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Anyway I’m sure you’ll enjoy it as much as I did.

GLUTEN FREE, MAKES 14 SERVINGS

Ingredients:

1 cup whole raw almonds

½ cup walnut halves or pieces

½ cup gluten free rolled oats

½ cup raw buckwheat grouts

1/3 cup dried cranberries

1/3 cup raisins

½ cup pumpkins seeds

¼ cup sunflower seeds

1/3 cup shredded coconut

2 tsp ground cinnamon

¼ tsp fine sea salt

¼ cup pure maple syrup or rice syrup

¼ cup melted coconut oil

2 tsp pure vanilla extract

Method:

Preheat oven to 140 C. Line a large baking sheet with baking paper.

Process ½ the almonds into a fine meal. Transfer into a bowl. Process the remaining almonds and all the walnuts until roughly chopped. Combine mixture with almond meal.

Add oats, buckwheat, dried fruit, coconut, pumpkin and sunflower seeds, cinnamon and salt into the bowl. Mix to combine.

Add the maple or rice syrup, melted coconut oil, and vanilla to the bowl and stir until thoroughly combined.

Spread the mixture onto the baking sheet and press down to compact slightly. Bake for 20 mins, then rotate the pan and bake for a further 20 mins, or until lightly golden on the bottom and firm to the touch.

Cool for 1 hour and break into clusters.

Download the pdf here

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Enjoy

Makes 1 loaf

Ingredients:
1 cup sunflower seeds
½ cup flax seeds
½ cup hazelnuts or almonds
1 ½ cups rolled oats
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
1 tsp. fine grain sea salt
1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
3 Tbsp. coconut oil melted
1 ½ cups water

Method:
In a loaf pan, combine all dry ingredients. Whisk maple syrup, oil and water together in a separate bowl. Add mixture to the dry ingredients and combine until everything is completely soaked and dough becomes very thick, adding 1-2 teaspoons water if dough is too thick to stir. Smooth top and let sit at room temperature for at least 2 hours or overnight.

Preheat oven to 175°C.

Bake bread for 20 minutes, then remove bread from loaf pan, place it upside down, directly on a rack, and bake for another 30-40 minutes (it should sound hollow when tapped). Let cool completely before slicing.

Store in an airtight container for up to 5 days.

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A friend of mine (thanks Tesh) shared this recipe with me for homemade bounty bars and with the right encouragement (thanks Amanda) I set out to make them.

This recipe was super easy and tastes better than the real thing. Plus it felt awesome to find a use for that leftover coconut.

Here’s what you’ll need to make the bounty bar of your life:

• 2 cups desiccated coconut, or the leftover coconut from making homemade coconut milk

• ½ cup of coconut milk (make sure its full fat of you choose the store bought kind)

• 3 Tbsp coconut oil (I used the extra virgin kind)
• 4 Tbsp of 100% pure maple syrup, coconut syrup or agave nectar
• A pinch of sea salt

For the chocolate coating:

• 250g dark chocolate, I used Whittaker’s 72% but Green & Black’s Organics (70% or 85%) is a great option too.

Or, make you can make own chocolate coating:

• 5 Tbsp of  organic coconut oil
• 3 Tbsp of raw cacao powder
• 2 tsp of coconut syrup or maple syrup

In a saucepan mix the coconut milk, coconut oil & your natural sweetener. Heat gently over a low element, stirring until it is well blended and dissolved.

Stir in the desiccated coconut. Spoon this mixture into a container lined with baking paper and press firmly down.

Cool it right down in the fridge, until it becomes firm. When set, cut into bars and then place in the freezer to completely harden. This will make them more manageable when you coat them with chocolate.

In a double boiler, gently melt your chocolate over hot steaming water.

Remove melted chocolate from the element and, using a spoon and a bit of skill.. cover your cold coconut squares with melted chocolate! Make sure your coconut bars are freezing cold, and keep your

chocolate sitting over the hot water while you work to keep it from thickening.

Once completely covered in chocolate, place the bounty bar on a sheet of baking paper until the chocolate sets. Store in the fridge, and Enjoy!

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Preparation Time: 20 minutes

• 4 cups desiccated coconut
• ½ cup softened or melted coconut oil
• 10 drops of clear stevia liquid
• Chopped almonds (option)

Coating:

1 ½ cup of dark chocolate pieces (unsweetened)

1 tablespoon coconut oil

Ingredients:

In a food processor, put the filling ingredients and blend 1-2 minutes until smooth. Taste for sweetness and adjust stevia drops to your taste. The coconut oil must be soft or melted so the mixture blends.

Line an 8×8 or similar sized pan with wax paper or parchment. Pour the mixture in and spread around evenly. Spread almonds in coconut mixture. Press them in. Place pan in the fridge or freezer to speed the solidifying process.

Meanwhile, melt your chocolate and coconut oil. Pour the chocolate and coconut oil mixture on the top of the coconut and spread evenly. Then put the tray in the refrigerator for 10 minutes.

Once done, cut into pieces and EAT!

REFERENCES FOR FAT BURNING:

Ingle, D.L., et al. 1999. Dietary energy value of medium-chain triglycerides. Jour. of Food Sci. 64(6):960

Baba, N. 1982. Enhanced thermogenesis and diminished deposition of fat in response to overfeeding with diet containing medium-chain triglyceride. Am. J. Clin. Nutr. 35:678

Bach, A.C., et. al. 1989. Clinical and experimental effects of medium chain triglyceride based fat emulsions-a review. Clin. Nutr. 8:223

Hasihim, S.A. and Tantibhedyangkul, P. 1987. Medium chain triglyceride in early life: effects on growth of adipose tissue. Lipids 22:429

Hill, J.O., et. al. 9. Thermogenesis in humans during overfeeding with medium-chain triglycerides. Metabolism 38:641

Geliebter, A. 1980. Overfeeding with a diet containing medium chain triglycerides impedes accumulation of body fat. Clinical Research 28:595A

Geliebter, A. 1983. Overfeeding with medium-chain triglycerides diet results in diminished deposition of fat. Am. J. Clin. Nutr. 37:1-4

Baba, N. 1982. Enhanced thermogenesis and diminished deposition of fat in response to overfeeding with diet containing medium chain triglyceride. Am. J. Clin. Nutr. 35:678-82

Seaton, T.B., et al. 1986. Thermic effect of medium-chain and long-chain triglycerides in man. Am. J. of Clin. Nutr. 44:630

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Ingredients:

For the Dough

2 ½ cups almond flour
¼ cup coconut flour
¼ teaspoon baking soda
½ teaspoon sea salt
¼ cup coconut oil
2 Tablespoons raw honey
2 eggs at room temperature
1 Tablespoon vanilla essence
¼ cup coconut sugar

For the Filling

½ cup coconut sugar
2 Tablespoons ground cinnamon
2 Tablespoons coconut oil
¼ cup raisins
¼ cup walnuts, chopped

For the Glaze

¼ cup raw honey
¼ cup coconut oil
¼ teaspoon almond extract
2 teaspoons vanilla extract

Method:

Preheat the oven to  175 degrees C. Lightly grease a pan with coconut oil.  Combine the dry dough ingredients in a medium bowl and mix to remove any lumps. Combine the wet dough ingredients in another medium bowl and mix well. Combine the wet and dry ingredients together and mix well.
Cut two rectangular pieces of baking paper and place the dough in between them. Use a rolling pin to flatten the dough evenly into a large rectangle. Remove the top piece of paper.
In a small bowl combine the filing ingredients. Sprinkle the filling mixture over the flattened dough, then carefully roll it up. Use a serrated knife to cut the roll into 9 pieces. Carefully place the pieces on your prepared pan.
Bake for 20 minutes.
In a small bowl combine the glaze ingredients. Drizzle over the cinnamon rolls. Sprinkle with chopped walnuts. Enjoy!

Download the pdf here

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