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.

HERBED BAKED EGGS WITH CHERRY TOMATOES & FETA

 It’s always so bittersweet - the end of Summer.  I love when the temperatures start to fall and it becomes a little breezier with just the faint reminder of Fall.  Things get a little cozier, slower, meals are now cooked vs. assembled.  I love Summer produce, but the heat is a lot for me, so I'm always grateful when the humidity starts to let up and I can actually breathe again.  But with transition comes loss, and I will miss the full, abundant markets where I have the very specific anxiety of needing to cook with every, single seasonal fruit.  One last tomato recipe (while I spend my weekends preserving them), is this simple baked eggs.  It’s almost a non-recipe, only requiring a very quick and painless assembly (the only kind of Summer cooking). I still have the remnants of Summer on my counters (lbs of tomatoes, plums), so (luckily) I still have a few more go arounds before it’s all over. 

HERBED BAKED EGGS WITH CHERRY TOMATOES & FETA (serves 2) gluten-free

• 2 teaspoons olive oil
• 2 garlic cloves, minced
• 3-4 chives, sliced thin
• 3-4 sprigs of lemon thyme, de-stemmed and minced
• 3 sprigs of parsley, roughly chopped
• 1/2 small spring or red onion, thinly sliced
• About 1 cup cherry tomatoes, quartered
• 4 large eggs
• 1 oz. feta cheese, crumbled
• Flaky sea salt
• Freshly ground pepper
• Feta, to serve
• Parsley sprigs, to serve

Preheat oven to 375 degrees.  Prepare two small baking dishes or ramekins by drizzling a teaspoon of olive oil in each to coat the bottom.  Once vegetables & ingredients are prepped, divide garlic, chives, thyme, parsley, onion and tomato every between two dishes.  Crack two eggs over top per ramekin, then sprinkle with feta, flaky sea salt and freshly ground pepper.  

Add ramekins to a baking sheet and bake for 12-15 minutes or until whites have set and yolks are still soft.  Top with with parsley leaves and extra feta, then serve immediately.

SALTED PUFFED BROWN RICE BARS WITH TAHINI & BITTERSWEET CHOCOLATE

In the warmer months, I’m always looking for easy, throw-together meals that are more about “assembling” than actual cooking.  Smoothies are great, of course, but in looking to change things uplittle I found these amazing breakfast bars. I know they look like candy, but they’re actually protein-packed, whole grain and totally capable of being a breakfast food. (* If you remember, I posted these to instagram a few weeks ago and I promised I'd post it)  You could always omit the chocolate part, but I believe there’s nothing wrong with just a hint of decadence at breakfast.  Not only are they completely addicting, but because they can double as a sweet treat and feed a crowd.  

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Puffed Brown Rice Bars with Tahini & Bittersweet Chocolate (gluten-free, vegan) Makes 18 bars - Inspired by Gk stores

• 9 medjool dates, pitted and mashed
• 1/2 cup tahini
• 1/2 cup peanut butter(or almond butter!)
• 1 teaspoon vanilla extract
• 2 tablespoons extra virgin coconut oil 
• 1/4 cup raw sunflower seeds
• 1/2 cup almond meal (I even use my leftover almond pulp, that I dehydrate at 200 until golden brown - works great for this recipe)
• 1 cup puffed brown rice
• 1/2 teaspoon ground cinnamon
• Generous pinch of sea salt
• 3 oz. bittersweet chocolate, broken into pieces

Using a fork, mash the dates on a plate into a thick paste.  It’s ok if there’s a few chunky bits, but make sure the dates are generally broken down.  Add to a large mixing bowl with tahini, peanut butter, vanilla, and coconut oil.  Using a fork or whisk, mix ingredients until well combined.  

Add sunflower seeds, almond meal, puffed brown rice and cinnamon.  Add a generous pinch of sea salt and mix together until ingredients form a thick, cohesive batter.  

Line a square dish, 8 or 9 inch is best, with parchment paper then add mixture in.  Using the heel of your palm, flatten until it’s in one even layer.  

Double broil the chocolate*. Once all chocolate has melted, spoon over the prepared bars, either coating entirely or in a zig zag shape.  Add another pinch of sea salt over top, then add to the fridge to set for 1 hour.  Cut into 18 bars and serve.  You can store these in the fridge for a week or store in the freezer as a treat.

*Add a heat-safe (glass) bowl fitted over a saucepan with 2-3 inches of water.  Make sure the water does not touch the bowl.  Add chocolate to the bowl and bring to a rolling simmer, stirring chocolate until it melts completely.  You can also melt chocolate in the microwave in 30 second intervals until chocolate melts completely.