clean eating

Blueberry and Banana Pancakes

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Sunday Brunch!❤ Fluffy Blueberry-Banana Pancakes with local Ontario maple syrup and a side of blood oranges! Yum! Have a wonderful day! {easy recipe below👇}

 

Blueberry and Banana Pancakes Recipe

2 large eggs
1.5 cups almond milk
1/4 cup sugar
2 tblsp walnut oil
1 1/3 cups all purpose flour
1 tsp baking powder
Pinch of salt
1/2 tsp ground Vanilla bean
1/2 tsp ground cinnamon
Sliced Bananas
Blueberries
Chocolate chips

1. In a large bowl, whisk all the liquid ingredients together and then slowly whisk in the flour and remaining ingredients.
2. Melt some butter on a hot, flat surface (griddle or pan) and ladle 1/3 cup of the batter. Add desired toppings (sliced bananas, blueberries, chocolate chips, etc).
3. Flip over when they have risen (double in size). Transfer to a plate and garnish with fresh fruit and maple syrup. Enjoy!

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Valentine’s Chic Chocolate Cake

Valentine’s Day is just around the corner! What are your plans- fancy big dinner or staying in with a home cooked meal?

We’re staying in this year and celebrating with this simple chocolate cake. It’s a quick 1 bowl dessert, no mess, no fuss and sugar free as it’s sweetened with maple syrup. I hope you enjoy it and let me know how it turns out.

Would love to hear your plans, leave me a note in the comments!

Happy Valentine’s Day!❤


Chic Chocolate Cake Recipe


Ingredients:


2 large eggs
1/2 cup butter, softened
1/4 cup dark maple syrup
Pinch of fleur de sel
1/2 tsp ground vanilla bean
3 tbsp flour (or gf flour mix)
1/2 tsp baking powder
1/2 cup cocoa powder
1 shot prepared espresso

*dehydrated raspberry powder

Method:


• Whip the butter, add the eggs until double in volume.
• Add the maple syrup, fleur de sel and vanilla bean.
• Gently fold in the flour, baking powder, and cocoa powder until combined.
• With the mixer running on the lowest speed, slowly pour in the espresso. Can also be done by hand – gently fold in the espresso with a whisk until smooth.
• Pour into a 9″ baking pan with a removable bottom and bake for 15-20 minutes.
• Remove and let cool.
• Serve with whipped cream, dust with icing sugar or dust with dehydrated crushed raspberries as shown in the photo.

*The cake can also be topped with a ganache frosting (1:1 ratio chocolate + hot whipping cream, let stand and whisk until smooth and cool enough to pour or thickened to spread)

Enjoy!

Cranberry Vanilla Bean Scones

We’re back with another exciting month of delicious President’s Choice PC Black Label Collection products.  Let’s take a closer look at this month’s box.

 

PC BLACK LABEL PURE PEPPERMINT EXTRACT

A must-have during the holiday season and colder weather months, add a drop or two of this refreshing pure peppermint extract to hot chocolate, cappuccino, cookies, candies, icings, and sweetened whipped cream. It’s also great massaged onto your temples to relieve a headache!

PC BLACK LABEL FIG CABERNET WINE JELLY

This sweet wine jelly is infused with ripe, sweet figs and dry, full-bodied Cabernet Sauvignon, a red wine with rich black currant and dark cherry notes. It’s the perfect pairing this holiday season, whether it’s a part of an appetizer cheese tray or brushed onto a plum or pear tart for dessert.

PC BLACK LABEL MADAGASCAR BOURBON VANILLA BEAN

Known for its superior quality, the Madagascar-Bourbon vanilla bean is the most popular of all the vanilla varieties. It is highly fragrant, with desirable thin, oil-rich skin, and has sweet, smooth flavours and aromas.

I have had a chance to try these products in various recipes and I must say that my favourite item this month has been the PC Black Label Madagascar Bourbon Vanilla Bean. 20181103101116_img_1556.jpg As a Pastry Chef, this is a highly coveted item that I love to work with and always reach for before using any extracts. The flavour is rich and shines in any sweet or savory dish that it is used in. For this month, I decided to showcase my love for cranberries and vanilla bean in the form of scones. I love this time of year with the fresh cranberries and the holiday season fast approaching, these are perfect to make for a weekend brunch.  They are sure to please everyone.  If you’re not a fan of cranberries, you can swap them out for blueberries or raspberries. I’m excited to be hosting a giveaway for next month’s PC Black Label Collection Black Box on my Instagram feed.  Read on for more information and how to enter below.  Good Luck! I hope you’ll enjoy the recipe and it becomes your favourite go-to breakfast dessert.  I would love to see your recreations using the hashtag, #hautesucre on your social media channels. Whether you’re a home chef or an aspiring foodie, the PC Black Label Collection makes it easy to unleash your culinary curiosity and get creative. Discover the entire collection and be inspired to #PlayWithYourFood at pc.ca/blacklabel.

*PC Black Label Collection December Black Box Instagram Giveaway*

Giveaway details will be posted on my Instagram account @hautesucre. Head on over to find the post of this Cranberry Vanilla Bean Scones Recipe to enter via the Instagram comments. Giveaway Rules:

  • The giveaway will be open for entries on Instagram from Monday November 26th, 2018 to Wednesday November 28, 2018 9:00PM EST.  Please follow the instructions in the Instagram post to enter.
  • The winner will be chosen randomly on the morning of Thursday November 29, 2018 and contacted via Instagram direct message.
  • The giveaway is open to residents of Canada only.

Cranberry Vanilla Bean Scones Recipe

Ingredients:

2 3/4 cups all-purpose flour

3/4 cup granulated sugar

1 cup buttermilk

1 PC BLACK LABEL MADAGASCAR BOURBON VANILLA BEAN

1 tbsp baking powder

1/4 tsp baking soda

¼ tsp fleur de sel (sea salt)

1/2 cup cold PC BLACK LABEL NORMANDY STYLE UNSALTED CULTURED BUTTER cut into cubes

1 cup fresh or frozen cranberries

orange zest (from 1 orange)

Topping:

2 tsp cream

2 tsp raw sugar

Finishing:

½ cup white chocolate, melted

Instructions:

Preheat oven to 425°F. Line 2 large baking sheets with parchment paper and set aside.

For the Scones:
  1. Using a sharp paring knife, slice the vanilla bean lengthwise from tip to end. Use the back of the knife to scrape out the vanilla beans. *The vanilla bean pod can be reused and added to your sugar container to make vanilla scented sugar.
  2. In a large bowl, combine 2-3/4 cups flour, vanilla bean, sugar, baking powder, baking soda, orange zest and salt.
  3. Cut in butter until mixture is crumbly and pea sized, do not overmix.
  4. Pour in the buttermilk and cranberries and stir with a fork until a soft, sticky dough forms. Turn out onto a floured surface and, with floured hands, gently knead and shape the dough, adding more flour to prevent sticking as necessary until dough comes together.
  5. Pat out to a 9-inch (23 cm) circle or square as shown and cut into 12 wedges. Place on prepared baking sheet, at least 1-inch (2.5 cm) apart.
Topping:
  1. Brush tops of scones with heavy cream and sprinkle with raw sugar.
  2. Bake for 15 to 20 min, until puffed and golden.
  3. Let cool for at least 20 min on a wire rack.
  4. Melt the white chocolate in a heat proof bowl for 45-60 seconds on high in the microwave.
  5. Using the tines of a fork or the back of a spoon, drizzle the white chocolate over top of the scones. Let it set for a few minutes until the chocolate sets and is no longer runny. Enjoy!

(This post is sponsored by President’s Choice. I used their to PC Black Label Madagascar Bourbon Vanilla Bean to make these scrumptious Cranberry Vanilla Bean Scones).

Tofu Breakfast Tacos with Orange Slaw

Breakfast is one of my favourite meals of the day and I’m always excited to prepare new and healthy alternatives.

My take on healthy tacos for breakfast include pan fried chipotle spiced tofu with the most amazing orange cabbage slaw.  These are delicious and easy to whip up for a weekday breakfast and a real crowd-pleaser for those big weekend brunches.

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I have partnered with Tropicana Canada for this recipe using Tropicana Pure Premium® Orange Juice. I made the orange cabbage slaw with Tropicana Pure Premium Orange Juice.  It’s the perfect alternative to limes as it gives the tacos the sweetness that matches the spicy tofu perfectly.  It’s a match made in culinary heaven!

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Tropicana Pure Premium Orange Juice is always on my table for breakfast.  With no artificial sweeteners,  flavours or preservatives, I feel comfort in knowing that I am getting my additional vitamins (Vitamin C, Potassium and Folic Acid).  It is also becoming a favourite recipe add-in for me as it’s so versatile and I use it to bake and cook, too.

I hope you’ll try them out and if you do, please share them with me using my hashtag #hautesucre, I would love to see them. Make these for your next brunch, they’re sure to become your new favourite, get the recipe below.

Tofu Breakfast Tacos with Orange Slaw Recipe

Orange Cabbage Slaw:

2 cups sliced purple cabbage
1/4 cup Tropicana orange juice 1 tblsp raw sugar
1 tsp kosher salt

In a large bowl toss the ingredients to combined and set aside.

Chipotle Spiced Tofu:

350g ~ 1 package extra firm tofu, chopped
into small squares
2 tsp olive oil
1 tsp dried chipotle peppers
1/2 tsp red chili powder
1 tsp cumin seeds
1/4 tsp tumeric
1 tsp kosher salt
1/2 tsp ground black pepper
1 tblsp tomato paste

Garnishes :

Cilantro
Sliced avocados
Sour cream
Salsa

6-8 Corn Tortillas

 

Instructions:

  1. Preheat a large skillet and add the olive oil spices, and tomato paste.
  2. Cook for 2 minutes on med high until the cumin seeds start to sputter.
  3. Add the chopped tofu and warm through for about 10-15 minutes.
  4. Transfer to a bowl and garnish with sprigs of cilantro.
  5. Over a flame or in a skillet, warm up the corn tortillas and set aside.

Assembly:

  1. Place one tortilla on a plate and layer with the tofu mixture and top with the orange cabbage slaw.
  2. Add slices of avocado and dollops of sour cream.
  3. Serve immediately. Great to serve family style and everyone can help themselves.

Whole Grain Orange Waffles

Waffles are a weekend treat at home and we love gathering around for big brunches with everyone. From sweet to savory, the options are endless. We love these whole grain waffles because they’re a healthy alternative as they’re made with whole wheat flour and our favourite Tropicana Pure Premium Orange Juice.

I feel better knowing I’m feeding my family a healthier option with the addition of Tropicana Pure Premium Orange Juice as it includes two servings of fruit per cup and we get the additional vitamin C and potassium in our waffles.

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But who are we kidding? I love orange juice and any way that I can incorporate it into my meal, I will. My two-year-old daughter will devour an entire waffle for breakfast and I don’t feel guilty serving them to my kids.

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Crowned with our favourite toppings, they’re the perfect cozy weekend brunch meal. To make it even more fun, I like to set up a mini fruit bar station for my kids that includes various berries, sliced oranges, nuts, whipped cream and maple syrup. And of course, we cannot forget the dusting of icing sugar that crowns the top!

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I hope you’ll try them out and if you do, please share them with me using my hashtag #hautesucre, I would love to see them. Make these for your next brunch, they’re sure to become your new favourite, get the recipe below.

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Whole Grain Orange Waffles Recipe

Makes 6 Waffles

Ingredients:

1 1/2 Organic Whole Wheat Flour

2 tblsp buttermilk powder

½ tsp kosher salt

¼ tsp ground vanilla bean

¼ tsp ground cinnamon

1 ¼ tsp baking powder

¼ tsp baking soda

3 tblsp raw sugar

¾ cup Tropicana Pure Premium Orange Juice

1 large free range egg

3 tblsp unsalted butter, softened or melted

Toppings:

Fresh berries

Whipped cream

Icing sugar

Maple Syrup

Directions:

  1. In a high-speed blender mix all the ingredients in the order listed and mix on medium-high for 1 minute or until the ingredients are combined. Set aside.
  2. Preheat your waffle iron
  3. Add enough batter to the hot waffle iron (approximately ¾ cup) and cook until nice and golden.
  4. Transfer to a cooling rack and continue making the rest of the waffles
  5. Transfer one waffle to a plate and top with your desired toppings such as mixed berries, maple syrup and finish with whipped cream and a dusting of icing sugar.

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This post is sponsored by Tropicana Canada. I have partnered up with Tropicana Canada to bring you delicious new recipes that will highlight the goodness of cooking and baking with Tropicana Pure Premium® Orange Juice and how I enjoy it in my daily life.

Swirled Blueberry Pavlovas

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Swirled Blueberry Pavlovas

(This post is sponsored by President’s Choice. I used their PC Black Label Blueberry Syrup to make these beautiful Swirled Blueberry Pavlovas.)

This month’s PC Black Box included three delightful products that I had the opportunity to try. From snacks to desserts, there is such a wide array of PC Black Label products that you can serve for any occasion.

PC Black Label Artichoke Halves

These sun-ripened artichokes are grilled and marinated and they’re packed in a delicious infusion of oils, garlic and spices. My husband loves artichokes and these were a delicious addition to pizza.

These sweet and plump Apricots from Turkey did not disappoint, they were eaten within minutes of opening the bag. My 7 year old son devoured them, they’re that good! Great for a cheese platter or just to snack on, these are a real treat to have around the house.

Made from carefully selected sweet blueberries, this artisan syrup is bursting with fresh berries! It’s an amazing rich syrup which makes delicious cocktails, salad dressings and our favourite breakfast or dessert toppings. One of my favourite products from this month’s PC Black Label Box, read on for my take on a holiday favourite, Swirled Blueberry Pavlovas!
I enjoyed all the products but I particularly favored the PC Black Label Blueberry Syrup for this month’s recipe selection. The first thing that popped into my mind was how well this sauce would go with my one of my favourite holiday desserts, pavlovas!
I swirled this luscious PC Black Label Blueberry Syrup into traditional meringues and slow baked them, get the recipe below.

Swirled Meringues with Blueberry Sauce

Swirled Meringues with Blueberry Sauce

Pavlovas are a holiday favourite in our family and I hope they will become yours, too. This recipe is easy to prepare and the meringues can be baked ahead of time, up to 3 days and stored in an airtight container, layered between parchment sheets.

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Whether you’re a home chef or an aspiring foodie, the PC Black Label Collection makes it easy to unleash your culinary curiosity and get creative. Discover the entire collection and be inspired to #PlayWithYourFood at pc.ca/blacklabel. Have a wonderful holiday season!

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Swirled Blueberry Pavlovas Recipe

Ingredients:

4 large egg whites, room temperature

Pinch of kosher salt

1 cup granulated sugar

1 tblsp cornstarch

1/4 tsp ground Vanilla bean

1/2 cup blueberry sauce

Fork or spoon for swirling

Parchment lined baking sheet

Meringues with Swirled PC Black Label Blueberry Syrup ready for the oven

Meringues with Swirled PC Black Label Blueberry Syrup ready for the oven

Directions:

Baking time: 90 minutes

Preheat oven to 255°F

1. In a small bowl, whisk together the sugar and cornstarch ensuring there are no lumps.

2. In a large stand mixer whisk the egg whites on medium for 1 minute until frothy.

3. Add the salt and continue to whisk on highest setting for 2 minutes.

4. With the mixer running on medium high, slowly add the sugar mixture. Once it’s all added, turn the mixture back on high and whisk for 5 minutes until the mixture is glossy and stiff peaks have formed.

5. Spoon out 6-8 mounds on the parchment sheet using 2 spoons to help release the mixture.

6. Spoon 1 tsp of blueberry sauce into each mound and using the tines of the fork, gently swirl the sauce into the meringue.

7. Using the back of a small spoon, make an indent in the centre.

8. Bake at 255°F for 1 hour and 30 minutes.

9. Turn the oven off and leave the meringues inside to cool down, up to 12 hours without opening the oven door.

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Baked Meringues

Pavlova Assembly:

1 cup Whipping cream 35%

2 tblsp sugar

Fresh fruit

  1. In a large stand mixer add the whipping cream and sugar and beat until medium peaks form.
  2. Plate each meringue and top with the fresh whipped cream, fresh berries and drizzle with 1 Tbsp PC Black Label Blueberry Sauce over top. Garnish with fresh mint and serve immediately.

Enjoy!

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Orange Tea Cakes

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(This post is sponsored by Tropicana Canada. I have partnered up with Tropicana Canada to bring you delicious new recipes that will highlight the goodness of cooking and baking with Tropicana Pure Premium® Orange Juice and how I enjoy it in my daily life.)

I am a big advocate of orange juice, always have been. Not only do I love the refreshing taste but I enjoy the immense benefits it brings such as a daily dose of vitamin C. A lot of love into a 250ml glass of 100% Tropicana Pure Premium® Orange Juice. Each glass contains:

  • Two servings of fruit
  • Full day’s supply of Vitamin C
  • As much potassium as a medium banana

I have been buying Tropicana Pure Premium® Orange Juice for myself and my family for as long as I can remember as it is apart of our healthy diet. I never realized all the added benefits I was getting as we primarily drink it because it tastes good – the additional benefits are a bonus!

I love incorporating ingredients that I trust into my cooking and baked goods and this new recipe for Orange Tea Cakes is no exception. It’s delicious, straightforward and requires little fuss or expertise. As these are petit fours, you can be creative with your choice of molds. I have used mini madeleine molds, but you can also use mini savarin ring molds as well as mini muffin tins.

I hope you’ll try them out and if you do, please share them with me using my hashtag #hautesucre, I would love to see them. Make these for your next cookie exchange or holiday brunch, they’re sure to become your new holiday favourite, get the recipe below.

Orange Tea Cakes Recipe

Makes approximately 25 mini cakes

orange tea cakes

Ingredients:

1/2 cup unsalted butter, softened
1 cup sugar
2 large eggs
1/4 tsp ground vanilla bean or extract
zest of 1 small orange
1/3 cup Tropicana Premium Orange Juice
1 cup all purpose flour
1/2 tsp baking powder
1/4 tsp kosher salt
Confectioner’s sugar for dusting

Instructions:

Preheat the oven to 350F Line a mini madeleine pan or mini muffin tray with butter. If using silicone bakeware, do not coat with butter, but place silicone moulds over a baking sheet for the oven. Best eaten on the day they’re baked.

  1. In a small bowl, combine the flour, baking power, and salt. Set aside.
  2. In a large stand mixer with the paddle attachment, add the butter and sugar and beat on medium high for 3 minutes until the mixture is light and fluffy.
  3. Add the eggs, one at a time and continue to beat for 5 minutes. You want the batter to be light and fluffy.
  4. Lower the speed on the stand mixer and pour in the vanilla, orange zest and orange juice, mix until combined.
  5. Keeping the mixer on the lowest speed, add the dry ingredients and mix until just combined – do not over mix.
  6. With a small teaspoon or cookie scoop, transfer the batter to your mini cake pan and bake at 350F for 15 min or until slightly golden.
  7. Remove and transfer to a wire rack to cool.
  8. Dust with confectioner’s sugar and serve.

Winter Spiced Shakshouka (Eggs Poached in Tomato Sauce)

Winter Spiced Shakshouka

(This post is sponsored by the FeedFeed and Vitamix).

My favourite weekend brunch includes this Middle Eastern egg dish called Shakshouka. This dish is a feast for the palate with a myriad of spices simmered in a slow cooked tomato sauce with an abundance of chili’s, and topped with farm fresh eggs poached directly in the pan over this magical sauce. It’s adorned with an assortment of fresh herbs and sheep’s feta cheese.

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The inspiration for this dish came from a recent dinner I have with the FeedFeed and the Vitamix team here in Toronto a few weeks ago. It was a lovely dinner with the entire meal prepared with Vitamix’s Winter Spice Seasoning. Delicious notes of cinnamon, ginger, cardamom, cloves, peppercorns and dried oranges complemented and highlighted each course. It is such a lovely spice mix that I have incorporated it into my Shakshouka recipe and can’t wait to try it next in Indian spiced chai.

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This spice blend was made in my new beautiful A3500 Ascent series Vitamix machine and took less than five minutes to make! This machine is a workhorse and has been an absolute delight to use.

The features for this machine are outstanding, I’ve never had a smoothie so rich and smooth and ready in under 1 minute. My kids love it and with the pre-set program settings it’s so easy for them to use!

I hope you enjoy the recipe and when you make it, please tag me on my social channels with my hashtag, #hautesucre as I would love to see your recreations.

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Winter Spiced Shakshouka Recipe

The Shakshouka sauce can be made ahead of time especially if you’re making it for a large crowd and want to prep in advance. It can be warmed up to a gentle boil, ensuring the sauce is bubbling so that the eggs set. You want the whites to be just set while the yolks are still soft and runny. There’s no other way to serve this other than with a nice chunk of bread to scoop up the sauce.

Ingredients:

3 Tbsp extra-virgin olive oil
2 chiles or 1jalapeños, finely chopped
1 small onion, chopped
1 tbsp sugar
4 cloves garlic, crushed
1/2 tsp cumin seeds
1 1/2 tsp Winter Spice Seasoning
1 tsp kosher salt
1/2 tsp black pepper
1 tsp. ground cumin
1 1/2 tsp red chili powder (spicy kind)
1 tbsp. paprika
2 cups crushed tomatoes (passata)
2 cups cooked chickpeas, drained
1/4 cup water
4-6 large eggs
2 tbsp cilantro, dill, parsley, chopped

2 Tblsp Sheep’s Feta Cheese
Fresh crusty bread or pita

Directions:

  • In a deep skillet, heat the olive oil, add onions and sugar and cook about 6 minutes until translucent (do not brown)
  • Add crushed garlic, chopped chillies, and cumin seeds ~ fry 2 minutes.
  • Add the Winter Spice mix and the rest of the ground spices and cook 3 minutes, stirring to incorporate everything.
  • Add the crushed tomatoes, chickpeas and 1/4 cup water (if using passata, do not add additional water). Cover and cook for about 10-15 min.
  • Smooth mixture into base of skillet and gently crack 4-6 eggs on top. Spoon some of the tomato sauce over and around the eggs. Immediately cover and cook approx 4-5 min or until eggs are cooked through to your desired preference (runny or semi solid yolk).
  • With a large spatula, gently remove sauce and eggs onto plates and top with chopped herbs and serve with crusty bread or pita. Enjoy!

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Buckwheat & Chocolate Hazelnut Cookies (Gluten-free)

Buckwheat cookies are an amazing alternative for those with gluten intolerance. Made with healthy and hearty wholesome ingredients such as medjool dates, coconut, and my favourite – hazelnuts!

Hazelnuts can be substituted in this recipe, but these go nicely with the buckwheat and chocolate. These are so tasty you won’t miss a thing, my 7 year old loves them and we’ve made them many times.

I hope you’ll try them out and if you do, please share them with me using my hashtag #hautesucre, I would love to see them. Make these for your next cookie exchange or holiday brunch, they’re sure to become your new holiday favourite, get the recipe below.

Buckwheat Chocolate Hazelnut Cookies (gluten free) Recipe

Ingredients:

8 Medjool Dates

2/3 cups hazelnuts

2/3 cups maple sugar (or raw turbinado sugar)

Pinch of sea salt

Pinch of ground cinnamon

1 large free range organic egg

2 tblsp almond milk (or other dairy/non dairy liquid)

1 cup Buckwheat flour

1/3 cup coconut manna (dried coconut)

1/4 cup cacao nibs

1/4 tsp baking powder

1/2 tsp ground Vanilla bean

1/2 cup dairy free chocolate chips

Topping:

1 cup dairy free chocolate Cacao nibs

Fleur de sel

Instructions:

1. In a high speed blender or food processor, pulse the hazelnuts and dates until broken down. You should still see chopped pieces of nuts – you don’t want hazelnut flour.

2. Add the remaining ingredients and pulse until the mixture comes together. Do not over process.

3. Transfer the batter to a small bowl and work it with your hands for a few minutes, ensuring it’s evenly distributed.

4. Refrigerate overnight or for at least 4 hours.

5. Preheat the oven to 350°F.

6. Line a baking sheet with parchment paper.

7. Remove the mixture from the refrigerator and scoop out the mixture into mid size balls.

8. Gently roll and flatten them slightly so that they bake evenly.

9. Bake for 12 minutes. Let them rest for 2 min and transfer to a rack to completely cool.

10. Melt 1 cup of chocolate into a small heatproof bowl and set aside.

11. When the cookies have cooled, dip each half cookie into the bowl of melted chocolate, shaking off the excess and laying it flat onto the parchment sheet to dry. Repeat with remaining chocolate.

12. Sprinkle the tops of the cookies with raw cacao nibs and fleur de sel. Let the chocolate harden until set.

Enjoy!

Chocolate Hazelnut Granola

Granola is one of my favourite things to eat in the morning with fresh homemade yogurt or thick Greek style yogurt. I didn’t always like yogurt or granola, it all started 7 years ago when I was pregnant with my son…talk about cravings!

I was visiting my friend Penny in Chicago and quickly got addicted to a local made chocolate granola. Needless to say, I packed up a suitcase worth to take home and to eat for the duration of my pregnancy haha and she was nice enough to mail me a quick fix when I ran out.

Eventually I started making my own with a newborn in tow, in between naps and feedings. I have so many recipes 7 years later but this one is a definite favourite. I love hazelnuts and I love chocolate, so what could be better! Even my son loves it!😉

Chocolate Hazelnut Granola Recipe

Preheat oven to 350°F

Line a baking sheet lined with parchment

Ingredients

3 cups rolled oats

1/2 cup dark cocoa powder

1 tsp ground vanilla bean

1 tsp cinnamon powder

1/4 tsp kosher Salt

2 tblsp almond oil

1/2 cup maple syrup

1/8 cup water

1/2 cup hazelnuts, chopped

1/2 cup dark chocolate, chopped

Instructions:

In a large bowl combine the oats, cocoa powder, cinnamon, vanilla and salt. Mix well.

Add the almond oil, maple syrup and water. Mix until all the oats are saturated.

Place on a lined baking sheet and bake for 10 min.

Remove and add the chopped hazelnuts.

Return to the oven and bake another 10 minutes.

Turn the oven off and leave in for 5-10 minutes more.

Remove and let it cool completely.

Add the chopped chocolate and transfer the granola to a large mason or weck jar.

Enjoy with milk, yogurt or with your favourite dessert as a topping.