PALEO GRANOLA WITH COCONUT AND ALMONDS
Whether you're following a grain-free diet or not, this oatless, coconut, almond, and mixed seed "granola" is so good you'll never miss the oats.
Provided by Anna Stockwell
Categories Paleo Coconut Granola Breakfast Seed Sesame Almond Wheat/Gluten-Free Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield About 5 cups
Number Of Ingredients 12
Steps:
- Preheat oven to 300°F. Line a rimmed baking sheet with parchment paper.
- Toss coconut, almonds, pumpkin seeds, sesame seeds, sunflower seeds, chia seeds, if using, salt, cinnamon, and cardamom in a large bowl.
- Cook honey, oil, and vanilla in a small pot over medium heat, stirring occasionally, until hot and easily pourable, about 1 minute. Pour over coconut mixture and stir to combine. Spread mixture evenly on prepared baking sheet and bake, stirring once halfway through, until golden-brown and crisp, about 25 minutes.
- Do Ahead
- Granola can be made 1 week ahead; store tightly covered at room temperature.
COCONUT ALMOND BARS
Delcious, healthy, Coconut Almond Bars, similar to "Kind Bars"! A gluten-free, paleo, grain-free, granola bar recipe that you will fall in love with!
Provided by Sylvia Fountaine | Feasting at Home Blog
Categories snacks
Time 1h
Number Of Ingredients 8
Steps:
- Preheat Oven to 325F ( to toast nuts and coconut)
- Heat honey, salt, water and vanilla (optional) in a small pot over medium heat until it starts bubbling. Stir occasionally. Lower to med-low heat and continue simmering uncovered until honey reaches 270F. You need to use a candy thermometer to get this exact ( available at most grocery stores in the baking section.) This will take about 25 minutes on med-low heat, and will happen rapidly once it reaches 250F.
- In the mean time, lightly toast nuts and coconut, in the oven, just until coconut is fragrant and lightly golden about 8-10 minutes.
- When honey has reached 270F, turn heat off and pour the nuts and coconuts into the pot, stirring well to coat. Mixture may seem dry, but just keep mixing, until evenly coated. Spread out on a parchment lined 8×8 inch pan, or baking sheet, to about ¾ inch thick.
- Using a greased spatula, spread out evenly and press down firmly, compressing it down as much as you can. Cover with parchment and use the bottom of a cup or pot or even your hands (if it's not too hot) and press down really hard, compacting it as much as possible. This will help the bars stay together when you go to cut them. Let cool uncovered on the kitchen counter for 45 minutes. ( no longer)
- Once it has cooled 45 minutes, place a cutting board over the mixure and gently flip it onto the cutting board (in one piece). With a big sharp knife, cut bars before they cool down completely (otherwise they will break when you try to cut them).
- After you cut them, let them cool down completely on parchment (a couple hours) before storing. Store in an air tight container layered with parchment, or just leave them on the counter like I do and watch them disappear. Or wrap them individually with parchment and string.
Nutrition Facts :
PALEO COCONUT ALMOND GRANOLA
Paleo Coconut Almond Granola is a 20 minute breakfast recipe that is so good, it will make you into a morning person! 8 healthy ingredients are all you need for this easy, grain-free, and vegan recipe. Use it to top yogurt and smoothies at brunch, or eat it as a cereal.
Provided by Laurel Perry
Categories Breakfast
Time 20m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees.
- In a bowl, whisk together the maple syrup, avocado oil, vanilla extract, almond extract, cinnamon and salt. Add in the remaining ingredients and stir well to coat. Spread the granola out on a baking tray and bake for 10 minutes. Stir the granola and bake for another 6-8 minutes or until it is golden brown. Allow the granola to cool completely before serving.
Nutrition Facts :
COCONUT ALMOND GRANOLA
Sweet and crunchy with delicious hints of vanilla and cinnamon permeate this coconut almond granola. So simple to make and way better than any store-bought variety!
Provided by Gina Matsoukas
Categories Baked Goods
Time 45m
Number Of Ingredients 13
Steps:
- Preheat oven to 300°F. Line a large, heavy duty baking sheet with parchment paper or a silpat.
- Place oats, coconut flakes, almonds, pepitas, chia seeds and salt in a large bowl. Stir to combine.
- Whisk remaining wet ingredients in a separate bowl until well combined. Pour into the large bowl with dry ingredients and stir together with a spatula until the mixture is fully coated.
- Spread the granola out onto the prepared baking sheet in a single layer. Place in the oven and bake for 30-35 minutes, stirring the granola every 10 minutes.
- Remove when starting to turn golden brown. Let the granola cool completely before transferring into jars for storage.
Nutrition Facts : Calories 197 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 14 grams fat, Fiber 4 grams fiber, Protein 5 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 55 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
COCONUT ALMOND GRANOLA
Steps:
- In an ungreased 1-1/2-qt. baking dish, combine the oil, honey and extract. Stir in the oats, coconut and milk powder. , Bake at 350° for 15-20 minutes or until golden brown, stirring occasionally. Stir in the almonds. Cool. Store in a covered container.
Nutrition Facts : Calories 487 calories, Fat 23g fat (4g saturated fat), Cholesterol 2mg cholesterol, Sodium 58mg sodium, Carbohydrate 60g carbohydrate (23g sugars, Fiber 6g fiber), Protein 13g protein.
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