hat trick in the kitchen

I feel like I’ve been in sort of a cooking slump lately.  This is partially due to the craziness that has been going.  Crazy good though!  First, there was the Foodbuzz Festival.  Then, 1.5 weeks later, I flew to Portland to take photos for Mama Pea’s book!  Then, Thanksgiving.  My time in the kitchen has been quite rushed lately.  The most creative thing I’ve made were the smoked paprika almonds.  If you haven’t tried them yet, you must!  They also make a great holiday gift.

Despite trying to play catch-up today [wait, that is always], I had a hat trick in the kitchen!  You know, 1 player, scoring 3 goals in a single game of hockey.  In other words, 3 delicious creations!

Goal #1 – Chocolate Banana Oats

I’ve made chocolate oats before, but never with such success.  They were beyond delicious and not too sweet or rich for breakfast. 

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I couldn’t decide which towel I liked in the background.  I’m quite indecisive, especially in the morning!  The white looked better on the camera preview, but after uploading the photos, I liked the orange better.

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Homemade roasted peanut butter is the way to go.  You will be changed forever once you try it.  Don’t believe me?  Just ask Ashley!

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Chocolate Banana Oats

  • 3T rolled oats
  • 2T oat bran
  • 2T ground flax meal
  • 3/4c chocolate almond milk
  • 1/2c water
  • 1/2 thinly sliced banana
  • splash of vanilla
  • 1/2t cinnamon
  • 1/2T cocoa powder
  1. Add all ingredients in a small pot and bring to a low boil over medium heat, whisking every few minutes.
  2. Lower heat at notch or 2 once it starts to boil and cook for about 8-10min, until desired consistency is met. 

*If you don’t have chocolate almond milk, use plain almond milk instead and add 1 heaping Tablespoon of cocoa powder.  You also might need to add 1t sugar/honey/maple syrup, if using plain unsweetened almond milk.

Topped with: peanut butter, banana bread, unsweetened coconut


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Goal #2 – Chocolate Graham Crackers

You may remember last winter, when I decided to make homemade graham crackers.  I completed 7 trials before concluding which recipe was best.  I have made them time + time again, and absolutely love them.  The original flavor is molasses/cinnamon. 

I felt like jazzing things up a bit and trying to make chocolate graham crackers this time.  The chocolate almond milk is really starting to come in handy!

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This recipe is very easy and you only need to dirty 1 bowl.  I had these in the oven within 20 minutes.

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Chocolate graham dough ball!

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Instead of dusting the parchment with flour, for easier rolling, I used cocoa powder to add even more cocoa flavor.  :)

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You do not need to be exact when cutting the grahams.  Varying the sizes makes them all unique!

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Poke with a fork to look authentic.

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The dough should be about 1/16 – 1/8” when you roll it out.

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Easy clean up!

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Crispy chocolate grahams!!

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How to eat them?

  • plain
  • peanut butter
  • frosting
  • cream cheese
  • almond butter
  • with yogurt
  • on oatmeal
  • homemade graham crust
  • s’mores

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Crunchy texture.  Rich chocolate flavor.  Slight sweetness. 

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Chocolate Graham Crackers *Vegan* [makes about 30-40 depending on how you cut]

  • 1.5c + 2T whole wheat pastry flour
  • 2.5T pure cane sugar
  • 1/2t baking soda
  • 1/2t salt
  • 3T safflower oil [or other tasteless oil]
  • 1T unsweetened applesauce
  • 3T brown rice syrup [or agave]
  • 1t vanilla
  • 1/4c chocolate almond milk*
  • 1/3c unsweetened cocoa powder
  • 2T maple syrup
  1. Preheat oven to 350*
  2. In a large bowl whisk all dry ingredients together.
  3. Make a well in the center of the dry ingredients, and add oil, applesauce, brown rice syrup, vanilla, and maple syrup.
  4. Whisk together [will be very thick].
  5. Add milk + mix dough with hands.
  6. Knead in the bowl until a smooth ball forms.  Should take about 1min of kneading.  If the dough isn’t coming together and feels very wet, add 1T extra flour and go from there.  If it’s extremely dry, add 1/2T more milk. 
  7. Secure parchment paper to counter with tape or use a wood board. 
  8. Dust surface + top of dough lightly with cocoa powder [or flour].
  9. Divide dough into 2, so it’s easier to work with.
  10. Form dough into a rectangle with hands and press rolling pin into dough to flatten. 
  11. Roll dough out into a large rectangle.  Edges will be jagged and probably cracked.  If you keep rolling the surface will smooth.  Make sure the dough is not sticking to the surface you’re rolling it on.
  12. Roll out to about 1/16 – 1/8” thick.
  13. Cut into about 16 grahams with knife, or pizza cutter.  [~32 grahams if you’re rolling out all the dough at once]
  14. Transfer grahams to a parchment lined baking sheet, leaving about 1/2” space in between them.
  15. Poke holes in grahams with fork. 
  16. Sprinkle with sugar.
  17. Bake for 15min.  They will seem soft when you take them out, however once you transfer them to a cooling rack, they will harden once fully cooled.

*If you don’t have chocolate almond milk, sub in any non-dairy milk.  I’m guessing that you should also add 1.5T extra cocoa powder, ~1T extra milk, and 1t extra cane sugar [if the milk is unsweetened].

It seems like a lot of steps, but I really just tried to break it down in a lot of detail.  I like bake the jagged edges that are leftover.  No waste and just as delicious!

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Check back tomorrow afternoon for more graham photos!! 

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Goal #3?  You’ll have to wait til Wednesday ;)

Time to do a little reading + then get some sleep! 


Also, be sure to check out my story on Faces of Beauty, Tuesday!  I love what Heather is up to with that project, and am so excited to be a part of it.  You can join the movement too!