Homemade Coconut Granola Bars

Servings: 20
Preparation Time: 5 minutes, 10 minutes to bake

Ingredients:

• 4 cups uncooked oats
• 1 cup whole sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 cup shredded coconut
• 1 cup chopped nuts (may use any you like)
• 3/4 cup melted coconut oil
• 1/2 cup raw honey
• 2/3 cup peanut butter
• 1/4 cup wheat germ

Directions:

Preheat oven to 450 degrees F.

Combine all ingredients in a large mixing bowl. Mix well and press into a well greased 15 1/2-inch x 10 1/2-inch jelly roll pan.

Bake in preheated oven for 8–10 minutes. Store in an airtight container to keep them chewy.

Recipe submitted by Chanelle, Beaumont, CA.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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This is yet another delicacy from Kerala, a South Indian State, that is called the land of coconuts.

Coconut, Onion Gravy

Servings: 4
Preparation Time: 20 minutes

Ingredients:

• 4–5 tablespoons coconut oil
• 2 cups dried coconut (shredded)
• 7–8 red chilies (depending on how spicy your taste buds can afford)
• 4 teaspoons coriander seeds or powder
• 1 teaspoon fenugreek seeds
• water (as needed, recipe follows)
• 1 cup pearl onions/shallots cut into small pieces (You can also use regular red onions, if you don’t have baby onions.)
• 2 teaspoons turmeric powder
• 2 tablespoons tamarind paste
• salt, to taste
• 1 teaspoon mustard seeds
• 4–5 curry leaves

Directions:

Heat 2 tablespoons of oil in a small pan and sauté coconut until it is brown in color. Transfer this coconut to a mixer/blender jar.

Heat red chilies, coriander seeds, and fenugreek seeds in the pan without oil. Fry till the mixture emits an aroma. Make sure that the spices are not burned black. Set aside to cool. Once it is cooled, add this to the blender/mixer and grind the coconut and the spices together to a fine paste by adding water.

Cut onion into small pieces and fry it using 2 tablespoons of coconut oil until light pink/brown in color. Add turmeric powder, tamarind paste, and a cup of water and let it boil until the onions are soft (approximately 10 minutes). Add salt as per your taste.

Now, pour the ground paste into the above mixture and let it boil for another 5–10 minutes.

In another pan, season mustard seeds, one red chili, and curry leaves, using 1 tablespoon coconut oil. Pour the seasoning into the boiling gravy.

Switch off the stove and serve it with hot rice!!!

Recipe and photo submitted by Aswathy, North Port, FL.

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No-Bake Chocolate, Coconut, Oatmeal Cookies

Servings: approximately 24 cookies
Preparation Time: 15 minutes

Ingredients:

• 1/4 cup sugar
• 1/4 cup cocoa
• 1/4–1/2 cup coconut oil
• 1/4 cup milk
• 1 1/2 cups oats
• 1/4 cup natural peanut butter or coconut peanut butter
• optional: 1/4 cup shredded coconut

Directions:

Combine sugar, cocoa, coconut oil, and milk in a saucepan. On medium heat, bring to a boil. Once mixture has reached a rolling boil, boil for exactly 1 minute.

Remove from heat. Stir in peanut butter and oatmeal. Also stir in shredded coconut, if using.

Drop by spoonful onto wax paper. Let cool for at least 30 minutes. Place in refrigerator after cooling at room temperature for faster firming. The cookies will become firmer as they sit longer.

Makes approximately 24 cookies, depending on size. Store in refrigerator.

Recipe submitted by Cindy, Forreston, IL.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

Submit your recipe here!