Sautéed Brussels Sprouts ~ Vegan and Gluten Free

 

Sautéed Brussels Sprouts

Sautéed Brussels sprouts with pecans, shallots, and garlic.  A delicious fall side dish that can be made in 20 minutes. Vegan and gluten-free.

Ingredients:
2/3 cups pecans, chopped and toasted
1 1/2 tablespoons coconut oil, or sub olive oil
1/2 cup shallots, sliced (2 large shallots)
4 garlic cloves, roughly chopped
1 lb shredded Brussels Sprouts (about 7 cups)
1/2 teaspoon salt, more to taste
1/2 teaspoon fresh cracked pepper, more to taste
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
Pinch red pepper flakes, Aleppo or Urfa biber are both nice here

Optional Holiday Additions: 

¼ cup craisins, 

1 tablespoon fresh sage

Directions:

If your pecans need toasting, heat an extra-large skillet over medium heat and toast pecans, stirring every minute or so, for 6-7 minutes, set aside.

To the same skillet, heat the coconut oil over medium-high heat. Add the shallot and garlic and stir until fragrant and just tender 3-4 minutes.

Lower heat to medium and mix in the Brussels sprouts (and craisins and sage if using). Season with the salt and pepper and mix well, sauteeing for 7-9 minutes, stirring occasionally until tender-crisp.

Add the vinegar and maple syrup, stir well, and cook it off a bit.

Taste and adjust salt and pepper, add chili pepper to taste. If you like it saucy, add more vinegar and maple to taste. Sometimes, if not cooking for vegans, I’ll add a splash of fish sauce. This is 100% optional. 

Stir in the toasted pecans and serve.

Creamy Keto Chocolate Pudding

Creamy Keto Chocolate Pudding

Creamy keto chocolate pudding made with coconut milk. This delicious sugar-free pudding takes only 20 minutes to make and is totally dairy free. A wonderful low carb dessert the whole family loves.

Ingredients

1 13.5 oz full fat coconut milk (or 1 ¼ cups cream and ½ cup almond 

    milk)
⅓ cup Swerve Sweetener
3 large egg yolks
¼ teaspoon glucomannan (or xanthan gum)
⅓ cup cocoa powder
3 tablespoon coconut oil (or butter)
½ teaspoon vanilla extract

Directions:

In a medium saucepan over medium heat, combine the coconut milk and Swerve. Bring to a simmer, stirring occasionally.




In a medium bowl, whisk the egg yolks until smooth.  Slowly add ½ cup of the hot coconut milk mixture into the egg yolks, whisking continuously.  




Slowly whisk the tempered egg yolks back into the saucepan of hot coconut milk. Reduce heat to medium low and sprinkle with xanthan gum, whisking continuously. 




Stir in the cocoa powder and cook until mixture thickens, 3 to 4 minutes, whisking continuously. 




Remove from heat and stir in the coconut oil and vanilla extract until smooth. Divide between 6 dessert cups and refrigerate until set, 2 to 3 hours.




Garnish with lightly sweetened coconut whipped cream, some berries, or some macadamia nuts.

Raspberry Vegan Cheesecake

 

  Raspberry Vegan Cheesecake

Ingredients
Walnut Crust
1 cup walnuts
3 soft Medjool dates, pitted
½ tablespoon coconut oil
heaping ¼ teaspoon sea salt

Cheesecake Option 1: with cashews* (see note)

1½ cup raw cashews, soak 4 hours, then drain
½ cup full fat coconut milk
¼ cup + 2 tablespoons maple syrup
¼ cup fresh lemon juice plus 1 tablespoon zest
2 teaspoons pure vanilla extract
½ teaspoon sea salt

Cheesecake Option 2: with Daiya cream cheese
1 (8 oz.) package plain vegan cream cheese
½ cup full fat coconut milk
¼ cup maple syrup
¼ cup lemon juice
1 teaspoon pure vanilla extract

Raspberry Layer
1 (12-ounce) bag frozen raspberries, mostly thawed
½ teaspoon fresh lemon juice
2 tablespoons maple syrup
2 tablespoons chia seeds

Directions

In a food processor, pulse the walnuts, dates, coconut oil and salt together until crumbly. Line an 8x4” loaf pan with parchment paper allowing 1 inch of overhang on each side. Press the crust into the bottom of the pan. Freeze for at least 15 minutes or as long as it takes to get the next layer ready.

In a high-powered blender, blend the cashews, coconut milk, maple syrup, lemon juice, zest, vanilla and salt until completely creamy (about 1 minute). Pour the filling over the crust and smooth until even. Freeze until this layer is completely firm, at least 2 hours. (Alternatively, use a regular blender and blend the ingredients from Cheesecake Option 2, above)

In the blender, combine the raspberries, lemon juice, maple syrup and chia seeds. Blend until smooth. Pour the raspberry mixture on top of the frozen cheesecake layer and smooth until even. Freeze for 4 hours or overnight.

When ready to serve, remove the cake from the freezer and let it thaw for at least 20 minutes. Using the sides of the parchment paper, carefully lift the cheesecake out of the pan. Use a sharp chef’s knife to slice it into 8 to 10 slices. Let the individual slices thaw for an additional 15 to 20 minutes, until fully thawed so that the middle layer is creamy and the raspberry layer is less icy. Re-freeze any remaining slices.

Vegetable Curry ~ Pure Wow

Vegan Curry ~  Low Carb

4 servings
Ingredients:

¼ cup vegan butter
½ green bell pepper, thinly sliced
2 scallions, thinly sliced, white and green parts kept

   separate
2 garlic cloves, thinly sliced
2½ tablespoons vegan red curry paste
1 medium zucchini, diced
1 medium carrot, diced
1½ cups unsweetened full-fat coconut milk
1 cup vegetable stock
2 tablespoons unflavored vegan protein powder
2 tablespoons natural unsweetened peanut butter
4 drops liquid stevia
1 teaspoon sea salt
Freshly ground black pepper
16 ounces extra-firm tofu, cut into medium dice
1 cup baby spinach
¼ cup chopped fresh cilantro, plus more for serving
4 tablespoons coconut oil, melted

Directions:
1. In a large pot, melt the butter over medium heat. Add the bell pepper, scallion whites and garlic; cook until fragrant, about 1 minute. Add the curry paste and cook, stirring constantly, until fragrant, about 1 minute.

2. Stir in the zucchini, carrot, coconut milk, vegetable stock, protein powder, peanut butter, stevia, salt and black pepper. Bring to a boil, then reduce the heat to medium-low and simmer uncovered until the vegetables are tender, 8 to 10 minutes. Taste and adjust the seasoning if necessary.

3. Add the tofu and simmer for 5 minutes to warm through. Add the spinach and cilantro to wilt. Taste and adjust the seasoning if necessary.

4. Divide the curry among four bowls. Drizzle 1 tablespoon melted coconut oil over each portion. Sprinkle with the scallion greens and more cilantro.

Miso Green Beans and Shishito Peppers

Shishito Peppers And Miso Green Beans

Ingredients:
2 tablespoons white miso paste
3 cloves garlic, minced
1 tablespoon soy sauce
2 tablespoons coconut oil or another oil with high heat point.
1/2 lb. green beans, trimmed
1/2 pound shishito peppers
1 tablespoon Sriracha
1/4 cup peanuts, chopped

Directions
Mix the miso paste,  garlic, and soy sauce, together in a small bowl and set aside. Add the coconut oil to a medium pan and turn to a high heat. Let the oil heat for a minute then add the green beans and shishito peppers and toss to coat them in oil. You should see small brown blister spots. (If you don't, turn up the heat a bit.

Continue to cook them, tossing as necessary, until they are all blistered, about 5 minutes.  Add the miso mixture to the browned beans and toss to coat.  Let the beans saute in the mixture for about two minutes before adding the sriracha and transfer to a serving platter.  Top with chopped peanuts.

Super-Soft Vegan Cinnamon Rolls

 

Super-Soft Vegan Cinnamon Rolls

Ingredients

Tangzhong*
1/2 cup (113g) non-dairy milk
3 tablespoons (23g) King Arthur Unbleached Bread Flour
*See "tips," below.
Dough
2/3 cup (151g) non-dairy milk, cold
2 1/2 cups (300g) King Arthur Unbleached Bread Flour
1 teaspoon (6g) salt
2 tablespoons (25g) granulated sugar
2 teaspoons instant yeast
4 tablespoons (57g) coconut oil, softened*

Filling
1 tablespoon (14g) coconut oil, melted*
1/2 cup (107g) light brown sugar, packed
2 tablespoons (15g) King Arthur Unbleached Bread Flour
3 to 4 teaspoons (8g to 10g) cinnamon*
1/16 teaspoon (pinch) salt

*Use the lesser amount for stronger cinnamons, like Vietnamese (Saigon); the larger amount for milder cinnamons, like Indonesian/Ceylon.

Icing
3 tablespoons (42g) coconut oil, melted, divided*
1/2 teaspoon vanilla extract
1/16 teaspoon (pinch) salt
1 1/2 cups (170g) confectioners' sugar, sifted
1 to 2 tablespoons (14g to 28g) non-dairy milk

Directions:
To make the tangzhong: Combine the non-dairy milk and flour in a small saucepan, and whisk until no lumps remain.

Place the saucepan over medium heat and cook the mixture, stirring regularly, until thickened, paste-like, and the spoon or spatula leaves lines on the bottom of the pan, 1 to 3 minutes.

Remove from the heat and transfer to a large mixing bowl, the bowl of a stand mixer, or the bucket of a bread machine.

To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Add the ingredients to the bowl in the order listed.

Tips from Bakers

With origins in Japan's yukone (or yudane), tangzhong is a yeast bread technique popularized across Asia by Taiwanese cookbook author Yvonne Chen. Tangzhong involves cooking some of a bread recipe’s flour in liquid prior to adding it to the remaining dough ingredients. Bringing the temperature of the flour and liquid to 65°C (149°F) pre-gelatinizes the flour’s starches, which makes them more able to retain liquid — thus enhancing the resulting bread's softness and shelf life.

While cultured butter substitutes will work in place of the coconut oil, they’re not our first choice. If you do choose to use a butter substitute, know that your dough will be softer, making it more difficult to handle and more prone to collapse when the rolls come out of the oven. You can counteract these effects by making sure your hands are greased when working with the dough and by letting the rolls bake a couple of minutes longer, until they’re a bit deeper gold and their internal temperature is closer to 195°F.

Spicy Black Bean And Coconut Soup

Ingredients:

5 tablespoons coconut oil

1/2 medium red onion, finely chopped, plus more to 

   serve

3 medium garlic cloves chopped

14 1/2 ounce can coconut milk

1 Habanero chili, halved

1/4 teaspoon ground allspice

1 teaspoon fresh thyme, minced

4  15 1/2 ounce cans black beans, drained and rinsed

1 1/2 Tablespoons lime juice

Plum tomatoes, cored and chopped

Directions:

In a large pot over medium-high, heat 2 tablespoons of coconut oil until shimmering. Add the onion and cook, stirring occasionally, until translucent, 5 to 7 minutes. 

Add the garlic and cook, stirring, until fragrant, about 1 minute. Add 2½ cups water, the coconut milk, habanero, allspice, thyme and 1½ teaspoons salt, then bring to a simmer. 

Add the beans and cook, stirring occasionally and adjusting the heat as needed to maintain a simmer, for 20 minutes.


02
Remove the pot from the heat and cool for 10 minutes. Remove and discard the habanero halves.

Transfer 3 cups of the bean mixture to a blender, add the remaining 3 tablespoons coconut oil and puree until smooth. 

Return the puree to the pot and bring to a simmer over medium.


03
Off heat, stir in the lime juice, then taste and season with salt. Ladle into bowls and garnish with chopped tomatoes and chopped onion; serve with lime wedges.

Tip: Don’t chop the habanero. To prevent the soup from becoming too spicy, we halve the chili, rather than chop it, to expose the heat-containing ribs and seeds. Don’t forget to remove the chili halves before blending a portion of the bean mixture.

Everything Seeded, Life-Changing Bread

Everything Seeded, Life-Changing Bread
Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Category: keto, bread, breakfast

Yield: 24 slices

MACROS: 2 grams net carbs, 6 grams fat, 8 grams fiber, 7 grams protein

Ingredients:

1 1/2 cups raw pumpkin seeds (divided)
1 cup raw sunflower seeds
1/2 cup flax seeds
1/2 cup chia seeds
1/4 cup psyllium husk powder
Combine the above ingredients.
4 tbsp everything but the bagel seasoning
1/2 tsp fine grain salt
1 tsp maple syrup
4 tbsp coconut oil (melted)
1 tbsp apple cider vinegar
1 1/2 cups warm filtered water
Combine these ingredients together.

Directions:
Preheat your oven to 350°F and line a 1 pound loaf pan with parchment paper and set it aside.

Pulse 1 cup of raw pumpkin seeds in your food processor or blender until nicely ground into flour of medium-coarse consistency.

In a large mixing bowl combine the pumpkin seed flour with the remaining pumpkin seeds, sunflower seeds, flax seeds, chia seeds, and psyllium husks.

Add to the warm water, the bagel seasoning, salt, sweetener, the melted coconut oil, and apple cider vinegar.  Stir with a spatula until the mixture is well-combined and thick. Use the spatula to press and pack the batter into the loaf pan, evening the top until it is nice and smooth.

Bake the loaf for 45 minutes, then take the loaf out of the oven and flip the bread onto a baking sheet so the top is facing down. Remove the loaf pan and return the now upside down loaf to the oven to bake for the remaining 15 minutes.

Once the bread is done baking, allow it to cool completely and then slice into 24 pieces (each slice will be approximately 1/4" thick.

For optimal eating enjoyment, serve slices very well toasted and topped with cream cheese and avocado (or any topping of your choice).

Store bread in a reusable bag in the freezer.

Notes

*everything but the bagel seasoning is available at Trader Joe's and Costco stores and also on Amazon (to make it yourself, check out this recipe)

Elvis Bars

No Bake Elvis Bars

Vegan, gluten-free, grain-free, no bake/raw

A quick and easy, minimally sweetened frozen dessert square inspired by the popular Elvis Pie. My version uses almond butter instead of peanut butter and replaces the bacon for chocolate. Be sure to enjoy these straight out of the freezer as they melt really fast! 

Yield
16 small squares

Prep time
20 Minutes

Cook time
0 Minutes

Chill time
1-1.5 hours

Ingredients:
For the crust:
1.5 cup whole almonds
2 tablespoons coconut oil
2 tablespoons coconut nectar syrup or Brown Rice Syrup
1 tablespoon almond butter or peanut butter
1/2 teaspoon cinnamon
pinch of fine grain sea salt, to taste
For the middle layer:
2 medium ripe bananas, peeled
1/4 cup coconut oil, softened slightly
2 tablespoons almond butter or peanut butter
1 teaspoon pure vanilla extract
pinch of fine grain sea salt, to taste

For the chocolate drizzle:
3 tablespoons mini dark chocolate chips 

1/2 tablespoon coconut oil

Directions:

Line an 8-inch square pan with two pieces of parchment paper, one going each way. This makes it easy to lift out the bars later on.

For the crust: Add the almonds into a food processor and process until a fine crumb forms, slightly larger than sand. Now add in the rest of the crust ingredients and process until the mixture comes together, scraping the side of the bowl as needed. The mixture should be a slightly tacky and should stick together when pressed with your fingers. If it's not, add a very small splash of water and process again for a few seconds.

Dump the crust mixture into the prepared pan. Smooth out evenly and then press down firmly and evenly into the pan. You can lightly wet your fingers if the crust sticks to them. Use a pastry roller to roll it very smooth, compacting it as much as possible. Place in freezer while you prepare the middle layer.

Middle layer: Give the processor bowl a quick rinse. Add all the middle layer ingredients into the processor and process until smooth. Remove the crust from the freezer and pour the middle layer on top. Smooth out. Return to the freezer for at least 1-1.5 hours to set, until the middle layer is very firm to the touch.

Chocolate drizzle: When the middle layer is completely solid, prepare the topping. In a small pot heat the chocolate and coconut oil on the lowest heat, stirring to combine. When half of the chips have melted, remove the pot from the heat and stir until completely melted. Remove the bars from the freezer. Lift slab out of the pan and slice into squares. Spread out the squares on a plate lined with parchment paper. Drizzle on the melted chocolate and return bars to the freezer until the chocolate is firm and the bars are solid.

Enjoy these bars frozen, straight from the freezer. They melt very quickly so I don't suggest leaving them out for more than a couple minutes. Wrap leftovers and store in the freezer.

Tips:
1) Brown rice syrup will work instead of coconut nectar. I haven't tried any other liquid sweeteners yet, but I assume maple syrup or honey (if you eat it) would work too, although the crust might not stick together as much since coconut nectar is so thick.

There is no substitute for the coconut oil that I know of. It solidifies when freezing helping to make the bars very firm.

Paleo Zucchini Bread

Ingredients

1. 1 cup zucchini, grated
2. 1 1/2 cups almond flour
3. 1/4 cup coconut flour
4. 1 tsp baking soda
5. 1/2 tsp salt
6. 3 eggs
7. 2 tbsp honey
8. 1 banana, mashed
9. 1/4 cup coconut oil, melted
10. 2 tbsp almond butter
11. 1/2 tsp cinnamon

Directions:

1. Preheat the oven to 350 degrees F. Line a loaf pan with parchment paper. Squeeze any excess moisture out of the shredded zucchini. Whisk together the almond flour, coconut flour, baking soda, and salt in a medium bowl.
2. In a separate bowl, add the eggs, honey, banana, coconut oil, almond butter, and cinnamon. Use a hand blender to combine. Add the dry ingredients into the wet and stir to combine. Fold in the shredded zucchini.
3. Pour the batter into the loaf pan. Bake for 40-50 minutes or until the loaf is set. Remove from the oven and let cool completely before serving.

Notes

1. Servings: 1 loaf
2. Difficulty: Medium

Paleo Strawberry Cheesecake

Paleo Cheesecake

2 cups raw cashews

4 cups water, soaked overnight

In food processor, place,

1 cup almonds with

12 dates

Process till ground fine.  Spread in pan with removable sides

Place in food processor:

Raw cashews, drained

5 tablespoons lemon juice

1/3 cup honey

1/2 cup coconut oil

1 teaspoon vanilla

Process until well mixed and smooth.  

Add 2 cups fruit and blend in.   Spread over crust.  Freeze for 2 hours.

Keto Bread

Keto Bread     Almost Carb Free

When you switch to a ketogenic diet, for most people it is very hard to give up carbohydrates such as bread and pasta. This keto bread makes the switch much easier, easily being able to still have sandwiches and toast.

Nutrition Per Serving: 2 slices
Calories
278kcal
Net Carbs 2g
Fats 28g
Protein 9g

Ingredients: 1/2 cup Butter melted 2 tablespoons Coconut Oil 7 Eggs 1 teaspoon baking powder 2 Cup Almond Flour (Updated From 1 Cup) 1/2 teaspoon Xanthium gum 1/2 teaspoon Salt Directions: Preheat oven to 180 c (355 F) Put the eggs into a bowl and beat for 1 - 2 mins on high. Add coconut oil and melted butter to eggs, continue beating. Add remaining ingredients. Will become quite thick Scrape into a loaf pan lined with baking paper. Bake for 45 minutes. (Remove once a skewer comes out of the middle clean).

Orange-Almond Mandelbrot

Orange-Almond Mandlebrot

Mandlebrot is a Jewish 

version of Italian Biscotti

Ingredients:
2 cups plus 1 tablespoon/264 grams all-purpose flour 

   or 1 1/2 cups/204 grams matzo cake meal
½ cup/85 grams potato starch
½ cup/55 grams almond flour
1 ½ teaspoons cinnamon
½ teaspoon sea salt
1 ¼ cups/250 grams granulated sugar
12 tablespoons/169 grams/1 1/2 sticks unsalted  

     butter or coconut oil, at room temperature
3 large eggs
1 cup/126 grams slivered almonds
½ teaspoon vanilla
Zest of 2 oranges

Directions:
In a large bowl, mix flour or matzo cake meal, potato starch, almond flour, 1/2 teaspoon cinnamon and the salt.

In the bowl of a stand mixer fitted with the paddle attachment, cream 1 cup/200 grams sugar and the butter or coconut oil. Add eggs, one at a time, mixing well after each addition. Stir in flour or matzo mixture, almonds, vanilla and orange zest.

Place half the dough on a piece of parchment paper about 20 inches long. Use parchment paper to help mold the dough into a log about 10 inches long and 2 inches in diameter. (The dough is very soft and may be hard to worth with.) Gently press down along the top of the log to flatten it slightly. Twist ends of the parchment paper to seal. Repeat with the remaining dough. Refrigerate both logs for at least 1 hour.

Heat oven to 350 degrees and line a baking sheet with parchment paper. Unwrap dough logs and put on the prepared baking sheet, side by side. Bake logs for 35 to 45 minutes, until just beginning to brown. The dough should not be too cracked on the top. It is better to underbake than over bake.

Let logs cool, wrap in plastic and freeze until you are ready to finish them, or for at least 1 hour.

Heat oven to 350 degrees and line 2 baking sheets with parchment paper. Mix remaining 1 teaspoon cinnamon and 1/4 cup/50 grams sugar in a small bowl and set aside.

Remove logs from freezer. With a sharp, serrated knife, cut the logs into roughly 1/2-inch-thick slices, discarding the end slices if they fall apart. (If the logs have been in the freezer for several hours, let them sit at room temperature for a few minutes before slicing.)

Dip both sides of each slice in the cinnamon-sugar mixture and place them flat on prepared baking sheets. Bake for 10 to 15 minutes, carefully turn slices over, then bake another 10 minutes, or until golden brown and starting to crisp.

Mushroom Risotto With Cauliflower Rice

Mushroom Risotto With Cauliflower RiceIngredients

• 1 large head cauliflower, cut into florets
• 1 T coconut oil
• 1 large yellow onion, diced
• 2 large garlic cloves, minced
• ¾ lb mushrooms, thinly sliced
• ½ cup beef stock
• Fresh parsley, chopped
• Salt and pepper, to taste

Instructions

• Cut the cauliflower into small florets, then wash and dry them with paper towels.
• 
  
• Process the cauliflower florets in small batches in a food processor or blender until
• you get a rice-like texture. 
• 
  
• Heat coconut oil in a large skillet over medium heat and sauté the onions until they are tender and caramelized (about 5 minutes). Add the garlic and stir until it is fragrant. Add the mushrooms and sauté until mushrooms are brown on both sides.
• 
  
• Add the cauliflower rice and beef stock and bring heat down to low. Allow the cauliflower rice to absorb the beef stock until it is tender but not mushy (about 10 minutes).
• 
  
• Add salt and pepper to taste. Garnish with chopped fresh parsley before dividing it into bowls and serving.

Sunflower Seed Butter

Sunflower Seed Butter

This is an excellent substitute for those with a nut allergy.  Taste is very much like Almond Butter

Ingredients:

3 cups raw hulled sunflower seeds

1/4 cup coconut sugar

2 tablespoons virgin coconut oil, softened

Pinch of fine sea salt

1/2 teaspoon ground cinnamon

1 teaspoon pure vanilla extract

1 vanilla bean scraped OR 1/4 teaspoon 

   vanilla powder

Directions:

Preheat the oven to 325*F.  Line a large baking sheet with parchment paper and spread the seeds in an even layer.  Roast 9 to 12 minutes, until some of the seeds are lightly golden.  Let cool a few minutes before using.

In a high speed blender, grind the sugar into a powder.  Leave the lid on and set aside so the dust can settle.

Spoon the seeds into a heavy-duty food processor.  When you have the last 1/2 left lift the parchment and funnel the seeds into the food processor.

Process the seeds for a few minutes, stopping to scrape the sides down the bowl every minute.  They will look powdery and dry at this point.  Keep your feed tube open for steam to escape.

Add the coconut oil and process a couple minutes more.  The butter will clump together into a large ball and start rattling around the bowl for a bit.  The ball will eventually break down into butter again.  Stop to scrape down the bowl as needed.

Add in the ground sugar, salt, and cinnamon.  Process for a few minutes more, until smooth.  With the motor running, slowly stream in the vanilla extract.  Add the vanilla bean seeds, if using.  You can add a touch more oil if you need more to thin out the butter (but do NOT add water or liquid sweetener.)  I process 9 to 12 minutes but timing will vary based on your food processor and texture preference.

Paleo Granola Recipe*****

Paleo Granola Recipe*****

Ingredients:

1 pound 2 ounces mixed seeds, any nuts, 

  pepitas, sunflower seeds, sesame seeds, etc.

1 cup unsweetened coconut chips

1/3 cup cacao nibs  

1/3 cup honey

1/3 cup coconut oil

1 teaspoon ground cake spices

1 teaspoon ground cinnamon

1/2 teaspoon fine sea salt

zest of an organic lemon, finely grated

Directions:

Preheat the oven to 320F and line a rimmed baking sheet with parchment paper or a silicone baking mat.

Put the nuts in the bowl of a food processor or blender and process in short pulses until roughly chopped, stirring every few pulses for even chopping.  The goal is to have a mixture of bigger bits and smaller bits.  Pour into a large mixing bowl.  

Add the rest of the ingredients and stir vigorously until well combined.  Pay particular attention to the honey and coconut oil.  They tend to remain as individual wads and you will need to coax them into mingling with the other ingredients. 

Pour out onto the prepared baking sheet and spread out evenly. 

Bake at 320F for 25 to 30 minutes  stirring thoroughly every 10 minutes until golden brown.

Let the granola completely cool on the sheet.  It will crisp up as it cools-then transfer to an airtight container.  It will keep up to 3 weeks at cool room temperature, or a couple of months in the refrigerator.  This my favorite granola recipe.