Chocolate-Orange Buckwheat Granola

Okay, really. Who doesn’t love that chocolate-orange combination? And when it’s combined with fragrant coconut oil, toasty coconut flakes, and nutty almonds, it makes for an easy homemade cereal big on flavor and crunch. This cereal/snack/dessert/anything uses buckwheat instead of oats as its base, adding the bonus of zero gluten cross-contamination possibilities and a boost of protein and fibre.

Chocolate-Orange Buckwheat Granola

2 cups flaked buckwheat, such as Bob’s Red Mill Creamy Buckwheat
1/2 cup raw almonds, coarsely chopped
1/3 cup raisins
1/4 cup large flaked coconut
1/3 cup agave nectar or maple syrup
1/4 cup nondairy milk, plus more as needed
1/4 cup  dark cocoa powder
3 tablespoons virgin coconut oil
1 teaspoon  orange zest
1 teaspoon vanilla extract
1/4 teaspoon fine sea or Himalayan salt

Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper.

Put the buckwheat flakes, almonds, raisins, and coconut in a large bowl. Mix well to combine.

Put the agave nectar, nondairy milk, cocoa powder, coconut oil, orange zest, vanilla extract, and salt in a small saucepan. Heat until the oil is melted, whisking to combine. Pour the mixture into the buckwheat mixture. Mix well until the buckwheat mixture is moistened and well combined, adding a dash or two of nondairy milk if needed.

Spread the mixture onto the prepared baking sheet in a single layer. Bake for 45 minutes to 1 hour, stirring every 15 minutes, until it feels dry to the touch. It will be a little soft, but once it cools completely it will harden. Once cooled, store leftovers in the refrigerator or at room temperature in an airtight container.

SunButter-Coconut-Raisin Cookies

You can’t really go wrong with any kind of cookies, but when you’re mixing up SunButter with coconut and raisins, well, you have a winner that’ll be a fast favourite in no time. Dense, moist, and crunchy, these cookies are quick to put together and easily adaptable. In the mood for chocolate? Swap out those raisins for chocolate chips, or add a handful as you go. Want a little more crunch? A few spoonfuls of sunflower or pumpkin seeds will do the trick.

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The recipe makes large cookies, but you can scale down the size – drop by tablespoonfuls for a two-bite treat and bake 6 to 8 minutes, instead.

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You can head on over to the SunButter website for the full recipe here: SunButter Coconut-Raisin Cookies and be sure to Like them on Facebook (and me, too!) to see even more allergy-friendly recipes, too.

But first, don’t forget to check out the others we’ve done in the past. Between the ooey, gooey SunButter Butter Tarts

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and that warming SunButter Lentil Stew

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and the “I dare you just to eat a handful” Chocolate-Covered SunButter-Pumpkin Truffles

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and those Double SunButter Hi-Hat Blondies (it makes leftover frosting. Very important)…

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and, my favourite, the SunButter Caramel Cookie Strawberry Pie

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I think you won’t be disappointed.

So… what are you waiting for? SunButter Coconut-Raisin Cookies, folks!

(Disclosure statement: I received monetary compensation and free product from SunButter from a recipe development partnership. I only, however, promote and partner with companies I love and use regularly in my own kitchen. As always, all opinions and recommendations expressed are completely my own.)

 

Coconut Noodle Soup

This Thai inspired soup is quick and simple. Perfect for cooler weather, you’ll love how easy it is to throw together after a long day at work.

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Coconut Noodle Soup

1 tablespoon coconut oil
1 tablespoon finely chopped ginger root
2 stalks lemongrass, peeled and finely chopped
2 medium or large carrots, peeled and chopped
4 green onions, chopped (just the whites)
8 cups water
4 to 6 tablespoons wheat-free tamari
1 (6oz/170g) package super firm tofu
100g/3.5oz rice noodles
1 can (14oz/414mL) lite organic coconut milk
2 1/2 cups beansprouts
4 pak choy or baby bok choy, chopped
1 lime
1 cup loosely packed cilantro, chopped
Sea or Himalayan salt to taste
Crushed red pepper, if desired

Heat the oil in a large saucepan. Add the ginger and lemongrass. Cook for 1 minute. Add the carrots and onion, and continue to cook for an additional 5 minutes, until carrots begin to soften. Pour the water into the saucepan. Add 4 tablespoons of the tamari, tofu and rice noodles. Let cook for 5 minutes, until noodles are softened.

Add the coconut milk, beansprouts, and pak choy. Let cook an additional 5 minutes until vegetables are softened and soup is heated through. Squeeze in half of the lime, and add the cilantro. Test for seasonings, adding tamari, lime, salt, and red pepper if desired. Serve warm.