Love Crunch Granola (COPYCAT RECIPE)

Copycat recipe for LOVE CRUNCH GRANOLA ❤️ Dark Chocolate & Red Berries. ❤️ 

Trust me guys, if you haven’t tried this granola, then you haven’t lived. It’s chocolatey, it’s the perfect balance of sweet to salty, and it also makes the best cereal-milk. YUM.

They used to sell this Nature’s Path Love Crunch “Dark Chocolate & Red Berries” granola at Costco, but I haven’t seen it there for a while. I’m so glad I’ve got this recipe up my sleeve when I can’t find any at the store.

COPYCAT LOVE CRUNCH GRANOLA

INGREDIENTS

  • 3 cups rolled oats
  • 1 cup oat flour
  • 3/4 cup coconut flakes
  • 1/2 cup cocoa powder
  • 1/4 cup flaxseed meal
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 3/4 cup melted coconut oil
  • 1/3 cup maple syrup
  • 1/4 cup honey (or agave)
  • 1 tsp vanilla
  • 1/2 cup dark chocolate chips (or bar, roughly chopped)
  • 1 cup chopped freeze-dried strawberries

INSTRUCTIONS

  1. ALRIGHT, so first you’re gonna want to preheat your oven to 250 degrees Fahrenheit (not any hotter than this, please).
  2. Combine dry stuff in a large bowl (oats, oat flour, coconut flakes, cocoa, flaxseed meal, cinnamon, salt).
  3. In a smaller bowl, whisk together wet stuff (coconut oil, maple syrup, honey, vanilla).
  4. Pour wet stuff over dry stuff and stir real nice. DO NOT add chocolate chips & freeze-dried strawberries at this point (or you may end up eating charcoal).
  5. Spread granola evenly on a baking sheet. Bake for 40-50 minutes, and PLEASE stir every 10 minutes, as you want it to bake evenly and slowly (especially for those of us who don’t have fancy-pants convection ovens).
  6. Remove from oven and let cool for one whole hour in the same baking sheet (yes, you heard me right). This helps create those joyous little clusters!
  7. Stir in chopped freeze-dried strawberries and dark chocolate chips.
  8. Store in an air-tight container.
  9. EAT, obviously. There will be no problem there, I promise.

Copycat TWIX BARS (gluten-free & plant-based)

Copycat TWIX BARS (gluten-free & plant-based).

Guys…this is one of my favorite treats. Seriously. Lightly sweet shortbread base, coconut caramel, with the perfect chocolate topping…this recipe you’ll want to save and make and remake.

I’ve been making these Copycat Twix Bars for a few years now, and dang…they are tasty! People don’t have a clue that these bars are both gluten-free and plant-based. WIN WIN.

I got the chance to try some amazing honey from Bumbleberry Farms (@bumbleberryfarms), which inspired me to make these bars. If you don’t eat honey, feel free to use agave.

P.S. I would LOVE to keep in touch! Follow me on Instagram, Facebook, or Pinterest to stay up to date with my posts! If you end up making one of my recipes, I would love to see it! Just take a photo, post it, and tag me @saltanddough

COPYCAT TWIX BARS (GLUTEN FREE & PLANT-BASED)


Cookie Crust:
½ cup coconut oil, melted
¼ cup @bumbleberryfarms honey (if making vegan, use agave)
1 teaspoon vanilla extract
2½ cups blanched almond flour
couple pinches salt

Caramel:
1 can (15 oz) coconut cream
½ cup coconut sugar
1 teaspoon vanilla extract
couple pinches salt

Chocolate Topping:
1 1/4 cup dark chocolate chips
2 teaspoons coconut oil


DIRECTIONS

1. Preheat oven to 350 degrees Fahrenheit. Line a 9×9 inch square pan with parchment paper so you can easily remove the bars when they’re done setting (note: this step is very important!).

2. In a bowl, stir together the coconut oil, honey (agave), vanilla, almond flour, and salt. Stir well.


3. Transfer this batter to pan lined with parchment paper. Press the dough into the bottom of your pan to create an even base and bake for 10-12 minutes, until golden brown. (Note: baking times vary due to type of pan used & how hot your oven is).

4. While the base is baking, make your caramel…In a saucepan, combine the coconut cream, coconut sugar, vanilla, and salt over medium-high heat. When everything starts to bubble, whisk frequently for about 10 minutes until it thickens up and the color darkens. Remove from heat.

5. When the cookie base is done baking, allow to cool for 10 or more minutes (feel free to place in freezer to cool).

6. Pour the caramel over the cookie base. Refrigerate this for an hour (or freezer for 30 min).

7. Melt the chocolate with coconut oil (in microwave or on stovetop) and pour over the top of your set caramel.


8. Put pan back into the fridge to set for another hour (or freezer for 30 min).

9. Remove from freezer. Slice into bars and sprinkle with a coarse salt.



Recipe inspired by Paige at Front Paige Bakes (@frontpaigebakes)

Best Salted Chocolate Chip Cookies

Hello! This is my first official blog post for Salt and Dough — and I’m super nervous/ecstatic. As some of you know, my previous food blog was Wild Yums. However, due to a change in my life and learning to love baking AGAIN (it’s been a while), I decided to change my food blog so it would be more fitting to represent myself.

I hope you’re as excited as me to see all sorts of recipes for baked goods, pastries, entrees, and some healthy additions too.

Enough chat — let’s get to the recipe!

This recipe is inspired by Alton Brown. I used to watch his Food Network TV show called Good Eats in college. It was legitimately my guilty-pleasure show. I used to watch it between study sessions, between classes, and even when I was supposed to be studying for finals. (Haha…oops.)

Please enjoy and let me know if you love these cookies as much as I do.

For thin/crispy cookies: increase baking soda by half, replace one egg with applesauce, and add more white sugar than brown sugar.

For puffy/soft cookies: use butter flavored shortening or margarine rather than butter, use cake flour rather than all-purpose flour, use baking powder instead of soda, chill the dough before baking, and place smaller scoops of dough on the cookie sheet.

For chewy cookies: melt the butter, use bread flour rather than all-purpose flour, use baking soda rather than powder, add more brown sugar than white sugar (the darker the sugar, the chewier the cookie), add in milk, replace an egg yolk for one egg, and chill the dough before baking.

THIS RECIPE BELOW IS FOR THE CHEWY TYPE OF COOKIES

Best Salted Chocolate Chip Cookies

  • 2 sticks unsalted butter, melted
  • 2 1/4 cups bread flour (or all-purpose)
  • 1 teaspoon salt (omit if butter is salted)
  • 1/4 cup white sugar
  • 1 1/4 cups brown sugar
  • 1 egg
  • 1 egg yolk
  • 2 Tablespoons milk
  • 1 1/2 teaspoons vanilla
  • 2 cups chocolate chips
  • freshly ground sea salt

Directions:

  • Preheat the oven to 375 degrees.
  • Sift together flour, salt, and baking soda in a bowl.
  • Pour melted butter in a separate (large) bowl.
  • Add sugars and then cream these all together.
  • Add the egg, egg yolk, milk, and vanilla. Mix until well combined.
  • Slowly incorporate the flour mixture until well combined.
  • Stir in the chocolate chips. Chill dough.
  • After placing scoops of dough on a cookie sheet, sprinkle with freshly ground sea salt.
  • Bake for about 14 minutes or until golden brown. (Check them after 5 minutes of baking).

ENJOY!

P.S. I would LOVE to keep in touch! Follow me on Instagram, Facebook, or Pinterest to stay up to date with my posts! If you end up making one of my recipes, I would love to see it! Just take a photo, post it, and tag me @saltanddough