Guilt-less Desserts & Treats for your Family
Do you remember your first teacher? I do. Her name as Miss Mylon and she was my prep teacher at Our Lady of the Way. I remember thinking she was quite old (but by 5 year old standards anything over 16 is considered ancient) and quite lovely, which is what every prep kid needs in their first big year at school.
Last year 6yo H started primary school and it was with much trepidation that I allowed someone else into his life. Suddenly there was another person who would be in his life, exerting an influence, filling his head with ideas and attending to his needs. It felt like someone was taking over my job. It was a hard time for both H and I as we grappled with new routines, separation anxiety (which saw many tearful mornings) and the introduction of new people into our lives.
Thankfully, the person who become the centre of his school world was the lovely Mrs. L. Mrs. L was everything you could want in a Prep teacher. She could be both nurturing and stern in the same breath, she was excited by and encouraged all of their endeavours and she gave each child all the time they needed to grow.
We would often take Mrs. L in a piece of cake or a biscuit. On one particular occasion (my birthday; after Mrs. L had got the class to sing to me!) I took in a piece of birthday cake and placed it on her desk. I also put a piece in 6yo H’s lunch box, but he thought the ‘desk cake’ was for him too and ate that as well. He was caught licking the frosting off the cake (it was this epic cake so it was darn good frosting!). She thought it was very funny!
I was speaking to Mrs. L last week at the schools big Pancake breakfast (for Shrove Tuesday, or Fat Tuesday as I have recently learned it is called in the USA). She was telling me that she can’t eat pancakes for breakfast. After 10:30am, sure, but not before. I was horrified when she said the same goes for bacon and eggs. Personally, I am more of the Ron Swanson school of breakfast. Ron once said “there has never been a sadness that can’t be cured by breakfast food” (I’m sure it was probably said to Leslie Knope over a plate of waffles!) and it was these words that inspired me to make today’s recipe.
This Breakfast Chocolate is a result of my Granola addiction. I have accepted that I love Granola and I have begun incorporating it into more parts of my life… like this Breakfast Chocolate. You see I asked myself “Lisa, how can I make this already perfect Granola even better?” and the answer came to me. Chocolate; the answer is always chocolate (FYI; to any of life’s questions, not just this one).
In keeping with making the Granola still the star of the dish I have made a thin layer of chocolate (aka bark) and evenly spread it over the top. After 30 minutes in the freezer the Breakfast Chocolate can then be broken into pieces and enjoyed.
Before I leave you to make this Breakfast Chocolate I feel the need to defend myself (even before the accusations begin!). I am not necessarily saying that you should eat this for breakfast. Feel free to (I have!) but it’s name is derived from the use of Granola rather than it’s food grouping. Breakfast is, of course, a super important meal and what I eat ranges from cake to left over dinner, ice cream to stir-fried meat and veg and, of course, granola. I like to think outside of the box for my morning meal. Sure, when I’m organized I might have some muffins or a loaf of sweet bread made, but other days it’s grabbing something on the run (like last night’s chicken). Breakfast doesn’t have to be just cereal or toast; vegetables, parfaits and even Breakfast Chocolate (in moderation of course!) all help to give you sustained energy to make the most out of your day.
- 1/4 Cup Coconut Oil
- 1 Tablespoon Maple Syrup
- 1 teaspoon Vanilla Extract
- 1/4 Cup Cocoa
- Dash Salt
- 3/4 to 1 Cup Granola
- You will only need ¾-1 cup. This recipe will give you left overs. Yum!
- 1 Cup Coconut (flakes or chips are best but at a pinch you can use desiccated)
- 1/2 Cup raw Macadamia Nuts, chopped
- 1/3 Cup raw Walnuts, chopped
- 1/3 Cup raw Pepitas (Pumpkin Seeds)
- 2 Tablespoons Maple Syrup (or Rice Malt Syrup)
- 2 Tablespoons Coconut Oil, melted
- 1 teaspoon Vanilla Extract
- Good dash of Salt
- Place the coconut oil in a small saucepan and melt over a very low heat.
- Add the vanilla, maple syrup and salt and stir until combined.
- Add the cocoa and stir until well combined.
- Line a 20cm (8inch) square cake tin (or a baking tray of similar dimensions) and pour the chocolate into the tray, ensuring an even distribution.
- Evenly sprinkle ¾ to 1 Cup of Granola over the chocolate and freeze for a minimum of 30 minutes.
- Break into pieces and serve. Keep the Breakfast Chocolate in the freezer between serves.
- Preheat the oven to 175C/350F and line a baking tray with baking paper.
- Mix the coconut, nuts and seeds in a mixing bowl.
- Add the coconut oil, maple syrup and vanilla extract and stir until all the ingredients are coated.
- Add the salt and mix in.
- Pour the mixture onto the baking tray and spread it evenly, making sure that no pieces are on top of each other.
- Place the tray in the oven for 12 minutes, shaking the contents after 6 minutes to ensure even cooking.
- If you like your granola extra crunchy allow it to cook for a further 2-3 minutes but be careful it may burn.
- Allow the granola to cool in the tray and then place in a container for storage.