Don't underestimate the power of the granola.
Read More" a delightful combination of orange peel, kirsch, zante currants, Ghirardelli chocolate, and bright, tart cherries (along with all the other good granola-y ingredients)
Read MoreIngredients for our new and improved Chocobanola: oats (org), barley (org), Sucanat (minimally processed sugar), honey (native RI), canola oil (expeller pressed), raisins, Craisins, wheat germ, oat bran (org), almonds, walnuts, sesame seeds (org), sunflower seeds, coconut (org), Ghirardelli chocolate, pecan meal, flax seeds (org), dried bananas, molasses (org), oat fiber, chia seeds, vanilla extract, cinnamon, sea salt, nutmeg, almond extract.
Read MoreThe muesli is a bit of an alter-ego to our signature big-chunk, tooth-cracking, snacking style granola. This stuff belongs in a bowl. The recipe’s the same, but the grade is smaller and fits nicely on a spoon. You can think of it as, perhaps, the European version. Refined. Swiss.
Read MoreI decided on unsulphured mission figs. Molasses and a glug of cognac were a given. Poppy seeds practically begged for the chance to impersonate the sweet crunch of fig guts—plus they’re great for you. The darker French roast, hint of salted caramel, and tang of balsamic vinegar followed from tasting our first prototype taste tests. I thought it might be interesting to, just ever so slightly, soften the crunch.
Read MoreA note from the cook: I grew up in Vietnam where the oranges weren’t orange. Kumquats, mandarins, persimmons, and papaya were orange. Dragonfruit were purple. Oranges were green.
Read Morewhat might help newly-arrived international refugees start rebuilding their lives in Providence? The answer: artisanal granola, of course.
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