In a medium saucepan combine almond butter and coconut oil. Heat over low, stirring often until smooth and melted together.
In a large bowl stir together oatmeal, almonds, cocoa and salt.
Pour melted almond butter over oatmeal and stir to combine. Add sweetened condensed milk and stir until fully incorporated.
Spread out evenly onto a large baking sheet.
Bake for 25 minutes. Sprinkle on chopped chocolate and/or chopped chocolate covered almonds and stir. Return to oven for 25-30 minutes.
Remove from oven and allow to cool completely at room temperature before breaking apart into clusters. (granola will firm up as it cools)
Store granola in an airtight container at room temperature or freeze for up to a month.
I like to use a combination of chopped whole almonds and sliced almonds along with chopped chocolate covered almonds and chopped semi-sweet chocolate. Feel free to use whatever kind of almonds and chocolate you like, they're all delicious.
Preheat oven to 350℉. Line muffin tin with large paper liners. In a small bowl whisk together flour, baking powder, baking soda and salt. Set aside. In a large bowl whisk together sugar and melted coconut oil. Add eggs one at a time, whisking after each. Whisk in greek yogurt, buttermilk and vanilla. Stir in grated pumpkin. Add dry ingredients all at once and stir until just combined, being careful not to over mix. Stir in 1 cup coconut and dried cranberries. Divide equally between 12 muffin cups. Top each with a generous sprinkle of coconut. Bake for approximately 25 minutes or when a toothpick inserted comes out clean and muffin springs bake when touched. Remove from oven and allow to rest in pan for 10 minutes before removing to cooling rack.
-Be sure to use a fine grater to grate the pumpkin.
-Muffin cups will be very full as you will use approximately 100ml of batter per muffin cup. They will rise up to be large and plump.
In a medium saucepan melt together butter and coconut milk. Remove from heat and stir in extract. Add powdered sugar and stir until smooth. Add coconut and stir to combine. Set aside.
Preheat oven to 375℉ and grease a 15"x10" baking sheet.
In a large bowl whisk together flour, baking powder, baking soda and salt. Set aside.
In a small bowl whisk together eggs and sour cream. Set aside
In a small saucepan melt together coconut milk, butter and coconut oil. Remove from heat and stir in extracts. Add this mixture all at once to the flour mixture, whisking to combine. Add egg and sour cream mixture, whisk to combine but do not over mix. Stir in shredded coconut.
Spread evenly into prepared pan and bake for 17-20 minutes until center is set and a tooth pick inserted comes out clean.
Remove cake from oven. Set one oven rack approximately 8" from broiler and a second rack immediately below the first. Set oven to broil.
Spread prepared icing evenly over cake. Place in oven on the top rack and place a larger empty baking sheet on the rack below to catch any icing drips. Broil for approximately 3 minutes until the coconut starts to toast and the icing is bubbling. Remove from oven and allow to cool to room temperature on a wire rack.
Preheat oven to 300℉. In a large bowl mix together the first 7 ingredients. In a small sauce pan warm the coconut oil and honey, stirring to combine. Drizzle over the dry ingredients and toss to combine. Spread out evenly onto a large baking sheet and bake for 40 minutes, stirring every ten minutes. Remove from oven and allow to cool completely. Toss together with the dried apricots and store in an airtight container. Will keep for up to one week.
You can use a variety of different nuts and dried fruit, go crazy! This also freezes well.
Recipe Source: Adapted from Epicurious Everyday Granola, June 2010