Paleo Coconut Butter Granola

ImageCostco carries this granola that embodies exactly what I love about granola.. sweet, nutty flavour, a hearty texture, and that perfect crunch with every bite. Sounds great right?… Wrong! Because sadly, it’s laden with sugar, wheat flour, and canola oil. Sigh, and to think I used to eat that stuff by the container full!! Well luckily, I have an amazing recipe to replace it that’s full of healthy oils, natural sweeteners, and none of that gluten stuff. Purely nuts and seeds, this granola is super versatile, and extra delicious!! I make it for my dad (who is not paleo) all the time, and as he would say, he “eats it like a wild banchee!” I think that means he likes it!! =)

Paleo Coconut Butter Granola – Adapted from How Sweet It Is
Grain Free, Gluten Free, Sugar Free, Dairy Free

Ingredients:

Nuts and seeds – You can use any you want, but I usually use around 5 cups total. The following is an example of what I might use:
1 1/2 cups slivered almonds
1 cup coconut
3/4 cup pecan pieces
3/4 cup pumpkin seeds
1/4 cup sunflower seeds
1/4 cup flax seeds
Optional: 1 1/2 tsp cinnamon

Wet:
1/2 cup honey
1/3 cup coconut butter
4 tbsp coconut oil
2 tsp vanilla

Directions
Preheat oven to 350°F.
1. Heat wet ingredients in a small pot, on low, until melted.
2. Pour over nut/seed mixture and stir.
3. Bake for 10 minutes, stir, bake 10 minutes more, stir, then bake for approximately 10 more minutes, stirring every 2-3 minutes until golden.
4. Cool until hardened. If you want more clumps, you can use your hands to clump it together a bit while it’s still warm.
5. Store in an airtight container.

*Note: This recipe is so easily adaptable! Change up the nuts! Add dried fruit! Add cinnamon, or other spices, or chocolate! Sometimes I use part coconut butter, and part almond butter, depending on if I want a sweeter, or nuttier flavour. Play!

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Mango Macadamia Nut Larabars

ImageI’m the type of person who has to bake on an empty stomach. This is because I usually don’t use a recipe, and if I do, I’m modifying it a whole bunch to suit my dietary needs. So it’s a lot of trial and error.. and by trial and error, I mean it’s a whole lot of tasting on my part! Which really isn’t alllll that bad… =) … but it makes it difficult to duplicate the recipe later, especially when I just go at it and don’t write anything down! Homemade Larabars have always been one of these ‘taste as you go’ projects; it’s all about the texture, and ratio of sweetness to nuttiness. However, after having lots of recipe requests for these delectable little snacks, I’ve decided to start paying attention to how I make them!! Yay! This variation is a flavour combination I just knew would taste amazing! Mango, macadamia nuts, coconut.. it’s tropical bliss is a convenient little square! The great thing about Larabars is they really don’t need a precise recipe, so you can follow mine exactly, or add and remove as you please. Play around! Everyone says baking is a science, and to an extent it is, but when it comes to raw treats, you have so much more freedom to experiment and tweak the recipe to your liking. Sometimes it works, sometimes it doesn’t, but hey, that’s why I do most of the experimenting for you! =)

Mango Macadamia Nut Larabars
Grain Free, Gluten Free, Refined Sugar Free, Vegan, Raw

Ingredients:
1/2 cup pitted dates
1/2 cup unsweetened dried mango
1/4 cup to 1/2 cup hot water
1 cup macadamia nuts, ground into a flour
1/2 cup unsweetened coconut

Directions
1. Puree dates and mango in a food processor, adding hot water until it creates a thick, but smooth paste. (I needed the entire half cup, as my mangoes were very thin and dry, but you may not need as much!)
2. Add the macadamia nut flour, and food process until incorporated.
3. Add coconut, and pulse until incorporated to your liking. (I like mine to have bigger shreds of coconut, so I blend it less!)
4. Press mixture into a parchment lined container, and freeze until set.
5. Eat them up!! Store what’s left (if there is any!) in the fridge or freezer.

Paleo Crackers

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The other night, I was craving that crunchy, saltiness that you can really only get from a good, crispy cracker. So I did a little late night recipe experimentation, and BAM! Paleo crackers were born! These little squares of goodness pack just the right amount of savoury, crunchy flavour, and are delicious on their own, smeared with butter, or sandwiched with cheese! Craving satisfied!

Paleo Crackers
Grain Free, Gluten Free, Sugar Free, Dairy Free

Ingredients:
Yields 9-12 crackers
1/4 cup almond flour
1/8 cup arrowroot flour
1/8 cup ground flaxseed
1 tbsp. whole flaxseeds
1 tbsp. sesame seeds
1/8 cup egg whites
Salt

Directions
Preheat oven to 350°F.
1. Combine all ingredients and mix well.
2. Spread onto a parchment lined baking sheet, about 1/8 inch thick.
3. Bake for 13 minutes, then cut into squares and bake for about 5 more minutes, until edges are slightly crisp.
4. Add more salt to top of crackers if desired.
5. Eat warm with butter, or allow them to cool for ultimate crispiness!

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