Today is coconut day for my daughter who is on a rotation diet. It’s also pork, cherry, pecan, etc., day.
I made homemade coconut yogurt, which turned out so so. It still needs some tweaking, but it was passable and she was fine with it. I served it with frozen black cherries and a homemade grain free granola, which she liked. Thumbs up from her on this breakfast. Thumbs down from my son.
That’s okay, he is currently he’s still eating some sugar and his taste buds are ruined for my no-sugar breakfast. Daughter, on the other hand, has been off sugar for over a week, now, and is much more grateful for my efforts.
Here’s how I made the grain free granola:
Preheat Oven to 350 degrees F
1 Cup Shredded, unsweetened coconut
1 Cup Raw sunflower seeds
1 Cup Pecan pieces
Mix by hand in a medium-large bowl.
1/2 Cup coconut oil
2 T. Xylitol (or adjust the measurements for stevia, which we don’t use)
2 t. Cinnamon
Melt in small saucepan. When melted, remove from heat and add vanilla.
1 t. Pure vanilla extract
Stir in vanilla and then pour melted mixture over nuts and coconut in bowl. Stir to combine, making sure everything gets wet. Bake for about 10 minutes, watching closely. It can brown too quickly.
If you have more time, you could adjust the heat and bake longer. I’d do 250 for about 20 minutes. I’ll be trying that next time.