Double Coconut Cranola
 
 
Makes about 4 cups
Ingredients
  • 6 tablespoons coconut oil, melted
  • ¼ cup honey
  • 1 tablespoon ground flaxseeds mixed with 1½ tablespoons warm water
  • ¾ teaspoon vanilla extract
  • ⅓ cup whole wheat flour
  • ⅓ cup all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1½ cups rolled oats
  • ½ cup shredded unsweetened coconut
Instructions
  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
  2. In the bowl of a stand mixer fitted with a paddle attachment, or in a bowl with a hand-held mixer, beat the coconut oil and honey on low speed until smooth, about 1 minute. Add the ground flaxseeds mixed with warm water and vanilla extract and beat until well combined.
  3. Add the flours, baking soda and salt and mix until just combined. Then add the oats and coconut and stir with a wooden spoon.
  4. Pour mixture onto the baking sheet and spread in a single layer.
  5. Bake the cranola for 10 minutes, remove from the oven and stir gently. Bake for another 10 minutes until cranola is dry.
  6. Remove the baking sheet from the oven and let the cranola cool completely. It will harden as it cools.
  7. Store cranola in an airtight container at room temperature for up to a week, if it lasts that long.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/double-coconut-cranola/