Coconut Granola

The ultimate coconut lover’s granola. This cereal utilizes coconut oil, coconut flour, coconut sugar – and of course – lots of crunchy coconut flakes!

The ultimate coconut lover's granola - made with coconut oil, coconut flour, coconut sugar - and of course - lots of crunchy coconut flakes!

Newest way to waste time? Spend hours trying to decide on a recipe title. Take a look at this absurd list of names for TEB’s newest granola creation:

  • Super Coconutty Granola.
  • Coconut Lover’s Granola.
  • Coconut Granola.
  • The Ultimate Coconut Granola.

The ultimate coconut lover's granola - made with coconut oil, coconut flour, coconut sugar - and of course - lots of crunchy coconut flakes!

  • Loaded Coconut Granola.
  • Crunchy Coconut Granola.
  • All things Coconut Granola.
  • Toasted Coconut Granola.

The ultimate coconut lover's granola - made with coconut oil, coconut flour, coconut sugar - and of course - lots of crunchy coconut flakes!

See – this is not just any old coconut granola with a handful of coconut thrown in. This granola is packed with coconut ingredients like – coconut oil, coconut flour, coconut sugar – and, duh, coconut flakes.

So, I wanted a title that would convey the abundance of coconut goodness in this granola.

But in the end, I settled for the simplest, and most obvious, title – Coconut Granola.

The ultimate coconut lover's granola - made with coconut oil, coconut flour, coconut sugar - and of course - lots of crunchy coconut flakes!

As you all know, I love granola – & today we’re celebrating a fellow granola lover – Leah of Grain Changer. She’s having a baby! I thought I had some cool granola flavor combos, but check out some of her genius flavor combos:

So, what kind of virtual baby shower do you throw for a granola lover? A granola one, of course!

Leah's Baby Shower

Be sure to check out everyone else’s recipes!

The ultimate coconut lover's granola - made with coconut oil, coconut flour, coconut sugar - and of course - lots of crunchy coconut flakes!

Leah, congrats on your upcoming bundle of joy 🙂 Enjoy every second – and snack on lots of granola during nap time 😉

The ultimate coconut lover's granola - made with coconut oil, coconut flour, coconut sugar - and of course - lots of crunchy coconut flakes!

What title would you choose for this granola?

Coconut Granola

Ingredients

  • 1/4 cup coconut oil
  • 1/4 cup maple syrup
  • 1/2 tsp vanilla extract
  • 1.5 cups rolled oats
  • 2.5 tbsp coconut flour
  • 1 tbsp coconut sugar
  • 1/2 cup coconut flakes
  • 1/2 cup shredded coconut

Instructions

  1. Preheat oven to 300 degrees. Grease a baking pan with canola oil.
  2. In a medium bowl or measuring cup, combine coconut oil, maple syrup and vanilla extract.
  3. In a large bowl, combine oats, coconut flour, coconut sugar, coconut flakes, and shredded coconut. Pour liquids into dry and mix until oats are thoroughly coated. Spread in an even layer on prepared baking sheet.
  4. Bake 30 minutes. Then use a spatula to flip granola. Pack back into place and bake an additional 20 minutes. Allow to completely cool before storing in an airtight container.
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The ultimate coconut lover's granola - made with coconut oil, coconut flour, coconut sugar - and of course - lots of crunchy coconut flakes!
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Cranberry Pecan Oat Cookies

A guilt free cookie sweetened with maple syrup and packed with oats, cranberries, pecans, and chocolate!

Cranberry Pecan Oat Cookies -- A guilt free cookie sweetened with maple syrup and packed with oats, cranberries, pecans, and chocolate!A guilt free cookie sweetened with maple syrup and packed with oats, cranberries, pecans, and chocolate!

Cranberry Pecan Oat Cookies -- A guilt free cookie sweetened with maple syrup and packed with oats, cranberries, pecans, and chocolate!

New day. Same routine.

Cranberry Pecan Oat Cookies -- A guilt free cookie sweetened with maple syrup and packed with oats, cranberries, pecans, and chocolate!

Every day I follow a pretty predictable schedule with little variation in my meals or activities.

Cranberry Pecan Oat Cookies -- A guilt free cookie sweetened with maple syrup and packed with oats, cranberries, pecans, and chocolate!

I crave this familiarity. & don’t know what to do with myself when my plans are altered.

Cranberry Pecan Oat Cookies -- A guilt free cookie sweetened with maple syrup and packed with oats, cranberries, pecans, and chocolate!

& the same is true with baking.

Cranberry Pecan Oat Cookies -- A guilt free cookie sweetened with maple syrup and packed with oats, cranberries, pecans, and chocolate!

I just don’t feel comfortable stepping into the unknown – even though it’s a necessary evil!

Cranberry Pecan Oat Cookies -- A guilt free cookie sweetened with maple syrup and packed with oats, cranberries, pecans, and chocolate!

When I was making these cookies, I wanted a different texture than my normal cookie, but wanted to keep the same formula that’s been so good to me. See these, these – oh, and all of these!

Cranberry Pecan Oat Cookies -- A guilt free cookie sweetened with maple syrup and packed with oats, cranberries, pecans, and chocolate!

For these cookies, I added oats, maple syrup and a nut butter to my trusty cookie base. The end result was a hearty cookie suitable any time of day – with a drizzle of chocolate for good measure 🙂

Cranberry Pecan Oat Cookies -- A guilt free cookie sweetened with maple syrup and packed with oats, cranberries, pecans, and chocolate!

I opted to use Beardy Boys’ Pecan Choco Artisanal Nut Butter, but any nut butter can be substituted. This particular brand creates small batch pecan butter with simple, locally sourced, organic ingredients. If you’re looking for a new spread – you should give it a try!

Cranberry Pecan Oat Cookies -- A guilt free cookie sweetened with maple syrup and packed with oats, cranberries, pecans, and chocolate!

What do you say – live spontaneously or follow a strict routine?

Cranberry Pecan Oat Cookies

Ingredients

    Cookies:
  • 1 cup old fashioned oats, pulsed 5-10 times, or instant oats
  • 1/2 cup white whole wheat flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup maple syrup
  • 1/4 cup Pecan Choco, or your favorite nut butter
  • 2 tbsp dried cranberries
  • 2 tbsp chocolate chips
  • 2 tbsp pecan pieces
  • Drizzle:
  • 1/4 cup chocolate chips
  • 1/2 tsp canola oil

Instructions

    Cookies:
  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  2. In a medium bowl, combine oats, flour, baking powder, baking soda and salt.
  3. In a large bowl, combine maple syrup and Pecan Choco. Stir dry ingredients into wet. Once dough forms, fold in cranberries, chocolate chips and pecan pieces. Divide dough into 12 equal balls. Place on prepared baking sheets and flatten with palm of hand. Top with extra cranberries, chocolate and nuts, if desired.
  4. Bake cookies for 10 minutes. Leave on baking sheets for 5 minutes. Transfer to wire racks to complete cooling.
  5. Drizzle:
  6. Melt chocolate chips in microwave at 50 percent power in 30 second increments. Once melted, stir in oil.
  7. Transfer chocolate to ziplock bag. Cut small hole in bag. Carefully drizzle over cookies. Allow to set.
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Disclosure: I received free Pecan Butter from Beardy Boys in exchange for developing a recipe. As always, all opinions and recipes are my own. Thanks for supporting the brands that support The Emotional Baker!

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Banana Cashew Butter Yeast Bread

A soft, yeasted bread perfect for sandwiches

A yeasted bread filled with banana flavor and enhanced with cashew butter. This bread is soft and perfect for sandwiches.

A soft, yeasted bread perfect for sandwiches

The battle of girl versus kitchen continues. This time it’s me against batter. Or nut butter. Or anything that’s left behind when scraping out a bowl, pot, measuring cup, etc.

A soft, yeasted bread perfect for sandwiches

Do you know what I’m talking about?

Here’s the scenario: You just poured cake batter (or applicable substance) into a prepared pan, but there’s lots leftover in the bowl. So you scrape and scrape with your spatula to get all of it out of the bowl and into the cake pan. But that’s nearly impossible. So what do you do – try to get every last drop or just toss it in the sink? (or lick the bowl clean 😉 )

A soft, yeasted bread perfect for sandwiches

Well, I stand there for ages, trying to get every last drop out. Add this to the list of reasons why I always serve dinner late.

A soft, yeasted bread perfect for sandwiches

Bread making, on the other hand, doesn’t stress me out (at least not in this department.) The dough always comes together and doesn’t stubbornly stick to the sides of the bowl.

This bread in particular is a real dream – to make and eat 😉 The combination of bananas and cashew butter create a flavorful loaf that is soft and makes the best sandwiches.

A soft, yeasted bread perfect for sandwiches

Be sure to pair it with this Coconut Cashew Butter and Graham Cracker Butter!

Banana Cashew Butter Yeast Bread

Ingredients

  • 2.25 tsp active dry yeast
  • 1/4 cup warm water
  • 1/3 cup cashew milk, warmed
  • 1/4 cup canola oil
  • 1 cup overripe bananas, mashed
  • 1/4 cup cashew butter
  • 3 cups all purpose flour, divided
  • 1/4 cup brown sugar
  • 1 tsp salt

Instructions

  1. In a large bowl, combine yeast and warm water. Allow to rest a few minutes.
  2. Then add, in this order, milk, oil, bananas, cashew butter. 2 cups flour, brown sugar and salt. Stir after each addition. Gradually add extra flour, a 1/2 cup at a time, until soft dough forms. Knead for five minutes. Place dough in greased bowl and allow to rise one hour.
  3. Preheat oven to 375 degrees and grease a loaf pan.
  4. Roll dough into rectangle. Roll short end of dough tightly, fold over ends. Place in greased loaf pan and allow to rise one hour.
  5. Bake loaf for 20 minutes. Tent with foil and bake an additional 20-25 minutes or until internal temperature of loaf reaches 190 degrees.
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Pumpkin Banana Muffins

A transitional muffin to get you in the mood for fall – with chocolate chips, of course!!

Pumpkin Banana Muffins -- A transitional muffin to get you in the mood for fall - with chocolate chips, of course!!

Pick up sticks.

A game you don’t want to be playing in your kitchen.

Especially when you already have a huge mess involving every bowl and utensil.

Pumpkin Banana Muffins -- A transitional muffin to get you in the mood for fall - with chocolate chips, of course!!

For years, I’ve had an ongoing battle with toothpicks.

They’ve:

  • Fallen into a little space between the counter and oven.
  • Spilled everywhere.
  • & there was that period when I had a toothpick shortage. I butchered all my treats with a knife to check for doneness! (I didn’t know toothpicks are with the serving ware and not with the baking supplies!)

Pumpkin Banana Muffins -- A transitional muffin to get you in the mood for fall - with chocolate chips, of course!!

This battle continues today. There’s just not a good place to put them and the container they come in is not spill proof. I sense a new kitchen purchase – toothpick holding container, which will come in handy when checking to see if these muffins are done 😉

These muffins hint at fall instead of scream it. There are no spices and the banana tones down the pumpkin flavor. If you don’t want to jump into fall baking at full force, this is a great option.

Today I’m sharing this recipe on My Cooking Spot. Or stick around here and grab the recipe for these pumpkin treats:

Continue reading

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Matcha Almond Sandwich Cookies

Disclosure: This is a sponsored post brought to you by Aiya Matcha. As always, all opinions and recipes are my own. Thanks for supporting the brands that support The Emotional Baker!

Green tea cookies flavored with almond and paired with a creamy frosting.

Matcha Almond Sandwich Cookies -- Green tea cookies flavored with almond and paired with a creamy frosting.

Lying on a blue mat. In the dark. For nap time.

Who wants to do that?

Matcha Almond Sandwich Cookies -- Green tea cookies flavored with almond and paired with a creamy frosting.

Not kindergarten me, or any of my classmates (that I know of!)

You’d think my feelings on napping would’ve changed throughout the years, but I remain adamant, that napping shouldn’t be allowed.

Matcha Almond Sandwich Cookies -- Green tea cookies flavored with almond and paired with a creamy frosting.

My beliefs on this subject were firmly planted on a family trip to NYC. We were only there a brief period and on our last full day, I started to feel really sick. We went back to our hotel. & I did the dreaded – I napped!!

I woke up several times, but couldn’t pry myself out of bed. By the time I finally pulled myself out of my groggy state, the entire day was gone!

Matcha Almond Sandwich Cookies -- Green tea cookies flavored with almond and paired with a creamy frosting.

Now, I understand your body needs time to rest and recover, but NOT when you’re on vacation in NYC!

Since then, I’ve vowed to never nap! I may be wrong on this subject, but there’s just too much to do & it’ll never get done if you’re asleep!

Matcha Almond Sandwich Cookies -- Green tea cookies flavored with almond and paired with a creamy frosting.

So, to pull yourself out of the afternoon slump, I propose eating a stack of these Matcha Almond Cookie Sandwiches instead! They feature Aiya’s Cooking Grade Matcha that is specially blended for baking and beverages. I really enjoyed baking with this green tea. It comes in a resealable package and helps create delicious cookies. I can’t wait to bake with it again and try it in a Coconut Matcha Latte 🙂

Matcha Almond Sandwich Cookies -- Green tea cookies flavored with almond and paired with a creamy frosting.

I paired the cookies with a creamy almond frosting. If desired, you can roll the sandwich cookies in sliced almonds for an extra crunch.

Matcha Almond Sandwich Cookies -- Green tea cookies flavored with almond and paired with a creamy frosting.

Do you believe in napping?

Matcha Almond Sandwich Cookies

Yield: 36 Sandwiches

Ingredients

    Cookies:
  • 2 cups all purpose flour
  • 1 tbsp Aiya Cooking Grade Matcha
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup canola oil
  • 1 tsp almond extract
  • 1/3 cup lite coconut milk, or your favorite unsweetened nondairy milk
  • Frosting:
  • 1/2 cup margarine
  • 3 cups powdered sugar
  • 1 tsp almond extract
  • 1 tbsp + 1 tsp unsweetened cashew milk
  • Sliced almonds, optional

Instructions

    Cookies:
  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  2. In measuring cup or medium bowl, combine flour, matcha, baking powder, baking soda and salt. Set aside.
  3. In a large bowl, use a fork to combine sugar, brown sugar, canola oil and almond extract. Add lite coconut milk.
  4. Add dry ingredients to liquid and mix well.
  5. Divide dough into 72 equal balls. Roll into balls, flatten with palm of hand.
  6. Bake for 6 minutes. Leave on baking sheet 5 minutes. Then transfer to wire racks to complete cooling.
  7. Frosting:
  8. Beat margarine in medium bowl. Add powdered sugar and beat until small clumps begin to form.
  9. Add almond extract, beat. Add cashew milk in tsp increments, beat until fluffy.
  10. Assembly:
  11. Spread frosting between cookies with a knife or piping bag. Press cookies together so frosting is pushed to edges.
  12. If desired, roll cookies in sliced almonds.

Note: Extra frosting may be stored in refrigerator. Allow to reach room temperature and then spread on cookies or cake.

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Looking for more matcha recipes? Try this Chocolate Matcha Swirl Loaf.

Matcha Almond Sandwich Cookies -- Green tea cookies flavored with almond and paired with a creamy frosting.

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