Maple, Pecan, Coconut Granola

Servings: 30 (1/2 cup each)
Preparation Time: 20 minutes

Ingredients:

Dry:

• 8 cups rolled oats
• 2 cups puffed brown rice cereal
• 2 cups chopped pecans (almonds or walnuts)
• 2 cups unsweetened shredded coconut
• 1/2 to 1 cup brown sugar, depending on desired sweetness

Wet:

• 1 cup maple syrup or raw honey
• 1 cup coconut oil, melted
• 1 teaspoon pure vanilla extract
• 1 teaspoon almond extract
• 1 teaspoon salt
• 1 teaspoon ground cinnamon

Optional:

• 2 cups dried fruit such as raisins, chopped dates, dried cranberries, dried tart cherries, etc.

Directions:

Preheat oven to 275 degrees F.

In a large bowl, combine dry ingredients.

In a separate bowl, combine wet ingredients and whisk until smooth. Pour over dry ingredients and mix well.

Spread onto two large greased baking sheets. Bake for 45 minutes, stirring 3 times, once every 15 minutes. Turn oven off and let granola cool in oven for 8+ hours or overnight until completely cooled.

Stir in optional dried fruit now, if desired. Break granola up and store in an airtight container.

Enjoy your granola with one of these homemade non-dairy milk recipes:

• Coconut Milk recipe here.
• Cashew Milk recipe here.

Brooke from Springfield, MO, won $50 for this recipe and photo! Submit your recipes here!

Coconut, Maple, Pumpkin Ramekins

Servings: 6
Preparation Time: 5 minutes

Ingredients:

• 1/4 cup Coconut Cream Concentrate
• 1/3 cup hot water
• 2 eggs
• 15 oz. organic pumpkin pie mix
• 1 teaspoon vanilla
• 2–3 tablespoons maple syrup

Directions:

Preheat oven to 350 degrees F.

Place Coconut Cream Concentrate in a small bowl and pour hot water on top. Let sit for a minute or so, and then stir to combine.

Place the eggs, pumpkin pie mix, vanilla, maple syrup, and Coconut Cream concentrate mixture into a blender jar. Blend for 1 minute until smooth and creamy. Pour into 6 ramekins.

Bake for 45 minutes. Center should be set and knife should come out clean. Let cool for 15 minutes, and then drizzle with maple syrup. Serve warm or at room temperature.

Karen from Quincy, CA, just won $50 for this recipe and photo! Submit yours here.

Maple, Coconut Bars

Servings: 8–12
Preparation Time: 15 minutes

Ingredients:

• 2 cups shredded coconut
• 1 cup coconut oil
• 1/2 teaspoon vanilla extract
• dash of salt
• 2 tablespoons maple syrup

Directions:

Combine the shredded coconut and the coconut oil in a saucepan and melt the oil over low heat. Stir often.

When the coconut oil has melted, add vanilla, salt, and maple syrup. Stir ingredients together until the shredded coconut has rehydrated a little bit with some of the oil. This might take about 5 minutes.

Once the ingredients are well combined, pour the mixture into a 3-cup glass dish. Using a spatula, press the mixture down until it is firmly packed. Stick in the fridge for at least one hour.

Using a sharp knife that has been run under warm water, cut into bars or cubes of any size. If the bars are difficult to remove, place the bottom of the dish in a shallow pan of hot water for a minute to loosen them.

Recipe and photo submitted by Jessica, Denver, CO.

Submit your recipe here!