COCONUT YOGURT WITH GLUTEN-FREE GRANOLA
Provided by Food Network
Time P3DT1h5m
Yield about 2 cups granola, 8 ounces yogurt
Number Of Ingredients 20
Steps:
- Preheat the oven to 300 degrees F. Toast the oats until slightly golden, 10 to 15 minutes.
- Meanwhile, combine the pecans, almonds, pepitas and sunflower seeds, and set aside. Combine the apricots, raisins and cranberries, and set aside. Combine the cinnamon and cardamom, and set aside. (Keep the coconut separate from all other ingredients.) Combine the honey, maple syrup, cashew butter, lemon and orange zest and vanilla in a small saucepan; heat over medium heat, stirring, until homogeneous, and set aside.
- Once the oats are toasted, add the nut and spice mixtures, and continue baking until the nuts are golden, stirring the mixture occasionally for even cooking. Add the coconut, and stir. Add the honey mixture, stir together to evenly coat and cook until the color has darkened to a medium caramel color, 20 to 30 minutes more, stirring every 5 minutes. Mix in the apricot mixture, and cook for 5 more minutes. Let cool. Store in an airtight container.
- Serve the granola with the Coconut Yogurt.
- Blend the coconut milk and the contents of the probiotic capsule with an immersion blender. Place the mixture in a glass jar with a tight-fitting lid, and let incubate for 48 to 72 hours at 105 to 110 degrees F, either in the oven with the oven light on (oven off), in a warm location or in a yogurt maker. Refrigerate, and use as desired.
HONEY-CARAMELIZED FIGS WITH YOGURT
Meet your new go-to breakfast. A light dusting of cinnamon adds just the right finish.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 10m
Number Of Ingredients 5
Steps:
- Heat honey in a medium skillet over medium heat. Cook figs, cut sides down, until caramelized, about 5 minutes.
- Serve over yogurt with cinnamon and pistachios. Drizzle with honey, if desired.
Nutrition Facts : Calories 163 g, Fat 3 g, Fiber 2 g, Protein 12 g, Sodium 44 g
COCONUT "YOGURT"
There's something satisfying about cracking open a coconut to use in this simple recipe. To learn how it's done, read below.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Number Of Ingredients 5
Steps:
- Puree coconut meat and water and lemon juice in a blender until smooth. Top with blueberries and drizzle with honey.
Nutrition Facts : Calories 47 g, Fiber 1 g, Protein 1 g, Sodium 36 g
COCONUT APPLE CAKE
I like to share this cake with friends and neighbors. Serve it plain, frost it or top with whipped cream.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12-15 servings.
Number Of Ingredients 12
Steps:
- Combine flour, baking soda, salt and cinnamon. In a bowl, beat eggs, and sugar; add oil, vanilla and orange juice. Gradually stir in flour mixture. Stir in apples, nuts and coconut. Turn into a greased 13-in. x 9-in. baking pan. Bake at 325° for 60 minutes or until cake tests done.
Nutrition Facts :
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- SEE NOTES ABOVE FOR MORE TIPS! It's important to select a coconut milk that's creamy and smooth (not grainy or clumpy) to ensure that the yogurt is creamy and smooth. Our favorite brands are: Savoy Coconut Cream, Aroy-D Coconut Milk, and Whole Foods 365 full fat (BPA-free). Native Forest Full Fat (BPA-free) isn't as creamy, but it still makes tasty yogurt. We would not recommend Trader Joe's (BPA-free), which was recently reformulated and is now chunky/grainy.
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