WHOLE GRAIN MILLET & BUCKWHEAT GRANOLA

Finally the weather has started to shift in NYC and it feels like we’re collectively taking a deep sigh. There’s nothing like those first few days when you no longer need AC to sleep and there’s finally a cooler breeze in the air. This is hands down my favorite time of the year.

Now that the summer heat has subsided, I’m starting to feel my oven again. I can appreciate baking and filling my house with those warming smells without worrying about overheating the house (or myself). This granola is the perfect transition treat filled with, not one, but three whole grains. Top with your favorite add-ins or whatever you have on hand, then store in an airtight container. Although this granola technically keeps for over a week, mine never lasts that long ;)

WHOLE GRAIN MILLET & BUCKWHEAT GRANOLA (Gluten-free, Dairy-free) Makes 3 1/2 cups 

• 1 1/2 cup gluten-free rolled oats
• 1 cup puffed millet
• 1/2 cup buckwheat groats
• 1/2 cup raw sunflower seeds
• 1/2 cup raw almonds, chopped
• 2 tablespoons chia seeds
• 2 teaspoons cinnamon
• 1/2 teaspoon fine sea salt
• 2 teaspoons vanilla extract
• 1/4 cup extra virgin coconut oil
• 1/4 cup clover honey
• 2 tablespoons maple syrup

Preheat oven to 300 degrees.

In a large mixing bowl, mix together the first eight ingredients. Once mixed, add in all wet ingredients. Using your hands, mix together all ingredients to make sure everything is well-coated.

Add to a baking sheet in one even layer. Bake for 15 minutes. Turn off the oven, mix together granola with a spoon, then add back to oven for 5 minutes. Then set granola aside to cool.

Your granola will stay good in an airtight container for about 10 days. Storing in the fridge will help it keep even longer.

STRAWBERRY BUCKWHEAT PORRIDGE WITH COCOA CRUMBLES (GLUTEN-FREE)

With this new Summer heat, there’s no way I’m turning on my oven, not to mention the stove.  These days, it’s mostly salads, smoothies & cold-temp meals (even when the AC is blasting).  That’s part of why I love this porridge so much.  It’s the Summer version of your morning oatmeal, with a crunchy, chocolate-y topping you'll want to make and put on everything.

Strawberry Buckwheat Porridge with Cocoa Crumbles (Serves 4) Gluten-free + DAIRY-FREE

• 1 cup buckwheat groats
• 1/2 cup almond milk
• 1 frozen banana*
• 2 cups fresh strawberries, chopped
• 2-3 tablespoons maple syrup
• 1 teaspoon vanilla extract or 1 vanilla bean, seeded
• 1/2 teaspoon cardamom
• 1 orange, juiced
• 1/2 lemon, juiced
• Fresh strawberries, to serve

Cocoa Crumbles:

• 1 tablespoon coconut oil
• 2 tablespoons honey or maple syrup
• 1/3 cup gluten-free oats
• 2 teaspoons cocoa powder
• 1/3 cup raw sunflower seeds
• 1/2 teaspoon vanilla
• Pinch of sea salt

In a mixing bowl, add buckwheat and cover with filtered water.  Set aside for at least 6 hours or overnight. (Make sure to freeze a banana now, if you don’t already have one ready). 

In a small saucepan, heat coconut oil and honey over medium low heat.  Then, add oats, cocoa powder, sunflower seeds, vanilla and a pinch of sea salt .  Cook, stirring often, until mixture thickens and becomes “sticky”.  Lay out mixture on a baking sheet to cool.

In the morning, rinse buckwheat well & drain , then add to a blender with almond milk.  On high speed, blend until smooth and creamy.  Then add, frozen banana, strawberries, maple, vanilla, cardamom & citrus.  Blend until well combined.

Then, divide between 4 ramekins.  Top with fresh sliced strawberries & cooled cocoa crumbles.  For extra sweetness, add a drizzle of maple over top.  Serve immediately!

SALTED OATMEAL THUMBPRINT COOKIES WITH CHOCOLATE & TAHINI FILLING

Although tahini is usually paired with my weeknight hippie bowl, I was craving some new options.  After having one too many of these tahini cookies made by a friend, I decided to try my hand at a sweet & savory cookie.  This sesame seed paste is used in mostly savory recipes, including miso tahini dressing and your beloved hummus, but with the addition of chocolate, these flavors just seem to merge perfectly.  It’s my new favorite crowd-pleaser, and one of those recipes I can’t really keep around the house, if you know what I mean.  This sweet / salty / nutty combination just happens to be free of dairy and uses only natural sugars but I promise, you won't notice.  Best of both worlds? I think so.

SALTED OATMEAL THUMBPRINT COOKIES WITH CHOCOLATE & TAHINI FILLING (Gluten-free, dairy-free opt) Makes about 12 cookies

dough:

• 1 3/4 c gluten-free oats
• 1/2 cup almond meal
• 1 teaspoon sea salt
• 1/2 cup maple sugar (or regular/coconut/turbinado/etc sugar!)
• 1/3c + 2 tablespoons extra virgin coconut oil
• 1 large egg
• 1 teaspoon vanilla extract
• 2 tablespoons maple syrup

filling:

• 2/3 cup bittersweet chocolate, chips or roughly chopped
• 1/4 cup tahini
• 1/4 teaspoon sea salt

Preheat oven to 350 degrees.  In a food processor, pulse the oats until gritty, but not yet flour.  Mix in a large bowl with almond meal, salt and maple sugar.  Stir in all the wet ingredients and mix with your hands to combine well.  Chill dough for 25 minutes.

Line a baking sheet with parchment paper.  Use about 2 tablespoons of dough per cookie.  Shape into a disk and press your thumb into the center to make an imprint.  Continue until all cookies are finished.  Bake for 15-17 minutes or until golden brown around the edges and firm to the touch.  Press into the centers of the cookies again to reinforce the the dent.   Let cool for 10 minutes.

For filling:  Double-broil the chocolate chips, tahini and sea salt over medium heat, stirring to help the melting process.  Once mixture is smooth, let cool for 10 minutes.  Then, fill each cookie with a teaspoon or two of filling.  Continue until all cookies are filled, then sprinkle sea salt over top and let cool (filling will set).  Eat immediately for an extra-gooey cookie.