Paleo Granola Bars

I made a Paleo version of my kids' yummy granola bars and they turned out great! I was surprised that my kids liked them as well, even though they are all nuts/seeds. Usually they are leery of that, especially those green pepitas, but they scarfed them up.

Paleo Granola Bars

2 1/2 cup Raw Seeds / Dried Fruit (I used Ground Almonds, Ground Walnuts, Pumpkin and Sunflower Seeds, a Dried Berry Mix and Dried Cranberries)
1/2 cup Unsweetened Shredded Coconut
3 Tbsp Almond Butter
2/3 cup Honey
1 tsp Vanilla
1/4 tsp Salt

Preheat oven to 325 degrees. Prepare a baking sheet with parchment paper, or spray a small jelly roll pan with cooking spray. (The medium bar pan from Pampered Chef is the perfect size for this recipe)

Mix nuts/seeds/fruit and coconut in bowl, set aside. Combine almond butter, honey, vanilla and salt in large sauce pan and heat until melted and well mixed. Add nut/fruit mixture, stir to combine, and pour into prepared pan.

Bake for 15 minutes, then cool completely. Cut into bars and keep in airtight container in the refrigerator.

Homemade Granola Bars

My kids devoured these homemade granola bars in no time! Happy Mama over here!

Homemade Granola Bars

2 cups Granola
1/2 cup Raw Seeds / Dried Fruit (I used Pumpkin and Sunflower Seeds, and Dried Cranberries)
1/2 cup Unsweetened Shredded Coconut
3 Tbsp Almond Butter or Peanut Butter
2/3 cup Honey
1 tsp Vanilla
1/4 tsp Salt

Preheat oven to 325 degrees. Prepare a baking sheet with parchment paper, or spray a small jelly roll pan with cooking spray. (The medium bar pan from Pampered Chef is the perfect size for this recipe)

Mix granola, seeds/fruit and coconut in bowl, set aside. Combine almond or peanut butter, honey, vanilla and salt in large sauce pan and heat until melted and well mixed. Add granola mixture, stir to combine, and pour into prepared pan. Sprinkle some chocolate chips if you like. 

Bake for 15 minutes, then cool completely. Cut into bars and keep in airtight container in the refrigerator.

Homemade Coconut Milk

I wasn't even a big fan of coconut milk... you know, the stuff that comes in a can. I've used it a few times for recipes (like this and this) but I wouldn't just drink it.

Then my friend shared this link about making your own coconut milk. I had the coconut on hand so I gave it a try. It took 5 minutes and is a.ma.zing.

Step 1. Boil 1 cup of water
Step 2. Put 1/2 cup unsweetened shredded coconut in food processor or blender. I used my vitamix.
Step 3. Pour hot water over coconut.
Step 4. Pulse about 20 times, letting the mixture sit for a couple of seconds in between. (Don't run it continuously)
Step 5. Strain through a fine sieve into a jar. Refrigerate.

You can use the coconut shreds again, with another cup of hot water. The original link says you can make 4 cups of coconut milk with the same shreds.

You can also take the leftover coconut shreds, dehydrate them, and grind them into coconut flour. Thrifty!

As pictured on the original link, the coconut oil will rise to the top and solidify in the refrigerator. I am always trying to get more coconut oil in (I don't like eating it plain and I don't really eat toast, though it's great on toast) so I just stirred it back in and drank it. I also stirred in some vanilla, a few drops of liquid stevia, and about a teaspoon of cocoa powder. Yum!