Coconut

Peanut Butter Granola!! Gluten-Free And Yummy!

Posted on

This peanut butter granola recipe is my own version of several other recipes cobbled together and is being posted on my blog at the request of my daughter Katie’s boyfriend Chris.  The main recipe source is from www.breakfastdramaqueen.com so kudos to that blogger for a great starting recipe.  I have added more ingredients because I like my granola with lots of different flavours.

Image courtesy of www.breakfastdramaqueen.com
Image courtesy of www.breakfastdramaqueen.com

Peanut Butter Granola

Dry Ingredients:

4 cups rolled oats (gluten-free if required)

1/2 cup pumpkin seeds

1/2 cup sunflower seeds

1/2 cup sliced almonds

1/2 cup shredded coconut

3 Tbsps flax seeds or flax-seed meal

3 Tbsp chia seeds

1/4 cup hemp seeds

You can add dried fruit, but add it together with the finished baked granola so that the fruit doesn’t burn.

Wet Ingredients:

1 cup peanut butter

1/2 cup maple syrup

2 Tbsps coconut oil

2 tsps vanilla

Preheat oven to 325 degrees F.  Line 2 baking pans with parchment paper.  Mix all dry ingredients well in a large bowl.  In a large microwave proof dish or 2 cup glass measuring cup add all wet ingredients.  Microwave on high for 1 – 1 1/2 minutes til liquid.  Stir together well before pouring over dry ingredients.  Stir until all ingredients are well mixed.  Divide mixture between the two pans and spread out evenly.  Place in oven and bake for 40-50 minutes depending on how brown you want your granola.  Rotate the pans every so often to allow to bake evenly.  Remove from oven and allow to cool completely before storing in an air tight container.  Serve with yogurt and fresh fruit for either a delicious breakfast or dessert.  It also makes a great topping for a fruit crumble.

I hope you try this granola out, it is super easy and delicious and much more healthy than the store-bought cereals.  Cheers, Michele

Coconut Chocolate Chip Cookies!! Gluten-Free!

Posted on

I found this recipe off Pinterest for Coconut Chocolate Chip cookies and tweaked the recipe a bit as I always do.  The inspiration comes from www.mikeysinmykitchen.com and her recipe for the Ultimate Chewy Coconut Cookie.  I made these this morning for my lovely co-workers at the hospital where I worked the evening shift and they were a real hit. By changing the flour to gluten-free and adding the chocolate chips I think they are a real crowd or family pleaser. You  should try this recipe out, you will be delighted with the results!

image

Coconut Chocolate Chip Cookies

1/2 cup room temperature butter

1/2 cup brown sugar

1/2 cup white sugar

1 egg

1 tsp vanilla

1 cup gluten-free flour (or regular flour)

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 1/2 cups unsweetened shredded coconut

3/4 cup mini chocolate chips

Preheat oven to 350 degrees F.  Cream butter and sugars until well mixed, add egg and vanilla.
In separate bowl mix flour, baking powder, baking soda and salt.
Add dry ingredients to butter/sugar mixture and mix until all incorporated.  Add coconut and chocolate chips and mix until just combined.
On parchment paper or Silpat pad lined baking sheets place small walnut sized balls about 4 inches apart as these cookies really spread.  Place in oven and bake until edges just begin to brown.  Remove from oven and remove allow to cool for 5 minutes.  Then remove them from paper or Silpat pad and place on cooling racks to continue cooling.  If you allow them to brown more; they will be very crispy; less and they will be more chewy.  Store in a closed container.  Enjoy.  Cheers, Michele