Chocolate Granola
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Date: 2019-07-25
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Comments and reviews: 10
April
To all those commenting (freaking out) about the sugar he dumps in the bowl after saying no added sugar, please consider. He said: In fact, we are probably making it MORE nutritious since we are gonna be getting all those well-documented health benefits of chocolate without having to add any ADDITIONAL sugar I BELIEVE what he meant is that once the granola is made, you won't need to add any additional sweetener to it in order to make it taste appealing. Some sweetener is necessary to offset the bitterness of the chocolate when making it, but the amount is minimal.
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To all those commenting (freaking out) about the sugar he dumps in the bowl after saying no added sugar, please consider. He said: In fact, we are probably making it MORE nutritious since we are gonna be getting all those well-documented health benefits of chocolate without having to add any ADDITIONAL sugar I BELIEVE what he meant is that once the granola is made, you won't need to add any additional sweetener to it in order to make it taste appealing. Some sweetener is necessary to offset the bitterness of the chocolate when making it, but the amount is minimal.
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Robert Pruitt
You should try this recipe again using coconut sugar. It has a glycemic index of 35, putting it in the low category, and meaning it doesn't spike your blood sugar level. Coconut sugar also helps stabilize your blood sugar and it contains quite a few different nutrients in small amounts (but any is better than none right)It tastes a little like brown sugar with a hint of caramel. But to me it's just a touch milder flavored than brown sugar, so you could replace some of the white with extra coconut sugar without it overpowering the other flavors.
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You should try this recipe again using coconut sugar. It has a glycemic index of 35, putting it in the low category, and meaning it doesn't spike your blood sugar level. Coconut sugar also helps stabilize your blood sugar and it contains quite a few different nutrients in small amounts (but any is better than none right)It tastes a little like brown sugar with a hint of caramel. But to me it's just a touch milder flavored than brown sugar, so you could replace some of the white with extra coconut sugar without it overpowering the other flavors.
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Natalie Glynn
For anyone needing the metric conversions: Chocolate Mud 80 g packed brown sugar (1/3 cup) 80 g maple syrup (1/4 cup) 27 g coconut/vegetable oil (2 tablespoons) 1/2 teaspoon vanilla extract 3/4 teaspoon kosher salt (or 1/2 teaspoon fine salt) pinch of cayenne 22 g unsweetened cocoa (3 tablespoons, Dutch-processed if possible)Granola 205 g rolled oats (2 cups) 100 g chopped almonds (3/4 cup)
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For anyone needing the metric conversions: Chocolate Mud 80 g packed brown sugar (1/3 cup) 80 g maple syrup (1/4 cup) 27 g coconut/vegetable oil (2 tablespoons) 1/2 teaspoon vanilla extract 3/4 teaspoon kosher salt (or 1/2 teaspoon fine salt) pinch of cayenne 22 g unsweetened cocoa (3 tablespoons, Dutch-processed if possible)Granola 205 g rolled oats (2 cups) 100 g chopped almonds (3/4 cup)
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Nathraichean
I think that the proportions on the blogspot are wrong. No one outside USA is using cups so i just used a mug and used the same proportions, yet it didn't come out the same at all. Also it was very, very sweet. Any advice as to what i might have done wrong?
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I think that the proportions on the blogspot are wrong. No one outside USA is using cups so i just used a mug and used the same proportions, yet it didn't come out the same at all. Also it was very, very sweet. Any advice as to what i might have done wrong?
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rideswithscissors
The hippie granola I buy at the Co-op is like over 4 a pound, I think, I bet I can make this for less than that, even with organic ingredients. Theirs has no sugar, just dates. And I don't want to buy a sil-pat, so should I just oil the baking sheet?
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The hippie granola I buy at the Co-op is like over 4 a pound, I think, I bet I can make this for less than that, even with organic ingredients. Theirs has no sugar, just dates. And I don't want to buy a sil-pat, so should I just oil the baking sheet?
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Hawkeye
hey chef john I thought I would tell you about a subscription service I think you will like called carnivore club. they ship artisan charcuterie to your door every month for an affordable price. I thought I would tell you since you post a lot of pate recipes
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hey chef john I thought I would tell you about a subscription service I think you will like called carnivore club. they ship artisan charcuterie to your door every month for an affordable price. I thought I would tell you since you post a lot of pate recipes
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TheAnttimus
Is it only me but those chocolate coated oats looked like grasshoppers? I guess it's OK these times we are looking at the doom of eating insects for protein. After all, you're the something-that-rhymes-with-it to eating healthy meat
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Is it only me but those chocolate coated oats looked like grasshoppers? I guess it's OK these times we are looking at the doom of eating insects for protein. After all, you're the something-that-rhymes-with-it to eating healthy meat
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Hafsa
I just made this granola and it's really delicious I might add some dried fruit or something sourish to cut through the smooth chocolate. It's very easy and comes together quickly Baked mine for 45mins total and it's really crunchy.
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I just made this granola and it's really delicious I might add some dried fruit or something sourish to cut through the smooth chocolate. It's very easy and comes together quickly Baked mine for 45mins total and it's really crunchy.
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caitiedidit
I made this yesterday. I made a half portion, and I used walnuts instead of almonds cause thats what I had on hand. It was great, I served it over yogurt that I mixed with peanut butter for a peanut butter chocolate flavor.
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I made this yesterday. I made a half portion, and I used walnuts instead of almonds cause thats what I had on hand. It was great, I served it over yogurt that I mixed with peanut butter for a peanut butter chocolate flavor.
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I Quickscoped JFK
without any extra sugarfirst ingredient is brown sugardelicious looking recipe anyway I've been making granola at home for about 3 years now and all my sweetness comes from dark amber maple syrup and dark chocolate
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without any extra sugarfirst ingredient is brown sugardelicious looking recipe anyway I've been making granola at home for about 3 years now and all my sweetness comes from dark amber maple syrup and dark chocolate
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