Healthy Granola Recipe- Basic

Ingredients

• 4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)
• 1 ½ cup raw nuts and/or seeds (I used 1 cup pecans and ½ cup pistachios)
• 1 teaspoon fine-grain sea salt 
• ½ teaspoon ground cinnamon
• ½ cup melted coconut oil or olive oil
• ½ cup maple syrup or honey
• ¼ cup coconut sugar
• 1 teaspoon vanilla extract
• ⅔ cup dried fruit, chopped if large (Raisins or dates)
• Optional additional mix-ins: ½ cup chocolate chips or coconut flakes*

Instructions

1..Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.

1. In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
2. Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
3. Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.
4. Let the granola cool completely, undisturbed (at least 45 minutes). Top with the dried fruit (and optional chocolate chips, if using). Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don’t want extra-clumpy granola.
5. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. The dried fruit can freeze solid, so let it warm to room temperature for 5 to 10 minutes before serving

Chakra Granola

Ingredients

• 4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)
• 2 cups crushed roasted nuts and/or seeds (Use Pecans, Cashews, Pistachios, Almonds, Sunflower seeds or any other Nuts/Seeds you like to equal 2 cups. 
• 1 teaspoon fine-grain sea salt 
• ½ teaspoon ground cinnamon
• ½ cup melted coconut oil or olive oil
• ½ cup maple syrup or honey
• ¼ cup coconut sugar
• ½ cup almond butter
• 1 teaspoon vanilla extract
• 1 cup dried fruit blend, chopped (cherries, strawberries, mango, kiwi, blueberries, bananas, coconut flakes)
• ½ cup chocolate chips (Recipe above)

Instructions

1..Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.

1. In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
2. Pour in the oil, maple syrup and/or honey, almond butter and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
3. Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.
4. Let the granola cool completely, undisturbed (at least 45 minutes). Top with the dried fruit and chocolate chips. Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don’t want extra-clumpy granola.
5. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. The dried fruit can freeze solid, so let it warm to room temperature for 5 to 10 minutes before serving

Lemon Poppy Seed Almond Flour Pancakes – fluffy, zesty, and absolutely irresistible! 

Ingredients:

• 1 cup almond flour or other GF flour
•  2 tbsp coconut flour
•  1 tbsp poppy seeds
•  1 tsp baking powder
•  ¼ tsp salt
•  2 large eggs
•  ¼ cup milk (dairy or non-dairy)
•  2 tbsp honey or maple syrup
•  1 tsp vanilla extract
•  Zest of 1 lemon
•  1 tbsp lemon juice
•  Butter or oil for cooking

Instructions:

1. In a bowl, whisk together almond flour, coconut flour, poppy seeds, baking powder, and salt.
2. In another bowl, beat the eggs and mix in milk, honey, vanilla extract, lemon zest, and lemon juice.
3. Combine the wet and dry ingredients, stirring until a smooth batter forms. Let it rest for 5 minutes.
4. Heat a non-stick skillet over medium heat and grease with butter or oil.
5. Pour about ¼ cup of batter per pancake into the skillet. Cook for 2-3 minutes until bubbles form on top, then flip and cook for another 2 minutes.
6. Serve warm with maple syrup, fresh berries, or an extra sprinkle of poppy seeds!

Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes

Kcal: 230 kcal | Servings: 4 servings

Cinnamon Streusel Coffee Cake

Ingredients:

For the Streusel Topping:

• 1/3 cup packed coconut sugar blended with 1 tsp maple syrup
• 1/4 cup all-purpose GF flour
• 1/2 teaspoon ground cinnamon
• 3 tablespoons coconut oil (Soft but not melted)

For the Cake:

• 3/4 cup milk
• 1/4 cup coconut oil (melted)
• 1 egg (or 1 flax egg)
• 2 cups all-purpose GF flour
• 1/2 cup coconut sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt

Instructions:

1. Prepare the Streusel Topping:

In a small bowl, mix together the coconut sugar blend, flour, and cinnamon.

Cut in the softened coconut oil using a pastry blender or fork until the mixture becomes crumbly. Set aside.

2. Make the Cake Batter:

In a mixing bowl, whisk together the milk, melted coconut oil, and egg until well combined.

In a separate bowl, combine the flour, granulated sugar, baking powder, and salt.

Add the dry ingredients to the wet mixture, stirring just until moistened. Be careful not to overmix.

3. Assemble the Cake:

Preheat your oven to 375°F (190°C). Grease a 9-inch round or square baking pan.

Pour half of the batter into the prepared pan, spreading it evenly.

Sprinkle half of the streusel topping over the batter.

Carefully spread the remaining batter over the streusel layer.

Finish by sprinkling the remaining streusel topping over the top.

4. Bake:

Place the pan in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the coffee cake to cool slightly before serving.

Zesty Key Lime Energy Bars: recipe can also be made with lemon, orange or crushed berries.  

Ingredients:

– 1 cup pitted Medjool dates

– 1 cup unsweetened shredded coconut

– ½ cup GF or almond flour

– ¼ cup fresh key lime juice ( or lemon juice, fresh squeezed orange juice or crushed berries.  

– 2 tablespoons coconut oil, melted

– 1 teaspoon key lime zest (or lemon or orange zest)

Instructions:

1. Line an 8×8 inch (20×20 cm) baking pan with parchment paper, leaving an overhang on the sides.
2. In a food processor, combine the pitted dates and pulse until a sticky paste forms.
3. Add the shredded coconut, almond flour, key lime juice, melted coconut oil, and key lime zest to the food processor.
4. Process until the mixture is well combined and sticks together.
5. Transfer the mixture to the prepared baking pan and press it down firmly into an even layer.
6. Cover the pan and refrigerate for at least 2 hours to allow the bars to firm up.
7. Once chilled, lift the bars out of the pan using the parchment paper overhang.
8. Cut into desired sized bars and enjoy! Store in an airtight container in the refrigerator.

Recipe Information: Preparation Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 2 hours 15 minutes | Calories per Serving: Approximately 180 | Number of Servings: 12