In this episode, Kappy shares what’s on his plate at the moment.

Links and handles mentioned in this episode:

Sunny’s Steakhouse | IG | Will Thompson | Chef Aaron Brooks

Ninja CREAMi | Chris Young video

Chef on the Spectrum program | Chef Franklin Becker | Chitarra Pastaria | Chef Ken Oringer

Chef Eric Ripert’s Mindful Cooking book | IG

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Salty Chocolate + Tahini Granola

3 cups old-fashioned oats

½ - 1 cup chopped nuts of choice (I use pistachios and/or almonds)

1 - 1 ¼ teaspoons kosher salt

⅓ cup honey

3 tablespoons maple syrup

3 tablespoons tahini (stirred until smooth)

2 tablespoons of neutral oil (olive, coconut, avocado, etc.)

1 teaspoon vanilla

½ teaspoon cinnamon or cardamom (I do ¼ teaspoon each)

To finish:

⅓ - ½ cup mini chocolate chips or chopped dark chocolate

Flaky salt

Light dusting of lemon zest

Sprinkling of sprinkles

Preheat oven to 325°F. Line a baking sheet with parchment.

1. In a big bowl, combine the oats, nuts, and salt and stir to combine.

2. To a small sauce pot, add the honey, maple syrup, tahini, and oil and warm over low heat while stirring for about 1-2 minutes. Once it is loose and glossy, remove from heat and whisk in the vanilla, cinnamon and cardamom.

3. Pour the wet mixture over the bowl of dry and mix with a rubber spatula until fully coated.

4. Transfer the mixture to the parchment lined sheet tray, gently press into an even layer, about ½ - 1 inch thick, and place in the oven.

5. Bake for about 25-40 minutes, rotating halfway, until it’s light golden brown and toasted. Do not stir. (I know this is a wide range of time. We enjoy it a little chewy so I err on the side of 25-30 minutes rather than the longer time.)

6. Remove from the oven, and evenly scatter the chocolate, salt, lemon zest and sprinkles over the top. Let cool on pan - it will firm up as it cools. Once it cools, you can break it up into pieces and store in a resealable bag or covered tupperware container.

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