Granola

• ¼ cup Spiced Pumpkin Butter (or pumpkin puree)
• 2 tbsp coconut oil, melted
• 1 egg white
• 1 tsp vanilla
• 4 tbsp Lakanto® sweetener https://www.lakanto.com/
• 1 Pinch pure stevia powder
• ½ tsp salt
• ½ tsp chili powder
• 1 ½ tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground allspice
• ⅛ tsp ground cloves
• ¼ cup flax seeds
• 1 cup flaked unsweetened coconut
• 1 cup pecans, chopped
• ½ cup pumpkin seeds

Instructions

1. Preheat oven to 325°F. Prepare a sheet pan with parchment paper or a silicon mat.
2. In a medium bowl whisk together the Spiced Pumpkin Butter, coconut oil, eggy white and vanilla. Add the sweeteners salt and spices and whisk until thoroughly combined.
3. Place the flax seeds in a food processor and pulse a few times. Then add the coconut, pecans, and pumpkins seeds and pumpkin butter mixture. Pulse 5-7 times until completely blended and mixture is medium coarse in texture. If you prefer a chunkier granola pulse less.
4. Spread mixture evenly on the parchment paper or silicon mat and bake for 15 minutes. Stir using a spatula, flipping over larger pieces and continue to bake for another 10-15 minutes until fragrant and crisp. Remove from the oven and allow to cool to room temperature. If you find your mixture is not quite dry. Heat oven again to 300°F then turn off and set the granola back in the oven and close the door allowing the granola to continue to dry out but at a much lower temperature as the oven cools. Makes 4 cups, each serving is ½ cup.

Net Carbs: 3.5g
SugarOH: 6g

1. Preheat a non-stick waffle maker. Spray or brush wells with oil just before adding the batter. Alternatively, preheat oven to 350°F and bake waffles in a silicone waffle pan set on a baking sheet for 17 minutes, then flip over onto the baking sheet and continue to bake another 4 minutes.
2. Whisk together the eggs, coconut milk, oil, vanilla, xylitol and stevia in a medium bowl until fully combined.
3. Whisk in the pumpkin puree until smooth.
4. In a small bowl, whisk together the chia seed meal, pecan meal (simply grind ⅓ cup pecans in a blender until fine), protein powder, cinnamon, ginger, nutmeg, cloves, baking powder and salt to break up any clumps. Add this to the pumpkin mixture whisking to blend for 1-2 minutes.
5. For conventional waffle maker: pour the batter into the waffle maker as is required for your waffle maker. Some waffle makers are larger or thicker than others so the amount of waffles this recipe makes may vary – simply divide the waffles into three equal servings once cooked.
6. Cook for 3-5 minutes until golden brown and set. Or follow your waffle maker directions. May be refrigerated for up to 1 week in a zip top bag or frozen for up to 3 months.

Net Carbs : 4.3g
SugarOH: 4g

• 2 x 13.5 oz cans unsweetened coconut milk or coconut cream
• 1 tbsp unsweetened dry gelatin
• 1 tsp sugar
• 1 probiotic cap, non-dairy starter culture or previously made coconut yogurt (1/4 cup)
• 3 oz unsweetened protein powder (whey or pea protein)

Instructions

1. Bloom gelatin in ½ cup coconut milk (room temperature) by sprinkling it over the milk and allowing it to sit for 5-10 minutes then stir to distribute gelatin.
2. Heat remaining coconut milk and sugar (don’t worry, it will be consumed by the probiotics) in a sauce pan to 150°F. Whisk in bloomed gelatin and allow mixture to cool to 110°F. Whisk in starter and protein powder.
3. Once temperature reads 110°F, pour into yogurt maker. Allow to process undisturbed for 12-24 hours. Refrigerate for up to one week. Makes 4 cups; ½ cup per serving.

Net Carbs : 3.5g
SugarOH: 0g

NOTE that you do not have to add the gelatin, sugar or protein powder. The gelatin is added to thicken it. The sugar will feed some of the bacteria as there isn't a lot of carbohydrates in the coconut milk but it really isn't necessary. The protein powder will thicken it slightly as well as provide additional protein to the yogurt so it is more like a Greek yogurt.

• 1 ¼ tsp salt; divided
• ¼ cup raw almonds
• ¼ cup raw pecans
• ¼ cup raw walnuts
• ¼ cup raw hazelnuts
• 1 cup unsweetened flaked coconut
• 3 tbsp erythritol
• Pinch pure powdered stevia
• 1 tbsp coconut oil, melted
• 1 tsp vanilla
• 2 tsp cinnamon or other spices

Instructions

1. Optional: Combine water with 1 tsp salt. Add nuts and soak covered with 1 inch of water (add more water if necessary to cover the nuts) for 24 hours (while soaking, cover with plastic wrap and set on the counter at room temperature). Drain off water. If skipping this step go to step 2.
2. Process nuts in a food processor until they are about half their size. Add the coconut flakes, erythritol, stevia, coconut oil, vanilla, cinnamon and ¼ tsp salt. Process 1-5 times until combined and the coconut and nuts are about the size of rolled oatmeal.
3. If you have made the soaked version: spread mixture evenly over parchment paper or a silicone mat on a sheet pan and bake at the lowest oven setting possible (about 200°F) for 1 hour, stir, then continue to bake for 1 hour with the door cracked, stir again and continue to bake for another hour with the door closed until it is completely dry. A dehydrator may also be used. To toast this mixture keep on the sheet pan and bake for 15 minutes at 275°F. If you have made the un-soaked version: bake at 325°F for 15-20 minutes or until light golden and toasted. Granola may be kept in the refrigerator in an air tight container for up to 2 months or frozen for up to 4 months. Makes 1 ½ cups. Each serving is ¼ cup.

Net Carbs: 3g
SugarOH: 6g