Honey Almond Granola
Ingredients:
8 cups Gluten Free Oats
1 cup unsweetened coconut
1/2 cup raw sunflower seeds
1 cup raw, slivered almonds
2/3 cup Organic Coconut Oil
1/2 cup raw honey
2 teaspoons vanilla extract
Combine all dry ingredients in large bowl. Combine oil and honey and heat 15 seconds in microwave then add vanilla extract. Stir well then slowly pour over dry ingredients mixing well until all the oats are covered.
Spread mixture out on two large baking sheets.
Bake at 350 for 15 minutes then stir. Bake 10 minutes longer or until golden brown. This BURNS easily so keep a CLOSE watch during last 5 minutes.
Avocado cream
- 1 Avocado
- 1/4 cup mayonnaise (Avocado mayo is awesome!)
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon salt
- (optional 1/4 cup minced cilantro)
Blend well in food processor. Dip raw veggies or nut crackers in this or use on fish tacos.
Gluten Free Nut Gems
- 1 1/3 Cups Almonds
- 1 1/3 Unsweetened coconut
- ½ Tsp Baking soda
- ½ Tsp Salt
- ¾ Tsp Nutmeg
- 3 Tbsp Currants or raisins
- 3 Tbsp Dried blueberries or cherries
- 1 Large egg
- ½ Cup Vanilla or plain yogurt
- 3 Tbsp Maple syrup
- ½ Tsp Vanilla flavoring
Preheat oven to 325. In food processor add almonds while machine is running. Process until nuts become a coarse meal.
Add coconut, baking soda, salt and nutmeg and process until mixture becomes like a grainy flour.
In a small bowl combine currants, blueberries, egg, yogurt, maple syrup and vanilla. Stir to blend and add to dry mixture pulsing a few times until it forms a batter. Drop by rounded tablespoons onto cookie sheet sprayed with Pam. Or spread into a greased and lined 6” baking pan for bars.
Bake in preheated oven for 10-18 minutes. Watch carefully as they burn easily. They will have a slight “give” to them when tested. Remove and let cool for 3-4 minutes then transfer to waxed paper to cool completely. Store in airtight container.
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