Chocolate-Orange Buckwheat Granola

Okay, really. Who doesn’t love that chocolate-orange combination? And when it’s combined with fragrant coconut oil, toasty coconut flakes, and nutty almonds, it makes for an easy homemade cereal big on flavor and crunch. This cereal/snack/dessert/anything uses buckwheat instead of oats as its base, adding the bonus of zero gluten cross-contamination possibilities and a boost of protein and fibre.

Chocolate-Orange Buckwheat Granola

2 cups flaked buckwheat, such as Bob’s Red Mill Creamy Buckwheat
1/2 cup raw almonds, coarsely chopped
1/3 cup raisins
1/4 cup large flaked coconut
1/3 cup agave nectar or maple syrup
1/4 cup nondairy milk, plus more as needed
1/4 cup  dark cocoa powder
3 tablespoons virgin coconut oil
1 teaspoon  orange zest
1 teaspoon vanilla extract
1/4 teaspoon fine sea or Himalayan salt

Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper.

Put the buckwheat flakes, almonds, raisins, and coconut in a large bowl. Mix well to combine.

Put the agave nectar, nondairy milk, cocoa powder, coconut oil, orange zest, vanilla extract, and salt in a small saucepan. Heat until the oil is melted, whisking to combine. Pour the mixture into the buckwheat mixture. Mix well until the buckwheat mixture is moistened and well combined, adding a dash or two of nondairy milk if needed.

Spread the mixture onto the prepared baking sheet in a single layer. Bake for 45 minutes to 1 hour, stirring every 15 minutes, until it feels dry to the touch. It will be a little soft, but once it cools completely it will harden. Once cooled, store leftovers in the refrigerator or at room temperature in an airtight container.

Southwest SunButter Kale Salad

The thing I love about baby kale is it’s mellow flavor and tender texture that lends itself perfectly to salads and slaws. You don’t have to worry about giving it a super massage session or letting it meld overnight to tenderize. Instead, you make, toss, and eat. That’s just the way I like it.

This Southwest SunButter Kale Salad is a way to make that kale shine. It uses a SunButter-based southwest-inspired dressing that’s sweet, spicy, creamy, and smoky, and the addition of grated sweet potato, red pepper, and fresh corn give it some crunch. The black beans round it out to a full meal with an added protein boost.

The full recipe is available at the SunButter website here: Southwest SunButter Kale Salad and be sure to Like them on Facebook (and me, too!) to see even more allergy-friendly recipes, too.

If you’re into the idea of savory applications of SunButter, you’ll also want to check out my and SunButter Lentil Stew

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or keep it sweet with these SunButter Coconut Raisin Cookies …

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… SunButter Butter Tarts

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… Chocolate-Covered SunButter-Pumpkin Truffles

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… Double SunButter Hi-Hat Blondies...

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and, my favourite, the SunButter Caramel Cookie Strawberry Pie.

SunButter Crumble Strawberry Pie 4(Disclosure statement: I received monetary compensation and free product from SunButter from a recipe development partnership. I only, however, promote and partner with companies I love and use regularly in my own kitchen. As always, all opinions and recommendations expressed are completely my own.)

Balsamic Espresso Barbecue Sauce

If you’re looking for the ultimate BBQ sauce, this is it. Sweet and tangy, this tomato-based barbecue sauce doesn’t use ketchup, has a hint of espresso, and adds a kick of chipotle, making it perfect for veggies, (veg) burgers, and everything else for the grill.

Balsamic-Espresso Barbecue Sauce

  • Servings: about 2 cups
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1 1/3 cups passata
1/2 cup traditional balsamic vinegar
4 teaspoons mild olive oil
2 teaspoons espresso powder
2 teaspoons brown mustard
1 small can (5.5oz/156mL) tomato paste
2 tablespoons dark brown sugar
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon chipotle chili powder
1/4 plus 1/8 teaspoon  garlic powder

Put all ingredients in a medium saucepan. Bring to medium heat, whisking until smooth, and let cook for about 15 minutes, until slightly thickened. Cool and store in a covered container in the refrigerator for up to 5 days.