Honey Coconut Granola

This granola is so simple and so delicious!  It's completely grain-free, dairy-free, nut-free, and free of refined sugar, and is safe for the GAPS diet.  

The only tricky thing about this recipe is remembering to keep a close eye on it while it's baking because honey burns very easily.  Do not let it overbake at all.  It will be moist when it comes out of the oven, but will harden as it cools.

Enjoy!

2 cups organic unsweetened coconut flakes (we used the fine flakes from Wilderness Family Naturals)
2 cups raw organic pumpkin seeds
2 cups raw organic sunflower seeds
1 cup local raw honey  (we used our own TPN Local Raw Honey)
2 Tbsp organic Vietnamese ground cinnamon (we used Frontier brand)
1 Tbsp natural vanilla extract (we used our own TPN Vanilla Extract, available at local markets and shows)
1/4 tsp sea salt (we used RealSalt)



Preheat oven to 350 degrees F.

Oil two baking sheets with sides with TPN Coconut Oil.  We used Pampered Chef Stoneware Large Bar Pans.

In a large bowl, mix together coconut, pumpkin seeds, and sunflower seeds.

In a small saucepan, mix together and gently warm the honey, cinnamon, vanilla extract, and sea salt.

Pour the honey mixture over the coconut and seeds, mixing well until seeds are completely moistened.

Divide mixture between the two prepared pans.

Bake for 30 minutes, stirring every 10 minutes.

Honey burns very easily, so you may want to stir it every five minutes at the end, and be sure to keep a close eye on the granola so that it doesn't get too dark.

Remove from oven promptly, and stir frequently while it's cooling to prevent it from sticking to the pan.

Store in an airtight glass container.

Eat as a snack or serve as a cereal with freshly made Coconut Milk.

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Coconut Milk

This coconut milk is so simple to make.  We don't add any flavorings or sweeteners to it.  We use it solely for baking, and it works well and adds a nice subtle coconut flavor to recipes.

2 cups fine flaked coconut
4 cups warm water

Place coconut and water in Vitamix.  Stir and let sit for 30 minutes.

Blend for 3 minutes.

Strain through a fine sieve or a nut bag into a large mason jar.

Cool, cover, and refrigerate.  Shake well before using. 

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Coconut Whipped Cream

2 cans full-fat coconut milk
1 cup powdered sugar


Place cans of coconut milk in the refrigerator for a minimum of 24 hours. 

Place mixing bowl and whip in the freezer for at least 3 hours.

Open coconut cans at the bottom with a bottle opener, and drain the coconut water into a jar to use for another recipe, such as a smoothie.

Now open the top of the can with a can opener and scoop out the thick cream.

Take your bowl and whip out of the freezer and set up the mixer.  The bowl and whisk need to stay cold, so move quickly.
 
Start mixer on low and move up to medium speed.  As the coconut milk starts to whip and increase in volume, gradually add the powdered sugar.

Mix until fluffy like whipped cream.

NOTE:
If you make this on a regular basis, always keep two cans of coconut milk in the refrigerator so you have them when you need them.

GFCFEF Rice Pudding

5 cups cooked white rice

4 cups rice milk

1 cup Wholesome Sweetners evaporated cane sugar

2 Tbsp Vanilla Extract

3 Tbsp Earth Balance Spread (we used soy-free)

1/2 cup raisins

1 Tbsp cinnamon

Add all ingredients to heavy saucepan, place over medium heat and mix well.

Continue mixing every minute or so as mixture begins to heat and ingredients meld together.

Continue to cook over medium heat for about 20 minutes or until the mixture takes on a thick, pudding like consistency. I think this is best when warm, you will need to allow it to cool for about 20 minutes after cooking before serving. It can also be stored in a sealed container in the fridge and enjoyed cold or reheated.

Adapted from Looks Good in Polka Dots