Posts Tagged ‘coconut oil’

Meatless Monday: Cranberry Coconut Granola


Confession: I am not cooking this year.  Thanksgiving is my favorite holiday and my favorite meal in a year full of cooking, but we’re just not doing it this year.  We’re running off to the desert for a few days of relaxation under the sun.

Playing holiday hooky.

But that doesn’t mean I’ll be forgoing every bit of Thanksgiving.  I’ll get my turkey and sweet potatoes and I’m already getting my cranberries by munching on our cranberry coconut granola. Slightly sweet and coco-nutty, this granola is great for breakfast and snacking on a Meatless Monday.

If I were hosting Thanksgiving, I’d have it out for breakfast and leave it out as an antidote to the hunger pains that only a roasting turkey can cause.  If I were a Thanksgiving guest, I’d scoop some into a jar, top it with a ribbon and present it as a hostess gift for a delicious morning-after breakfast.  The perfect warm up to your leftover turkey and mashed potato sandwich.


Cranberry Coconut Granola

Yield: 10 cups


4 cups rolled oats

2-1/2 cups unsweetened coconut flakes

2 cups nuts of choice (we like sliced almonds or chopped walnuts)

1-1/2 cups dried cranberries

2 teaspoons ground cinnamon

1/8th of a teaspoon fresh nutmeg (2-3 swipes of a microplane zester)

1/2 cup coconut oil (make sure the bottle is marked good for medium-high heat)

Scan 1/2 cup honey


Preheat the oven to 350 degrees.  Line 2 baking sheets with parchment paper.

In a large bowl, combine the oats, coconuts, nuts and cranberries.  Add the cinnamon and nutmeg and toss to combine.

Add the coconut oil and honey, stirring with a wooden spoon until the wet ingredients are mixed throughout.

Pour onto the prepared baking sheets, spreading the granola so that it will bake in an even layer.  Bake until golden brown, about 25-30 minutes, removing the pan from the oven 1-2 times to stir the granola so that it brown evenly.  Let cool completely before storing in an air-tight container.  Granola will keep up to 1 week.

Wheat-Free Pumpkin Chocolate Chip Muffins


By Lydia Ellison


They don’t look like much but are the most fantastic seasonal muffin/cakes you could ever hope for. They are like biting into a sweet and spiced trip to the pumpkin patch on a crisp fall Saturday. They may not be photogenic but it’s inside that counts anyway right.


This recipe is also from my mom’s best friend Laura, click here to read abut her amazing Sweet Mint Tea. Laura is allergic to wheat so her sister Cathrine (a really fantastic baker) adapted this recipe to be wheat free, back in the 90’s before wheat free baking was at all in the zeitgeist! Now there are all kinds of wheat free baking flours but back then it was all about rice flour. Fortunately, rice flour or brown rice flour works well in this recipe. It gives the muffins this dense spongy, moist texture that is rarely achieved in GF baking. My Mom and I have health-ed up the recipe a bit over the years but you can’t tell the difference at all.

Pumpkin Chocolate Chip Muffins

1 16oz can of pumpkin puree (or freshly roasted pumpkin puree)

1 cup sugar

1 1/2 cup flour or rice flour (I use brown rice flour)

2 eggs

1/2 cup oil (I use coconut oil, melted)

1/2 teaspoon pumpkin pie spice mix (I use more)

1/2 tsp (scant) baking powder

1 cup of semi-sweet chocolate chips (I used Callebaut 60%  bittersweet disks which were divine but harder to find)

Heat the oven to 350 degrees and grease the cups of a cupcake pan. Mix first all the wet ingredients together until smooth and then fold in the dry ingredients until just incorporated. Add the chocolate chips. Bake about 25-35 minutes, until a knife come out clean. Muffins will be dense and moist.