Guys. Meet my new favorite thing.
TAHINI COFFEE CAKE.
Have you completely fallen in love with tahini yet? I say yet because I’m convinced that once you try it, you can’t help but become completely obsessed. Over the past few years, tahini has become one of my very favorite savory ingredients (see here and here for some of my still-favorite ways to use it, not to mention every hummus ever). But it wasn’t until I put tahini in my banana bread that I fully appreciated its depth and complexity. Guys, tahini in baked goods is SO GOOD. It’s truly that next-level ingredient that adds this super unique, salty twist to sweets – my absolute weakness. (By the way, that banana bread is still my all-time favorite ever – I definitely owe you guys that recipe soon!).
Whew. What a week, huh?
I never talk about politics, or anything too heavy really, in this space because I truly don’t think that’s what it’s for. This is supposed to be a happy place, where we can all come together and celebrate the amazingness that is butter and sugar and bread and bacon. I would never want a single person to come to my blog to check out a recipe or learn a new food trick, and find themselves feeling uncomfortable or alienated by anything I write here. But I think we can safely say this week was hard, disappointing, and aggressively eye opening, no matter what side of the aisle we’re on, right?
So while I won’t ever get overly political, I also don’t believe in pretending everything is happy-go-lucky when there are really serious, devastatingly divisive issues facing this country right now and I think everyone is feeling a little wonky this week. I strongly believe that education is the first step towards understanding and discussion, so personally, I’ve been reading every article I can get my hands on and am planning on working through this list to learn everything I can about what happened and what’s next for our country. And I can honestly say that I’ve never looked forward to Thanksgiving more than I am this year. I think we all need a day of eating, drinking, and holding the people we love most really, really tight right about now!
As anyone who’s followed along with this here blog over the past few years knows, I never, ever get sick of new homemade granola recipes. And this tropical toasted coconut stovetop granola just happens to be my new favorite!
First things first: despite it’s traditional sheet pan appearances, this really is a stovetop granola. No baking. Comes together in a flash. All that good stuff. I just spread it out on a sheet pan to cluster (critical step) and then took all my pictures on it and realized how silly and confusing that was. WHOOPS.
Important life lesson: You can never have enough healthy hand-held snacks. Or, ya know, chocolate. You definitely can never have enough chocolate.
After absolutely loving the results of these homemade granola bars and these Copycat Clif bars, I turned my sights to another one of my favorite snacks – KIND bars! Dark chocolate cherry cashew KIND bars, to be exact. Can you tell I’m a crazy bar fiend? I love these bars in particular because they’re hand-held and convenient, but also made with real, healthy ingredients. Plus, did I mention chocolate? But whenever I love something so much, my food-blogger brain starts pondering if I could maybe, maybe make it at home. And maybe even make it more delicious, cheaper, and real-food-filled?