Honey, Nut and Fruit Granola

This granola is really flavorful and packed with nutrients! The kids love it!


Honey, Nut and Fruit Granola

Ingredients:
8 cups old fashioned rolled oats
1 cup sliced almonds
1 cup pecan or walnut pieces
1 cup sunflower seeds
1 cup pumpkin seeds
1 cup coconut (shredded or flaked)
1 cup coconut oil
3/4 cup honey
1 tablespoon vanilla extract
1/2 teaspoon sea salt

--- after baked mix in ---

1 cup raisins

1 cup dried cranberries

1 cup chopped dried apricots

1 cup chopped dried dates

Directions:
Combine dry ingredients in large bowl. Heat coconut oil and honey until well combined, remove from heat and stir in vanilla extract.
Pour over dry ingredients, mix thoroughly.
Spread granola over parchment paper lined pans- I use two 9"x13" baking dishes.

Bake at 250˚ for 2 hours, stirring mixture after 1 hour of baking. Remove from oven and allow to cool before adding the dried fruit. Mix and store in airtight container.

Blackberry Vanilla Scones

• These smell incredible as they bake!! Everyone loved them while they were being eaten as well, so double score!
• 
  
• Blackberry Vanilla Scones
• 
  
• Ingredients:
• 2 cup unbleached flour
• 1/2 cup butter
• 1/3 cup organic sugar
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt
• 1/2 cup sour cream

• 1 egg
• 1 tablespoon vanilla extract
• 1/2 cup frozen blackberries
• 
  

Directions:
The easiest way to do this is in a food processor*. 
Put dry ingredients in food processor, whir slightly to mix. Cut butter into chunks and put in the food processor and whir until mixed and crumbly.
Beat egg, sour cream and vanilla slightly and pour into food processor, whir and slowly drop in frozen berries until dough forms a ball. 
Place on greased (or parchment paper) baking sheet and press into a circle, (making sure to press berries into dough) about 8 inches. With a sharp knife, cut into 8 pieces (pie/triangles). Bake 25** minutes at 400˚. 

*If you do not have a food processor, you can do this by hand. Cut the butter into chunks, add the dry ingredients (mixed slightly) and use a Pastry Blender or a Hand Mixer to mix until crumbly.
Beat egg and sour cream slightly and then add to butter/dry ingredients and mix in with a wooden spoon, or knead by hand. The warmer the dough gets, the stickier, so you could start with frozen/grated butter if you are going to use your hands.


**I do 25 minutes on my stone baking sheet, regular baking sheets will probably be a few minutes less.
Serve warm or completely cooled.

Grain Free [Gluten Free] Peanut Butter Chocolate Chip Cookies

This is an awesome snack food! Lots of protein and a little bit of sweetness. I've left out the chocolate chips and let the kids eat as much as they want. They don't make me feel guilty at all!


Grain Free [Gluten Free] Peanut Butter Chocolate Chip Cookies


Ingredients:
1 cup natural peanut butter
4 eggs
1/2 cup honey
1/2 cup semi-sweet chocolate chips
1/4 cup coconut flour*

Directions:
Mix together well, place by spoonfuls on grease (or parchment paper) baking sheet. Bake at 375˚ for 12-13 minutes.



*Get a FREE Book on Coconut Oil!
Tropical Traditions
When ordering for the first time, choose "referred by a  friend" and enter my user ID# 5691384, they will send you a FREE book.

Raspberry Scones

• 
  
• These were just perfect! I have always loved raspberry scones and have been trying to achieve what I think a perfect raspberry scone was and I think I got it! You'll have to let me know what you think... The family loved them!
• 
  
• Raspberry Scones
• 
  
• Ingredients:
• 2 cup unbleached flour
• 1/2 cup butter
• 1/3 cup organic sugar
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt

• 1/2 cup sour cream
• 1 egg
• 1/2 cup frozen raspberries
• 
  

Directions:
The easiest way to do this is in a food processor*. 
Put dry ingredients in food processor, whir slightly to mix. Cut butter into chunks and put in the food processor and whir until mixed and crumbly.
Beat egg and sour cream slightly and pour into food processor, whir and slowly drop in frozen berries until dough forms a ball. 
Place on greased (or parchment paper) baking sheet and press into a circle, (making sure to press berries into dough) about 8 inches. Sprinkle with sugar. With a sharp knife, cut into 8 pieces (pie/triangles). Bake 25** minutes at 400˚. 

*If you do not have a food processor, you can do this by hand. Cut the butter into chunks, add the dry ingredients (mixed slightly) and use a Pastry Blender or a Hand Mixer to mix until crumbly.
Beat egg and sour cream slightly and then add to butter/dry ingredients and mix in with a wooden spoon, or knead by hand. The warmer the dough gets, the stickier, so you could start with frozen/grated butter if you are going to use your hands.


**I do 25 minutes on my stone baking sheet, regular baking sheets will probably be a few minutes less.
Serve warm or completely cooled.

Grain Free [Gluten Free] Pancakes

Most of you know that I've been eating grain free now, since I learned that avoiding grains means avoiding migraines. *Happy Dance*
These are excellent, especially since they are packed with protein! I feel good about starting the kids day with something so good for them. The texture is of course different than a wheat pancake, but they are good!

Grain Free [Gluten Free] Pancakes
Ingredients:
6 eggs
1/2 cup almond flour
1/4  cup coconut flour*
1/4 cup melted coconut oil*
1 tablespoon honey
1/4 teaspoon salt

Directions:
Mix well, in blender or with mixer (coconut flour tends to clump) and pour onto heated/oiled griddle. Cook each side 2-4 minutes.

The kids like to eat theirs with peanut butter and jelly on top. I prefer mine with a simple berry sauce.


*Get a FREE Book on Coconut Oil!
Tropical Traditions
When ordering for the first time, choose "referred by a  friend" and enter my user ID# 5691384, they will send you a FREE book.

This post is part of Traditional Tuesdays.

Blackberry Sage Scones

• 
  
• Blackberry Sage Scones
• 
  
• Ingredients:
• 2 cup unbleached flour
• 1/2 cup butter
• 1/3 cup organic sugar
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon dried sage

• 1/2 cup sour cream
• 1 egg
• 1/2 cup frozen blackberries
• 
  

Directions:
The easiest way to do this is in a food processor*. 
Put dry ingredients in food processor, whir slightly to mix. Cut butter into chunks and put in the food processor and whir until mixed and crumbly.
Beat egg and sour cream slightly and pour into food processor, whir and slowly drop in frozen berries until dough forms a ball. 
Place on greased (or parchment paper) baking sheet and press into a circle, (making sure to press berries into dough) about 8 inches. Sprinkle with sugar. With a sharp knife, cut into 8 pieces (pie/triangles). Bake 25** minutes at 400˚. 

*If you do not have a food processor, you can do this by hand. Cut the butter into chunks, add the dry ingredients (mixed slightly) and use a Pastry Blender or a Hand Mixer to mix until crumbly.
Beat egg and sour cream slightly and then add to butter/dry ingredients and mix in with a wooden spoon, or knead by hand. The warmer the dough gets, the stickier, so you could start with frozen/grated butter if you are going to use your hands.


**I do 25 minutes on my stone baking sheet, regular baking sheets will probably be a few minutes less.
Serve warm or completely cooled.

Orange Scones

• 
  
• 
  
• So, I have worked hard to be gluten-free and I am now relying on some "taste testers" for my scones... no one is complaining!
• 
  
• Orange Scones
• 
  
• Ingredients:
• 2 cup unbleached flour
• 1/2 cup butter
• 1/3 cup organic sugar
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt

• 1/2 cup sour cream
• 1 egg
• zest from 1/2 an organic orange
• 2 tablespoons sugar (for sprinkling)

Directions:
The easiest way to do this is in a food processor*. 
Put dry ingredients in food processor, whir slightly to mix. Cut butter into chunks and put in the food processor and whir until mixed and crumbly.
Beat egg, orange zest and sour cream slightly and pour into food processor, whir until dough forms a ball. 
Place on greased (or parchment paper) baking sheet and press into a circle, (making sure to press berries into dough) about 8 inches. Sprinkle with sugar. With a sharp knife, cut into 8 pieces (pie/triangles). Bake 20** minutes at 400˚. 

*If you do not have a food processor, you can do this by hand. Cut the butter into chunks, add the dry ingredients (mixed slightly) and use a Pastry Blender or a Hand Mixer to mix until crumbly.
Beat egg and sour cream slightly and then add to butter/dry ingredients and mix in with a wooden spoon, or knead by hand. The warmer the dough gets, the stickier, so you could start with frozen/grated butter if you are going to use your hands.


**I do 20 minutes on my stone baking sheet, regular baking sheets will probably be a few minutes less.
Serve warm or completely cooled.