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Cooking is a passion for me as well as a profession – it feeds my soul while keeping my boys happy. When I decided to leave my job and be a stay at home mom to these crazy kids I never realized how much my culinary training would come in handy in helping feed, nourish and teach these guys. Luckily for me, the kitchen is where all the action in in our little home, where my boys gravitate to first thing in the morning and where my days end (except on those exhausted days where I end up in my nook with yarn in hands).

It’s been a while since I’ve baked or created anything in the kitchen with my big guy, G. As he’s gotten older and matured a bit I’m finding he really enjoys and learns a ton from baking with mom in the kitchen. He takes pride in cooking with me and I can get him to try new foods if he helps prepare them. Also, with our love of gardening I feel it closes the loop on where and how our food grows and how much work is necessary to make our meals.
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Yesterday afternoon was a rare treat of sorts. Lately our schedule has been busy and crazy, with far too many activities and not enough home time. This afternoon, why Little Guy O and Daddy were napping and it found Big Guy G and myself alone to pass the time. So into the kitchen we ventured to try a new recipe that had been hanging out for a while – Chocolate Granola. Based off My New Roots recipe, but adapted for our ingredients and life.

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Not only was this healthy and incredibly taste treat easy to make it was delicious!!! It tastes a bit like Cocoa Pebbles without all the junk that store bought cereals tend to include. My Big Guy loved it and had a good time learning about measurements and increments as we measured out the grains and nuts.

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Here is a new recipe for you all to try and enjoy – we surely are loving it with almond milk and sliced bananas (the milk turns into Chocolate Milk!! Yum!!)

Chocolate Granola

3 cups rolled Oats
1 cup buckwheat
1 1/2 cup coconut flakes
1 cup chopped pecans
1/4 cup chia seeds
1/2 tsp sea salt
1/4 cup brown sugar
1/3 cup coconut oil
1/3 cup honey
1 tsp vanila
1/2 cup cocoa powder or chocolate chips

Mix the oats, buckwheat, coconut flakes and nuts and seeds together. In a small saucepan, melt the coconut oil and chocolate chips together, adding in honey and vanilla when melted. Whisk till smooth. Pour over dry ingredients and gently fold to coat. Press into a rimmed baking sheet and pat down with a spoon to press to compact. Bake 15-20 minutes at 350, flip in large chunks and bake another 10 minutes till fragrant. Let fully cool and enjoy!!!


In these last weeks of pregnancy, as my belly swells bigger than ever imagined and my toddler pushes my patience to limits never before explored, I am finding some comfort in baking. My Mamama used to make this cake once in a while to have with our tea, a beautiful airy cloud like Orange Chiffon that was melt in your mouth good.

In Peru and at her house, we used to always have tea in the afternoons – sometimes just tea or cocoa with cake or a small sandwich, sometimes a slightly bigger meal with a scrambled egg or a bit of leftovers. Our larger meals were at lunch – usually a two or three course meal followed by a nice nap.

Today is a rainy, pouring day and as I cannot take my incredibly cranky toddler outside to play and as I am too big and cumbersome to do much besides sit and knit (more on this later!) I am finding my solace in baking. The beautiful cake is in the oven, and I am awaiting the sound of the oven timer impatiently to share this delight with my little one.

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