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)