Tag Archives: coconut oil

Grain Free Apple Cinnamon Granola

3 medium organic apples, diced into 1/2 inch pieces
1 c. coconut flakes
1/2 c. cashew pieces
1/4 c. chia seeds
2 T. flax seeds
1/4 c. coconut oil
1 T. honey
1 T. cinnamon
1 stevia packet
1 tsp vanilla extract
1 tsp sea salt

This granola gets crunchy as the apples dehydrate and then cool.  It is sweet, salty and delicious served over plain, organic, grass fed yogurt or with almond milk.

In a medium sauce pan, over low heat, melt the coconut oil and honey until just combined.  Add vanilla, cinnamon, stevia, sea salt and stir to combine.  Add in all other ingredients and stir to coat.  Place in an even layer on two dehydrator trays or on a sheet pan.  Use a dehydrator set to 160 degrees Fahrenheit, for 12 hours, rotating trays halfway through cook time.  Also, could be done in an oven set to 160 degrees Fahrenheit or lowest temperature.  If your oven does not go this low, lessen cook time and stir more often.

Advertisements

Zucchini Bread

This bread is gluten free, dairy free, and egg free.  It is only slightly sweet, just how I like it, and is given flavor from the buckwheat, almond, flax, zucchini, and apple butter that are included in the dough.  It is excellent toasted, topped with almond butter, grass fed butter, jam, or a little pesto.

2 c. grated zucchini, lightly pressed with a paper towel to remove some moisture
1/4 c. coconut oil, melted
1/4 c. apple butter
1 T. gelatin dissolved into 1/4 c. water
1 T. molasses
1/2 c. buckwheat flour
1/4 c. coconut flour
1/4 c. flax seed meal
1/4 c. arrowroot powder
1/4 c. almond flour
1 tsp sea salt
1/2 tsp baking soda
1/2 tsp baking powder

Preheat oven to 350 degrees Fahrenheit.  Grease a loaf pan with a little bit of coconut oil.  In a medium sized mixing bowl, combine wet ingredients first: zucchini, apple butter, coconut oil, dissolved gelatin, and molasses.  Mix to thoroughly combine.  Now, add all other ingredients, the dry ones.  Stir until dough is mixed and well incorporated, the dough will be quite thick, this is what you want because as the zucchini bakes, it will release moisture.  Press dough into the greased pan and smooth out the top.  Bake for 47-50 minutes.  You must let it cool completely before cutting.  If you cut into it too soon, it will be very gooey, so best to bake a day in advance.

Plum and Pear Crisp

1 pear, cored and sliced thin
2 plums, cored and sliced thin
1/2 c. mixed nuts, some of the nuts coarsely chopped and some finely chopped 
(this nut blend includes walnuts, almonds, cashews, hazelnuts, and pistachios)
1/4 c. dark brown cane sugar
1/4 c. arrowroot powder
2 T. coconut oil
1/4 tsp sea salt
1/4 tsp cinnamon

Preheat oven to 375 degrees Fahrenheit.  In a casserole dish or pie plate place pear and plum.  Toss lightly with your fingers to combine them.  In a separate, small bowl combine all other ingredients.  Stir until the coconut oil is dispersed and the mixture is crumbly.  It should hold together pretty easily when pressed into your palm.  Sprinkle mixture over pears and plums pressing the mixture into palms and crumbling as you go to make some larger clumps and some smaller crumbly clumps.  Bake for 20-25 minutes.  Let cool slightly before serving.  Yield 4 people.

Roasted Zucchini

1 zucchini cut into 1/2 inch rounds
1 T. coconut oil
Sprinkling of Salt, Pepper, Garlic
A few pinches of rosemary

Preheat oven to 425 degrees Fahrenheit.  Place coconut oil on a baking sheet and place pan in oven for a minute to melt the oil.  Once the coconut oil is melted, remove pan and place zucchini into oil and toss to coat.  Spread rounds, flat side down on pan.  Sprinkle with Salt, Pepper, Garlic seasoning blend and rosemary.  As you sprinkle the rosemary, rub it between your fingers to break into smaller pieces and release some oils; this makes the rosemary more fragrant and delicious.  Bake for 16-18 minutes.  The zucchini is done when it is browned on the under side and fork tender.