Coconut Almond Granola

Yikes!! Sorry it's been so long... the kick off to summer this year has been REALLY busy for both of us. Our apologies!! 

I read something once that granola cereal is pretty much crumbled up cookies. I knew there was a good reason I've always liked granola.

Not wanting to give my kid crumbled up cookies for breakfast, I set out to make my own. My husband had given me the Bob's Red Mill cookbook for Mother's Day and they had a few different granola recipes. They were great starting points, but I wanted something pretty simple, and I didn't want to have to search out ingredients I wouldn't normally use. 

I settled on Coconut Almond as the base and added orange zest and dried cranberries. This is an amazing combo and one I've used in actual cookies before. This is great on Greek yogurt, with berries or just in a bowl of milk. I suppose it's a little healthier than crumbled cookies, but it doesn't taste like it!

This is a really easy recipe that makes about 5 cups of granola. A little more than that, but 5 solid cups.

Coconut Almond Granola with Orange Zest and Dried Cranberries - inspired by Bob's Red Mill cookbook
Preheat oven to 275
Line 2 large baking sheets with parchment

4 cups old fashioned rolled oats
1 cup raw sliced almonds
1 cup sweetened shredded coconut 
zest of 1 orange (about 1 tablespoon)
1/4 cup almond butter
3 tablespoons honey
2 tablespoons coconut oil
1 teaspoon cinnamon
1 cup dried cranberries

Combine oats, almonds, orange zest, and shredded coconut in a very large bowl. In a microwave proof bowl, heat almond butter, honey, and coconut oil until it's easily stirred. 

Mix the dry ingredients with the almond butter mixture. Stir until everything is really equally distributed.

Spread evenly over two lined baking sheets and bake at 275 for a grand total of 45 minutes, stirring every 15 minutes.

This is so easy, adaptable to what is in the pantry, and substitutions are really easy. Peanut butter can be used for the almond butter, raisins for the dried cranberries, pecans or walnuts for the almonds. Butter could be used for the coconut oil, pumpkin pie spice for the cinnamon. The orange zest is totally optional, but really delicious!

Things made this time last year...

Homemade Tortillas

Huevos Rancheros

Baked Ziti

Braised Short Ribs over Penne

Chocolate Mug Cake

Lemon and Parmesan Crusted Salmon

Homemade Rainforest Crackers

Things made TWO years ago... Check out these oldies but goodies!! I can't believe it's been TWO years already!!!

Carnitas with Cilantro Lime Cole Slaw and Grapefruit Poundcake
Shredded Chicken Sandwiches with Mom's Cole Slaw and Mini Lemon Bundt Cakes
Whole Wheat and Yogurt Pancakes
Turkey Spaghetti
Lettuce Wrap Salad
Chicken with Balsamic Peppers
Roasted Strawberry Shortcakes
Banana Nut Muffins
Chocolate Cheesecake Marbled Brownies

Thai Lemon Shrimp with Coconut Rice

Thai food definitely knows how to wake up your taste buds.  This cuisine often satisfies every mouth-watering desire you could ask for from salty (fish sauce) to sweet (brown sugar) to bright (lemongrass) to spicy (chiles).  These are many common ingredients that you’ll find in Thai dishes.  That being said, you’re not often left thirsting for a little more of something.

I made this for the first time and it has been deemed an automatic weeknight staple (according to hubby).  Not only was this one of the easiest dishes I’ve ever made, it was pretty enough to make for a special occasion - not to mention, amazingly flavorful!  I decided to stick with the Thai theme and serve this with a side of coconut rice and sautéed bok choy.  The richness of the coconut rice balances well with the delicate shrimp and brightness of the lemon.  Seriously, this one is a winner!

Thai Lemon Shrimp:

1 lb shrimp

1/3 c sweet chili sauce

1 lemon, juice & zest

1 lime, zest only

1 tsp chili paste (like sambal oelek)

1 tbsp fish sauce

3 cloves garlic, minced

1 tsp brown sugar

¼ c coconut milk

¼ c cilantro, chopped

Marinate shrimp in the chili sauce, lemon juice, lemon zest, lime zest, chili paste, fish sauce, garlic, and brown sugar for 15 minutes.

Heat a pan over medium heat.  Add shrimp and marinade to pan.  Add coconut milk.  Simmer until shrimp are cooked (2 minutes on each side).  Remove from heat and mix in cilantro.

Coconut Rice:

Cooking spray

2c jasmine rice

1c coconut milk (light or full fat)

2-3 tbsp sweetened shredded coconut

2 tsp salt

2 c water

Rinse rice with water and drain.  Spray rice cooker bowl with cooking spray.  Add rice, coconut milk, coconut, salt and water.  Cook in a rice cooker according to directions.

Coconut Cookies with Chocolate Ganache

I am cookie challenged. I can bake up a storm, and I have a good handle on pie crust, but when it comes to cookies, I can make a disaster out of few good ingredients. These Twix cookies are a good exception to the rule, but when my son needed Valentine's Day treats, my poor husband ended up at the market close to 9pm as I scraped what looked like chocolate brittle off a baking pan. Anywho, these little gems are perfect and SO easy! Crisp on the outside, chewy on the inside. 5 ingredients and 30 minutes and voila - gorgeous little cookies!

Coconut Cookies with Chocolate Ganache - adapted from Donna Hay
Makes 12 cookies and 1/3 cup chocolate ganache
Preheat oven to 350

For the Cookies
1 7oz bag sweetened flake coconut
1/4 cup of sugar
1 egg white

For the Chocolate Ganache
1/3 cup chocolate chips
2 tablespoons heavy cream

In a medium sized bowl, mix all cookie ingredients. The coconut mixture will be loose and seem kind of dry. Roll a tablespoon at a time in your hands until the coconut sticks together. All of a sudden it will seem much more wet. Place the ball on a parchment or silpat covered baking pan and press the ball to flatten it. 

Bake cookies for 15 minutes and then flip carefully. Bake another 3-5 minutes until golden and toasty all over.

While cookies bake, make the Chocolate Ganache. In a small pan, heat 2 tablespoons of heavy cream until steaming, but not quite boiling. Turn off heat and add in chocolate chips. Let the chips sit in the hot cream for at least two minutes and then stir to melt. Let the chocolate cool until warm.

When the cookies have finished cooking, let them cool on the baking pan and dollop on the chocolate. Let the chocolate cool and enjoy!!

A few things about this recipe...
The original recipe calls these cookies macaroons - but I'm not able to make them thin enough sandwich. 
Sometimes you feel like a nut, sometimes you don't! Some slivered almonds on top of the chocolate is amazing. 

Things made this time last year...
Pecan Crusted Salmon - oh my goodness this is good!

 

Bacon and Cheddar Quiche - breakfast, lunch or dinner - awesome!