COCONUT CASHEW GRANOLA!

2 cups old-fashioned oats
3/4 cup shredded sweetened coconut
1/2 cup raw cashews
2 tablespoons coconut sugar
1 teaspoon cinnamon
1/4 teaspoon salt
4 tablespoons melted coconut oil
1/2 cup pure maple syrup

2T. hemp seeds

2T. flax seeds Directions:

1. Preheat the oven to 300 degrees F. Line a large baking sheet with parchment paper.
2. In a large bowl, combine oats, coconut, almonds, brown sugar, cinnamon, and salt. Pour in the coconut oil, maple syrup, & vanilla. Stir well until dry ingredients are well-coated.
3. Pat the granola onto a nonstick sheet pan so it looks like one huge cookies keeping it even in thickness.  Bake for 30-40 minutes or until granola is golden brown, stirring occasionally.  Tip: If you like large, clumpy granola-do not stir. Let cool completely and break into large clumps.

CHICKEN PAN FRIED IN COCONUT OIL

Did you know that coconut oil is a healthy choice for pan frying? Yup!  It also adds a delicious flavor-go ahead and try it!

Heat 2T. coconut oil.
COAT CHICKEN IN EGG, THEN A COMBO OF BREAD CRUMBS (I USED ALEIA'S GF) AND PARMESAN CHEESE. 
PAN FRY UNTIL GOLDEN.  
Sprinkle with sea salt.
Top with scallions.
LAY ON A RACK UNTIL READY TO SERVE.

FABULOUS COCONUT GRANOLA

WARNING: THIS GRANOLA IS UNLIKE OTHER GRANOLAS YOU HAVE TRIED!  YOU WILL HAVE TO EXERT PORTION CONTROL WHEN EATING THIS OR YOU MAY DEVOUR IT ALL....IN ONE SITTING-EEEK!!!!!

HERE IS THE LINE UP.......

2 cups old-fashioned oats
3/4 cup shredded sweetened coconut
1/2 cup slivered almonds
2 tablespoons brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
4 tablespoons melted coconut oil
1/2 cup pure maple syrup
1 teaspoon vanilla extract
Directions:

1. Preheat the oven to 300 degrees F. Line a large baking sheet with parchment paper.
2. In a large bowl, combine oats, coconut, almonds, brown sugar, cinnamon, and salt. Pour in the coconut oil, maple syrup, & vanilla. Stir well until dry ingredients are well-coated.
3. Pour the granola onto the sheet in an even layer. Bake for 30 minutes or until granola is golden brown, stirring every 10 minutes. Let cool completely. Store in a container for up to 1 month.

COCONUT OIL POUND CAKE SERVED WITH SALTED CARAMEL GELATO

Coconut Oil Pound Cake with Sugared Almonds

Ingredients:

1/2 cup sliced almonds
1 cup, plus 2 tablespoons sugar
1/2 cup virgin coconut oil by Sunfood
3/4 cup milk
3 large eggs
1 3/4 cups all-purpose flour (I used C4C to make it gluten free)
1 3/4 teaspoons baking powder
1/4 teaspoon salt

Source: adapted from the New York Times

Directions:

Heat the oven to 350 degrees and line 9-by-5-inch loaf pan with nonstick foil

To make the topping, stir together the almonds, 2 tablespoons sugar and 1 tablespoon water in a small bowl.

Melt the coconut oil in a small pan. Pour it into a large bowl and whisk in the remaining sugar, milk, & eggs.

In a medium bowl, whisk together the flour, baking powder and salt. Fold the dry ingredients into the wet ingredients to combine. Pour the mixture into the loaf pan and smooth with a spatula. Sprinkle the almonds on top. Bake until golden brown and a toothpick inserted in  the center comes out clean, about 60 minutes. Allow to cool on a wire rack for 10 minutes before removing from the loaf pan. Serve with salted caramel gelato-amazing!!!

WE CAN'T STOP EATING THIS GRANOLA!!! DOUBLED THE BATCH THIS TIME! CLICK HERE FOR THE RECIPE!

TROPICAL COCONUT QUINOA SALAD

1. Make quinoa according to package directions. I use 1c. quinoa/2c. water-bring to a boil and then simmer covered until cooked.

2. Drizzle olive oil on your quinoa along with 2T. coconut oil, salt & pepper to taste.

3. Chop up and stir in mangoes, cherries, pineapples, scallions

4. Top with umbrellas and feel like you're on vacation!