You can totally play with this recipe! This recipe yields around 22 cups of granola. You just want about 19 or 20 cups worth of your favorite seeds, nuts, and flakes total, so measure out your desired ingredients.

Grain-Free, Raw, Coconut Granola

Servings: 22 1-cup servings
Preparation Time: 20 minutes

Ingredients:

• 6 cups coconut flakes
• 1 1/2 cups raw honey
• 1/4 cup maple syrup and/ or molasses
• 1 cup coconut oil (can use olive oil)
• 1 tablespoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon Himalayan Salt
• 1 tablespoon vanilla extract
• 2 cups pecan halves
• 2 cups almonds
• 1 1/2 cups walnuts
• 2 cups sunflower seeds
• 2 cups cashews
• 1 1/2 cups pumpkin seeds
• 1/2 cup raw sesame seeds
• 2 cups flax seeds

Directions:

Set aside 4 cups of coconut flakes. Put all wet ingredients and spices into a pan. Warm over a very low heat and stir to blend the flavors. Do not use high heat.

Chop the coconut flakes into the size of oats. Add the chopped coconut flakes to the liquid. Turn off heat.

Chop the nuts up if you want to make a breakfast cereal substitute. Add the wet portion to the remainder of your dry ingredients and stir until it’s well blended. Store in an airtight container. It will keep for weeks, if it lasts that long!

Recipe and photo submitted by Tamara, Spring, TX.

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• 1/4 cup cornstarch
• 2/3 cup sugar
• pinch of salt
• 2 cups heavy cream
• 3 egg yolks, beaten
• 2 tablespoons butter
• 1 1/2 teaspoons vanilla extract
• 4 bananas
• 1 recipe Coconut Oil Pie Crust, baked
• toasted coconut flakes

Whipped Cream:

• 1 cup heavy cream
• 1/2 teaspoon vanilla extract
• 1–2 tablespoons sugar or honey (gently melt and cool honey if using)

Directions:

Combine the cornstarch, sugar, and salt in a medium saucepan. Whisk cream in gradually. Cook over medium heat, whisking constantly until the mixture is bubbly, but do not let it come to a rolling boil. Whisk until custard is thick, about 2 minutes.

Slowly whisk some of the hot custard into the beaten egg yolks, and then whisk back into the custard. Cook for about 2 more minutes over medium-low heat, stirring constantly.

Remove the mixture from the stove and whisk in butter and vanilla. Set aside.

Slice the bananas and place a layer on the bottom of the cooled crust. Spread about half of the custard over the bananas to cover and top with another layer of the remaining slices and custard. Refrigerate until cold.

Using chilled beaters and bowl, whip all the whipped cream ingredients until soft peaks form. Spread unto chilled pie and top with toasted coconut.

Recipe courtesy of Sarah Shilhavy.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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No-Bake, Blond, Coconut Macaroons

Preparation Time: 15 minutes

Ingredients:

• 3 cups coconut flakes
• 1 1/2 cups almond flour
• 1 cup maple syrup
• 1/3 cup coconut oil, melted
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt

Directions:

Mix all ingredients together well. Form into balls and refrigerate until firm—I actually freeze them! When we make these, they are gone in a few minutes because they are soooo good!

Recipe submitted by Stephanie, Goodyear, AZ.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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