I am absolutely in love with coconut butter. I tried it for the first time earlier this year, and cannot believe I went so long without this amazing ingredient in my life. It is rich and smooth just like peanut butter, and can really replace it for peanut butter, other nut butters, tahini, etc when baking. I hope you enjoy it as much as I do!
Prep Time 15 minutes
Cook Time- 45-50 minutes
Total Time 65 minutes
Servings 4 cups
• 2 cups gluten-free old fashioned oats
• 1/3 cup almond meal
• 1/3 cup cashews, unsalted and not roasted
• 1/4 cup hemp seeds
• 1 teaspoon cinnamon
• 1 cup shredded coconut, unsweetened
• 1/4 cup coconut sugar
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 3/4 cup coconut butter, melted (see below)
• 1 egg white, whisked till frothy
1. Preheat oven to 275.
2. Place 1 egg white in small bowl and lightly whisk with fork to loosen.
3. Combine dry ingredients, oats through unsweetened shredded coconut, in large bowl and set aside.
4. In a second bowl whisk to combine coconut sugar, maple syrup, vanilla and melted coconut butter (see below for melting tips).
5. Pour wet ingredients into dry and combine with spatula or spoon.
6. Once incorporated stir in egg white.
7. Spread mixture onto a parchment lined backing sheet. Bake for approximately 45-50 minutes, lightly stirring every 15-20 minutes. The granola is done when it no longer appears wet, is just becoming firm to touch, but still with a slight softness to it. This slow baking method helps prevent burning or over crunchy granola.
-You are welcome to use regular oats if you can tolerate gluten. Regular old fashioned oats are not certified gluten-free.
-The maple syrup may be replaced with honey if you prefer. Lastly, if you have trouble finding coconut butter, aka coconut mana, you can replace it with any runny nut butter.
-Coconut butter will be very firm in the jar. It resembles a peanut butter that separates with the oil on top. The difference is it will be solid, rather than runny. I find it easiest to place a saucepan filled with a few cups of water on low over your stove top. You do not want to boil the water, rather warm it. Remove any plastic labels from the coconut butter jar and place it in the pan with water. I usually put in enough water to reach half way up the jar. Allow the jar to rest in warm to very warm water for a few minutes. You will be able to stir the mixture shortly after it heats through. It will have a consistency similar to tahini. Now you can measure and carry on baking!