Crispy, Coconut Granola

Ingredients:

Dry ingredients:

• 4 cups rolled oats
• 3 cups crispy, brown rice cereal
• 2 cups coconut flakes
• 1 cup wheat germ, toasted
• 1 1/2 cup nuts
• 3/4 cup flax seeds, ground
• 1/2 cup sesame seeds, toasted and ground
• 1/3 cup millet, toasted
• 3/4 cup dry fruit, optional
• 1/2 teaspoon salt

Wet ingredients:

• 2/3 cup coconut oil
• 2/3 cup rice syrup
• 2 teaspoons vanilla extract

Directions:

Mix together the dry ingredients in a large bowl and set aside. Melt coconut oil. Add rice syrup and vanilla extract to the coconut oil. Pour mixture over the dry ingredients and gently mix the wet ingredients into the dry. It will take a while until it is well distributed.

If you like moist granola, you can eat it at this stage. If you like it dry, it can be baked at 300 degrees for 15–30 minutes. Set the timer to stir and check it every 10 minutes. Add the dried fruit after it has baked.

If you like sweeter granola, replace some of the rice syrup with honey.

Recipe submitted by Kristel, Traverse City, MI.

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Coconut Cream, Green Smoothie

Ingredients:

• 4 cups greens: baby lettuce, spring mix, chard, spinach etc. (only greens, not veggies)
• 2–3 tablespoons Coconut Cream Concentrate
• 1 tablespoon ground flax seeds
• 1–2 apples, cored and sliced
• 4 good-sized bananas
• 1 cup frozen peaches or mango chunks
• 1/2 cup water or organic apple juice

Directions:

Put ingredients in blender in order listed. Add more water or juice if needed. Blend to a smooth, yet thick, consistency.

For a delicious change, any frozen berries can be used instead of the peaches or mangos.

This makes a wonderful and healthy breakfast. Enjoy!

Recipe submitted by Patti, Cheyenne, WY.

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Granola and Coconut Cream Bark

Granola

Ingredients:

• 2 1/2 cups oatmeal or mixed grain cereal
• 1/4 cup shredded coconut
• 1/2 cup raw sunflower seeds
• 3/4 cup chopped nuts (not peanuts) or pistachios
• 25 drops brown stevia (optional)
• 1/4 cup coconut oil
• 1/2 cup honey or brown rice syrup
• 1/2 cup real maple syrup
• 1/2 teaspoon Himalayan Salt
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla extract

Directions:

Mix oats, shredded coconut, seeds, and nuts. Set aside.

In a pan, combine remaining ingredients. Heat and stir until well mixed. Do not boil. Pour over oat mixture and stir to combine well. Pour granola into an edged baking pan. Bake at 300 degrees F, stirring every 10 minutes until lightly browned, about 20–30 minutes. Cool. Store in an airtight container.

I add this granola recipe to a very similar Coconut Cream Concentrate recipe that I call Coconut Cream Bark. I have been making this recipe for almost a year now.

Coconut Cream Bark

Ingredients:

• 1/2 cup coconut flakes
• 1/2 cup Coconut Cream Concentrate
• 1/2 teaspoon vanilla
• dash Himalayan Salt
• 1/8 teaspoon pure stevia powder

Directions:

Place Coconut Cream Concentrate jar in warm water to soften if needed. Mix the rest of the ingredients with the Coconut Cream Concentrate and allow to set up in the refrigerator, if you can wait!!

Options:

• Roll balls of this filling in the granola recipe above or add granola to the Coconut Cream Concentrate mixture. Cool and break apart.
• Add 1 teaspoon cinnamon or 1/4 cup carob powder.
• Add carob chips.
• Add other flavorings such as cherry, almond, or maple.

Recipe submitted by Elaine, Bonham, TX.

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