them together to remove as much of their skins as possible. Roughly chop and set aside.
4. Make the nut caramel. Add the pitted dates to a food processor and blend until creamy. Add the nut butter, vanilla bean, and sea salt. Taste and adjust according to your tastes.
5. Spread the nut caramel in an even layer over the cooled cookie bottom. Cover the caramel with the chopped toasted nuts, and press them down so that they are slightly sunken, reserving a few for garnish. Place the pan in the freezer to firm up for at least 4 hours (frozen bars are easier to cut and coat with chocolate).
6. Prepare the chocolate. Melt the cacao butter in a double boiler over barely simmering water. Remove from heat, stir in the maple syrup and salt, then sift in the cacao powder. Whisk together until smooth.
7. Remove the brownie pan from the freezer and pull up the edges of the baking paper to remove the filling. Place on a cutting board and slice into 16 equal bars.
8. Roll each bar in the melted chocolate, then pick up using a fork, allowing most of the excess chocolate to drip off. Set on a wrack and let harden. Take remaining chocolate and drizzle across the width of the bar to create a design (this step is optional, but it makes the bars look really beautiful). While the chocolate is still wet, sprinkle with remaining hazelnuts and let set. Place all bars in the freezer to firm up. Store in an airtight container in the freezer, and remove 10-15 minutes before serving. (Note: these are okay outside of the freezer, but if you’re using raw chocolate they will be relatively soft if left at room temperature).
I hope you guys find as much satisfaction in this recipe as I have. It’s pretty rad to have a stockpile of candy bars in your freezer for when the urge strikes, and to keep you out of the chocolate aisle on your next trip to the store! For the record, if you see me there, I’m buying treats for my husband…since I’m really bad at sharing.
Show me your candy bars on Instagram: #MNRchocolatebars
Dear friends, I’ve been hit with the Christmas spirit! Perhaps a little slow on the uptake, this recipe was the absolute magic that knocked me sideways, and it’s better late than never. Especially in this case. To keep this level of deliciousness to myself would be decidedly Scrooge-like indeed.
Two treats come to my mind when I think about Christmas: gingersnaps and eggnog. I thought about just posting a raw vegan egg nog ice cream or just gingersnap cookies, but then I realized that combining these two things would be utterly insane in the best way possible. So I did just that, and the first bite I took actually caused me to laugh out loud. These ice cream sandwiches are so delectable that I beg you to make them.
This ice cream is everything. It’s super rich, creamy, decadent with plenty of warming nutmeg spiciness to conjure up egg nog memories without any egg to speak of. Or cream. Or milk. It’s vegan and raw believe it or not, but you tastebuds won’t know that – they will only thank the dear heavens for being born in a body that gets to eat this gorgeous stuff.
The Gingersnap cookies are also vegan, gluten-free, and delicious on their own, or embracing a giant scoop of egg nog ice cream (obviously). They cleverly employ rolled oats that are turned into flour right in your food processor, creating a satisfyingly-textured treat that I’m sure you will make over and over again. The brown rice syrup is worth finding if you’re into a super crisp cookie, where the barley malt syrup can be used in its place but the results will be chewier.
Because the flavours in this recipe rely heavily on spices, I thought the following reminder would be helpful. Most people assume that spices are just inanimate powders that they can keep forever, but they are actually very delicate creatures that change both flavour-wise and nutritionally over time. Buying spices whole will ensure that they will keep their taste and nutritional potency for up to twelve months, while ground spices will last for only six months. If you’re like my mom and have had the same dusty jar of chile powder kicking around since 1992, do yourself a favour and discard it, buy some fresh, and enjoy. Life is too short for stale spices!
There are times when ground spices are appropriate, especially for convenience sake. Cinnamon, ginger, paprika, cayenne, turmeric, cumin and cardamom are the ones I usually have ground since I go through quite a lot of each of these over the course of half a year. Spices that I always keep whole include nutmeg, clove, allspice, coriander, fenugreek, star anise and peppercorns.
Although it is commonplace for people to store spices next to the stove for easy access, this is not the best place. Spices should be kept away from heat and light and be tightly sealed in a glass or ceramic container. Metal canisters may contain compounds that can interfere with the spices chemically, while plastic containers encourage condensation, which leads to spoilage. Keep spices in a cool, dark place, and put a date label on the jar to remind yourself when to toss any remaining product after it has expired.
The Eggnog Ice Cream recipe calls for nutmeg, which I will implore you to grate fresh, because it is a revelation! Ground nutmeg loses its flavour very quickly that the results of this recipe will be completely different. If pre-ground nutmeg is all you have then you may need to increase the amounts I’ve called for. And in that case, ask for a couple whole nutmegs for Christmas.
Raw Vegan Eggnog Ice Cream Makes 1 quart / 1 liter
Ingredients: 2 heaping cups / 300g cashews
2 ripe bananas
1 vanilla bean
1/8 tsp. sea salt
1/2 cup / 125ml maple syrup
1 tsp. freshly-squeezed lemon juice
1 tsp. freshly grated nutmeg, to taste
1/4 tsp. ground cinnamon, to taste
1. Soak cashews for a minimum of 4 hours or overnight. Drain, rinse well and place in a blender (a high-speed blender is recommended) with all other ingredients.
2. Blend on high until completely smooth. Taste and adjust spices to suit your taste.
3. Pour mixture into a metal or glass container and place in the freezer to set, for at least 4 hours. Once frozen, place plastic wrap directly on top of ice cream to prevent it from absorbing any other flavours in the freezer. Let thaw 15-20 minutes before serving so that it is easy to scoop. Enjoy!
Gingersnap Cookies Makes 20 cookies
2 1/2 cups / 250g rolled oats
1/2 cup / 75g coconut sugar
1 1/2 Tbsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. fine grain sea salt
1/2 tsp. baking soda
1 tsp. baking powder
1/3 cup / 80 ml coconut oil
1/3 cup / 80 ml brown rice syrup or barley malt
2 Tbsp. water
1 tsp. vanilla extract
1. Preheat oven to 350°F / 175°C.
2. In a small saucepan over low-medium heat, melt coconut oil. Whisk in brown rice syrup, water and vanilla. Remove from heat and set aside.
3. In a food processor blend oats until you have a rough flour. Add to a large bowl with all other dry ingredients. Stir to combine.
4. Add wet ingredients to dry ingredients and fold to combine.
5. Spoon out dough into balls onto a lined baking sheet – give them plenty of room because they spread a lot! (I use at 2-3 baking sheets to bake the whole batch) Bake for 10 minutes until golden brown. Remove from oven, let sit for five minutes, then transfer to a cooling rack. Store in a tightly sealed container for 5 days.
Assembly 1. Remove Eggnog Ice Cream from the freezer at least 15-20 minutes before serving.
2. Scoop a generous ball of ice cream and place on top of a cookie. Add another cookie to the top and press to set. Enjoy immediately, or wrap sandwiches in plastic wrap and place in the freezer until ready to eat. Assembled ice cream sandwiches will keep for 1 month in the freezer.
I wish all of you out there a delicious, magical, safe, healthy, and abundant holiday. And I want to thank each and every one of you for your love and support this year in making my dreams a reality. From the blog, to my cookbook and the My New Roots app, your ongoing enthusiasm for what I’m doing really motivates me to keep going. Big love to you all.
Peace, blessings, and happy holidays!
Show me your ice cream sandwiches on Instagram: #MNRicecreamsandwiches