Homemade Chocolate Mocha Granola

Whipped up some homemade granola a few weeks ago and like many of my "I'll post it soon" draft files, it sat there patiently waiting for me to post it.  Ooops!  But today is the day because my husband took another sealed package of it to work with him today to snack on at his desk - so it was the perfect reminder for me to finally make myself buckle down and post!  :)

This is a 'recipe' you can throw together with a few different ingredients on hand - don't make yourself use only what I did.  If you want to throw in some sliced almonds, hemp seeds, sesame seeds, even a little wheat germ or hazelnut meal - feel free!  If it's a little too dry from adding a bit 'much' of the dry ingredients, just add a tad bit more butter, a little coconut oil, some honey or even a touch more coffee.  Taste test before baking and see if you want to add a little more sweetener, cocoa or cinnamon.  When you break it apart, you can leave it larger for snacking or smaller pieces for cereal with milk, almond milk or as a topping on ice cream or frozen yogurt.

Mocha Chocolate Granola

1/2 c golden flax seed meal
1/4 almond flour
1 c oatmeal
1 T cocoa
3 pks. Stevia in the Raw or other favorite sweetener
2 t cinnamon
1/2 c cold, strong coffee
1 T butter

Preheat oven to 300.  Combine the dry ingredients in a food processor and pulse briefly to mix.  Add butter and coffee.  Pulse again for less than 30 seconds.  Spread out on a parchment lined baking sheet.  Press it with your fingers to thin out.  Bake 15 minutes, drop the temperature to 250 degrees and bake another 15 minutes.  Crumble or cut.  Put it back into the warm, turned off oven and let it set for a few hours or even overnight until the granola is crisp.   Store in an airtight package or you can seal it in your food sealer.

I like to break ours apart in large pieces for snacking, they can be broke smaller for cereal

LOVE my food sealer - this is a really affordable, small one, but works great and I love it.
However, there are tons of options out there if you are looking for one.

Related products available through Amazon;
Weston Products 65-1101-W Weston Brands Vaccum Sealer, Harvest Guard Portable, Black
FoodSaver 4840 2-in-1 Vacuum Sealing System with Bonus Built-in Retractable Handheld Sealer, Starter Kit, Heat-Seal and Zipper Bags
FoodSaver V3240 Vacuum Sealing System with Starter Kit

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Mmm, Homemade Cornbread - light and fluffy and sweet

Last night around 8:pm I had a strong craving for cornbread.
I don't think I've had cornbread in at least 3 or 4 years... but it just sounded so good last night!
So... off to the kitchen I went.
My husband poked his head around the corner and peered in, confused.
"What are you doing?"
"Making cornbread."
He glanced at the clock and then back at me.
"Craving it."
"Well... make enough for me too!"  LOL.
We both enjoyed 3 pieces last night... and here is a photo of another piece for my breakfast this morning!


1 heaping cup flour (don't level off - just scoop it so it's heaping over the top)
3/4 c cornbread
2 t baking powder
1/2 t salt
1/3 c sugar or sweetener of your choice
1 1/4 c milk (I use part half and half and part almond milk)
1/4 c shortening
1/2 t vanilla
1 egg

In  a bowl, place all the dry ingredients.  Make a well in the center.  Add one egg, the milk, shortening and vanilla.  Using a whisk, start to mix the milk/egg/shortening and slowly start to incorporate the dry into the wet as you continue whisking.  When it's sufficiently mixed you will see tiny bits of shortening in it - no worries!  Leave them.  The batter will not be smooth and doesn't need to be.  Pour into a greased 8X8" pan and bake at 400 degrees approximately 25-30 minutes.  Serve with butter and or syrup.

You might also be interested in these related items from Amazon;
Quaker Yellow Corn Meal 24 oz pack of 2
USA Pans 8 Inch Aluminized Steel Square Cake Pan with Americoat
Calphalon Classic Bakeware 8-Inch Square Nonstick Cake Pan


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Jackfruit - a vegan option for pork and a recipe for Bbq Pulled Jackfruit

I intended a really awesome, well thought out, well written post about this crazy Jackfruit... but in the end I'm going to push something together here on this Sunday afternoon between loads of laundry and dishes.  Such is life!

This  is a CRAZY fruit.  Because when eaten before it's ripe, it resembles and can be used basically as... are you ready for this?  PORK.

Jackfruit is the largest known treeborne fruit. Even a small jackfruit weighs in at 10-15 lbs  and farmers have recorded fruits of more than 100 lbs. The exterior of the compound fruit is green or yellow when ripe. The interior consists of large edible bulbs of yellow, banana-flavored flesh that encloses a smooth, oval, light-brown seed. When fully ripe, the unopened jackfruit emits a strong disagreeable odor, resembling that of decayed onions, while the pulp of the opened fruit smells of pineapple and banana.

There are two main varieties. In one, the fruits have small, fibrous, soft, mushy, but very sweet carpels with a texture somewhat akin to a raw oysters. The other variety is crisp and almost crunchy though not quite as sweet. This form is the more important commercially and is more palatable to western tastes.

  Rich in potassium, calcium, and iron, the jackfruit, also known as jack tree, jakfruit, or sometimes simply jack or jak, is a species of tree in the mulberry and fig family. Because unripe jackfruit has a meat-like taste, it is used in curry dishes with spices.  The skin of unripe jackfruit must be peeled first, then the remaining whole jackfruit can be chopped into edible portions and cooked before serving. Young jackfruit has a mild flavor and distinctive meat-like texture and is compared to poultry. Meatless sandwiches have been suggested and are popular with both vegetarian and nonvegetarian populations. Unripe jackfruit is widely known as panasa katha in Odisha.

“It has been used for years by veterans of the vegan scene, but it has been kept a bit of a chef’s secret” Pulled jackfruit is made from the younger fruit – “green jackfruit”, widely sold in cans. This all-natural, non processed ingredient has fibrous flesh that can take on almost any flavour - green jackfruit can replace carnitas in tacos, braised beef in burritos, spiced lamb topping for flatbreads.

The proof of the pudding is in the eating, although, with jackfruit, that can prove difficult when the eater harbours deep suspicions about its meaty appearance. One host on WISH-TV refused to believe his barbecue jackfruit slider was vegan, and, through mouthfuls of sandwich, called the guest chef who prepared the dish a liar.

Jackfruit tacos from Club Mexicana Photograph: Annie Morris/Annie Morris

Club Mexicana’s bbq pulled jackfruit

2 jalapeƱos, finely chopped
2 tbsp vegetable oil
6 cloves garlic, finely chopped
1 tbsp chilli powder
2 tsp cumin
0.5 tsp cayenne
500ml ketchup
125ml lime juice (more if you like it tangy)
1 cup dark brown sugar
4 tins of jackfruit in brine
2 tbsp vegetable oil
1 tbsp dijon mustard

Fry the garlic & jalapeƱos in oil for a minute. Add all the spices, stir and cook until fragrant (a minute or so). Add ketchup, lime and brown sugar. Stir until all the sugar has melted. Partially cover and keep cooking on a low heat until sauce has thickened to the consistency of ketchup.

Drain and thoroughly rinse the tinned jackfruit. Use your hands to tear the strands of jackfruit from the harder core. The fruit will come apart very easily. Put the pulled jackfruit into a bowl and put the cores into another bowl. Once everything has been pulled apart use a knife to finely chop the harder cores. It doesn’t matter if these are still a bit chunky once chopped as it adds more texture to the dish.

Heat oil in pan and add the pulled jackfruit. Cook until it gets a bit grey and loses some moisture. Add the dijon mustard and stir in. Add a little water if it starts to stick to the pan.

Add about half the BBQ sauce (more if you want a very sticky dish) and stir in to coat. Cook until it’s almost starting to get a little crispy and sticking to the pan a little.

Spoon on top of warm corn tacos and top with cos lettuce, guacamole, sour cream, a squeeze of fresh lime and a sprinkle of coriander.

Entertainment magazine E! cited it as a “hot new vegan ingredient” after spotting it taking pork belly’s place in baos (steamed buns) at Susan Feniger’s Street Food in LA. In London, vegan street-food and supper-club contingent Club Mexicana uses it in burritos and tacos to delicious effect. It’s their most popular dish by far, and suppliers are struggling to keep up with demand. Cook and owner Meriel Armitage says that customers often think it’s meat and are “always amazed it isn’t pulled pork”.

She learned about the ingredient when working at one of London’s oldest vegan cafes. “It has been used for years by veterans of the vegan scene, but it has been kept a bit of a chef’s secret”. Pulled jackfruit is made from the younger fruit – “green jackfruit”, widely sold in tins and, thankfully, much easier to carry home from work than a bad smelling lump the size of a child. Meat substitutes are 10 a penny these days, ranging from gluten based seitan, to soy-based tofu, to the wide variety of disturbingly realistic meat-flavoured Quorn products on offer. But jackfruit wins hands down. This all-natural, non processed ingredient has fibrous flesh that can take on almost any flavour - green jackfruit can replace carnitas in tacos, braised beef in burritos, spiced lamb topping for flatbreads.

Get hold of a few cans – you can find it in Asian food stores and the world-food shelves in many big supermarkets


I found some Jackfruit in cans or whole available on Amazon;
Fresh Whole Jackfruit (One Fruit 15-18lbs)
Jackfruit in Brine (Ka Noon) - 20oz (Pack of 6)
Lucia Green Jackfruit in Water 280g Pack of 4


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