So... I've been playing around in the kitchen and I have some yummy recipes I've made recently, that I've got to gather and finalize so I can share with you.  They are all sugar-free, gluten-free, dairy-free, and vegan due to the Daniel Fast our church has been doing.  Just wanted to keep y'all updated. :)

So... I just realized that I made a mistake on the granola recipe.  I did NOT use canola oil, I used coconut oil instead.  Coconut oil is very good for you, internally and externally.  Here's an article on coconut oil and the benefits of it.  CLICK HERE TO READ ARTICLE  

 

 There are a couple of different coconut oil brands I've tried, and haven't been disappointed, but the one I've used the most is Spectrum.  It runs about $10-$15 a jar.  CLICK HERE FOR COCONUT OIL

 

Here is the revised recipe:

 

Amy's Crazy Good Granola

Ingredients

·                 3 cups large flake rolled oats

·                 1 cup shredded unsweetened coconut

·                 1 cup raw sliced or chopped almonds

·                 1/4 cup clover honey

·                 1/4 cup agave nectar

·                 1/2 cup coconut oil

·                 1/4 cup raw sunflower and/or pumpkin seeds

·                 1/2 cup finely ground flax seed

·                 1 tbsp pure vanilla

·                 splash almond extract

·                 1 tsp ground ginger

·                 1 tsp ground cinnamon (heaping)

·                 (optional) 3 cups chopped dried fruit (see the Footnotes)

Instructions

1.              Pre-heat the oven to 250 F.

2.              Combine all the dry ingredients, except for the dried fruit, in a large bowl.

3.              Combine the honey, oil, and vanilla.

4.              Drizzle the honey mixture over the granola mixture and keep mixing to coat everything evenly.

5.              Grease two 9 x 13 pans and cover both pans evenly with the granola mixture.

6.              Cook for 30-40 minutes or until the granola turns golden brown, stirring every 10-15 minutes. Note: granola won't hardened until cooled, make sure not to over bake it!)

7.              Break up any large chunks while the granola is still warm on the pans.

8.              Cool the granola completely on the pans.

9.              Mix in the dried fruits.

10.          Store the granola in airtight containers at room temperature for 2 weeks, or for longer in the refrigerator.

Footnotes

Options for dried fruit:

1/2 cup each of raisins, dehydrated apple, and dried papaya

1/2 cup each of raisins, dried apricot, and dried cranberries

 All dried fruits should be natural, with no added sugars and preservatives.

 

Here's the granola recipe I made up last night.  The flavor was SO good... but since I've never made granola before, I didn't know it hardened after it cools.  I only figured that out when a little clump fell off the tray when mixing, and when I went to pick it up a few minutes later... the light bulb came on.  Needless to say... it got a little too browned.  Enjoy!  Comment on it if you get a chance to try the recipe. 

Amy's Crazy Good Granola

Ingredients

• 3 cups large flake rolled oats
• 1 cup shredded unsweetened coconut
• 1 cup raw sliced or chopped almonds
• 1/4 cup clover honey
• 1/4 cup agave nectar
• 1/2 cup canola oil
• 1/4 cup raw sunflower and/or pumpkin seeds
• 1/2 cup finely ground flax seed
• 1 tbsp pure vanilla
• splash almond extract
• 1 tsp ground ginger
• 1 tsp ground cinnamon (heaping)
• (optional) 3 cups chopped dried fruit (see the Footnotes)

Instructions

1. Pre-heat the oven to 250 F.
2. Combine all the dry ingredients, except for the dried fruit, in a large bowl.
3. Combine the honey, oil, and vanilla.
4. Drizzle the honey mixture over the granola mixture and keep mixing to coat everything evenly.
5. Grease two 9 x 13 pans and cover both pans evenly with the granola mixture.
6. Cook for 30-40 minutes or until the granola turns golden brown, stirring every 10-15 minutes. Note: granola won't hardened until cooled, make sure not to over bake it!)
7. Break up any large chunks while the granola is still warm on the pans.
8. Cool the granola completely on the pans.
9. Mix in the dried fruits.

10. Store the granola in airtight containers at room temperature for 2 weeks, or for longer in the refrigerator.

Footnotes

Options for dried fruit:

1/2 cup each of raisins, dehydrated apple, and dried papaya

1/2 cup each of raisins, dried apricot, and dried cranberries

 All dried fruits should be natural, with no added sugars and preservatives.

So... it looks like it's been over a year since we've updated the blog. Time to pick back up and continue on :) I'm not really sure what all to blog about, but one thing I LOVE to experiment with is food. We've been trying to eat healthier and it has caused me to be much more creative during dinner time. I've tried cutting out wheat, dairy and cheese, and found that I felt MUCH better. Not that I wasn't feeling well in the first place, but I could feel a huge difference in my body on the new eating plan (more energy, sleeping better, losing weight).
Right now our church is doing a 21 day fast to start off the New Year with a fresh outlook. Last weekend our guest speaker said "When we pray, we connect with God. When we fast, we disconnect with the world." Right now we are focusing on disconnecting with the world and trying to focus more on what God is doing in our lives. Some people are fasting Facebook, others TV, and a lot of people from the congregation are doing the Daniel Fast. Since we don't have a TV and I'm rarely on Facebook, we thought joining in on the Daniel Fast would be an edifying journey.
So, to kick off the blog this year, I thought I would start posting some of the recipes I am cooking and experiments I am trying. If you are subscribed to automatically receive these updates, and would not like to be, please let me know. I will not be offended. I know how it can be to be receiving something in your inbox that you just never quite find time to read :)

Will be blogging soon,
Amy