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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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

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.

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!

Vegetable Soup

Vegetable Soup

3/4 cup dried Great Northern beans
3 cups water
1 cup onion, chopped
1 cup crushed tomatoes
1 cup tomato puree
1 1/2 cups carrots, sliced
1 1/2 cups potatoes, peeled & cubed
1 1/2 cups fresh green beans, broken into small pieces
1/2 cup gluten-free spaghetti
1 1/2 cups zucchini, sliced and quartered
1 leek, white part only, cleaned & sliced
1 tsp dried basil
1 Tbsp dried parsley
2 cups baby spinach, chopped
10 oz frozen peas
1/2 cup mushrooms, ground (opt)
1 1/2 cups chopped celery
3 qts GF vegetable stock



Soak beans overnight; drain. Cook in 3 cups of water for one hour;
reserve cooking water.

Sauté onion, garlic, and leek in 1/2 cup water.
Add crushed tomatoes and pureed tomatoes; cook for 3 minutes.
Add vegetable broth, carrots, potatoes, celery, basil and parsley;
cook for 15 minutes.
Add zucchini, green beans, Great Northern beans and cooking water.

Bring to a boil, cover, and simmer approx. 30 minutes.

Break spaghetti into pieces and add, along with spinach and peas.

Simmer until vegetables are tender; add sea salt and pepper to taste.

Tomato Soup

Tomato Soup


1 small onion, chopped
3 stalks celery, sliced
28 oz tomato sauce
2 1/2 tsp raw honey
1/2 tsp paprika
1/2 tsp basil
1/4 tsp freshly ground black pepper
3 Tbsp rice flour
2 cups GF vegetable broth
1/2 tsp sea salt



Place onion, celery, tomato sauce and seasonings in a large pot and
simmer for 15 minutes.

Pour half of the mixture into the Vitamix and puree on low speed, holding onto the lid tightly, until completely smooth. Repeat with the other half.

Blend the flour with some vegetable broth in the blender. Add to the original pot, heat for a minute or so , then whisk in the remaining broth until smooth. Stir in the tomato puree, add sea salt to taste, and simmer until slightly thickened, about 5 minutes.

Szechuan Stir-Fry

Szechuan Stir-Fry

1 1/2 lbs extra-firm tofu, cut in strips
Tamari
1 bunch broccoli stems, julienned

1 tsp ground ginger
2 garlic cloves, peeled & minced
1 red bell pepper, chopped
1 cup snow peas
1 cup mushrooms, sliced
8 scallions, chopped
8 oz water chestnuts, sliced
3/4 cup GF vegetable broth
3 Tbsp apple cider vinegar
3 Tbsp Tamari
1/2 tsp crushed red pepper flakes
1/8 tsp cayenne pepper
2 Tbsp cornstarch or arrowroot powder

Gluten-free linguini or rice noodles, cooked



In a medium bowl, combine tofu and tamari; set aside.

In a wok, heat water or oil. Add pepper, snow peas, mushrooms, garlic, ginger,
broccoli, scallions, and water chestnuts; stir-fry 5 minutes.

Remove with a slotted spoon and set aside.

Add more oil or water to wok, add tofu mixture; stir-fry 5 minutes. Stir in remaining
ingredients except linguini and cook until sauce is thickened.

Return vegetables to skillet; add linguini; heat through.

Lentil Soup

Another favorite lentil recipe. :)

2-3 Tbsp extra virgin olive oil
1 large onion, chopped
2 cloves garlic, crushed
2 tsp grated fresh ginger
2 tsp mild curry powder
2 c lentils, rinsed well
8 c GF vegetable stock
4-6 large carrots, peeled and sliced
3-4 stalks celery, sliced
4 cups thinly sliced spinach
2-3 Tbsp freshly squeezed lemon juice, opt.
2 tsp sea salt

Heat the olive oil in a large stock pot. Sauté onions for about 5 minutes. Add the garlic, ginger, and curry powder and sauté for a minute or so.

Add the lentils and stock. Add the carrots and celery, cover, and simmer for about 1 hour.

Turn off heat; add spinach, lemon, and salt. Stir and let sit for 5 minutes to allow the greens to soften.

Lentil Salad

I love lentils. No one else in my family shares that love. I'm okay with that because it just means that I always have leftovers!

Lentil Salad

2 cups cooked lentils
1/2 cup onion, finely chopped
1/4 cup scallions, chopped
1/4 cup fresh parsley, minced
3 Tbsp organic olive oil
1 Tbsp coconut vinegar
1 Tbsp raw honey
2 tsp Dijon mustard
1/4 tsp sea salt
Lettuce


Mix olive oil, vinegar, honey, mustard, and sea salt in a small jar. Shake until well mixed.


Mix lentils, onion, and mustard vinaigrette; allow to marinate for at least one hour.


Add scallions and parsley; mix gently.

Serve on lettuce leaves.

Raw Chocolate Smoothie

This is a decadent favorite around here. It provides a "similar to peanut butter" taste, without any nuts!


Raw Chocolate Smoothie

1 cup water
1 cup ice cubes
1 frozen banana, chopped
1/4 cup raw cacao powder
1 Tablespoon nutritional yeast
1/4 cup organic sunflower butter
1/4 cup raw honey
1/2 teaspoon vanilla extract


Blend all ingredients in a Vitamix or other high-powered blender until smooth.

Enjoy!

Gluten-Free, Grain-Free, Dairy-Free, Sugar-Free Chocolate Cake!

We have a little more flexibility when it comes to baking now that E has passed his egg challenge and can eat eggs in dishes baked for at least 30 minutes. I would never, ever tell my kids what's in this recipe! Without that knowledge, it was a hit!

I was reading about the Spunky Coconut's Vanilla Bean Cake (also grain, gluten, sugar, and dairy-free), which Kelly said she created after trying Healthy Indulgences' Healthy Flourless Chocolate Cake, which Lauren said she adapted from a recipe on LowCarbFriends. Phew! Follow all that??

At any rate, I made a few small changes to suit our tastes and allergy needs. I made it in the evening and let it sit overnight. I wish I'd gotten a picture but they dove into it before I could grab the camera! There's a picture on Healthy Indulgences. There's honestly no way, by looking at it, that anyone could tell what's in it!

Gluten-Free, Grain-Free, Dairy-Free, Sugar-Free Chocolate Cake

1 1/2 cups cooked black beans, well drained, at room temperature
5 organic free-range eggs
1 teaspoon chocolate stevia extract
1 tablespoon vanilla extract
1/2 teaspoon Real Salt
6 tablespoons coconut oil

1/2 cup raw honey

1/2 cup cacao powder (cocoa powder could also be used; this is just what I had on hand)
1 teaspoon Grain-free Baking Powder* (Recipe below)
1/2 teaspoon baking soda


Preheat oven to 325 degrees. Grease a 9" cake pan with Spectrum Organic Shortening. Line the bottom of the pan with unbleached parchment paper, then grease the parchment lightly with the organic shortening.

Place beans, 3 of the eggs, vanilla, stevia, and Real Salt into Vitamix. Blend on high until mixture is completely smooth and creamy.

In mixer, beat coconut oil with honey until light and fluffy. Add remaining two eggs, one at a time, beating for one minute after adding each egg. Pour bean batter into egg mixture and beat until well mixed.

In a small bowl, whisk together cacao powder, baking powder, and baking soda. Add to mixer and beat on high for one minute. Scrape batter into cake pan and smooth the top. Tap the pan on the counter a few times to eliminate any air bubbles.

Bake for 40 minutes, or until cake tests done. Cool in pan for 10 minutes, then turn out cake from pan, and flip over again on to a cooling rack. Cool cake until it reaches room temperature, then cover with cake dome. For best flavor, let cake sit for eight hours! Frost with the Spunky Coconut's Chocolate Frosting.


*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.

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.

Baked Oatmeal

I recently found a recipe called Our Favorite Oatmeal Bake on Our Backyard Homestead. I doubled the recipe and made a couple of small changes to suit our family, and I'm thrilled to say that it was a hit with everyone. That may not sound like a big deal, but when I can find a recipe that works for our food allergies and that everyone likes, I'm a happy camper!


Baked Oatmeal

6 c gluten-free rolled oats
1 lemon, juiced

1 1/2 c coconut, unsweetened & unsulphured
8 Medjool dates
1 c organic raisins
1 heaping Tblsp cinnamon
1 tsp sea salt
2 c organic applesauce
2 c coconut milk (not canned)
2/3 c raw honey
4 organic apples

The night before, soak the rolled oats in just enough water to cover, with the juice of the lemon added to the water.

In the morning, drain the rolled oats and rinse well. Let drain while preparing the rest of the recipe.

Preheat the oven to 350 degrees. Grease a 11 x 15" baking dish with Spectrum Organic Shortening or coconut oil.

Place the coconut in a large bowl. Chop the dates finely, and, one at a time, add to the coconut, mixing to coat the date pieces with the coconut to prevent them from sticking to each other. Stir in the raisins, cinnamon, and sea salt; mix well. Add the drained oats, applesauce, coconut milk, and honey.

Peel and chop the apples and add to the oats mixture, mixing well.

Pour into the prepared baking dish and bake for 30 - 35 minutes.

Note: This makes a LOT! I thought that the leftovers were good, but if I didn't need leftovers, I definitely would not double this recipe!