Bev's Recipe Collection

6 cups rolled oats
1 1/4 cups coarsely chopped pecans
1 cup unsweetened shredded coconut
1 Tbs ground cinnamon
1/2 tsp allspice
1/2 tsp  ground ginger
1/2 tsp salt
1/2 cup olive oil
2/3 cup honey

Mix first 6 ingredients in a large bowl. Stir honey and olive oil. Spread on dehydrator sheets. Dehydrate at 155 degrees for at least 6 hours. Cool; store in an airtight container.

– Oven-Baked Version –

Preheat oven to 300 degrees. Line 2 rimmed baking sheet with parchment. Spread prepared granola on the baking sheets. Bake until golden, stirring every 10 minutes, about 20 minutes. Place sheet on a cooling rack. Stir granola, cool. Store in an airtight container.

makes about 10 cups of granola

from www.epicurious.com

• 6 cups oats
• 4 t baking powder
• 2 t salt
• 1 t ground cinnamon
• 4 eggs
• 2 cup buttermilk (or almond milk)
• 1/2 cup sucanat (or brown sugar)
• 1/2 cup honey
• 1/2 cup applesauce
• 1/2 cup coconut oil
• 3 cups assorted fresh or frozen fruit, such as blueberries, peaches, and strawberries

Stir together the oats, baking powder, salt, and cinnamon. In a saucepan over medium-low heat, melt the coconut oil. Pour the oil mixture into a large bowl and add the eggs, milk, sucanat, and honey; whisk until combined. Stir in the dry ingredients, then the fruit. Pour into a greased 9″x 13″ baking dish. Bake at 350 degrees for 40-50 minutes. Serve with milk or butter if desired.

9 servings

adapted from Taste of Home Most Requested Recipes

• 2 eggs
• 1 mashed banana
• 1 tsp cinnamon
• 1 tsp vanilla

Combine using a mixer, and cook on a griddle.

• 6 C rolled oats
• 1 C peanuts (chopped if desired)
• 1/2 C honey
• 1/3 C coconut oil
• 1/2 t salt
• 1 1/2 t vanilla extract

Preheat oven to 330 degrees. In a large bowl, combine oats and peanuts. Heat honey, coconut oil, salt, and vanilla over medium-low heat. Stir well; then pour into the oat mixture and stir. Spread onto cookie sheets. Bake for 20 minutes, stirring every 5 minutes.

These bars are high in iron!

• 1/4 cup quinoa, uncooked
• 1/2 cup almonds
• 1/2 cup pumpkin seeds
• 1/4 cup coconut oil
• 1/2 cup molasses
• 1 tablespoon cinnamon
• 1/2 teaspoon nutmeg
• 1 15 oz. can pumpkin puree
• 1/4 cup semi-sweet chocolate chips (optional)

Cook quinoa as package directs. Meanwhile, roast almonds at 350 degrees until aromatic (about three minutes). Put almonds and pumpkin seeds into a food processor. Grind well. Add coconut oil and process, then add the cooked quinoa and process well. Add molasses, cinnamon, nutmeg, and pumpkin puree. When mixture is smoothly blended, stir in the chocolate chips (if desired) and pulse twice. Pour into a greased 10 1/2″ cast-iron skillet. Bake at 300 degrees for 90 min, or until a knife poked into the center comes out clean. Cut when cool.

8 cups rolled oats
1/2 cup coconut oil (or butter)
1/2 cup peanut butter
1/4 cup sucanat (or brown sugar)
1/2 cup honey
1 tsp vanilla
semi-sweet chocolate chips (optional)

Place the oats in a large bowl. Melt the coconut oil in a saucepan over medium heat. Stir in the peanut butter, sucanat, honey, and vanilla. Pour over oats and mix. Spread evenly on baking sheets lined with parchment paper. Bake at 330 degrees, stirring every 4 minutes, until granola is golden brown. Let cool; transfer to an airtight container. Sprinkle  chocolate chips over the granola if desired.

Adapted from www.blogofjoy.com

This is a kid-friendly and delicious way to add kefir to your daily diet.

• 1 cup kefir
• 1 frozen banana, cut into 1/4″ slices (this will help it puree better)
• 5 frozen strawberries, sliced
• 2 tsp honey
• splash of vanilla to taste (optional)

Puree all ingredients in a food processor. Enjoy! 🙂

Serves 2-3

2 cups whole wheat flour
2 tsp baking powder
1/2 tsp salt
zest of 1 lemon* (about 1 Tbs)
juice of 1 lemon (about 1/4 cup)
1/2 cup buttermilk
1/2 cup honey granules (or sugar)
1/3 cup coconut oil, melted
1/2 tsp lemon extract (or 2 more tsp of lemon zest)
2 eggs

Whisk together the flour, baking powder, and salt. In a separate bowl, combine the lemon zest, lemon juice, buttermilk, honey granules, coconut oil, lemon extract, and eggs; beat well. Blend in the flour mixture until combined. Place muffin liners in 10 muffin cups, and pour the batter evenly into the cups. Bake at 400 degrees for 20 minutes, or until muffins are golden and a toothpick inserted in the center comes out clean. Cool a few minute before removing from tin. Serve warm (these taste incredible warm), or cool on wire racks.

*You can get the zest from the lemon by scraping it against a cheese grater. But make sure that you do this before juicing the lemon!

This is Joy’s recipe

Ingredients:

• Handful fresh kale or spinach leaves (about ½ cup packed)
• 1 ripe banana
• 1 Tbs coconut oil
• 1 scoop dietary fiber or protein powder (optional)
• ¼ cup vanilla yogurt (optional but delicious)
• ½ cup + 2 Tbs vanilla almond milk (It’s a odd amount because that’s what fits in my small Nutri-Bullet cup, but you can use as much has you’d like)
• 2 ice cubes (to chill the smoothie a bit)

Place the ingredients in a blender (I use a Nutri-Bullet) and blend until smooth. Enjoy!

From Blog of Joy

8 cups rolled oats
1/2 cup almonds, chopped in half
1/2 cup pecans, broken into quarters
1/2 tsp salt
4 t cinnamon
1/2 cup coconut oil
1 cup honey

In a small skillet over medium-low heat, warm the coconut oil, honey, and spices. Pour over the oats in a large bowl and mix well. Stir in the nuts. Spread the granola evenly on baking sheets lined with parchment paper. Bake at 330 degrees, stirring every 5 minutes until golden brown (15 minutes total). Be careful not to over-bake; it will crisp as it cools. Store in an airtight container.