Loaded Coconut Oil Granola

Servings: 12
Preparation Time: 10 minutes

Ingredients:

• 4 cups oats
• 1/2 cup pumpkin seed kernels
• 1/2 cup chopped raw almonds
• 1/2 cup sunflower seed kernels
• 3/4 cup honey
• 1/2 cup coconut oil
• 2 teaspoons cinnamon
• 1 teaspoon vanilla
• 1/2 cup raisins or dried cranberries
• 1/2 cup roasted peanuts

Directions:

Preheat oven to 350 degrees F.

Combine oats, pumpkin seed kernels, chopped almonds, and sunflower seed kernels in a large bowl.

In a saucepan on the stove, melt together the honey, coconut oil, cinnamon, and vanilla until combined, stirring occasionally.

Pour honey mixture over oat mixture and stir to coat.

Spread oat mixture into baking pans (metal pans cook faster than glass). Bake for 20 minutes, stirring every 5 minutes.

After baking, add dried cranberries or raisins and roasted peanuts. Enjoy granola with milk or yogurt and some fruit!

Recipe and photo submitted by Rachel, Eugene, OR.

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Coconut, Banana French Toast

Servings: 6
Preparation Time: 10 minutes

Ingredients:

• 1 banana
• 1 cup milk
• 1 cup coconut milk*
• 1 teaspoon vanilla
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cinnamon
• 11/2 teaspoons cornstarch
• 1/4 teaspoon salt
• 12+ slices of bread
• coconut oil

Directions:

Heat griddle and brush with coconut oil. Blend remaining ingredients (except bread) in a blender until smooth. Pour into a shallow dish. Submerge each slice in mixture and place on griddle.

Cook till golden brown, then flip over to cook other side. Serve with maple syrup.

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

Recipe and photo submitted by Leah, San Antonio, TX.

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Rhubarb, Strawberry Pie with Coconut Oil Pie Crust

Servings: 8
Preparation Time: 30 minutes

Ingredients:

Coconut Oil Pie Crust:

• 2 cups whole grain spelt flour
• 1 teaspoon salt
• 2/3 cup coconut oil (cold)
• 9 tablespoons cold water

Pie Filling:

• 1/2 cup flour
• 1 cup whole sugar
• 1 pound fresh strawberries, halved
• 1 pound fresh rhubarb, chopped

Directions:

Coconut Oil Pie Crust:

Sift together flour and salt. Cut in coconut oil with a pastry blender until pieces are the size of small peas. Sprinkle water, a tablespoon at a time, over part of mixture. Gently mix with fork; push to one side of bowl. Sprinkle next tablespoon of water over dry part; mix lightly. Repeat until all is moistened.

Form into a ball and divide dough in half. Flatten slightly and roll on floured board. Repeat with other half.

For Pie Filling:

Preheat oven to 400 degrees F (200 degrees C).

In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.

Pour filling into pie crust. Seal edges of top and bottom crust with water.

Cut small holes in top to let steam escape.

Bake at 400 degrees F (200 degrees C) for 35 to 40 minutes or until bubbly and brown. Cool on rack.

Recipe and photo submitted by Selena, Bark River, MI.

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