Healthy homemade organic granola recipe (vegetarian, soy-free, gluten-free)

This granola is amazing!

For the oats, I used Pure Living organic sprouted rolled oats (no soaking necessary).

For the oil, I used a combination of Nutiva organic steam refined coconut oil and Ancient Organics Ghee. It ended up with a lovely buttery taste. 

For the nuts and seeds, I used the pecans and pumpkin seeds mentioned in the recipe and also added some almonds.

For the dried fruit, I used a combination of dates and cranberries.

For the mix-ins, I used organic mini chocolate chips and Let's Do Organic toasted coconut flakes.

I've made this a few times, and mine works best at 20 minutes bake time and without flipping halfway.

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 pepitas)
• 1 teaspoon fine-grain sea salt (if you’re using standard table salt, scale back to ¾ teaspoon)
• ½ teaspoon ground cinnamon
• ½ cup melted coconut oil or olive oil
• ½ cup maple syrup or honey
• 1 teaspoon vanilla extract
• ⅔ cup dried fruit, chopped if large (I used dried cranberries)
• Totally 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.
2. In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
3. 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.
4. 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.
5. 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.
6. 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.

Recipe from:

https://cookieandkate.com/healthy-granola-recipe/

Breakfast Dessert blueberry / papaya recipe (vegan)

Who says you can't have dessert for breakfast? Yum!

Ingredients:

1/2 cup fresh organic blueberries

1/2 cup fresh papaya diced

1/2 tbsp organic coconut cream

1/2 teaspoon organic vanilla extract

1 tsp organic maple syrup

Organic stevia extract to taste

Squeeze of fresh lemon

Instructions:

Mix the cream ingredients together and pour over fruit bowl. Blend together.

Keto raspberry lemon cupcake recipe (single-serve, vegan)

So yum!

Ingredients:
1/4 cup organic frozen raspberries
Juice of 1/4 lemon
1/4 to 1/2 tsp organic vanilla extract
1 TBS organic tapioca flour
Organic stevia to taste (vitamin Shoppe brand Plnt is the best)
Organic Swerve confectioner's sugar to taste
1 keto vanilla cupcake
1 to 2 TBS keto cheesecake cream or cream cheese frosting

Instructions:
Put frozen raspberries in the fridge overnight.
The next day, squeeze fresh lemon over it, add vanilla extract, and stir in tapioca flour, stevia, and Swerve confectioner's sugar.
Take a keto vanilla cupcake and cut off the top. Frost it with Keto cheesecake cream or cream cheese frosting.
Place it over the raspberries.
Enjoy!

Keto cheesecake recipe:
https://chocolatecoveredkatie.com/keto-cheesecake-recipe-low-carb/

Keto vanilla cake recipe (we used it for making cupcakes and froze a few for future eating):
https://www.sweetashoney.co/keto-vanilla-cake-diabetic-birthday-cake/

Quick No-bake Pumpkin Pie recipe

I just made this up. So yummy!

Filling:
1/3 cup organic canned pumpkin
2 Tbs organic coconut cream
1/2 to 1 tsp organic vanilla extract
2 scoops organic stevia extract (Vitamin Shoppe plnt)
Dash of Pumpkin pie spice
Dash of pink Himalayan sea salt

Crust:
1/4 cup mix of organic walnuts, almonds, and cashews
1 tsp organic honey

Instructions:
Grind nuts in high speed blender or food processor.
Place into the bottom of a 2-cup round glass container.
Mix the honey into the nuts and press nut mixture down into the glass bowl.
Pour the filling over it and smooth out with a rubber spatula.
Cover and place in the freezer for about 20 to 30 minutes to thicken.

Serves 2

Kale Chips, Zucchini Ranch (raw, vegan, gluten-free, no yeast flakes)

Just made these in my dehydrator. Yum!

I got this recipe from High Carb Hannah on YouTube:

https://youtu.be/r1zl8YvZjH4

No-bake Chocolate Peanut Butter Cookies recipe (vegan)

These are amazing!

I only used 2/3 cup of rolled oats, so my cookies are actually darker.
I used 1/4 cup agave and 1/4 cup maple syrup (instead of 1/2 cup maple syrup) and a little less peanut butter.
I also added mini semi-sweet chocolate chips after I scooped the cookies onto the parchment paper.

No Bake Cookies

Prep Time: 5 mins

Cook Time: 30 mins

Total Time: 35 mins

Serves 12 to 14

You'll love these easy chocolate peanut butter no bake cookies! Made with coconut oil and almond milk, this recipe is vegan and gluten-free.

Ingredients

• ¼ cup coconut oil
• ½ cup maple syrup
• ¼ cup almond milk
• 2 tablespoons cocoa powder
• ¼ cup plus 2 tablespoons creamy peanut butter*
• ½ teaspoon vanilla
• 1½ cups whole rolled oats

Instructions

• Line a large baking sheet with parchment paper.
• In a medium saucepan, melt the coconut oil over medium heat. Add the maple syrup, almond milk, cocoa, peanut butter, and vanilla and whisk to combine. Bring to a boil for 2 minutes, stirring often.
• Remove from the heat and stir in the oats. Use a 2-tablespoon cookie scoop to scoop the batter onto the baking sheet. Chill for 30 minutes or until firm.

Notes

If your peanut butter is unsalted, stir a few pinches of salt into the chocolate mixture.
Original recipe from:https://www.loveandlemons.com/no-bake-cookies/

Easy Slow Cooker Cuban Black Beans recipe (vegan, gluten-free)

This is a favorite at my house! So good!

Ingredients:

(Use organic if possible)

• 1 pound dried black beans
• 1 yellow onion 
• 1 green bell pepper 
• 3 garlic cloves peeled and minced
• 2 bay leaves
• 3 teaspoons pink hymalayan sea salt
• Black pepper to taste
• 1.5 teaspoons ground cumin
• 1 teaspoon dry oregano
• 1 TBS brown sugar
• 6 cups water (or 7 cups if you like it soupy)
• 1.5 cups cubed, steamed butternut squash added during last 1/2 hour (optional)
• 1/4 cup olive oil (after it's cooked)
• 2 tablespoons lime juice (optional, after it's cooked)
• Optional toppings: chopped red onion, chopped cilantro, crushed red pepper, avocado slices, hot sauce, salsa.

INSTRUCTIONS

• Soak beans overnight (up to 24 hrs) with 1 TBS apple cider vinegar. In the morning, drain and rinse thoroughly.
• Blend the onion, bell pepper, and garlic in a blender (make it smooth or chunky depending on preference)
• Place all ingredients, except butternut squash, olive oil, and the lime juice into a slow cooker. 
• Cook on low heat for 8 hours or high heat for 4 hours.
• Remove the bay leaves. Stir the olive oil and optional lime juice into the cooked beans. Serve immediately, or allow the beans to cool before transferring them to an airtight container. They will keep in the fridge for up to 6 days and can be frozen for up to 2 months.

Instant pot version:

I used 3.5 cups water at 35 minutes high pressure with 20 minutes natural release.

Original recipe from:

https://www.thefullhelping.com/easy-slow-cooker-cuban-black-beans/