Grain-Free Coconut Granola

Servings: 12

Ingredients:

• 1 1/4 cups almond flour*
• 1/4 teaspoon Himalayan Salt
  
• 1/4 teaspoon baking soda
• 1/4 cup coconut oil, melted
• 1/4 cup raw honey
• 1 teaspoon vanilla extract
• 1 cup unsweetened coconut chips
• 3/4 cups raw pumpkin seeds
• 3/4 cups raw sunflower seeds
• 1/2 cup raw walnuts or almonds
• 1/2 cup raisins or currants
• cinnamon (sprinkle)

Directions:

Preheat oven to 350 degrees F.

Combine almond flour, salt, and baking soda in a bowl. In a larger bowl, mix coconut oil, honey, and vanilla. Stir dry mixed ingredients into wet until combined. Stir in coconut chips, pumpkin seeds, sunflower seeds, nuts, and raisins.

Grease a 9 x 13-inch metal pan with coconut oil. Spread dough evenly, separating slightly. Sprinkle with cinnamon. Bake in preheated oven for 10–12 minutes, checking after 5 minutes and turning pieces over. Bake until lightly browned; don’t overcook.

Cool. Store in a tightly sealed container for a week. This can be kept longer in the refrigerator.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

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Gluten-Free Chocolate Zucchini Bread or Muffins

Servings: 12
Preparation Time: 20–60 minutes

Ingredients:

• 1/2 cup honey
• 2 eggs
• 1/2 cup coconut oil, melted
• 2 1/2 cups almond flour*
• 2 cups grated zucchini
• 1/3 cup raw cacao or cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Directions:

Preheat oven to 350 degrees F. Grease and/or line a loaf pan, 8 x 8-inch cake pan, or muffin cups with extra coconut oil and parchment paper.

Mix honey, eggs, and coconut oil with electric mixer. Add remaining ingredients. Combine well.

Bake in preheated oven. See below for variations and cooking times for each.

Muffins: Makes 12–14; Bake 12–15 minutes (1/4 cup batter for each muffin).
Bread: Bake 40–50 minutes or until toothpick comes out clean.
Cake: Bake 20 minutes in 8 x 8-inch pan.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

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Cinnamon, Almond, Walnut, Pecan, Coconut, Raisin Trail Mix

Servings: 10
Preparation Time: 15 minutes

Ingredients:

Toasted Cinnamon Nuts:

• 3 cups nuts (see below)
• 2 teaspoons ground cinnamon
• 3/4 teaspoon salt
• 1 cup toasted cinnamon almonds
• 1 cup toasted cinnamon walnuts
• 1 cup toasted cinnamon pecans
• 2 cups raisins
• 1/2 cup sunflower seeds
• 1/2 cup pumpkin seeds
• 1 and 1/2 cups toasted coconut flakes

Directions:

Toasted cinnamon nuts: (NOTE: The time to roast the nuts is NOT included in the prep time.)

Place the nuts in a bowl and sprinkle with water so the cinnamon will stick to the nuts. Add the cinnamon and salt. Stir together until the nuts are coated with the cinnamon and salt.

Arrange the nuts in a single layer on a large baking sheet. Bake at 250 degrees for 1 hour.

Next, mix all ingredients together in a bowl.

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