And the winner is….Sumo Dark Chocolate NomNoms
I have been loving the Sumo season.
If you haven’t had the privilege of tasting a Sumo tangerine, you must!! The season will end soon and there will be 12 long months before you get another opportunity. Last year, when the last Sumo was sold ((to me)) and eaten ((by me)) – I cried…not really, but I felt a sense of loss and thought about them often. As the end of 2013 drew near, I am not sure what I was anticipating more – the holidays are Sumo season getting closer ((really)).
I wrote about my love for this fruit and its history here. So I won’t repeat myself, but, I will say — saving the zest of citrus is a great habit to start. Whether eating the fruit or using the juice, the zest is packed so full of flavor. Don’t make the hasty mistake of throwing out the peel. Do a quick wash and dry of the peel and stick it in a baggie & into the fridge or freezer for a later date. Even better, if you have a minute to spare, zest the fruit before you peel and place in an ice-cube tray, in 1 T portions, flash freeze and then place in a freezer bag. You will be so happy you did.
Zest will bless your crockpot creations, banana bread, salad dressings, broccoli, chicken, teriyaki, Brussel sprouts, strawberries ((YUM))…come to think of it – what wouldn’t taste better with some zest. This is what Food for a Year is about- making your year of food great.
These NomNoms shined with the addition of Sumo zest – I can’t wait to hear what you think!
A little cocoa power, a blend of heart and mind healthy whole grains, a heap of Sumo mandarin zest & a touch of natural sweetener makes this breakfast treat something that is sure to put a smile of kiddo’s & grown-up’s faces alike!
- 4 T Sumo (super orange) zest -- zest from 2 sumo tangerines
- 1 T coconut oil
- 6 T cocoa powder
- 1 egg
- 1/2 c nonfat plain Greek yogurt
- 1 c. pureed roasted sweet potato
- 2-3 T pure maple sirup*
- 1/2 t sea salt
- 1/2 t baking soda
- 3 T chia seeds
- 3 T ground golden flax
- 1/2 c stone ground 6-grain stone ground hot cereal blend (I used Bob's Red Mill brand)
- 3/4 c quick oats
- 3/4 c wheat flour
- 1 c. mini semi-sweet chocolate chips
- Preheat oven to 350°. Line a baking sheet with parchment paper. In a medium mixing bowl, melt coconut oil. Combine melted oil with the cocoa powder and all of the wet ingredients. Once wet ingredients are combined, add dry ingredients and stir until combined. Incorporate mini-chips.
- Place NomNom bowl in the fridge for 10 minutes or overnight if serving in the morning. Once NomNom dough is chilled, remove from fridge, using a 2 T scoop, scoop dough onto cookie sheet, leaving a 1"- 2" space between each NomNom.
- Bake for 11 minutes and serve warm--with a smile.
- *The semi-sweet chips are less sweet than the milk chips I have used in other recipes. I like the bitter flavor, but you may not. If you don't want bitterness - add the extra T of sirup. You may substitute honey for sirup if you don't have sirup on hand.