Food recipes
Coconut Granola
Coconut Granola Ingredients: oats seeds, pumpkin and squash seeds, whole, roasted, without salt shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) sugars, brown shortening confectionery...
Coconut Granola
Ingredients:
oats
seeds, pumpkin and squash seeds, whole, roasted, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, brown
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
syrup, maple, canadian
salt, table
raisins, seeded
Directions:
Preheat the oven to 250 F. Combine the oats, nuts, coconut and brown sugar in a large bowl.
When I use cashews or almonds I roughly chop them before adding to the bowl.
In another bowl or measuring cup, combine the coconut oil, maple syrup, and salt.
Pour the liquid into the oat mixture while stirring to combine.
Mix until the liquid is evenly distributed.
Divide the mixture between two 11x17 inch rimmed baking sheets, spreading it out so that its even.
Bake for 1 hour and 15 minutes, until it starts to brown.
I usually swap the baking sheets halfway through the baking time.
Remove from the oven and allow to cool completely.
Transfer to a large airtight container and stir in the raisins.
It will keep in an airtight container for at least 2-3 weeks, probably longer, but mine is always all gone by that point so I cant be sure!
Adapted from Mels Kitchen Cafe.
Ingredients:
oats
seeds, pumpkin and squash seeds, whole, roasted, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, brown
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
syrup, maple, canadian
salt, table
raisins, seeded
Directions:
Preheat the oven to 250 F. Combine the oats, nuts, coconut and brown sugar in a large bowl.
When I use cashews or almonds I roughly chop them before adding to the bowl.
In another bowl or measuring cup, combine the coconut oil, maple syrup, and salt.
Pour the liquid into the oat mixture while stirring to combine.
Mix until the liquid is evenly distributed.
Divide the mixture between two 11x17 inch rimmed baking sheets, spreading it out so that its even.
Bake for 1 hour and 15 minutes, until it starts to brown.
I usually swap the baking sheets halfway through the baking time.
Remove from the oven and allow to cool completely.
Transfer to a large airtight container and stir in the raisins.
It will keep in an airtight container for at least 2-3 weeks, probably longer, but mine is always all gone by that point so I cant be sure!
Adapted from Mels Kitchen Cafe.