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Something to read, something to bake, and something to sip while you do both.We're sharing a few favorite pairings from our friend Emily Fiffer, whose Substack "Read, Eat, Repeat" is one of our go-to sources for thoughtful reading and unfussy cooking recs...all of which happen to go perfectly with a cup of your favorite Canyon cup.

Sharing one of our favorite combos: books and snacks via our friend Emily Fiffer. Emily writes one of our favorite substacks (Read, Eat, Repeat), and is giving a preview of some of her favorite book and snack pairings of late (that all taste great with coffee, naturally).

Sharing one of our favorite combos: books and snacks via our friend Emily Fiffer. Emily writes one of our favorite substacks (Read, Eat, Repeat), and is giving a preview of some of her favorite book and snack pairings of late (that all taste great with coffee, naturally).

Sharing one of our favorite combos: books and snacks via our friend Emily Fiffer. Emily writes one of our favorite substacks (Read, Eat, Repeat), and is giving a preview of some of her favorite book and snack pairings of late (that all taste great with coffee, naturally).

RECIPE

Makes 1 sheet tray, or roughly 4 cups

3 cups rolled oats (not quick-cooking; I used gf oats here)

2 tablespoons chia seeds

¼ cup shredded coconut

¼ cup cacao nibs

¼ cup sesame seeds (untoasted)

½ cup TVP (I used Bob’s Red Mill)

½ cup plus 2 tablespoons creamy, natural peanut butter (natural meaning unsweetened with no extra oils)

¼ cup evoo

¼ cup plus 2 tablespoons maple syrup

Pinch of salt (I used CAP The Pink Mountain Salt)

Preheat your oven to 325F and line a baking sheet with parchment. In a large bowl, mix all of the dry ingredients. In a smaller bowl, whisk the wet ingredients (pb, evoo, maple and salt). Pour the wet ingredients into the dry and mix very well until incorporated. Tip the mixture onto your baking sheet and pack it down tightly with the back of a spoon or spatula, then bake for 30 minutes, rotating and mixing once at around 15 minutes. Use your nose as your guide – it will start smelling delicious, nutty and toasty when it’s just about ready. Let the granola cool and crisp up on your baking sheet, then transfer to a glass jar where it’ll keep for weeks!

RECIPE

Makes approximately 15 

5 egg whites

150 grams coconut sugar

¼ teaspoon Kosher salt

2 tablespoons honey or maple syrup

220 grams unsweetened desiccated coconut (the fine sheds, not the chips!)

20 grams tapioca starch (or 40 grams AP flour)

¼ teaspoon ground cardamom

90 grams dark chocolate*, for dipping (the darker the better because the macaroons are super sweet — I used 100%)

Crack the egg whites into a saucepan and add the sugar, salt and honey or maple syrup. Stir with a wooden spoon over low heat until the mixture loosens, being careful not to cook your egg whites, about two minutes. Stir through the coconut, tapioca starch and cardamom and mix well. Turn the heat up a tiny notch and stir consistently until the mixture is thick and glossy, about five minutes. Tip into a bowl to cool, preheat your oven to 350F and line a baking sheet with parchment. Using a tablespoon, dollop the ‘batter’ into tightly packed 2-tablespoon-full drops. Bake for 22 minutes, until the tops are golden. Let cool fully, then melt your chocolate. Dip the bottom of each macaroon in the chocolate, return to the parchment-lined baking sheet and set aside to firm up for a few minutes (you can also stick in the fridge to speed up the process). L’chaim!

*You’ll have a tiny bit of leftover chocolate. I poured a splash of coconut into the bowl, mixed vigorously until I got a ganache, and ate it with a spoon like a queen. Do it!

RECIPE

Makes roughly 12 bars (aka 1 8x8 baking pan)

Raspberry Chia Jam

Makes 1 jam bar recipe’s worth

2 baskets fresh raspberries (or 1½ cups frozen)

Juice from ½ lemon

1½ tablespoons chia seeds

In a stainless steel saucepan on medium-high heat, add the raspberries and lemon juice. Cook the raspberries down until they collapse and start smelling wonderful, stirring a few times, about 10 minutes. Add the chia seeds, stir well and continue simmering for another 10 minutes. Stick the pan in the fridge to cool down while you make the dough. 

Jam Bar Dough

½ cup coconut oil, melted

⅓ cup tahini

3 tablespoons maple syrup

1½ cups rolled oats (I used GF)

1 cup oat flour (just whizz oats in your blender / food processor)

1 cup almond flour

½ cup almonds, chopped

6 tablespoons coconut sugar

1 teaspoon baking powder

½ teaspoon Kosher salt

¼ teaspoon ground cardamom

Raspberry Chia Jam (you can also obviously use store-bought!)

Preheat your oven to 350F and line an 8x8 baking tin with parchment. In a large bowl, mix the coconut oil, tahini and maple syrup and stir well. Then add the rest of the ingredients, excluding the jam, and mix until everything comes together. Using your hands, press about ⅔ of the mixture into the bottom of the pan, making sure it’s packed tightly. Grab the jam from the fridge and gently spread it on top of the bar mixture. Then sprinkle the rest of the bar mixture over the top. I baked these for 43 minutes exactly and they were perfect; they’d probably be good at 45, too. Let cool completely before you cut them into squares.