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1/3 cup extra-virgin olive oil
1/3 cup maple syrup
1/4 cup brown sugar
1 Tbsp kosher salt
2 cups rolled oats
1/2 cup chia seeds
3/4 cup raw pumpkin seeds
1/2 cup raw sunflower seeds
1/2 cup raw cashews, roughly chopped
1 cup dried fruit, diced (I used chopped dates and apricots)

1. Preheat oven to 250 F.
2. In a small sauce pan, whisk together oil, maple syrup, brown sugar, and salt. Heat over medium-low heat until sugar and salt dissolve.
3. In a large bowl, combine oats, seeds, and cashews.
4. Pour the oil mixture over the oat mixture and stir to coat.
5. Spread evenly on a parchment paper-lined baking sheet.
6. Bake for 1 hour, stirring every 20 minutes.
7. Combine granola with dried fruit and cool, stirring occasionally to break into smaller clusters.

Notes: decrease both oil and chia seeds to 1/4 cup each. Otherwise, flavor was great and texture was what I had hoped: crunchy with some larger clusters throughout. Yum. Could probably decrease sweetness (try 1/4 cup maple syrup).

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Originally created as a garnish for a vegan mango mousse experiment for work (still perfecting that recipe), this brittle stands alone as a delicious vegan dessert. No need for a candy thermometer–just keep a close eye as the caramel cooks.

1 cup sugar
1/2 tsp kosher salt
2 tsp curry powder
1 1/2 cups cashews, raw or lightly toasted

1. Combine sugar and 1/4 cup water in a heavy bottomed pot.
2. Bring to boil, reduce to simmer and allow the sugar to take on a caramel color. Do not stir or shake the pan while the sugar cooks.
3. Toast the cashews, if desired, and then spread out on a parchment paper-lined baking sheet.
4. Once caramel reaches desired color, quickly stir in the salt and curry powder.
5. Pour the sugar mixture evenly over the cashews.
6. Cool to room temperature, and then break apart with your hands.

photo (10)

Store in an airtight container for, I dunno, a while.