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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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)!



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Adapted from The Hungry Mouse

Barbecue Sauce

1 bottle Nature’s Promise catsup

¼ cup expeller-pressed coconut oil

2 Tbsp apple cider vinegar

¼ cup raw honey

1-2 Tbsp water

1 ½ tsp garlic powder

½ tsp xanthan gum

 

Mix all ingredients together well.  Refrigerate to meld flavors.

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

Kari’s GFCF Bread Machine Recipe

1¼ c coconut milk or other milk alternative, at room temp

2 Tbsp apple cider vinegar

3 eggs, at room temp

¼ c coconut oil

¼ c raw honey

1 Tbsp yeast

3 1/3 c Silvana’s GF Flour Blend*

2 tsp xanthan gum

1 tsp sea salt

 

Add liquid ingredients to bread machine.  Then add dry ingredients. 

Bake in a regular bread machine (you don't need the fancy one with a GF bread cycle) and about 3 hours later you have a delicious loaf of gluten / casein free bread!

Note: Always scrape the sides of the bread machine pan with a spatula a few minutes after starting the mix cycle. Gluten free bread doesn't pull itself together in a ball like regular bread dough so some of it tends to stick to the sides and it needs a little help to mix in.

*Silvana's GF Flour Blend  

6 cups white rice flour
3 cups tapioca starch
1 1/2 cups potato starch
1 tablespoon salt
2 tablespoons xanthan gum

In a large bowl, mix together and store in airtight container.

Lindsay’s GFCF Bread

1 Tbsp ground flax seeds

3 Tbsp warm water

1 1/2 c tapioca starch

1 c sorghum flour
1/2 c potato starch
3 tsp xanthan gum
1 1/2 tsp sea salt
1/4 tsp creme of tartar

3 Tbsp sucanat

2 1/4 tsp yeast
1 1/3 c warm water

3 Tbsp expeller-pressed coconut oil

2 eggs, lightly beaten

Mix the ground flax with warm water. Beat with a fork. Let sit for at least 5 minutes until it thickens.

Mix all other dry ingredients, including yeast, in mixer bowl.

Pour 1 1/3 cups warm water into a 2-cup glass measuring cup.  Stir in the coconut oil, stirring until it melts.  Add the eggs and the flax mixture; mix well.

Pour wet ingredients into the dry ingredients and mix in mixer until blended. Scrape sides to get it all mixed in.

Grease a bread loaf pan with Spectrum organic shortening. Pour dough in; cover with plastic wrap and let sit until it doubles in size -- about 40-50 minutes.

Heat oven to 375 degrees. Bake for 55-60 mins until toothpick comes out clean. Let it sit 5 mins. Then place onto wire rack to cool. Cool completely before slicing.

Homemade Hardening Chocolate Sauce for Ice Cream

This was quick, easy, and delicious.  Doesn't get better than that!

Hardening Chocolate Sauce

8 oz semi-sweet chocolate chips (we used Enjoy Life)
2 Tbsp organic expeller-pressed coconut oil

Heat chocolate chips and coconut oil in the top of a double boiler over medium heat, stirring until completely melted and smooth.  Remove from heat and let stand for five minutes.

Spoon or drizzle over your favorite nondairy (we love Coconut Bliss and So Delicious) or dairy ice cream and wait for a couple of minutes until it hardens. 

If you have any leftovers, keep in the fridge and then gently reheat before using.  There were no leftovers in this house, so I will probably double the recipe next time!

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

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!

Strawberry Applesauce Muffins

1 c GF Rice Flour Blend
¾ c sorghum flour
¾ tsp xanthan gum
2 tsp baking powder
2 tsp cinnamon
½ tsp sea salt
½ c sucanat
1 ½ tsp Darifree powder
1/2c warm water
1/3 c expeller-pressed coconut oil
½ c strawberry applesauce
2 Tbsp warm water
1 Tbsp expeller-pressed coconut oil
1 tsp baking soda
Powdered sugar, opt.

Preheat oven to 350 degrees.

In a small bowl, mix 2 Tbsp warm water, and 1 Tbsp coconut oil. Stir until coconut oil melts, then stir in baking soda. Set aside.

In a mixing bowl, mix flour blend, sorghum flour, xanthan gum, baking powder, cinnamon, sea salt, and sucanat together.

Mix Darifree powder with warm water. Set aside.

Gently melt coconut oil over low heat. Remove from head and add mixed Darifree, applesauce, and baking soda mixture. Mix well.

Stir wet ingredients into dry ingredients.

Using a cookie scoop, fill mini-muffin cups. Bake in preheated oven for 12-14 minutes, until done. Roll in powdered sugar, if desired, for a taste similar to donut holes.

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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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.

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.