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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Vegan Cheese

14 oz coconut milk (not reduced fat)
1 tsp coconut vinegar
1 Tbsp tapioca starch
2 tsp agar powder (I used agar flakes, ground in spice grinder)*
1 tsp sea salt
2 Tbsp nutritional yeast 



Combine coconut milk, coconut vinegar, tapioca, agar, and sea salt in a small saucepan. Whisk briskly continuously until the mixture comes to a boil. Remove from the heat, stir in nutritional yeast, and transfer it to a small Pyrex dish. Cover and chill in the refrigerator for at least an hour.

*If using agar flakes instead of powder, 1 Tbsp  flakes = 1 tsp powder

Chocolate Brownie in a Mug

I get a lot of good recipes on Pinterest, most of which are very healthy.  Tonight, I printed one for a chickpea and kale dish.  Nick was going to make it, but he got a little bit distracted.  He was preheating the oven, when Jay yelled that the oven was on fire!  The element was actually arcing, sending this crazy bright light throughout the oven.  Nick immediately turned it off, but the arcing continued, so he ran downstairs and turned off the breaker.

Now ovenless, we opted for Plan B, which was chips, salsa, guacamole, and other Mexican fixings.

Later, I got a pretty serious chocolate craving.  I was thinking about these decadent chocolate coconut bars I'd spotted on Pinterest, but remembered that the oven was history.  I then recalled the following recipe, which I'd pinned for a chocolate emergency such as this.  I know that we have some so-called different foods in our house, but we actually had all of the ingredients on hand.  I'm not crazy about microwaved foods, but this served its purpose.  It was quick, quite tasty, fit my allergy/dietary restrictions, was relatively healthy as junk food goes, and it cured my chocolate craving!


Chocolate Brownie in a Mug

Serves 1

5 Tbsp unsweetened coconut milk
1 Tbsp coconut oil
1 tsp vanilla extract
15 drops liquid chocolate stevia
2 Tbsp coconut sugar
2 Tbsp sweet rice flour
1 1/2 Tbsp raw cacao powder
1 Tbsp coconut flour
1/8 tsp gluten-free, aluminum-free baking powder
Pinch sea salt
Enjoy Life Chocolate Chunks




In a microwave-safe bowl, warm coconut milk and coconut oil, just until the oil melts.

Add vanilla, stevia, coconut sugar, sweet rice flour, cacao powder, coconut flour, baking powder, and sea salt.

Whisk until smooth.

Pour batter into a mug; top with chocolate chunks.

Microwave on high for 2 minutes and 15 seconds.

Cool for a few minutes.




Allergy/Special Diet Info:
Casein-Free ~ Citrus-Free ~ Corn-Free ~ Dairy-Free ~ Egg-Free ~ Fish-Free ~ Gluten-Free ~ Nightshade-Free ~ Peanut-Free ~ Potato-Free ~ Shellfish-Free ~ Soy-Free ~ Tree Nut-Free ~ Wheat-Free ~ Sesame-Free ~ Yeast-free ~ GFCF ~ Vegetarian ~ Vegan

Adapted from Lexie's Kitchen

Granola for the Whole Family

I make up this recipe and then bake about 4 cups, divided between 2 stoneware jelly roll pans, at a time.  That way, I can add whatever extras, such as coconut, seeds, and dried fruit, that different people like, and of course leave a plain batch for the picky kids!

12 cups GF rolled oats  
2 Tbsp ground cinnamon  
1/2 tsp ground ginger
1 1/2 cups local raw honey 
1 cup coconut oil, melted 
2 Tbsp vanilla extract  

Preheat oven to 300 degrees.

In a large bowl, stir together rolled oats, cinnamon, and ginger.

In a small bowl, whisk together honey, coconut oil, and vanilla extract.

Mix wet ingredients into dry ingredients, mixing well.

Add any optional extras:

GF oat bran
Unsweetened flaked coconut
Sunflower, pumpkin, chia, hemp, or flax seeds

Divide about 4 cups of granola between two stoneware jelly roll pans.

Bake for 10 minutes.  Stir.  Bake for 10 more minutes.

Remove from oven.  Stir in any optional dried fruit:

Organic raisins
Dried apples, bananas, berries, dates, mango, pineapple, cranberries

Continue cooking a total of about 4 cups at a time, divided between the two stoneware pans, adding any optional ingredients that you'd like.

Granola will crisp up as it cools.  Store an airtight container.

Banana Bread Oatmeal

1 c coconut milk
1/2 c mashed very ripe banana
1 tsp cinnamon
1/2 tsp vanilla extract
1/4 tsp nutmeg
1 c GF rolled oats

Garnish:
Banana slices
1/2 tsp coconut sap sugar
1/8 tsp cinnamon

In a medium saucepan over medium heat, whisk together coconut milk, mashed banana, 1 tsp cinnamon, vanilla extract, and nutmeg. When the mixture comes to a boil, stir in rolled oats.

Cook, stirring occasionally, for about 5-6 minutes until moisture is absorbed and oats are tender.

Mix together coconut sap sugar and cinnamon.

Serve oatmeal garnished with banana slices and coconut sap sugar/cinnamon mixture.



Adapted from Grubography

Individual Baked Oatmeal (Muffins)

I got this amazing recipe from Sugar-Free Mom. I made a few small changes, and it was a hit with everyone. These are a cross between baked oatmeal (without the texture that some people don't like) and very moist, delicious muffins. I love that I could add different fruits or toppings to different muffins, so I didn't have to listen to complaints from the kids who can't stand raisins or don't like coconut! Everyone got what they liked!

I made some plain, and some with frozen blueberries, frozen raspberries, raisins, chocolate chips, and coconut/chocolate chips. I just placed the toppings on top of the batter before the muffins went in the oven, or, in the case of the frozen blueberries, I pushed a few down into the batter and then placed several on top.

I read that some people had problems with these sticking, so I did a few different things. I melted a little bit of coconut oil, and, using a pastry brush, lightly coated the insides of our silicone muffin liners. In another pan, I brushed the muffin tins with coconut oil, and didn't use any liners. There was a little bit of leftover batter, so I took a mini-muffin tin and coated a few of them with organic shortening.

The result was that the oatmeal slid effortlessly out of the silicone liners. With the other two pans, the muffins stuck while they were still warm. So, I cooled them almost completely, gently ran a knife around the edges of each muffin, and then they came right out.

I made 24 regular-sized muffins, and six mini-muffins. The regular muffins baked for 30 minutes, and the mini-muffins for about 15 minutes. I will freeze some of these on a baking sheet and then pop them into zip-lock bags once they're frozen. Sugar-Free Mom suggests taking them out the night before so that they'll be thawed by breakfast time.

This recipe is definitely a keeper!


2 cups unsweetened applesauce
1 ripe banana, mashed
1/2 cup raw honey
2 eggs
2 tsp vanilla extract
¼ tsp stevia powder
5 cups GF rolled oats
1/4 cup flaxseed meal
1 Tbsp GF baking powder
1 Tbsp ground cinnamon
1 tsp sea salt
2 3/4 cups unsweetened coconut milk
Toppings: raisins, chopped apples, blueberries, shredded coconut, chocolate chips

Preheat oven to 350 degrees.

In a small bowl, whisk together applesauce, banana, raw honey, eggs, vanilla, and stevia.

In a larger bowl, mix rolled oats, flaxseed meal, baking powder, cinnamon, and sea salt.

Add the wet ingredients to the dry ingredients and stir well.

Add coconut milk, stirring until mixed evenly. Batter will be runny.

Prepare muffin pans. (See above.)

Add ¼ cup batter to each tin.

Sprinkle muffins with desired toppings: shredded coconut, chocolate chips, blueberries, apples, raisins, or other frozen fruit.

Bake 30 minutes until a toothpick in center comes out clean. Enjoy!

Vanilla!

I love using vanilla beans and am always on the lookout for recipes with vanilla that suit our allergies.

I got this one for vanilla pudding from Kari's blog, and adapted it.


GFCF Vanilla Pudding

2 2/3 cups coconut milk, divided
1/2 cup vanilla sugar*
1/4 cup organic cornstarch
1/4 teaspoon sea salt
2 vanilla beans, seeds removed
1 large organic free-range egg

Slice down the sides of the vanilla beans and scrape out the seeds. Save the beans.

Combine vanilla sugar, cornstarch, sea salt, and vanilla seeds in the bottom of a medium-sized, heatproof bowl. Gradually whisk in 2/3 cup of the coconut milk, a little at a time; then whisk in the egg. Set aside.

Bring the remaining 2 cups coconut milk and the vanilla beans to a boil in a medium saucepan. Once it is boiling, remove vanilla pods, and very gradually add the coconut milk to the mixture in the bowl, whisking constantly.

Return the mixture to the saucepan, stirring constantly with a wooden spoon. Once it comes to a simmer, cook one minute longer.

Pour into a bowl. Place a piece of waxed paper on top of pudding to prevent a film from forming. Cover and chill in refrigerator until set, about 2 hours.

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Another vanilla treat we had recently is Hot Vanilla. So good on a cold day...

GFCF Hot Vanilla

1 c coconut milk
2 tsp vanilla sugar*
½ tsp cinnamon
2 tsp vanilla extract

Mix vanilla sugar and cinnamon in a small saucepan.
Add vanilla extract, stirring until dissolved.
Add coconut milk; stir. Heat gently until warm, stirring occasionally.
Pour into a large mug and enjoy!

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*Vanilla Sugar

2 vanilla beans
2 cups organic sugar

Place sugar in a large mason jar.

Slice down the sides of the vanilla beans and scrape out the seeds. Add to the sugar. Add the beans to the sugar. Cover the jar and shake well. Let sit for a couple of weeks, shaking the jar occasionally to mix.

If you don't want to wait for weeks, Kari also shared in this post how to make instant vanilla sugar. I made it and it's wonderful, but I didn't use it in the pudding because I already had vanilla sugar made up. I don't see why it wouldn't work in the pudding recipe, though.

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