Granola

Servings: 30–36
Preparation Time: 2 hours

Ingredients:

• 21 ounces rolled oats
• 1 cup mixed nuts (almonds, walnuts, pecans, cashews, macadamias)
• 1 cup shredded coconut
• 1/2 cup raw honey
• 1/4 cup olive oil
• 3/4 teaspoon salt
• 1 cup mixed dried fruit (blueberries, cranberries, cherries, chopped dates, apple)

Directions:

If the nuts are raw, set oven to 350 degrees F and place the raw nuts on a cookie sheet. Roast them just until you can smell them and the skins crackle.

Note: Each nut roasts at a different time. Almonds = 15 minutes, macadamias = 15 minutes, walnuts = 8 minutes, cashews = 8 minutes, pecans = 5 minutes.

Once the nuts are roasted and cooled enough to touch, break them into smaller pieces and put them in a large bowl.

Turn the oven heat down to 250 degrees F.

Add to the large bowl: oats, shredded coconut, raw honey, olive oil, and salt. Mix well until the honey and oil cover all of the oats and nuts.

Spread the mixture onto cookie sheets or cake pans. It will take more than one. Place them into the oven and cook for 1 1/2 hours, stirring every 15 minutes. Depending on your oven, it could take less time. The oats should take on a golden color when done cooking.

Remove from the oven and let cool.

Once cool, put the mixture into an airtight container or Ziploc bag.

Add dried fruit to the bag, seal, and shake well to mix.

This recipe keeps for several months, if not eaten before then.

Jennifer from Sulphur, Louisiana, won $50 for this recipe and photo! Submit your recipes and photos here.

Grasshopper Bars

Servings: 9 (3 x 3) bars
Preparation Time: 30 minutes

Ingredients:

Minty Layer:

• 1 medium avocado
• 2 tablespoons raw honey
• 1/2 cup coconut oil, melted
• 1 1/2 cups shredded coconut
• peppermint extract, to taste
• pinch Himalayan Salt

Chocolate Layer:

• 1/4 cup coconut oil
• 2 tablespoons raw honey
• 1/4 cup cocoa powder
• 1/4 teaspoon vanilla extract
• pinch Himalayan Salt

Directions:

Line a 9 x 9-inch baking dish with parchment paper.

For the minty layer: blend avocado, honey, melted coconut oil, shredded coconut, peppermint extract, and salt until smooth. Pour this into the lined baking dish. Put in the freezer to chill while making chocolate coating.

For the chocolate coating: melt coconut oil and honey in a saucepan on low heat. Remove from heat and add cocoa powder, vanilla, and Himalayan Salt.

Using a hand whisk, whisk until smooth and well blended. Spread over the minty layer and return to the freezer until hardened. Remove from the freezer and cut into bars and enjoy right away, or store in the freezer.

Recipe and photo by Lynelle. Submit your recipes and photos here.

Coconut, Cardamom, Cinnamon Refresher

Servings: 1
Preparation Time: 5 minutes plus steeping time

Ingredients:

• 3 cardamom pods
• 1 tablespoon maple syrup
• 1 cup coconut milk*
• 1/2 stick cinnamon

Directions:

Crack open the cardamom pods and remove the seeds. Discard the pods.

In a small saucepan combine all ingredients, including cardamom seeds, and bring to a boil. Immediately remove from heat and allow to steep for 30 minutes.

Fill a serving glass halfway with ice, then strain contents of the saucepan through a mesh sieve into prepared glass.

Discard the cinnamon stick and cardamom pods.

Add a fresh stick of cinnamon to the glass and enjoy. Recipe can be multiplied to serve more than one.

Note: In cooler weather, after steeping time is complete, reheat the milk and then strain into a mug and enjoy warm!

Homemade Coconut Milk:

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Recipe and photo by Orissa. Submit your recipes and photos here.