Gluten Free Apple Cherry Cranberry Coconut Pecan Granola Muffin Recipes

COCONUT PECAN GRANOLA

Steps:

• Preheat oven to 325 degrees.
• Place pecans and walnuts in a ziploc bag and crush with a mallet or rolling pin.
• In a large mixing bowl mix together oatmeal, coconut flakes, crushed pecans and walnuts, and raisins.
• In a smaller bowl stir together coconut oil, honey, brown sugar, cinnamon and salt.
• Pour the honey mixture over the oatmeal mixture and stir until coated well.
• Spread granola onto a large sheet pan and place in the preheated oven.
• Bake for 30 mins stirring every 10 so the granola doesn't burn.
• Cool on sheet pan then store in an airtight contain for up to one month.
• Note: When you remove the granola from the oven it will be brown but not crisp. It will crisp up as it cools. I stir every 15 mins while cooling because it starts sticking together.

GLUTEN-FREE CHERRY COBBLER MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 24 muffin cups with paper liners.
• Mix flour, 1/2 cup sugar, and baking powder in a large bowl. Whisk milk, vegetable oil, egg, vanilla extract, and almond extract together in a separate bowl. Make a well in the center of the flour mixture; pour in milk mixture. Stir until batter is just blended and slightly lumpy; gently fold in cherries and cherry juice. Fill muffin cups 2/3 full with batter.
• Mix oats, brown sugar, 1/4 cup white sugar, and butter together in a bowl until crumbly; sprinkle oat mixture over batter.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes.

CRANBERRY-PECAN GRANOLA

Steps:

• Heat oven to 325°F. In large bowl, mix oats and pecans.
• In small bowl, mix juice concentrate, syrup, cinnamon and oil until well blended. Drizzle over oat mixture; toss well to coat evenly. Stir in cereal. Spread on 2 large cookie sheets or 2 (15x10x1-inch) pans.
• Bake 20 to 25 minutes, stirring granola frequently and changing positions of cookie sheets once halfway through baking, until light golden brown. Stir half of cranberries into each half of granola.

GLUTEN FREE APPLE CHERRY CRANBERRY COCONUT PECAN GRANOLA 'MUFFIN

Steps:

• Toast Pecans or Nuts in Cast Iron Pan over low to medium heat, to release oils. Aprox. 10 minutes.
• Preheat Oven to 350°F.
• Meanwhile, combine dry ingredients.
• Peel and Core Apples Cut into 1 inch bites. Add to dry.
• Combine wet ingredients.
• Combine all Ingredients.
• Once well mixed into a very thick batter, Divide into Muffin Cups or a Pie Dish to Make an Apple Crisp. Bake for Approximately 20-30 Minutes, when Edges & Tops Brown. I had to lower heat after 20 and bake for 10 more.
• Remember in Cooking, Everything is Optional So Please Modify to suit your Dietary needs and tastes.