Chocolate Granola © 2008
I have no idea how many of you have flown off to Paris, found a lover, or been seduced by lemon cakes and baguettes as a result of my reckless suggestion that you visit Molly Wizenberg’s blog,
Orangette ( http://carbwars.blogspot.com/search?qOrangette ). I can’t resist an occasional foray into her world, even though it makes me long to be young and perky and witty and full of
joie de vivre , but mostly it makes me wish I still had the metabolism to eat like she does.
On my last visit to Orangette , I found the inspiration for something that I can actually eat rather than just envy, even in my advanced state of decrepitude. It needed quite a few changes, as carbs and calories and such have not yet intruded into her consciousness. (May she enjoy it as long as she can!) But her granola recipe has chocolate and so does mine, and that’s really all that matters.
CHOCOLATE GRANOLA
I used chopped Choco perfection bars in testing this recipe. One and one-half bars make 1/2 cup of chocolate chunks.
1/4 cup of rolled oats
1/2 cup of unsweetened, flaked coconut
1/2 cup sliced almonds
1/4 cup of pumpkin seeds, or use part sesame or flax seeds
2 tablespoons of granular sugar substitute
- a pinch of salt
1 egg white
1/2 cup of chopped, sugar-free chocolate bars or chocolate chips*
1/4 cup of sugar-free dried cranberries
Preheat the oven to 300°F.
Combine oats, coconut, almonds, seeds, sweetener, and salt and stir until blended. Beat the egg white until thick and stir into the mixture until evenly coated. Spread granola in a shallow baking pan. Bake for 15 minutes, then stir and break apart any lumps. Continue to bake for an additional 15 to 20 minutes or until golden brown. Let cool completely. Stir in the chocolate and cranberries. Serve with cream and additional sweetener, if desired. Store in an airtight container. Makes about 2 1/2 cups.
Per serving of
< 1/3* cup: Total Carbs: 9.6 g, Fiber: 5.41 g, Net Carbs: 4.2g
*You may use the recipes in Carb Wars for sugar-free Dried Cranberries and Chocolate Chips or use purchased cranberries and sugar-free chocolate bars or chocolate chips.
*This is not a large serving at a little less than 1/3 cup, and the stuff is totally addictive. Eat it for breakfast when your insulin is more sensitive and then put it in an inconvenient place. (Coconut speeds up the metabolism, so that ought to help.)
On my last visit to Orangette , I found the inspiration for something that I can actually eat rather than just envy, even in my advanced state of decrepitude. It needed quite a few changes, as carbs and calories and such have not yet intruded into her consciousness. (May she enjoy it as long as she can!) But her granola recipe has chocolate and so does mine, and that’s really all that matters.
CHOCOLATE GRANOLA
I used chopped Choco perfection bars in testing this recipe. One and one-half bars make 1/2 cup of chocolate chunks.
1/4 cup of rolled oats
1 egg white
1/4 cup of sugar-free dried cranberries
Preheat the oven to 300°F.
Combine oats, coconut, almonds, seeds, sweetener, and salt and stir until blended. Beat the egg white until thick and stir into the mixture until evenly coated. Spread granola in a shallow baking pan. Bake for 15 minutes, then stir and break apart any lumps. Continue to bake for an additional 15 to 20 minutes or until golden brown. Let cool completely. Stir in the chocolate and cranberries. Serve with cream and additional sweetener, if desired. Store in an airtight container. Makes about 2 1/2 cups.
*You may use the recipes in Carb Wars for sugar-free Dried Cranberries and Chocolate Chips or use purchased cranberries and sugar-free chocolate bars or chocolate chips.
Molly's blog: http://orangette.blogspot.com/