For the second recipe in my Whole30 recipe series developed by Megan Splawn is this incredible Grain-free Granola and Whipped Coconut Milk. Healthy or not... this is one of the tastiest things I've eaten in a long time. I love the granola alone (wouldn't it make a lovely gift?) but with this whipped coconut milk and the roasted strawberries it is an absolute treat. As soon as I get my vanilla bean I am making it again. You will love this take on a classic yogurt parfait sans dairy and grains. Enjoy! Take it away Megan! - Lesley
Breakfast is the rut-worthiest meal of the day because eggs and smoothies can get boring quickly! It’s too easy to fall back on sugary cereal and yogurt habits. This Grain Free Granola makes an amazing stand-in for cereal (seriously delicious with a little almond milk). It’s also full of nutritious nuts and seeds – including the wondrous chai seed. Chai seeds are high in fiber (helping you feel fuller longer), full of omega-3 fatty acids, and yes, they will stick in your teeth! Most “health food” stores carry chia seeds in their bulk bins or you can order them online here.
We’ve also whipped up some coconut milk that is a great alternative to your morning yogurt. Whipped Coconut Milk also makes an elegant dessert paired with fresh fruit. Try pairing it with a some grain free granola and the roasted fruit (see how here). Just a tip: The Whipped Coconut Milk calls for half of a split vanilla bean. Vanilla bean is a perfect way to impart sweetness without adding sugar and a little bit goes a long way. Vanilla beans can be expensive, but luckily we’ve found (tried and loved) a reliable source for buying vanilla beans on e-bay!
To split the bean: lay the pod flat on cutting board and anchor the pod with your non-dominate fingers, then pierce the pod with the tip of your knife closest to said fingers, and firmly hold the knife in place and and slowly pull the pod away from the knife. Use the back of your knife to scrape the vanilla seeds out of the pod. Here’s a handy video, too.
Yields 4 cups, approximately 8 servings
Heat the oven to 300 degrees F. Lightly grease a baking sheet with coconut oil. In a large bowl, combine the nuts, coconut flake, coconut oil, maple syrup, seeds, spices and salt. Spread the mixture into an even layer on the prepared baking sheet. Bake the “granola” for 60 minutes, stirring every 15 minutes, until the mixture is golden brown. Cool completely on a cooling rack before storing in an airtight container. Keep in a cool dark place for up 2 weeks.
Yield 1 ¼ cups, approximately 4 servings
Refrigerate the can of coconut milk for 24 hours. Open the can of coconut milk and remove the layer of thick white cream into a large mixing bowl. Save the remaining coconut water for use in smoothies or our Roasted Fruit Pops recipe.
Blend the chunks of coconut milk with a hand mixer on low for 20-30 seconds. Add the maple syrup and vanilla bean and blend on high for 1-2 minutes, until creamy and smooth. Best served immediately. Leftover Whipped coconut can be refrigerated, but will need to be re-whipped before serving (still delicious un-whipped just not as fluffy).
*for even more yumminess... top with roasted fruit and layer on the whip and granola.
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