A big thank you to my friend and teammate Stella Rose (no relation to Axl) for the coconut milk yogurt idea! It’s really easy to make and you don’t need a yogurt maker, just patience and be willing to experiment.
Coconut Milk Yogurt (Shout Out)
This is the recipe I used, so a shout out to Cultures For Health! I used gelatin as the thickening agent, and Greek yogurt as my starter. I poured the yogurt into a mason jar, which I placed in an oven mitt, wrapped in a towel, then into a cooler, lid on, for 24 hours. I’ve made this three times now, and the last batch was the best one, with a slightly sour yogurt taste. I didn’t get that with previous batches and have no idea what I did to cause it! Either way, the creamy consistency was achieved and that’s what I wanted for the granola.
Grain Free Granola
3/4 cup chopped almonds
1/2 cup raw pumpkin seeds
1/2 cup raw sunflower seeds
1/2 cup cacao nibs
(*sub or add any combination of nuts and seeds you prefer)
3 tbsp. honey
3 tbsp. coconut oil
Grated nutmeg and cinnamon (optional)
Preheat oven to 325°
Melt the honey and coconut oil over low heat and stir until mixed thoroughly.
Pour nuts, seeds and cacao nibs into a large bowl and add melted honey and coconut oil. Mix thoroughly- everything should be coated with the honey and oil.
Grate nutmeg and cinnamon to your taste and stir.
Evenly spread mix onto a parchment lined baking sheet.
Bake for 10 minutes, remove and gently toss, evenly spread mix again and bake for another 10 minutes. You can easily burn your batch if you exceed 20 minutes, so keep an eye on them, and remove the batch if brown before 20 min.
Allow the tray to cool. This is essential, so that the honey can cool, leaving you with little chunks of granola. * Store in the refrigerator. Enjoy!