Crunchy Granola

Ingredients:

4 cups rolled organic oats

3/4 cup unsweetened organic coconut

1/2 cup organic polenta or corn meal

1/2 cup organic whole-wheat flour

1/2 cup organic chia seeds

1/2 cup organic wheat germ

1 cup chopped almonds

1 tsp cinnamon

1/2 cup organic flax seeds

1 cup organic agave

1 cup apple sauce (I used my home canned sauce from organic apples)

1 1/2 tsp organic real vanilla

Directions:

Mix all the dry ingredients together in a large bowl.  

Mix all the liquid ingredients in a bowl.  

Pour the liquid mixture over the dry ingredients and stir until distributed evenly throughout the mixture.

Line a sheet cake pan with parchment paper and spread out the mixture evenly.

With wet hands, clump some of the mixture together (that is if you like clumpy granola).  :)

Bake a 230 degrees Fahrenheit on bake or 210 degrees Fahrenheit on convection for several hours depending on the desired crunchiness, stirring every hour.

The goal is for the granola to turn a golden brown, not brown color.  

When stirring the granola, note if steam comes off the mixture.  If steam is present, the granola is not quite done.

The best way to obtain crunchiness is to allow the mixture to stay in the oven overnight to cool.  The next day, if it is not crunchy enough, bake a little longer at 250 degrees, but be careful not to over-bake.  Unfortunately, you can't determine how crunchy the granola will be until it cools.  If it's not crunchy enough for your taste, then bake again.   

I have a hard time keeping this granola on hand, as my son eats it regularly.  :)

* Since posting this, I have found that honey and brown rice syrup are higher in their glycemic index.  If you are concerned about the glycemic index of foods, use agave syrup instead.

Plain Coconut Milk Yogurt (Updated Version)

Since coconut milk is not milk from a mammal, using it as a yogurt base was a challenge.  The flavor was great, but the mixture was thin.  It took me much experimentation until I found the proper ingredient amounts to make this recipe a creamy, thick delight; I'm glad I took the time.  

Ingredients

Yields: 6-3/4 cup containers

2-13.5 oz cans unsweetened organic coconut milk

1/4 cup arrowroot starch

1 pack Knox gelatin

1 scoop Whey protein isolate

4 tbsp agave syrup 

3/4 cup of previously prepared yogurt or 1 pack of yogurt starter culture

Directions

Place the coconut milk in a 3 quart saucepan.

Heat milk to 115 degrees Fahrenheit, then cool to 110 degrees Fahrenheit.  

Add thickeners to a little of the milk, then add the mixture to the rest of the milk.   

Stir yogurt starter, whey protein isolate and the agave syrup into mixture.

Pour the yogurt mixture into the containers and place into yogurt maker.

Allow mixture to culture for about not more than 24 hours.  The longer the culture time, the more sour the yogurt flavor.

Place in refrigerator for 24 hours to set the yogurt.

This is plain yogurt is will not be sweet.  It can be used in place of sour cream. 

To sweeten add fruit, all fruit jelly, or a little more maple or agave syrup.  Vanilla extract adds a nice touch.  Sprinkle with granola for a crunchy creamy treat.

Enjoy!

Baked Julienne Fries

Potatoes are healthy!  It's what we do to them that make them unhealthy.  I was glad to find a way to still eat French Fries, yet still maintain their nutritional value.

Ingredients

Yields:  Two servings

1 large Organic potato cut Julienne style with peels

1 tbsp Olive oil  

Sea salt  (as desired)

Directions

Place baking sheet into oven and preheat it to 400 degree F. 

Place prepared potato into a bowl and toss with olive oil.

Spread potatoes out, single layer, onto the baking sheet.  You should hear the potatoes sizzle.

Bake for 20-30 minutes or until the potatoes are golden brown.

Sprinkle with salt, if desired.