Chunky Grain-Free Granola Sugar Free Dairy Free

Grain Free Granola

Chunky, Sugar-Free and Grain Free! Exactly what you want in a granola! Perfect for breakfast or dessert! 

I love the grain-free granola from Grandy Oats but although delicious, it costs $15.98/lb and that really doesn't work for a frugal budget! I figured I can make the same delicious grain-free granola for a fraction of that cost. This recipe is also healthier since it doesn't have as much maple syrup in it. Or, omit the sweetener entirely!

Adapted from Making Thyme for Health's recipe

• 2 cups chopped nuts (preferably soaked and dried. I used Pecans, Almonds, Cashews, Walnuts and Peanuts although peanuts aren't my favorite in this granola.  Also,don't soak the cashews and peanuts)
• 1/4 cup sunflower seeds (preferably sprouted)
• 6 TB unsweetened dried coconut (also sold at WalMart)
• 1/2 cup Thick dried Coconut pieces (These are my favorite part! They add so much body and crunch to the granola. Soon, I will post a recipe which is entirely nut-free, using this kind of coconut!)
  
• 1/2 cup almond flour
• 1 teaspoon ground cinnamon (optional: skip if you want a plain granola taste)
• 1/2 teaspoon fine sea salt
• 3 tablespoons coconut oil, melted
• 1 1/2 TB pure maple syrup or 1 1/2 TB Coconut Sugar
• 1 teaspoon vanilla extract

INSTRUCTIONS

• Preheat the oven to 325°F then line a baking sheet with parchment paper.
• In a large bowl, combine the chopped nuts, seeds, coconut, almond flour, cinnamon and salt. Pour in the melted coconut oil, maple syrup and vanilla. Stir until everything is evenly coated with liquid.
• Spread the mixture out on the baking sheet. Transfer to the preheated oven and bake for 20-25 minutes. The nuts should appear golden and the granola should be fragrant. Remove from oven and allow to cool completely before stirring. Transfer to a sealed container or bag and store in the refrigerator for up to 1 week.

Recipe makes about 7 cups. Serving size is equal to 1/2 cup. 

Mother's Day Lemon Muffins- gluten free, sugar free

Lemon Muffins 

Yields 6 muffins

Gluten, sugar, nut and dairy free! 

Ingredients:

 4 large eggs  

3 TB melted coconut  oil or butter

1/2 cup coconut flour

1/4 tsp sea salt 

1/2 tsp baking soda 

1/4 cup xylitol 

3 tsp lemon zest (or zest of one lemon)

1/2 cup your choice of milk, warmed (also, see note). 

1/2 tsp apple cider vinegar 

For the Topping:

2 TB melted butter 

2 TB xylitol 

Heat oven to 350 degrees F 

Oil and line a muffin pan

   Blend eggs and oil in blender or by hand for about 2 minutes. 

 Mix together coconut flour, xylitol, lemon zest, baking soda and salt.

Combine wet and dry ingredients. Mix in warm milk and apple cider vinegar. 

Note: coconut flour differs according to brands. For the pictured muffins, I used the Walmart organic coconut flour and it was very dry compared to other brands. So I added 1/4 cup of milk making it a total of 3/4 cup milk.  

Below: example of batter that is too dry. It will bake but crumble apart when taken out of muffin pan.

Coconut flour muffin batter which needs more liquid

Below: with added 1/4 cup liquid. Still a little dry but much better. 

Bake at 350 degrees F for about 35 minutes or until toothpick comes out clean or tops are light golden. Cool for about 5 minutes.

  Dip tops of muffins in melted butter or oil then xylitol and let cool completely. Serve immediately or keep up to a week in the fridge. These also freeze well! 

How they look when straight out of oven. Not my favorite result at all. But still enjoyable. I promise to update this blog when I get new photos with better coconut flour brands! 

Easter Coconut Chocolate Nests- Dairy free version!

Easy Coconut Chocolate No Bake Birds Nests- Dairy Free Version

(original recipe found here)

Serves 2 (double recipe for more. I don't recommend quadrupling.
 Just make 2 (or 3...or 4) double recipes for a party or other special event)

Ingredients: 
1/8 cup coconut oil
1/8 cup almond milk (I used Califia Farms brand)

1/4 cup plus 2 TB coconut sugar and/or xylitol
3/4 cup unsweetened desiccated/shreded coconut
1 1/2 TB cacao powder
1/4 cup almond flour 
1/4 tsp. vanilla
1/2 pinch salt

In a small pot on the stove, heat the oil and milk with the sugar (or xylitol) and coconut until bubbling. Do not let burn, but letting it gently boil helps the finished product stick together in the end.
Remove from the heat and add cacao powder and almond flour. Mix thoroughly and transfer to a container to chill in the refrigerator for 10-30 minutes. When more solid, form into nest shapes of desired size. Set on parchment lined baking sheet or container and chil until solid. 

Note: If your mixture will not stick together because it's too liquidy add coconut and/or almond flour. 

if it's too dry, add more oil. However, I find these ratios to be pretty foolproof. I've made this recipe dozens of times- because it's soo good! :) 

Note: These are DELICIOUS treats, but if you have been off of any sweetener (even natural) for more than 1 year, these may be too sweet. You can make this recipe less sweet by using half the amount of sweetener. However, you will need to add more almond flour and coconut to make the mixture form properly. I promise to post a less-sweet recipe with all the ratios soon! 

Easter Chocolate Coconut ''Nests''- No Bake, Sugar Free, Gluten Free

Easter recipe: No bake Chocolate Coconut Bird's Nests...Gluten Free, Sugar Free

These adorable and delicious healthy treats are perfect for Easter or other Spring celebrations!

(Dairy-free version can be found here!)

Easy Coconut Chocolate No Bake Birds Nests
Makes 8 1 1/2 inch nests (Serves 2-3) (double recipe for more. I don't recommend quadrupling.

 Just make 2 (or 3...or 4) double recipes for a party or other special event)

Ingredients: 
1/4 cup butter
1/4 cup  milk

3/4 cup coconut sugar and/or xylitol
1 1/2 cups unsweetened desiccated/shreded coconut
3 TB cacao powder
1/2 cup almond flour 
1/2 tsp. vanilla
pinch salt

In a small pot on the stove, heat the butter or oil and milk with the sugar (or xylitol) and coconut until bubbling. Do not let burn, but letting it gently boil helps the finished product stick together in the end.
Remove from the heat and add cacao powder and almond flour. Mix thoroughly and transfer to a container to chill in the refrigerator for at least 30 minutes. When more solid, form into nest shapes of desired size. Set on parchment lined baking sheet or container and chil until solid. 

Note: If your mixture will not stick together because it's too liquidy add coconut and/or almond flour. 

if it's too dry, add more oil. However, I find these ratios to be pretty foolproof. I've made this recipe dozens of times- because it's soo good! :) 

Note: These are DELICIOUS treats, but if you have been off of any sweetener (even natural) for more than 1 year, these may be too sweet. You can make this recipe less sweet by using half the amount of sweetener. However, you will need to add more almond flour and coconut to make the mixture form properly. I promise to post a less-sweet recipe with all the ratios soon! 

Easy Sugar free Powdered Sugar recipe!

 FOR PALEO POWDERED SUGAR: 2 tbsp powdered xylitol (in blender, blend 5 TB xylitol with 1 TB tapioca or arrowroot powder until powder consistancy is reached)

Green muffins or donuts- coconut flour version gluten free, sugar free dairy free

 Green Muffins or Donuts Perfect for Saint Patrick's Day! Grain-free, sugar-free and sugar free (dairy free version included too)
These brilliant green muffins have absolutely no dyes in them! They are made a beautiful green tone from spinach and moringa powder. However, they don't have a veggie taste at all! They have a delightful vanilla taste- even my ''non healthy'' siblings agreed! 

Saint Patrick's Day GREEN muffins! Grain free sugar free nut free!

Grain free

                                                                           Sugar Free
                                                                             Nut free
                                                            Included is a dairy free option.

1/2 cup coconut flour
1/4 cup arrowroot or tapioca flour
1/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 TB xylitol
1/4 tsp stevia
1/2 tsp moringa powder
1/2 cup milk (almond or organic cow's milk)
2 cups fresh spinach (preferably baby spinach)
3 TB oil (coconut or butter, melted)
3 eggs
1  1/2 -2 tsp vanilla

Glaze:

• ½ cup Paleo Powdered Sugar
• ½ tsp matcha powder
• 1 TBS milk (dairy or non-dairy as desired) or to your desired consistency

• Make the Donuts/Muffins:

  • Preheat oven to 350 degrees F and lightly grease a donut pan or grease or line a muffin tin.
  • In a large bowl combine coconut flour, arrowroot or tapioca flour, xylitol, baking powder, baking soda and sea salt. Set aside.
  • In a blender combine almond milk, coconut oil and spinach. Blend, until mixture is completely smooth and green.
  • Add eggs and vanilla and pulse to combine.
  • Pour wet ingredients into the large bowl with your dry ingredients and gently mix until combined. Let the mixture stand for 5 minutes.
  • Evenly divide the batter into your prepared donut or muffin pan, filling each “well” about ¾ of the way full.
  • Bake for 10-15 minutes for donuts until set. Or bake for 30-40 minutes for muffins until toothpick comes out clean. 
  • Let sit in the pan for 3 minutes before removing to a wire cooling rack. Cool completely.
  These ARE possible to make in an electric donut pan. I tried them in there as well. They just take less time to cook of course! 
• Make the glaze:
  • While the donuts are cooling, make the glaze.
  • Whisk all glaze ingredients together in a small bowl. If you would like a thinner glaze, add more milk. If you would like a thicker glaze, add more powdered sugar. 

  Assembly:

  • When donuts are completely cooled, drizzle them with glaze.
  • Let sit at room temperature or in the refrigerator until the glaze is hardened!
    

  Storage:

  • Store the donuts in an airtight container in the refrigerator for up to 4 days.
  • Note: If you glaze them the donuts could become a little soggy if not eaten the day they are made. Also, the glaze will not be as visible after the first day since it will seep into the muffins or donuts.
    

    

    
    

    
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Saint Patrick's Day Green muffins or donuts with almond flour- gluten free, sugar free, dairy free

Donuts/Muffins:

• 1 cup almond flour
• ½ cup tapioca flour
• ¼ cup coconut flour
• 3 TBS xylitol
  
  1/4 tsp stevia
  
  
• 1/2 tsp moringa powder (if possible)
• 3/4 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp sea salt
• ½ cup almond milk (or cows milk if you aren't allergic)
• ¼ cup coconut oil melted (or butter if not allergic)
• 2 cups raw spinach (preferably baby spinach)
• 2 eggs
• 1 tsp pure vanilla extract

Glaze:

• ½ cup Paleo Powdered Sugar
• ½ tsp matcha powder
• 1 TBS milk (any kind desired- cow's or nut milk) or to your desired consistency

• Make the Donuts/Muffins:

  • Preheat oven to 350 degrees F and lightly grease a donut pan or grease or line a muffin tin 
  • In a large bowl combine almond flour, tapioca flour, coconut flour, xylitol, baking powder, baking soda and sea salt. Set aside.
  • In a blender combine almond milk, coconut oil and spinach. Blend, starting on low and increasing to medium speed, until mixture is completely smooth and green.
  • Add eggs and vanilla and pulse to combine.
  • Pour wet ingredients into the large bowl with your dry ingredients and gently mix until combined. Let the mixture stand for 5 minutes.
  • Evenly divide the batter into your prepared donut or muffin pan, filling each “well” about ¾ of the way full.
  • Bake for 10-15 minutes for donuts until set. Or bake for 30-40 minutes for muffins until toothpick comes out clean. 
  • Let sit in the pan for 3 minutes before removing to a wire cooling rack. Cool completely.
• Make the glaze:
  • While the donuts are cooling, make the glaze.
  • Whisk all glaze ingredients together in a small bowl. If you would like a thinner glaze, add more milk. If you would like a thicker glaze, add more powdered sugar. 

  Assembly:

  • When donuts are completely cooled, drizzle them with glaze.
  • Let sit at room temperature or in the refrigerator until the glaze is hardened!
    

  Storage:

  • Store the donuts in an airtight container in the refrigerator for up to 4 days.
  • Note: If you glaze them the donuts/muffins could become a little soggy if not eaten the day they are made. Also, the glaze will not be as visible after the first day since it will seep into the muffins or donuts.
  
  
  
  
  
  
  
  
  
  

easy one bowl grain free, sugar free CHOCOLATE CHIP ''OATMEAL'' COOKIES

                           Coconut flour "oatmeal" cookies! 

Chocolate chip ''oatmeal'' snack cookies!

Gluten-Free, Grain-Free, Sugar-Free! 
Dairy-Free option included, Nut-free option included

   These are the perfect snacking cookies! They are great for lunches, picnics and pretty enough for special occasions too!  If you have something against coconut flour, I urge you to try this recipe because it doesn't have the typical dry coconut flour texture most coconut flour cookies have! You can add as many chocolate chips as you like, or completely leave them out (but why? LOL)
Or, skip the raisins and just do chocolate chip. Just don't play around with the oil/flour/egg ratios unless absolutely necessary because I have tested this recipe a million times and this seems to be the best ratio. Enjoy!

INGREDIENTS:
2 cups coconut flour
2 1/2 cups melted or softened [fresh tasting-NOT rancid] coconut oil or softened butter (it works with either, or both mixed. If you have time, do half the quantity of the oil or butter softened, half melted. For some reason, it gives great results)
2 eggs (organic if you plan on tasting this cookie dough raw :) )
1/2 cup almond butter (I had some of this brand on hand, and it really added to the cookie flavor!) OR sunflower seed butter for nut-free version.
1 1/2 tsp stevia (if you hate stevia, don't worry- you won't taste it in these)
1/2 tsp salt
1/3 cup coconut sugar (to taste)
2 TB tapioca starch (optional- you can leave out if not available)
1 cup dried unsweetened coconut flakes (for this I prefer the flakes instead of desiccated but any will do)
1/2 cup sunflower seeds (preferably sprouted)
1/2 cup raisins and/or dried, unsweetened cranberries or other berries
1-2 TB cacoa nibs
2-3 tsp vanilla to taste
1/2-1 cup sugar-free chocolate chips (to taste) I love the bakebelieve brand or choczero!

Optional: melted sugar-free chocolate, cooled. (this will create a nice swirl of chocolate through the cookies in addition to the chocolate chips!)
Also optional: 1 tsp. cinnamon (this is great especially with the raisins)

In a medium sized mixing bowl, mix oil or butter with coconut flour, then add eggs and mix until combined. Simply add all the other ingredients in whatever order you like, saving the chocolate chips until last! It's as simple as that!

The end goal is that the cookie dough sticks together easily and can be formed easily into balls. If it isn't, add more oil or butter and/or almond butter. If it's too liquid, add more tapioca starch. 

Chill dough for about 15 minutes in fridge. Meanwhile heat oven to 350 degrees F. 
Form dough into Tablespoon plus 1/2 TB sized discs (honestly, about the size of an oreo. 1 3/4 inch across and about 1/2-3/4 inch thick) about 1/2 inch apart on parchment lined baking tray. They will stay about the same size after baked. Really, you don't have to be picky about the size. But these won't hold together after baked if bigger than 2 inches across.

Bake at 350 degrees F for 15-20 minutes or until golden or light brown.(check after 15 minutes and if they need longer, stay by the oven. When these burn, they burn quickly. #experience. LOL) 

After 15, 17 or 20 minutes of baking, remove and let cool on the tray. Don't try to move until cooled or they may crumble. Unless you want crumbs. Then you can do whatever you like. :) The crumbs are great for ice cream or yogurt topping! 
When cooled, they can be stored in a container in the  fridge or freezer- I think they taste best chilled! If left out of the fridge, they will soften quickly. They do keep a few days at room temperature but are best chilled. 

Enjoy! And let me know if you tried them. If you have any questions, just ask! 

    GRAIN FREE CHOCOLATE CHIP OATMEAL COOKIES