Today I’m thrilled to share a recipe from my friend Allyson Kramer’s new book, Sweet Eats for All. Anyone who knows Allyson knows that she’s a spectacular vegan and gluten-free baker (and cook in general!) with three bestselling cookbooks under her belt. And anyone who knows me knows that books full of delicious sweet treats suit me just fine!
Allyson was one of the first bloggers I encountered when I started my blog back in 2008. At the time, her blog was called Manifest Vegan, and it had already gained a reputation for incredible recipes and gorgeous photography with well-written content relating to all things vegan.
Since then, Allyson’s site has been updated as AllysonKramer.com, but the amazingly creative recipes and visually stunning photos just keep on coming! Her prowess with recipe creation is evident in all of her books, but in Sweet Eats for All, she goes beyond mere recipes to create a reference source for the vegan and gluten-free baker that will be consulted for years to come.
The book fills 8 chapters and over 300 pages, covering virtually all categories of dessert you’ve ever encountered, from cakes to cookies and bars; to pies, tarts and cheesecakes; to frozen treats; to puddings and jellies; to candy and chocolates; to (my favorite chapter) naturally sweetened treats. There’s also a large chapter covering the basics of sweeteners, milks, flours, fats, binders, plus “tools of the trade,” with recipes for homemade basics.
Sweet Eats for All is an expansive, comprehensive resource, guidebook and cookbook for anyone moving to vegan and gluten-free baking. And while Allyson does use sugar in her recipes, the chapter filled with naturally sweetened confections yielded plenty for me to try–like this Chocolate Granola!
And for those of you contemplating an anti-candida diet, if you’ve been resisting because you think the ACD means a lifetime of culinary deprivation-take another look at this bowlful!
Once past the early more stringent stages of the diet, you can bring back ingredients you may have removed (like whole oats, for instance, or coconut sugar) and enjoy the occasional recipe using them. So YES, you can dig in to a bowl of Allyson’s chocolate granola, as long as you’ve ensured the yeast is clear and you’re safe to indulge again. I enjoyed it immensely over the period of a couple of weeks (okay, I allowed the HH to have one bowlful, too).
And good news: my Candida Kick-Start course is being right now, to help you get on track conquering candida!
With the right tools and support, you can clear the candida and still enjoy delicious food while you do. This is the perfect time to start! Registration will remain open until March 5th (and Early Bird pricing is in effect until March 1st).
So mix up a bowl of granola, then enjoy some chocolate and healthy crunch for breakfast while you check out the Candida Kick-Start. You’ll be able to dig in to a bowlful again before you know it. 😉
Chocolate Granola from Sweet Eats for All by Allyson Kramer
©2014 Da Capo Press. Reprinted with permission. Photo: Allyson Kramer.
This versatile granola is perfect for all sorts of treats. Use for parfaits or to top your favorite nondairy yogurt or ice cream. Great in a bowl as breakfast cereal at home, or as a chocolaty addition to your trail mix when you’re on the go.
2 cups (480 ml) certified gluten-free oats
1/2 cup (80 ml) almond meal
3 Tbsp (45 ml) whole chia seeds
1/4 tsp (1 ml) fine sea salt
1/3 cup (80 ml) unsweetened cocoa powder or raw cacao powder
1 Tbsp (15 ml) virgin coconut oil, preferably organic
1 tsp (5 ml) pure vanilla extract
1/3 cup (80 ml) agave nectar or maple syrup [I used coconut nectar], or less, to taste
Preheat oven to 300F (150 C).
In a medium bowl. whisk together the oats, almond meal, chia seeds, salt and cocoa powder.
In a smaller bowl, whisk together the coconut oil, vanilla and agave nectar until very smooth. Using clean hands or a large fork, combine all ingredients until well mixed.
Spread onto a parchment-lined jelly roll pan and bake for 40 minutes. Break into bite-sized pieces and let cool completely. Store in an airtight container for up to 3 weeks. Makes about 3 cups (720 ml).
Suitable for: ACD Stage 3 and beyond, sugar-free, gluten-free, dairy-free, egg free, soy-free, yeast-free, vegan.
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