No, the title is not a typo. The first chocolate is for the chocolate batter. The second chocolate is for the decadent chocolate pieces that speckle this delight. I also sneaked in some oat flour here, but another word in that title would be too tedious, wouldn't it? Chocolate Oatmeal Banana Walnut Chocolate Muffins? Maybe not...


Then again, it's not Chocolate Banana Walnut Chocolate 'Chip' Muffin. Why? Because I have given up chocolate chips. What? Why? Because soon after reading the labels, I decided I would devote the same calories (maybe less) and have really good chocolate instead. Wouldn't you? I seriously urge you in this direction. Okay ... so you have to spend another minute or two chopping up those bars, and yes, it won't be even and perfect. But it's a heck of a lot better than the stuff in the chips. It'll taste much better, I promise! Sorry, Ghirardelli.


Moist bananas in the batter + crunch of the walnuts + the decadent dark chocolate oozing its goodness = one amazing tea time treat + portable school snack.


This recipe makes 10-12 muffins. I suggest you double it :)

Ingredients:
1 cup flour
1/2 cup oat flour (just the instant or quick cooking stuff, ground in the processor)
3 tbsp Dutch process cocoa
1/4 cup sugar
1 tsp baking powder
1 tsp baking soda
Pinch of salt
1 egg
1/2 cup vegetable oil
1/2 cup yogurt
1 tsp vanilla
1 cup mashed banana (2 ripe bananas)
1 cup dark chocolate chunks
1/2 cup chopped walnuts

Directions:
1. Line a muffin or cupcake pan with paper cases.
2. Preheat oven to 350F.

3. Measure the dry ingredients into a small bowl; flour, oat flour, cocoa, sugar, baking powder and soda and salt. Mix and aerate with a whisk until well combined.

4. In a larger bowl, combine the egg, oil, yogurt and vanilla. Beat with a hand/stand mixer to combine.
5. To the wet ingredients, fold in the bananas.
6. Stir the dry ingredients into the egg mixture.
7. Then fold in the chocolate chunks and walnuts.

8. Scoop the batter into the liners, filling 2/3 of it.
9. Bake for 15-20 minutes until a skewer comes out clean.
10. Place the muffin pan onto a cooling rack for a few minutes until warm to touch, then remove muffins and continue cooling on a wire rack.

Enjoy!

Ingredients:
170g light brown soft sugar
75g brown rice syrup
130g unsalted butter
75ml apple juice
380g oats
95g sultanas
50g pumpkin seeds
50g sunflower seeds

Directions:
1. Preheat oven to 350ºF.
2. Line a deep square 8 inch baking pan with parchment paper.

3. In a medium saucepan, boil sugar, syrup, butter, and juice.
4. Once the mixture is boiling, take the saucepan off the heat and stir in the oats, sultanas, and seeds.

5. Pour the mixture into a deep, baking pan and use a spatula to even out the mixture.
6. Place the pan in the oven for about 15 minutes.
7. Once the granola is cool, remove it from the pan and cut it into bars.
8. Wrap each piece in plastic wrap if carrying individually.

Take them to school, work, field trips and on the course. Oh ... and take extras, you may want to share.

Anything with chocolate chips will be a hit in the home, and with a hint of espresso, this surely can't go wrong. Amped it up to get more kick from the caffeine and added walnuts for extra crunch and oat bran for extra healthfulness. And we've got a recipe for keeps!

Summer's here and tomatoes abound, and in the recent issue of Edible Vancouver there was what I thought was a recipe for gazpacho that was worth my time. Sometimes just reading through a recipe, you know it will work for you. This was one of those times. And it was one of those hot summer days that warranted something cool for lunch.

Now I didn't want a smooth creamy slurry, I wanted a thick chunky mess. And for added texture, I made croutons accidentally, when I realized I had too much gazpacho and had extra soaked bread bits (you'll find out later). And this made fabulous croutons, though some critics at the table suggested they were probably better if crispy. I agree.

This recipe serves 7-8 as a starter.

Ingredients:
8 ripe and juicy tomatoes, quartered, juices saved
8 slices sourdough or any hardy bread, cubed or 'rustically' broken off
8-10 cloves garlic (but then, I like garlic), chopped finely
1/2 cup water
1/2 cup EVOO
1/4 cup balsamic vinegar (a dang good one)
Salt & pepper to taste
Fresh parsley (I had dried, so used that)
1 tsp herbes de Provence (if you have it)

Directions:
1. Having prepared the tomatoes, place in a bowl in the freezer while preparing the rest.
2. In a large bowl, combine garlic, water, EVOO, vinegar, salt & pepper and mix to combine.
3. Soak the bread cubes in this for at least half an hour. (honestly we were pressed for time and gave it a mere 10 minutes ... Was already very flavorful).
4. When desired chill is achieved, remove tomatoes from the freezer, pulse in a blender with half the bread bits, parsley and herbes, blending till chunky (or more if it pleases you).
5. Serve with the rest of the bread bits, a bit more of EVOO and a sprig of parsley

.Note: If time is available, make the crispy croutons. Having marinated the bread bits for 5-10 minutes, place them in the oven for 20-30 minutes till browned.

A show of hands guaranteed a spot on the blog and a future lunch, albeit not too soon. During lunch Max was kind enough to read out some interesting facts about this dish : it originated from Andalucia, southern Spain, and every region has its twist, some including peppers, cucumbers and possibly as it crossed the ocean, avocados. Interesting!