Spiced Crock-Pot Granola

Ingredients:

• 1/2 cup coconut oil
• 1/2 cup honey
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 5 cups rolled oats (not quick cooking)
• 1 cup coconut

Directions:

Melt oil in Crock-Pot, then stir in other ingredients in order. Cook on low for 5 hours or until brown, stirring occasionally. Make sure you keep the cover cracked on the Crock-Pot. The more frequently you stir, the finer the consistency. If you prefer clumpier, granola stir less.

Options:

• add raisins
• dried fruit
• nuts
• chocolate chips
• whatever you desire

This is good as a hot or cold cereal, as a snack, a topping for yogurt, or made into granola bars. See below.

Quick Granola Bars

Ingredients:

• 2 eggs, beaten
• 2 cups Crock-Pot granola (see above)
• 1/2 cup of optional ingredients

Directions:

Preheat oven to 350 degrees. Combine all ingredients together. Place in lightly greased 8 x 8-inch pan. Bake for 15 minutes. Cut into bars. Cool.

Variations to add:

• dried fruits and nuts
• chocolate and peanut butter
• some kind of other chip

Recipe submitted by: Sharla, Nampa, ID.

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Crispy Coconut Crunch Treats

Ingredients:

• 3 cups crispy brown rice cereal, (or anything other puffed cereal)
• 1 cup sunflower seeds (or pine nuts, or any other kind of nut)
• 1 tablespoon coconut oil (either Expeller-Pressed or Virgin, depending on whether or not you want it to taste more coconutty)
• 1/3 cup raw honey
• 1/4 cup dried, shredded coconut (optional)
• 1/4 cup chopped fruit (optional)

Directions:

Preheat oven to 275 degrees. Generously grease a 9 x 13-inch pan with additional coconut oil.

Gently stir all ingredients together in a large bowl with a spoon or spatula. Spread in prepared baking pan or cookie sheet with sides.

Place in 275 degree oven for 30 minutes. Let cool before cutting. Store in an airtight container—if they last that long!

Recipe submitted by Carrie, Mesa, AZ.

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• 1/4 cup softened Coconut Cream Concentrate
• 2 garlic cloves, chopped
• 1 1/2 cups organic garbanzo beans (15 ounce can, drained) or cooked chana dal
• 2 tablespoons melted Virgin Coconut Oil
• 1/2 scant teaspoon Himalayan Salt
• 1/4 cup water
• fresh squeezed lemon juice, optional

Directions:

In a blender, pour in the softened Coconut Cream Concentrate, garlic (Before chopping the garlic, remember to slice the clove lengthwise and remove the center pith, especially if it is green, to avoid any bitterness!), and add cooked, drained chana dal or garbanzo beans. The chana dal makes a much more delicate tasting finished dish, but the garbanzo beans are fine if you don’t have the exotic handy in your pantry). Next, pour in the melted coconut oil; sprinkle the Himalayan Salt over the center and then the water.

Turn on the blender to pulse it, stopping the motor and using a rubber spatula to move the lumpy bits to the center before turning it back on. Process on and off until completely smooth.

You may add lemon juice, to taste, if you prefer your hummus lemony. Serve immediately. If you are going to serve this later, you may have to add some water to bring the hummus back to the desired consistency.

Serve as you would hummus with vegetable crudités, corn chips, as a sandwich spread, mixed in with spaghetti and topped with lentils, or just straight from the bowl with a spoon!

If your measuring of the Coconut Cream Concentrate is on the generous side, it will be too thick and you will have to compensate with additional water.

Hope you enjoy this as much as we do!

Recipe submitted by Francine, Ottsville, PA

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