Give Me Granola

I love granola, but I hate that the store bought versions always seem to have tons of sugar and fat in them, transforming this wholesome snack into something not so healthy. Instead of adding more fat, I added egg whites to bind everything together, and was pleasantly surprised to find that it gave the granola an extra crunch once baked. Next batch, I plan on adding dried cherries, walnuts, and raw cocoa nibs.

Ingredients:

5 cups of rolled oats

3 egg whites

1/3 cup coconut oil

1 teaspoon of vanilla extract

1 tablespoon of cinnamon

1/2 teaspoon of salt

5 packets of stevia (or more depending on how sweet you like it)

1/2 cup of toasted coconut

1/2 cup sliced almonds

*Feel free to add in whatever extras you like to create a granola that fits your specific preference, like any dried fruit, nuts, or seeds.

Directions:

Preheat the oven to 300 degrees.

Mix all the dry ingredients together in a bowl (minus the stevia). Combine the egg whites, vanilla, melted coconut oil, and the stevia in a separate bowl. Pour the wet mixture over the dry ingredients, making sure all the dry ingredients are pretty well coated. Spread evenly over 1 (or 2) baking sheets, and bake for 25-30 minutes, stirring the granola mixture once half way through. Try to allow it to cool for 10 minutes before diving in, enjoy!

 

Pumpkin Coconut Muffins

Since I recently did a posting about the different types of flours you can use as a substitute for the typical white flour (here), I thought I should incorporate a recipe that showcases some of these substitutions. I don’t follow the whole “pumpkin is for Thanksgiving” mindset and eat it pretty much all year round. It is such a nutrient rich food that only seems to get a spotlight two months a year. Not anymore. Pumpkin puree keeps these muffins nice and moist while the toasted coconut gives them some texture. I snuck some protein powder in too, making them an ideal breakfast for any busy morning.

Ingredients:

1 can of pumpkin puree

1 teaspoon of baking powder

1/2 teaspoon of baking soda

1/3 cup of coconut oil

3 egg whites

1 tablespoon of cinnamon

1/2 teaspoon of nutmeg

1/2 teaspoon of salt

1/2 cup quinoa flour

1/2 cup coconut flour

1/4 cup of vanilla whey protein powder

1/2 cup toasted coconut flakes

7-8 packets of stevia

Directions:

Preheat the oven to 350 degrees.

Mix all the ‘wet’ ingredients together (the egg whites,  melted coconut oil, and the pumpkin puree). In a seperate bowl, combine all the dry ingredients, minus the coconut flakes. Slowly, add in the wet mixture to the dry, and whisk until it is completely smooth.

Meanwhile, heat the coconut flakes in a non-stick pan on medium heat until the majority of flakes turn golden brown (keep a careful eye on them as this happens quickly).

Fold the toasted coconut flakes (even they smell amazing, try not to snack yet!) into the pumpkin mixture and then pour the batter evenly into muffin cups. Even though these muffins don’t puff up and rise too much, I would still suggest filling the cups about 3/4 of the way full. Bake for 30 minutes and let cool for at least 15, they will take some time out of the oven to harden all the way. I’m so glad I don’t have to wait until Thanksgiving to enjoy these!

{Keep the coconut moving while on the heat, it turns brown very quickly}

{The pumpkin mixture pre-coconut flakes}

{Toss in the toasted coconut}

{Enjoy these healthy pumpkin coconut muffins, they seem to be quickly dissapearing around my house..}

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