Coconut Seed Clustered Granola (Grain Free)

 Hi, It has been a while since I took the time to put in a recipe. I still love creating recipes. Britney my daughter has been busy creating too. She is expecting her first daughter after 4 boys very soon. We are excited.  She is a busy Mama.  Our family gets three beautiful grandchildren this year. Great things are happening.

I found some coconut clusters at Costco a while ago. They had coconut, seeds and chia in them and I fell in love with them. Well I have a large bucket of shredded coconut, and so I thought it would be fun to try, and make some on my own. My belief is it is always a healthier option to make your own if you are able to.

Well I made this last week for some friends and it was a big hit with my friends and family so I thought it would be fun to share it with you. I love it!

Ingredients

2 Tablespoons Coconut Oil                  

1/4 Cup Honey

4 Cups of Unsweetened Coconut Flakes

1 Cups Raw Pumpkins Seeds

1 1/3 Cups Raw Sunflower Seeds

6 Tablespoons Chia Seeds

Directions

Stove top method 

In a large pot on the stove. Turn the heat to medium and pour in the oil and honey. Stir together and heat until warm. Then stir in the coconut and turn down the heat to medium low. Stir in the coconut in with the honey mixture until the coconut is all covered. The coconut flakes will start to turn golden. Stir in the seeds and continue to stir until the coconut is a light golden brown. 

Take pot off of the stove and pour the mixture on to a parchment paper or greased pan. Spread out and let cool. Store in an air tight container. 

In oven method Preheat oven to 325

Pour all of the Ingredients into a bowl. Stir it until all ingredients are combined. Pour ingredients on to greased cookie sheet. Spread out the ingredients evenly. Place pan in preheated oven. Bake for 13-20 min. Until the coconut turns light golden brown. You can stir the granola halfway through for even baking. 

Take out of the oven and cool. Store in an air tight container.  Enjoy!

Almond Joy No-Bake Cookies (Gluten free)

I had a great couple days celebrating the birth of our first granddaughter. I think the angels sing each time a child is born. It is a sweet time. It is wonderful to watch my son become a Dad and our daughter in law become a Mom. What a the sweetest things in life. I look forward to going and seeing her soon.

These are a fun healthier option than eating an almond joy. They  are a greaat little treat or a great way to get a protein boost. These are a winner.



Ingredients
3 ounces dark chocolate chips
3 tablespoons coconut oil
3 tablespoons honey
1/2 cup coconut milk
1 cup almonds, chopped
2 cups unsweetened coconut
3 T chia *optional

Directions  Makes 15
1. Melt the chocolate chips, oil, and honey in a small saucepan on low. Stir in the coconut milk.

2. Take off the heat. Stir in the coconut almonds, and chia until well mixed.

3. Scoop onto a cookie sheet lined with parchment paper in 1.5 inch balls. Place them in the fridge to harden, at least 1/2 hour.

4. Store in an airtight container in the refrigerator or serve immediately.

Here is another No bake chocolate peanut butter cookie recipe.

Clumpy Raw Granola with Chia

This is a fast and easy to make granola. No baking required. It feels like you are eating oatmeal chocolate chip cookie dough. It is yummy. A great snack or a fun breakfast. 

Ingredients:

1/2 C honey
1/2 C coconut oil melted
1/2 tsp salt * optional
1 C unsweetened coconut flakes
1 C almonds chopped
1/2 C chia
4 C old fashioned oatmeal
1/2 tsp almond extract *optional 
1/2 C  Chopped dark chocolate chips (* or raisins)

Directions: 

1. Pour all the ingredients into a mixer except the chips. Mix until combined.
2. Pour in the chips and stir until just combined. Eat immediately or store in an airtight container to eat later.  
Enjoy!

Almond Joy Smoothie (Sugar Free)

Here is a fun way to enjoy the flavors of an Almond Joy without feeling any guilt. A candy bar in a glass.  The banana is added to add a nice natural sweetener without adding sugar. You can blend as smooth as you want if you don't want to have the texture. I liked a little texture in mine. 

Ingredients

2 C almond milk vanilla unsweetened

1 frozen banana (natural sweetener)

1/2 C unsweetened shredded coconut 

1/4 C dark chocolate chips

1/4 C almonds

2 T chia * optional

* garnish with coconut and  crushed chocolate chips

Directions  serves 2

1. Pour all the ingredients in the blender starting with the milk. Blend to desired texture.

2. Garnish with crushed chips and coconut if desired. 

Orange Bran Muffins

Love to have some yummy muffins to much on. These were fun to eat with my grandsons today. It was fun to add some orange to the the typical bran muffins. It was a fun addition. It is a good day here having fun with a couple grandsons for  a couple days while their parents are out of town. I love being able to see things through their eyes. They are sweet little boys. 

Ingredients

1/3 C Bob's Red Mill Oat Bran cereal

1 C almond milk

juice from 2 oranges

1/3 C chia seeds *optional

2 T orange zest

2 eggs

2 T coconut oil

1/3 C honey

2 C whole grain flour 

2 tsp baking powder

1/2 tsp salt

1 C unsweetened coconut shredded

other fun optional add in:

1/2 mini chocolate chips

1/2 C cut up apples

1/2 C dried fruit

Directions    Heat oven to 350 makes 1 dozen.

1. Pour cereal into a mixing bowl. Then pour in milk, juice, and chia seeds. Stir until all moistened. Set aside to let the cereal soften about 5 min.

2. Stir in zest, eggs, oil and honey. Stir until all combined. 

3. Then stir in flour, baking powder, salt. Stir in coconut. 

4. Scoop muffins mixture into greased muffin pans. 

5. Place in heated oven bake about 10-12 min. 

6. Take out of oven take out of oven and take out of pan. Place on cooling rack. 

7. I like eating them nice and hot out of the oven. 

Healthy Samoas Cookie Bars

I have often seen people make a homemade version of these, but I thought It would be fun to make a healthier version of them. I made these today. I was pleased with how they turned out. Yum! Healthy is always better. :)

Ingredients

for cookie base:
2 C whole grain flour (I used spelt)
2 tsp baking powder
1/4 tsp salt
1/2 C honey
1/2 coconut oil
for the topping:
4 C shredded coconut unsweetened
1 can of coconut milk full fat
5 T honey
1 T coconut oil
1 tsp vanilla
chocolate drizzle:
1/3 C dark chocolate chips
1 T coconut oil

Directions   Heat oven to 325

1. In a bowl mix together flour, baking powder, and salt. Stir and set aside.
2. Melt honey in microwave for 30 seconds and then stir in oil. Stir into dry ingredients. Until all moistened.
3. Line a 9x9 Square pan with parchment paper. Leave it over hanging on 2 sides.
4. Press in cookie dough into pan. Bake until light golden for about 15 min.
5. Take out and let cool.
6. While it is baking. Put a large skillet on the stove. Pour in the coconut and let toast on medium heat. Be careful to stir often so it won't burn. You want it turn golden.
7. In a medium saucepan pour in the milk, honey, and oil cook on medium heat to soft ball stage stirring regularly. It will burn if you don't . Take off the heat and stir in the vanilla.
8. Put chocolate and oil in the microwave stirring often until it is all melted. Place in fridge.
9. Stir the coconut into caramel until the coconut until it all moistened.
10. Pour coconut topping on top of cookie base and press down evenly with a spatula.
11. Lift out of pan on to a hard surface. I used a cookie sheet. Cut into bars.
12. Separate the bars and drizzle on the chocolate.
13. Place in fridge to harden. Serve once chocolate hardens.
14. Store in air tight container in the fridge.

* You could dip the bottom of the cookie into the chocolate too.

Cherry Chocolate Caramel Granola Bars

This is a healthy snack. That is full of protein, antioxidants, low is sugar. My daughter says she doesn't like cherries and she really liked these. She even packed some for work. These are healthy enough to eat for breakfast too.  

Caramel

Ingredients

1 C canned coconut milk (full fat)
1/4 C honey
2 T coconut oil
1/2 C chia seeds
1/2 C unsweetened shredded coconut
2 C old fashioned oatmeal
1/2 C dried cherries chopped up small
1/2 C dark chocolate chips chopped in small pieces

Directions   makes 16

1. Pour into small saucepan milk, honey, and oil . Stir on medium heat. You may want to have on medium low part of the time. Be careful to not let it burn.  Cook and stir often. It should be cooked down until it becomes very thick. Like the picture above. It is soft ball stage.
2. In a medium sized bowl pour in chia, coconut, oatmeal, and cherries. Stir together until all combined.
3. Pour hot caramel over the oatmeal mixture. Stir until completely mixed together.
4. Fold in the chips.
5. Pour into square parchment lined pan or greased. Press mixture down with the spatula.
6. Place in fridge to harden. Cut into 16 squares. Store in air tight container in the fridge.

Trail Mix Bites (Protein)

Love this combination in a yummy bite. You are ready to hit the trail with these or you could just enjoy them for a great snack. They are loaded with protein too as an extra bonus. 

Ingredients

 1 cup of old fashioned oatmeal

1/4 cup of quinoa rinsed (not cooked)

3/4 cup of water

1/4 cup of coconut

1/3 cup of sunflower

1/2 cup of  dark chocolate chips 

1/3 cup of dried fruit

1 teaspoon of vanilla

1/2 teaspoon of salt

1 tablespoon of peanut butter

1/3 cup of honey

1 T coconut oil

Directions

1. Pour all the ingredients into the blender and pulse until the ingredients are broken down and all combined. 

2. Form into ball and store in air tight container in the fridge until hardened. Enjoy. 

3. Keep leftovers in airtight container in the fridge. 

Makes  12

Healthy Coconut Macaroons (Raw)

It is fun to make a yummy treat out of coconut. They are a little bite size treat thats are fast and easy to make. YUM!

Ingredients

1 C finely chopped almonds
1/2 C unsweetened coconut
1/4 C coconut oil
1 tsp of vanilla or 1/2 tsp almond extract
2 T honey



Directions   Makes 10

1. Mix all the ingredients together in a small bowl. Put the bowl in the fridge for an hour at least to harden.
2. Take out of the fridge scoop or form into balls and place on non stick surface. Put them back in the fridge to harden.
3. Then take them out and enjoy them. Store leftovers in airtight container in the fridge.

Protein Power Blast Topper (Raw)

Topper on Yogurt

This is a fun topper that is loaded with protein. You can just store it in the fridge in an airtight container and have it ready to pour on top of , yogurt, fruit, hot cereal, and eaten alone too. It is a great way for you and your family and friends to add protein blast to your diet in a chewy yummy way. You can also mix a couple tablespoons with a couple tablespoons of your favorite nut butter and spread on apples, crackers, or rice cakes.

Protein Topper

Ingredients

1/2 C peanut butter or your favorite nut butter

1/4 C honey

1 1/2 C old fashioned oatmeal

1 C quinoa flour or whole grain flour

1/2 C shredded unsweetened coconut

1/4 C chia seeds

1/4 C ground flax seeds *optional
1 tsp vanilla

1/2 C Dark chocolate chips crushed up

Other optional additions

raisins or nuts

Protein topper on Oatmeal

Directions
1. In a bowl mix together peanut butter and honey until creamy.
2. Pour in the oats, quinoa, coconut, chia, flax seed, and vanilla. Blend until all crumbly. I used my hands some to get it all mixed together.
3. Stir in chips and *optional nuts and raisins.
4. Eat at once or store in airtight container in the fridge. Enjoy a yummy blast of flavor.

Optional: Mix a couple Tablespoons of topper with a couple Tablespoons of nut butter. Stir together until combined. Spread on bread, crackers, fruit, or rice cakes.

Multi-Grain Protein Bites (Raw)

So my little boy  has grown into a man. He has grown out of sitting on my lap, but he has not grown out of my heart. He is serving a mission for The church of Jesus Christ of Latter Day Saints. I am going to miss him a ton. He will be gone for 2 years. I am very grateful for his example, and the things he has taught me, and will teach me. It was really hard to say goodbye. I am glad that is over. A new chapter of my life begins. This says my feelings well...

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I made these yummy protein bites. They are loaded with yummy things for you. The cool thing is that it only takes one or two to be very satisfied. They are a great snack to have on hand.

Ingredients

2 C old fashioned oatmeal

1/2 C uncooked quinoa well rinsed

1/2 C unsweetened shredded coconut

1/2 C unsweetened almond milk

1/4 C chia

4 T honey

3 T coconut oil

3 T peanut butter

1 tsp vanilla

1/2 C chopped up dark chocolate chips

Directions makes 24 balls

1. Pour all of the ingredients into a bowl except the chocolate chips until combined. Then stir in the chocolate chip pieces.
2. Put bowl in the fridge for at least 20 min. To let it harden.
3. Take out of the fridge. Form into balls or use a small cookie scooper.
4. Place on parchment or wax paper on top of a cookie sheet.
5. Put bake into fridge and let harden about 30 min. Eat and enjoy.
6 . Store leftovers in an air tight container in the fridge.

Magic Bar Bites (Healthier Version)

This recipe was created when I was thinking about how to make magic bars healthier. They are a dessert that is often served at Christmas time especially, but they are eaten all year. These are a healthier version. The flavor is not sacrificed. They are not an exact match, but they come close without all the added calories. Hooray!

 Ingredients

1 C unsweetened shredded coconut
1 C nuts chopped (I used cashews, pecans, walnuts, or almonds would be great too.)
1/2 C spelt flour or wholegrain flour
3 T coconut oil
1 T honey
1/4 C dark chocolate chips (chopped small)

 Directions makes about 14

1. In a small bowl blend together coconut, nuts and flour with a fork.
2. Then blend together the remaining ingredients into the nut mixture.
3. Put the mixture in the fridge at least 15 min to let it harden.
4. Take out of the fridge and form into balls with your hands.
5. Place back in air tight container in the fridge to harden.
6. Then enjoy a mouthful of yummy goodness.

7. Store in airtight container in the fridge.

Try these cashew coconut cookie dough bites

Cashew Coconut Cookie Dough Bites (Gluten Free)

I was visiting with my friend Sue today. She just got home from Hawaii a couple days ago. (Love Hawaii) She was sharing some coconut vanilla cashews with me. They were yummy. So I got inspired to make this recipe after tasting her nuts. The great thing is these are much healthier, but you get a similar flavor. So yummy and good. So fast and easy to make. A great little snack. Have a wonderful weekend.

Ingredients

1C cashews

1 C unsweetened coconut shredded

1 C old fashioned oatmeal

1/4 C honey

1 tsp vanilla

1/4 C dark chocolate chips * optional

Directions makes about 12

1. In a blender or food processor blend cashews and coconut until combined and broken down.

2. Set aside 1/2 C of the mixture and then pour in everything else in to the blender except the chips. Blend until all combined.

3. Fold in the chips. Roll into small bite size balls.

4. Roll the balls into the 1/2 C mixture you set aside. Place on a plate or into a covered container. Let them harden in the fridge and enjoy.

5. Let overs should be stored in the fridge in a covered container.

Mango Cake Bites (Raw)

I thought it would be fun to make some little bites out of mangoes. It is a fun little bite size snack that is great anytime of the day. I am a big fan of mangoes so I love adding them to things I make. Mangoes have such  a wonderful flavor and it adds to the recipe that I add them to.


Ingredients

1/2 C water
1 C frozen mangoes chopped up
3/4 C cashews
1/4 C quinoa flour
3/4 C unsweetened coconut
2-3 T honey
3 T coconut oil
unsweetened coconut to roll them in

Directions

1. Pour ingredients into the blender or food processor starting with water and mangoes.
2. Blend until smooth and creamy.
3. Then add the remaining ingredients and pulse and stir until all smooth.
4. Put in the freezer or fridge until it starts to harden.
5. Roll into small balls. Then roll into coconut that is in a small bowl or plate.
6. Place back in fridge or freezer depending how hard you want them. Allow time for them to harden. 7. Store in an airtight container. Eat  and enjoy!

Toasted Coconut Cashew Pancakes

Aloha Pancakes!

Love the Beach!

We just had an amazing week in Hawaii with our whole family. There was 16 of us. Even our 3 grandchildren came. Our grandchildren thought the beach was wonderful. I could just watch them play on it and enjoy it for hours.  We had a marvelous time. This is where we stayed. LOVED this beach. That was right out our back door. Listening and watching the waves brings me so much peace. It will be a cherished memory. We missed out on having coconut macadamia pancakes so I did some today. I replaced the macadamias with cashews. They were a yummy treat.

Ingredients
1 C unsweetened shredded coconut
1 C chopped in blender cashews unsalted (macadamia would be great too)
2 T coconut oil
2 T honey
2 C spelt or whole grain flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 C Almond milk
2 T honey
3 T coconut oil
1 T vinegar
1 egg
1/2 tsp almond extract

Directions  serves 4
1. Place a skillet on the stove on medium low heat. pour in the coconut and let toast. Stirring it often. It will take a couple minutes. Then stir in the nuts, oil and honey. Let let the nuts toast until a light golden. Take off the heat and let cool.
2. In a medium bowl pour in flour, baking powder, baking soda, and salt. Stir with a whisk until all combined.
3. Then stir in the milk, honey, oil, vinegar, egg and extract. Until just combined.
4. Fold in 1 cup of the nut mixture. Reserve the remaining amount.
5. Heat a skillet and lightly grease.
6. Pour on the pancake mixture on to the skillet and cook on both sides.
7. Take off the skillet and top with remaining nut mixture and fruit,  syrup or jam would be good to. I liked them just with the nut mixture and fruit. Delicious.

Toasted Almonds and Coconut with Steel Cut Oats and Raspberries

Happy Memorial Weekend. I hope that you have time to honor those who have given much to find for our freedom. It is also a sweet time to honor friends and family that have moved on too. Honoring their lives as well.

I had fun making this cereal this morning. It was a fun wist on the oatmeal. The toppings I used would be yummy with yogurt as well. Having hot cereal for breakfast is one of my favorites. It starts me off right. Add some blueberries to it and you have a great patriotic breakfast.

Ingredients

2/3 C steel oats

1 C water

2 T ground flax

1/4 C almond milk

1 T honey

1/2 C unsweetened coconut flakes

1/3 C almonds chopped

1 tsp coconut oil

1 tsp honey

dash salt optional

1/3 C raspberries or berries of your choice

1 tsp honey

2 T chia

milk for on top

Directions serves 2-3

1. If possible soak the oats the night before in water. If not put the water and oats in a pot on medium high heat. Let it come to a boil.

2. Turn down the heat to medium low. Stir in the flax, almond milk and honey. Let cook until the oats are softened. Stirring occasionally.  In the meantime.

3. I used a flat skillet if you don't have one use a frying pan. Pour the coconut on the skillet and let it turn a pretty golden color. Take off the heat and set aside.

4. Pour on the almonds on to the hot skillet, oil, honey and *salt. Let them toast until light brown. Take off the skillet. Set them aside. 

5. Pour the berries on to the hot skillet with honey and chia. Stir them and heat them up until they thicken. Take off the heat and set aside.

6. Pour the oats into the bowls. Top with berries, nuts and then coconut. Pour on milk on top. Enjoy!

Mango Strawberry Coconut Frappe (Healthy)

I love creating different creamy fruit combinations. I also love mangoes and strawberries so this is a wonderful smoothie for me. These kind of drinks are fun to drink all year long, but especially fun to make in the warmer weather. This recipe is fast and easy to make.

Ingredients
1 C frozen mangoes
1/2 C frozen strawberries
1 C canned coconut milk
1 T honey or vegan sweetner
6 ice cubes

Directions  serves 1-2

Put all the ingredients in the blender and let blend until nice and creamy. Serve right away. 

Almond Joy Bites

The words from this song rang through my head as I was making these was "Sometimes you feel like a nut sometimes you don't... Almond joy got nuts Mounds don't..." I have always enjoyed Mounds and Almond Joys. This is yummy way to enjoy them without so much sugar and additives. I don't think you sacrifice in flavor they are delicious. You can even eat them without the chocolate on them. They taste great with or without the chocolate. These are for the time "you feel like a nut." :) I love getting nuts in every bite too. 

This treat is a great alternative to the Easter candy you can buy at the store. Make them and then you will have them on hand when you want a yummy healthy treat. :)

Ingredients
1 C of plain almonds chopped fine
1 C unsweetened shredded coconut
2 T honey or vegan sweetener
3 T coconut oil
1/2 tsp vanilla
1/8 tsp salt *optional
1/3 C dark chocolate chips
2 tsp coconut oil

Directions makes about 12
1. In a medium sized bowl mix together almonds, coconut, honey, oil, vanilla, and *salt.
Stir together until it is all combined.
2. You could put in the fridge for 10 min to let the mixture harden a little, or just form the mixture into small balls. I made 12 of them.
3. Place them in the fridge in a covered container.
4. If you want chocolate on them melt the chips and oil in the microwave or stove on low until all melted.
5. Take the bites out of the fridge and roll in the chocolate. Place them back in the fridge in a greased covered container. The chocolate will harden quickly, and they will be ready to enjoy!
6. Keep the stored in the fridge to keep them hard in an airtight container.

*Another yummy one Raw Coconut Almond Cocoa Bites
*Also chocolate covered peanut butter oatmeal bites.

Pineapple Mango Bites

I am a big fan of pineapple and mangoes so why not put them in a muffin bite?  That is what I did.  They turned out moist and sweet. They would be great for breakfast or a snack.  

Ingredients

1 1/2 C oatmeal old fashioned

1/2 C plain Greek yogurt

1/2 C almond milk

1/2 C honey

2 T coconut oil

1 egg

1 banana, mashed

1/3 C mango, diced

1/3 C pineapple, diced (I used fresh)

1/2 C coconut, unsweetened, shredded

1/3 C oat flour 

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt.

Directions (Makes 12 muffin-sized bites)

1. Preheat oven to 325 degrees. Grease muffin tins or fold in parchment paper. In a large bowl, mix together oatmeal, yogurt, milk, honey, and coconut oil.

2. Fold in egg, banana, mango, pineapple, and coconut.

3. Stir in oat flour baking powder, baking soda, and salt. Let it rest for 5 to 10 min.

4. Put mixture in muffin tins. Bake for 25 to 30 minutes.