Crunchy Granola Bars

We really like crunchy granola bars but can't eat the popular ones on the market due to the added soy protein, eggs and dairy.  So I decided to create my own recipe.  Here is one that I tried today.  I forgot about them.  OOPS!  So the edges are a little brown.....well really brown but DG thinks they taste like roasted marshmallows.  LOL!  I am pleased with them and thought others might like them as well.  They do contain quite a bit of sugar between the honey and the brown sugar.  I did not mess with that yet.  ;)

Crunchy Granola Bars

3/4 c melted coconut oil
1 tsp salt
1 tsp vanilla
1/2 tsp cinnamon
3/4 c brown sugar

Mix together as well as possible.  Immediately  pour into:

4 cups GF oatmeal
1 c unsweetened coconut
1/2 - 3/4 chopped dark unsweetened chocolate *

Mix thoroughly until everything is incorporated.  Press into an 10 x 15 jelly roll pan.  Bake at 450.  MAKE SURE YOU WATCH THEM!!!!!!!!!!!!  When they are evenly browned, remove from the oven.  Score/cut with a pizza cutter.  Allow to cool completely.  Remove from pan and break apart.  YUMMY!

* Make sure to use dairy free unsweetened chocolate or dark chocolate

Hawaiian Crockpot Chicken

2 pounds of chicken breasts, thighs or legs
1 can pineapple chunks, drained
1 can mandarin oranges, drained
1/4 c cornstarch or arrowroot
1/3 c brown sugar
2 cloves garlic, minced
2 T lemon juice
1/2 tsp powdered ginger
1/2 tsp salt

Put chicken into crockpot.  Combine other ingredients and pour over chicken.  Turn on high for about 3 hours or low for about 4-5 hours depending on your individual crockpot.

Garnish:

2 green onions, chopped
3-4 T shredded coconut

Combine and refrigerate until serving

Serve Hawaiian chicken over rice (white or brown).  Garnish with onions and coconut mixture as well as cashews.

Coconut Beer Battered Shrimp

Years ago I used to live in the St. Louis, Missouri area.  I would often celebrate my birthday at the Bombay Bicycle Club which is no longer in business.  My favorite item to order was Coconut Beer Battered Shrimp.  I worked hard to come up with this recipe one day when I was particularly hungry for this dish.  This is not low in calories but worth it once in a while.

Ingredients:

1 egg *
3/4 cup gluten free flour **
2/3 c gluten free beer or coconut milk
1 1/2 tsp baking powder
2 1/2 c coconut
1 tsp curry
1 T sugar
1/2 to 3/4 tsp paprika
1 lb colossal shrimp (20 count)
3 c canola or vegetable oil

Clean shrimp and devein. Leave tails intact if possible. Pat dry. Place on a wax paper lined cookie sheet and place in fridge until ready to batter.

Place 1/4 c flour in bowl and set aside.

Place coconut in food processor. Pulse until coarsely chopped Remove 2 cups of chopped coconut to a bowl

Add egg, 1/2 c flour, beer, baking powder, curry and paprika to food processor and mix for approximately 3 minutes. Remove from food processor and set aside in a bowl

Roll shrimp in flour, shaking off excess. Completely coat with egg/beer batter. Roll in coconut. Return to the wax papered cookie sheet. When all shrimp have been coated, return to fridge for 30 minutes. DO NOT SKIMP on this step!

About 20 minutes later, begin heating oil. Your friend here is a candy thermometer. Place the candy thermometer at the back of the pan but NOT touching the bottom of the pan. Heat the oil to 350 degrees F/175 degrees C. This should take about 10 minutes.

Using metal tongs, place about six to eight shrimp in the oil at one time. Cook between 2 - 3 minutes, turning once. Shrimp should be golden brown. Place on a paper towel lined plate to blot excess oils.

Note 1: Water is NOT your friend when frying. If you have to wash the tongs being used, dry them completely before any contact with the hot oil. Also make sure that your hands are dry so no water drips into the hot oil. Water will make the oil splatter and you have a great potential to burn yourself.


Note 2: The temperature of the oil will drop when cold shrimp are placed in the oil. Increase the heat only slightly to maintain the 350/175 degree temperature.

Serve hot with a dipping sauce.

* We deal with an allergy to chicken eggs so often I use one duck egg with about 1 tablespoon of water or dairy free milk added to thin out the egg.

** To make this gluten free, substitute either brown rice, white rice or coconut flour for the all purpose flour called for in this recipe. If gluten is not an issue, regular all purpose flour will work.