Secret Recipe Club (SRC) Reveal: Barbara Bakes

It's that time again...time for the Secret Recipe Club reveal. If you're wondering what the Secret Recipe Club is, it's a group organized by Amanda of Amanda's Cookin'. Each month, every participant is assigned to someone else's blog from which they pick a recipe - or two - to make and post, but it's all a secret until the big day. Today's the day. I always love a kitchen challenge and some culinary adventure.

I was assigned the Barbara Bakes blog and was tickled to meet such a kindred soul - mother, SCUBA diver, travel enthusiast, and culinary adventurer. After perusing her recipes, I thought that I would make a Greek dinner using her Stuffed Grape Leaves recipe and Greek Souvlaki. But the month got away from me. I'll have to give those a shot another time.

Instead, I let Barbara Bakes take my breakfast up a notch with her Almond Raisin Granola and Cinnamon Zucchini Muffins. Of course, I made a few changes...

COCONUT-CACAO NIB GRANOLA
I substituted cacao nibs for the fruit and added some spices for a Coconut-Cacao Nib Granola. It was a hit!

4 C rolled organic oats

1/2 C sugar in the raw

1/2 C organic unsweetened flaked coconut

1/2 C raw organic cacao nibs

1/4 C organic flax seed meal

1/2 t smoked sea salt

1/3 C canola oil

3 T raw honey

dash of ground ginger, ancho chili powder, ground nutmeg

4 t organic chocolate extract*

In a large bowl mix oats, sugar, coconut, cacao nib, flax seed meal, and salt. In a saucepan heat canola oil and honey until warm. Remove from heat and whisk in chocolate extract. Pour this mixture over the oat mixture and mix thoroughly till everything is completely coated.

Spread this evenly on a parchment covered cookie sheet. Bake at 300º for about 20 minutes until slightly golden brown. Don’t stir during baking. Cool completely and break into pieces. Store in an air tight container.

*Chocolate extract offers a rich and smooth chocolate flavor, without adding sweetness.

SPICED ZUCCHINI MINI LOAVES

Then for another morning, I baked a version of her zucchini muffins; I skipped the butter, added molasses, and made mini loaves. Again, another success with inspiration from Barbara Bakes.

2 C white whole wheat flour
1 t baking powder
1/2 t baking soda
1/2 t smoked sea salt
1/2 t ground ginger
1/2 t ground cardamom
1/2 t ground nutmeg
1 t ground cinnamon
1/2 C organic whole milk yogurt
1/4 C unsweetened applesauce
3 T canola oil
2 eggs
1/2 C organic granulated sugar
1 T unsulphered molasses
1-1/2 C shredded zucchini

Preheat oven to 350º. Lightly grease mini loaf pans. In a small bowl whisk together flour, baking powder, baking soda, salt, and spices.

In a large bowl combine yogurt, applesauce, canola oil, eggs, sugar, and molasses; whisk until well blended. Add flour mixture and stir until just combined. Add zucchini until just combined.

Bake at 350º for 35 minutes.

Thanks so much, Barbara, for the culinary inspirations. I am so glad to have baked with Barbara. I'll be stopping back by to make some more of your treats later this month.

xoxox,

Camilla
Culinary Adventures with Camilla