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.

~~~~~~~~~~~~~~~~~~~

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. 

~~~~~~~~~~~~~~~~~

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

Crispy French Fries

Hands down, these are the easiest, most delicious fries ever!


Because of how starch interacts with the frying oil, this method
will only work well with a less starchy potato, like the Yukon Gold. 
(Red potatoes worked well.)



Super Simple French Fries
2 1/2 lbs. Yukon Gold potatoes (about 4-5 large potatoes)
6 cups coconut oil (I used less)
Sea salt

Line a sheet pan or large plate with a few layers of paper towels.
Set it aside.


Cut the long sides in three or four sticks.

Then cut the potato into fries.



You want them to be about a quarter-inch thick, which looks
about like this (balanced on a 10-inch butcher’s knife).



Set a large, heavy-bottomed pot on the stove. Pour in the oil.

Put the cut potatoes into the cold oil. Don’t turn the heat on yet.

When all the potatoes are in the oil, wiggle them around so that
they’re all submerged.

Now turn the heat on high.  After about 5 minutes or so,
the oil should come to a rolling boil.

Fry the potatoes like this for 15 minutes, untouched.
Don’t stir them at all. Just keep an eye on the pot.

After about 15 minutes, give the fries a gentle stir to loosen them up.
If any are stuck to the bottom, give them a nudge to unwedge them.

Fry like this, stirring occasionally, for another 5-10 minutes,
until crisp, golden, and done to your liking.


Fish them out of the oil with a spider or large slotted spoon. Let
them drip for a sec over the pot to lose any excess oil.

Transfer to your paper-towel lined pan.

Sprinkle with sea salt when they’re hot out of the oil.


Serve and enjoy (and gobble and inhale)!



*****

 

Adapted from The Hungry Mouse

Baked Oven Fries

3 8-oz russet potatoes, peeled, cut lengthwise into even-sized wedges

5 Tbsp expeller-pressed coconut oil, divided

3/4 tsp sea salt

Freshly ground black pepper to taste

 

Preheat oven to 475˚ F.

 

Place potato wedges in a large mixing bowl. Cover with hot water; soak for 10-30 minutes.

 

Put 4 Tbsp of the oil onto a heavy, rimmed baking sheet. Tilt the sheet side to side to evenly coat the pan with oil (a pastry brush can also help with this). Sprinkle the pan evenly with the salt and pepper. Set aside.

 

Drain the potatoes. Spread the wedges out on clean kitchen towels. Pat dry with additional towels.

 

Wipe out the now empty bowl so it is dry. Return the potatoes to the bowl and toss with the remaining 1 Tbsp of oil.

 

Arrange potato wedges on prepared baking sheet in a single layer. Cover tightly with foil and bake for 5 minutes.

 

Remove foil and continue baking until bottoms of the potatoes are spotty golden brown, 15-20 minutes, rotating the baking sheet after 10 minutes.

 

Using a metal spatula and tongs, flip each potato wedge keeping them in a single layer. Continue baking until fries are golden and crisp, 5 -15 minutes. Rotate pan as needed to ensure even browning.

 

When fries are finished baking, transfer to a paper towel-lined plate to drain some of the grease. Season with additional salt and pepper to taste. Serve warm.

 

From Annie's Eats

 

Roasted Potato Stacks

 

3-4 regular-sized potatoes, peeled, thinly sliced with mandoline

1/3 c. organic extra virgin olive oil

1 tsp garlic powder

1 tsp onion powder

1 tsp dried parlsey

1/2 tsp sea salt

1/8 tsp red pepper flakes

Freshly ground black pepper to taste

Fresh parsley

 

Preheat oven to 375 degrees.

Coat a muffin tin lightly with olive oil.

 

In a small bowl, mix olive oil, garlic powder, onion powder, dried parsley, sea salt, and black pepper.

Stack 4-5 potato slices in a muffin tin, and then pour a little olive oil mixture over the stack. Top with 4-5 more slices and a little more oil.
Repeat in the remaining muffin tins.

 

Bake 20-30 minutes, or until the potatoes are crispy on the edges.

Top with fresh parsley.

 

 

Adapted from Little Mommy, Big Appetite

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.

Crash Hot Potatoes

 

• 12 whole New Potatoes (or Other Small Round Potatoes)
• 3 Tablespoons Organic Extra Virgin Olive Oil
• Sea Salt To Taste
• Freshly Ground Black Pepper To Taste
• Rosemary (or Other Herbs Of Choice) To Taste

 

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.).

Bake in a 450 degree oven for 20-25 minutes until golden brown.


From Pioneer Woman Cooks

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

Gluten-Free, Fish-Free Worcestershire Sauce

1/2 c apple cider vinegar
2 Tbsp wheat-free tamari
2 Tbsp water
1 Tbsp molasses
1/4 tsp ground ginger
1/4 tsp dry mustard
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp cinnamon
1/8 tsp black pepper

Place all ingredients in a medium saucepan. Mix well.

Bring to a boil, stirring constantly.

Reduce heat and simmer for 1 minute.

Cool; pour into bottle and store in refrigerator.

Shake well before using.

Taco Seasoning Mix

I usually use tablespoons for this recipe and sometimes double or triple it, if I have enough of the different spices on hand. I just store it in a small mason jar and use 2 tablespoons per pound of ground beef or turkey, or for recipes calling for a packet of taco seasoning.


4 parts chili powder (1/4 c)
2½ parts cumin (2 1/2 Tbsp)
2 parts garlic powder (2 Tbsp)
2 parts onion powder (2 Tbsp)
1 part paprika (1 Tbsp)
1 part oregano (1 Tbsp)
1 part sea salt (1 Tbsp)
½ part red pepper flakes (1/2 Tbsp)
Black pepper to taste

Mix all ingredients together and store in an airtight container.

Grain-free Baking Powder

2 Tbsp cream of tartar
1 Tbsp baking soda
1 Tbsp tapioca or potato starch, optional

Mix all ingredients together and pass through a fine sieve. Store in a tightly-sealed glass jar. Use within four weeks.

Seasoned Salt

Seasoned Salt

1/2 cup sea salt
2 tsp paprika
1 tsp turmeric
1 tsp onion powder
1 tsp garlic powder
1 tsp tapioca starch

Mix ingredients well and keep in a tightly sealed container. Stir or shake before using.

Gluten-Free Rice Flour Blend

3 cups brown rice flour (I use Lundberg Farms)
3 cups white rice flour (I buy from our local Asian or Indian grocery store)
2 cups potato starch (not flour)
1 cup tapioca starch

Mix all ingredients together with a large whisk. Store in refrigerator or freezer. Whisk or shake before using.