I do miss traditional breakfast dishes on the AIP. I pretty much eat sausage and a protein shake every morning. I make amazing gluten free granola that was one of the more popular items in the CSK (community supported kitchen) share my partner and I sold food through. I love how versatile granola is. Eat it plain, add milk to it, and make into bars. Bring as a snack to a meeting. All Purpose Food. I sometimes miss those kinds of conveniencesBut, then this was invented. I thought it up a recent afternoon and it came out as amazing as I thought it would. You can have your bowl of breakfast granola back! You can even add milk. (coconut milk )
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Ingredients
- 2 cups fancy grade coconut flakes
- 1 heaping Tablespoon coconut oil
- 1 heaping Tablespoon coconut manna
- zest of an orange
- 1/2 teaspoon cinnamon
- 1 pinch salt
Ingredients
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Instructions
- Heat coconut oil and coconut manna until pourable. Mix in cinnamon and remove from heat.
- In a bowl, add coconut flakes and drizzle the coconut oil mixture over it. Toss lightly with a spoon.
- Add pinch of salt and zest the orange over the mixture and gently stir again.
- On a parchment lined half pan (cookie sheet), evenly distribute the coconut flake mixture.
- Bake in 350-degree oven for about 12-15 minutes. Be sure to stir a few times as it will quickly brown and when you stir the coconut it will help to evenly brown the mixture.
- Remove from oven and let cool.
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