Chocolate Granola Two Ways

chocolate granola two ways
chocolate granola two ways

Over the years, hubby and I have come to love granola. We eat it almost everyday with yogurt or, in the summer, with a smattering of fresh berries. A new favorite is chocolate granola, but the store nearby stopped carrying it. So, into the kitchen with me for a little experimentation.

Another reason to make DIY granola is that we prefer different types — he likes simple oats whereas I like nuts and seeds mixed in. The solution is to make a granola base and then portion it out for different add-ins. With little effort, hubby gets a decadent chocolate granola while I get the same with the addition of almonds, pumpkin seeds, and cocoa nibs.

Which would be more popular in your house — the simple chocolate granola or the chocolate granola with added nuts and seeds? Either way it makes a yummy breakfast.

Chocolate Granola Two Ways based on Lavender Granola

for granola base
1/4 cup vegan butter or margarine, melted and cooled slightly
1/3 cup maple syrup
1/4 cup unsweetened cocoa powder
1 tablespoon loose-packed brown sugar
pinch sea salt
2 cups rolled oats (gluten-free, if preferred)
1/2 teaspoon cinnamon (and a bit of chili powder, if you like it spicy)
for nuts and seeds granola
1/4 cup unsalted almonds, or other nuts
1/4 cup unsalted pumpkin seeds, or other seeds
1 tablespoon cocoa nibs

Preheat oven to 250F. In a small bowl, combine melted butter, maple syrup, cocoa powder, brown sugar, and salt. In a large bowl, stir together oats and cinnamon. Pour the butter mixture over the oats and combine with a spatula.

Pour half of the mixture onto a small sheet pan and spread it out evenly. Add the nuts, seeds, and cocoa nibs to the remaining mixture and stir to combine. Pour this mixture onto a small sheet pan and spread it out evenly. Place both baking pans in the oven and bake for 1 hour and 15 minutes, stirring every 15 minutes.

Remove both pans from the oven and transfer to wire racks to allow the granola to cool completely. Once cooled, transfer to airtight containers and store in a cool, dry place for up to 2 weeks.

Until next time, happy baking!

Molten Lava Cake

molten lava cake
molten lava cake

Lava cakes are fascinating; they ooze chocolate as if by magic. The desserts are designed somewhat like a chocolate torte combined with a little bit of soufflé. Their lush chocolate flavor deepens as the outside cake sets, yet the inside remains deliciously gooey. In a traditional recipe, this molten center is enhanced with the use of eggs. In preparing this dessert vegan-style, I turned to a chunk of chocolate to recreate the melted interior.

My search for lava cake recipes revealed several, but I chose one that was already vegan to make things easier. For high altitude, I merely reduced the leavener slightly. Next I scaled it down to make just one cake, and it’s good that I did. This treat is so intensely rich that half of the cake was extremely satisfying. I easily shared it, but you can double the recipe if you aren’t in a sharing mood.

Molten Lava Cake adapted from Vegan Chocolate Lava Cakes

Shortening, to grease the ramekin
1 TBS cocoa powder, plus extra for dusting the ramekin
1 ounce unsweetened soy milk
1/4 tsp apple cider vinegar
1/8 cup + 1/4 tsp all purpose flour
scant 1/8 tsp baking powder
pinch sea salt
1 TBS + 1 tsp vegan sugar
1/2 TBS vegan butter, melted
1/8 tsp vanilla extract
1/8 cup unsweetened applesauce
1 TBS vegan mini chocolate chips, melted
1 piece dark chocolate
Chocolate shavings and vegan whipped cream, optional

Preheat oven to 375F. Grease a 3-ounce ramekin and dust with cocoa powder. Shake out the excess powder. Add milk and vinegar to a bowl and whisk. Set aside a few minutes to curdle.

To a medium bowl, sift together 1 TBS cocoa powder, flour, baking powder, and salt. To a medium bowl, add sugar, melted butter, vanilla, and applesauce. Add curdled milk and whisk until foamy. Add dry ingredients to wet ingredients and stir until no large lumps remain. Add melted chocolate chips and stir again. Pour batter into prepared ramekin. Push piece of chocolate into center of batter, then push batter over chocolate to cover.

Place filled ramekin on a baking sheet. Bake 18-20 minutes, or until the edges have pulled away slightly and the top no longer feels wet. Place the ramekin on a wire rack to cool for 5 minutes. When cool, run a knife along the edges of the cake to loosen it. Put a plate over the ramekin and carefully invert the cake onto the plate. Dust the cake with chocolate shavings and add a dollop of whipped cream. Serve immediately.

Until next time, happy baking!