Author Archives: Angela Liddon

Gazpacho

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{“head_note”:”This is the perfect soup to serve on a hot summer day. Bonus points if you\u2019re eating outside! A word to the wise, this recipe makes a lot\u2014almost 8 cups. I find it barely fits in my 64-ounce Vitamix. If you are using a smaller blender, I recommend blending the soup in batches before mixing it all together at the end.”,”instructions”:”

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  1. Combine the vegetable cocktail or tomato juice, tomatoes, red pepper, cucumber, onion, garlic, lime juice, and parsley (if using) in a blender and blend until smooth.<\/li>\r\n \t
  2. Add in the rest of the seasonings (salt, red pepper flakes, pepper, and vinegar) to taste, and blend again.<\/span><\/li>\r\n \t
  3. Pour into a 2-litre\/8 cup glass jar and secure lid. Chill for 3 to 4 hours, or overnight. <\/span><\/li>\r\n \t
  4. Before serving, shake the jar to combine. Pour into bowls, and garnish with your desired toppings (such as chopped peppers, avocado, green onion, croutons, olive oil, etc.).<\/span> Leftovers will keep in the fridge for up to 3 days.<\/span><\/li>\r\n<\/ol>“,”foot_note”:”* I like to use Lakewood Organic Super Veggie Cocktail.”}

Feel Good Hearty Granola Bars

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{“head_note”:”Hearty, soft-baked, and chewy, these no-sugar-added granola bars will fill up the tank and keep your energy stable. Feel free to play around with the mix-ins, as the recipe is quite adaptable. Also, if you\u2019re feeding a nut-free crowd, you can easily swap out the walnuts and almonds for more seeds (or chocolate chips, if you\u2019re feeling wild!).”,”instructions”:”

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  1. Preheat the oven to 350\u00b0F. Lightly grease a large rectangular baking dish (approximately 9\” x 13\”) and line with a piece of parchment paper (with overhang) so the bars are easier to remove.<\/span><\/li>\r\n \t
  2. In a large bowl, mash the banana until smooth. Make sure you have 1 1\/2 cups (if you have extra\u00a0mashed banana, you can freeze it for a smoothie). <\/span><\/li>\r\n \t
  3. Stir in the vanilla.<\/span><\/li>\r\n \t
  4. Place the oats into a food processor (or blender set on the lowest speed) and pulse until the oats are coarsely chopped (but still have lots of texture). Stir the chopped oats into the banana mixture until fully incorporated.<\/span><\/li>\r\n \t
  5. Stir the dried fruit, walnuts, sunflower and pepita seeds, almonds, hemp hearts, cinnamon, and salt into the banana-oat mixture until thoroughly combined. The dough will be very heavy and a bit wet.<\/span><\/li>\r\n \t
  6. Spoon the mixture into the prepared dish. With lightly wet hands, smooth out until even and uniform. Press down on the dough until compacted. <\/span><\/li>\r\n \t
  7. Bake for 22 to 26 minutes, until firm and lightly golden along the edges. <\/span><\/li>\r\n \t
  8. Place the dish on a cooling rack for 10 minutes, then carefully slide a knife to loosen the ends and gently lift out. Place the slab on a cooling rack until completely cool.<\/span><\/li>\r\n \t
  9. Once cool, slice into bars. I like to use a pizza slicer as it easily cuts through the dried fruit and nuts. Leftovers can be wrapped up and stored in the fridge for a week, or stored in the freezer for 4 to 6 weeks.<\/span><\/li>\r\n<\/ol>“,”foot_note”:”* You can omit the dried fruit and sub in chocolate chips (or add a mix of both).\r\n\r\nThese bars aren’t super sweet, so if you prefer something sweeter you may want to add a touch of sweetener.\r\n\r\nTo store these in the freezer, wrap the bars individually in parchment paper using 6-inch by 12-inch pieces of parchment, then tie with string or tape to secure. Finally, place all of the bars into a freezer-safe zip bag, press out all the air, and seal it shut. Or, you can simply wrap each bar with plastic wrap or tinfoil.\r\n\r\n \r\n\r\nApproximate nutritional info: (per bar, based on 14 large bars using 1\/2 cup dried sweetened cherries): 186 calories, 8.7 grams fat, 22 grams carbs, 4.7 grams fibre, 6 grams sugar, 6.6 grams protein. Without dried cherries, bars have approx. 3.6 grams of sugar and 166 calories.”}

Vegan Cream Cheese Frosting

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{“head_note”:”This sweet and tangy vegan cream cheese frosting is so easy to make, and it\u2019s the perfect topping for my Vegan Cinnamon Rolls<\/a>. It keeps well in the fridge, so you can make it in advance and store it in an airtight container in the fridge until you need it.”,”instructions”:”

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  1. In a large bowl, beat the butter, cream cheese, and vanilla together with an electric mixer until smooth. <\/li>\r\n \t
  2. Slowly add in the powdered icing sugar, a bit at a time, and beat until smooth. Add almond milk, a teaspoon at a time, to thin as desired; beat after each addition. Leftovers can be stored in the fridge in an airtight container for 3 to 5 days.<\/li>\r\n<\/ol>“,”foot_note”:”* If your vegan butter is very firm, you can leave it at room temperature to soften a bit before starting this recipe.\r\n\r\nIf the frosting becomes too thin, add a bit more icing sugar and beat again.”}

Classic Cinnamon Rolls

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{“head_note”:”Fluffy cinnamon rolls topped with a sweet and tangy cream cheese frosting; these are great to whip up for special occasions or laid-back weekend mornings. There are quite a few steps, but don\u2019t panic! I promise, as long as you read everything over before you begin, you’ll be fine\u2014they’re actually quite easy to make. Even though this recipe technically requires about 2 hours and 45 minutes total time, only 30 to 40 minutes of that are active. The remainder is rest and bake time, during which I encourage you to kick up your feet and relax! See my tips below for how to make these the night before, too. I adapted this recipe from my Pumpkin Pie Cinnamon Rolls<\/a> (2010).”,”instructions”:”

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  1. Set aside a 9- by 13-inch casserole dish.<\/li>\r\n \t
  2. For the yeast: In a small bowl, add the warm water. Make sure it\u2019s not too hot; it should feel like warm bath water (approximately 110\u00b0F\/45\u00b0C). Stir in the sugar until mostly dissolved. Now, stir in the yeast until dissolved. Set aside for about 6 to 7 minutes so the yeast can activate (it\u2019ll look foamy when ready).<\/li>\r\n \t
  3. For the dough: Flour a working surface for later. Add 2 cups of flour into a large mixing bowl.<\/li>\r\n \t
  4. Melt 1\/3 cup butter in a small saucepan over low heat. Remove the pot from the burner and stir in the almond milk, 1\/3 cup sugar, and salt. The mixture should be lukewarm\u2014if it\u2019s any hotter let it cool off for a minute. Stir in all of the yeast mixture until just combined.<\/li>\r\n \t
  5. Pour the wet yeast mixture over the flour and stir with a large wooden spoon. Stop mixing once all of the flour is incorporated and it looks a bit like muffin batter, about 15 seconds.<\/li>\r\n \t
  6. Add in the remaining 1\/2 cup and 3 tablespoons flour. Mix with a spoon for several seconds. Lightly oil your hands and roughly knead the mixture until it comes together into a shaggy, sticky dough. It\u2019ll probably stick to your fingers (even with the oil), but that\u2019s normal. Turn the dough out onto the floured surface.<\/li>\r\n \t
  7. Knead the dough for about 3 to 4 minutes until it\u2019s no longer sticky to the touch; it should be smooth and elastic. While kneading, sprinkle on a small handful of flour whenever the dough becomes sticky to the touch. Don\u2019t be afraid to add some flour; I probably use between 1\/2 and 3\/4 cup while kneading. Shape the dough into a ball.<\/li>\r\n \t
  8. Wash out the mixing bowl and dry it. Oil the bowl (I love to use a spray oil for ease) and place the ball of dough inside. Flip the dough around so it gets lightly coated in the oil. Tightly cover the bowl with plastic wrap and place it in the oven with the light on (or simply in a warm, draft-free area). Let the dough rise for 60 minutes.<\/li>\r\n \t
  9. Meanwhile, make the cinnamon sugar filling. In a small bowl, mix 1\/2 cup sugar and the cinnamon and set aside.<\/li>\r\n \t
  10. Make the pan sauce: In a small pot, melt 1\/2 cup butter (you can use the unwashed pot from before). Remove half of the melted butter (eyeballing it is fine) and put it in another small bowl (this will be spread onto the rolled-out dough before adding the cinnamon sugar). With the scant 1\/4 cup melted butter remaining in the pot, stir in the 2 1\/2 tablespoons of brown sugar until combined (this is the pan sauce). Pour the pan sauce into a 9- by 13-inch casserole dish and spread it out.<\/li>\r\n \t
  11. After the first dough rise, re-flour your working surface and grab a rolling pin. Roll the dough into a large rectangle, approximately 20 by 14 inches.<\/li>\r\n \t
  12. With a pastry brush, spread the remaining melted butter onto the dough, covering the entire surface. Sprinkle on all of the cinnamon sugar filling, leaving a 1\/2 inch around the edges without any sugar.<\/li>\r\n \t
  13. Grab the end of the dough (short side of rectangle) and roll it up, rolling as tightly as possible. Place it seam-side down once it\u2019s rolled up. Use a serrated knife to slice 1 1\/2 inch\u2013thick rolls. You should have 10 to 12.<\/li>\r\n \t
  14. Grab your cut rolls and place into the prepared pan, cut-side down, a few inches apart from one another. Cover the pan with plastic wrap, place into the oven with the light on, and allow them to rise for 45 minutes.<\/li>\r\n \t
  15. Meanwhile, prepare the Vegan Cream Cheese Frosting<\/a>.<\/li>\r\n \t
  16. After the second rise, remove the rolls from the oven and preheat the oven to 350\u00b0F (180\u00b0C).<\/li>\r\n \t
  17. Remove the plastic wrap. Bake the rolls for 23 to 26 minutes at 350\u00b0F (180\u00b0C), until lightly golden in a few spots. Remove from oven and allow the rolls to cool for about 10 minutes.<\/li>\r\n \t
  18. Frost the rolls with the cream cheese frosting. Slide a butter knife around each cinnamon roll and lift it out. (Alternatively, you can pop them out first and frost each roll individually.) Serve immediately and enjoy!<\/li>\r\n \t
  19. If you have leftovers, you can wrap them up and chill them in the fridge for up to 48 hours. I like to reheat unfrosted rolls in the oven on a baking sheet for 5 minutes at 350\u00b0F (180\u00b0C). The oven returns them to their amazing gooey-soft state! Alternatively, you can freeze the cooled unfrosted rolls (wrap them in a layer of plastic wrap, followed by tinfoil) for a week or two. To reheat, simply unwrap and pop them frozen onto a baking sheet and into the oven for 10 to 12 minutes at 350\u00b0F (180\u00b0C)\u00a0until warmed throughout. The edges get a bit crispy, and it\u2019s oh so good!<\/li>\r\n<\/ol>“,”foot_note”:”Want cinnamon rolls prepped for breakfast the next day? Simply follow the recipe until you complete the second rise. Place the wrapped dish in the fridge overnight. In the morning, remove the dish from the fridge and let the rolls sit in the oven with the light on for about 20 minutes. After that, remove the dish from the oven and preheat the oven to 350\u00b0F (180\u00b0C). Remove the plastic wrap, and bake as directed. They can be prepped up to 18 hours in advance. Just be sure to cover the dish tightly with plastic wrap while in the fridge.”}

Peanut Butter Eggs

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{“head_note”:”These peanut butter eggs are a cinch to throw together, and they\u2019re healthier than store-bought versions, using just a fraction of the sweetener and doing without any butter. My peanut butter eggs are naturally sweetened with pure maple syrup, which pairs delightfully with the salted peanut butter flavour. They\u2019re chewy inside with a \”crack\” of chocolate that quickly melts in your mouth!”,”instructions”:”

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  1. Line a large plate with parchment paper and set aside. <\/span><\/li>\r\n \t
  2. Stir your peanut butter well before measuring to make sure there isn\u2019t a lot of oil sitting on top. <\/span><\/li>\r\n \t
  3. In a medium bowl, stir the peanut butter, salt, and maple syrup vigorously for 30\u201360 seconds, until the mixture thickens up. <\/span><\/li>\r\n \t
  4. Stir in the coconut flour until combined, starting with a teaspoon. We’re looking for a texture that isn’t too sticky, but isn\u2019t too dry either. Let it sit for a couple minutes to thicken slightly, as the coconut flour will continue to absorb moisture over time. If your peanut butter mixture is still very sticky, you can add a touch more coconut flour and stir again. <\/span><\/li>\r\n \t
  5. Spoon about 1 1\/2 tablespoons of dough into your hand and form it into an egg shape (or you can use an egg mold if you have one), then place it on the lined plate; repeat until no more dough remains. Chill in the freezer for about 20 to 30 minutes until firm. <\/span><\/li>\r\n \t
  6. A few minutes before the eggs are finished chilling, add the chocolate chips and coconut oil into a small pot and heat over the lowest heat setting, stirring frequently (alternatively, you can use a double boiler). Stir until the chocolate is completely smooth, and then turn off the heat.<\/span><\/li>\r\n \t
  7. Rest an egg on a fork and dip it into the melted chocolate until it\u2019s completely coated. Tap off excess chocolate on the side of the pot and place the egg back on the lined plate. <\/span>Immediately add on some sprinkles<\/span> before the chocolate sets. Repeat for the rest. (If at any point the melted chocolate starts to thicken [this could happen due to the coldness of the eggs], simply add a tiny bit of coconut oil and gently warm the chocolate over low heat, stirring until combined.)<\/span><\/li>\r\n \t
  8. Place the plate in the freezer for around 10 to 15 minutes until the chocolate is firm. Leftover eggs can be stored in the fridge in an airtight container for 2 to 3 days. They are best enjoyed fresh though as the peanut butter has a tendency to dry out with time.<\/span><\/li>\r\n<\/ol>“,”foot_note”:”* I recommend only using 100% natural peanut butter for this recipe. You only want to see roasted peanuts on the label. The no-stir<\/i> kinds made with oil and sugar might not work the same way. The PB I use is quite runny. If your PB seems dry, you probably won’t need to use all of the coconut flour.\r\n\r\n \r\n\r\nIf you have any leftover melted chocolate and you don\u2019t want it to go to waste, simply spoon it onto a parchment lined plate (or into a silicone mold) and freeze it until firm.”}

Butternut Squash Mac ‘n Cheese

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{“head_note”:”Creamy, cheesy, comforting\u2014and healthy, too\u2014what more could you want from a pasta dish? The original recipe was posted on my blog way back in 2011, and it quickly became one of my most popular recipes. I’ve now tweaked it slightly (mainly, streamlined the directions and added more flavour to the sauce), and I think it’s better than ever. We just can’t get enough! If you want a super-fast weeknight option, feel free to use canned butternut squash pur\u00e9e in lieu of the roasted squash.”,”instructions”:”

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  1. Preheat the oven to 425\u00b0F (220\u00b0C). Line a large baking sheet with parchment paper. Lightly spray or brush the oil onto the orange flesh of each squash half. Garnish with salt and pepper. Place the halves cut-side down on the baking sheet. Roast for about 35 to 50 minutes, uncovered, until a fork or knife easily slides through the squash. The skin will be lightly browned and the squash may be brown in some spots (which only adds to the flavour). <\/span><\/li>\r\n \t
  2. When there are about 20 minutes left of the squash\u2019s roasting time, cook the pasta according to the package directions. Drain. <\/span><\/li>\r\n \t
  3. After the squash is finished cooking, flip it flesh-side up and let it cool for 10 minutes or so before handling.<\/span><\/li>\r\n \t
  4. Into a blender, add the cheese sauce ingredients (butter, milk, starch, nutritional yeast, Dijon, garlic and onion powder, lemon juice, salt, pepper, and miso) along with 1 lightly packed cup of the roasted squash (simply spoon it out of the skin and measure). Blend on high until smooth. <\/span><\/li>\r\n \t
  5. Add the cooked and drained pasta back into the pot and stir in all of the cheese sauce. Chop the leftover squash into small cubes, scoop the cubes out of the skin, and add them into the pot (along with any other mix-ins you like). Heat over medium and stir until thickened. Add more salt and pepper to taste (and more lemon juice if you want a bit more brightness). Serve immediately.<\/span><\/li>\r\n<\/ol>“,”foot_note”:”* For a quick and easy option, swap the roasted butternut squash for 1 cup of canned butternut squash or pumpkin pur\u00e9e. It works well and is great for time-crunched weeknight meals. Instead of roasting squash halves, you can save a bit of time by purchasing pre-chopped fresh squash, too.\r\n** You can probably substitute the vegan butter for a light-tasting oil, such as grapeseed oil or refined coconut oil.\r\n\r\nMake it nut-free: Use a nut-free plant-based milk. Just be sure it’s unsweetened and unflavoured.”}

Adriana’s Fave 10-Minute Pasta

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{“head_note”:”I\u2019ve made this pasta countless times for our family; it\u2019s hard to beat how fast and nutritious it is, and it can be changed up so many ways. It packs in around 20 grams of protein and 11 grams of fibre per (adult-size) serving (depending on which kind of pasta you use, of course\u2014see my notes), not to mention healthy fats from the hemp hearts. My advice if you\u2019re in a rush is to start heating up the water first, before you gather any other ingredients, as it can take some time for the water to come to a boil. If you happen to have a batch of my Fail-Proof Marinara Sauce from Oh She Glows Every Day <\/i>(p. 175) on hand, it works wonderfully in this dish. Of course, store-bought marinara works just as well, too.”,”instructions”:”

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  1. Add water into a large pot and bring to a boil over high heat. While you are waiting for it to boil, gather the rest of the ingredients. Once boiling, reduce the heat to medium, add the pasta, and stir with a wooden spoon. Cook the pasta according to the package directions, stirring every now and then to prevent the pasta sticking.<\/span><\/li>\r\n \t
  2. Drain the cooked pasta well and place it back into the pot. Stir in the marinara, hummus, and hemp hearts until combined. Taste and add a bit of salt or other mix-ins if desired.<\/span><\/li>\r\n \t
  3. Heat over low until warmed throughout. If serving this pasta to a little one, spread a scoop of pasta out on a plate to gently cool it before serving.<\/span><\/li>\r\n \t
  4. Leftovers can be stored in an airtight container in the fridge for a couple days. To reheat, add the pasta into a pot along with a bit of extra marinara sauce (this adds moisture back) and stir to combine. Heat over medium-low heat until warmed throughout.<\/li>\r\n<\/ol>“,”foot_note”:”* I typically use whole-grain kamut pasta. And sometimes, I mix in a bit of red lentil pasta for a protein boost. Feel free to use any kind of pasta you and your family enjoy!\r\n\r\n** To quickly thaw frozen peas, add them to the pot during the last minute or two of cooking the pasta.\r\n\r\n*** When I have time, I love to steam or boil carrots (or cauliflower) and then pur\u00e9e them until smooth. Then I stir the pur\u00e9ed veggies directly into the pasta. It\u2019s an easy way to add even more nutrition without impacting the flavour too much.\r\n\r\nThis pasta goes lovely with a simple side salad and garlic bread. If your little one isn’t a salad fan, try giving them small lettuce leaves for dipping into the dressing.”}

Hunky Heartbeet Cabbage Soup

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{“head_note”:”You won\u2019t believe the gorgeous colours in this incredibly healthy, borscht-inspired soup, from the prep stage (gorgeous shades of plum and violet) to the final end result (a bold crimson red). It’s the perfect soup to celebrate Valentine’s Day (or really, to brighten up any chilly winter day). This soup takes an hour and a half to cook thanks to the raw beets, so be sure to give yourself enough time; the bonus is that you can cover it and walk away as it simmers. To avoid a longer cook time, chopping the beets very small (think pea- or almond-size) is key. A big thank-you to my Aunt Elizabeth for inspiring this soup.”,”instructions”:”

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  1. Add the coconut oil into a large pot. Over medium heat, saut\u00e9 the onion for about 3 to 5 minutes, stirring once or twice.<\/span><\/li>\r\n \t
  2. Add the diced cabbage and beets. Stir again. Continue saut\u00e9eing for another few minutes.<\/span><\/li>\r\n \t
  3. Add all of the marinara sauce and the water. Stir to combine. Simmer the soup, covered, over low to medium heat for 1 hour and 30 minutes to 1 hour and 45 minutes, or until the beets are fork-tender. Your cook time may vary depending on how fresh your beets are and how small you chopped them. (If it\u2019s your first time cooking the soup, you may want to check on it a few times and stir to to make sure it\u2019s not sticking to the bottom of the pot.)<\/span><\/li>\r\n \t
  4. Taste and season with salt to taste. Ladle<\/span>\u00a0into a bowl and serve with a spoonful or swirl of Cashew Sour Cream and chopped dill if desired, but it’s great all on its own, too.<\/span><\/li>\r\n \t
  5. This soup will keep in the fridge in an airtight container for up to 1 week. It freezes beautifully, too: Simply cool the soup and place it into a freezer-safe container, leaving an inch of space at the top for expansion. Freeze for up to 2 months.<\/li>\r\n<\/ol>“,”foot_note”:”* To prevent staining your hands, wear disposable gloves while peeling and dicing the beets.\r\n\r\n** If you can find it, I highly recommend using White Linen Collection Marinara Sauce from Costco in this recipe. I use 1 full bottle, which works out perfectly to about 5 cups. It\u2019s my favourite store-bought marinara sauce (I have no affiliation with them, by the way, just passing along my personal recommendation!). My Fail-Proof Marinara Sauce from Oh She Glows Every Day <\/i>is also lovely in this soup!”}

True Love Freezer Fudge

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{“head_note”:”You won\u2019t believe this decadent chocolate freezer fudge and crunchy granola topping are nut-free, vegan, and grain-free! This dessert is the perfect way to celebrate your loved ones, and leftovers store well in the freezer for weeks to come.”,”instructions”:”

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  1. Add the sunflower seeds into a medium bowl and cover with boiling water. Soak the seeds for about 90 minutes. Alternatively, you can soak the seeds in room-temperature water for about 8 hours. Rinse and drain well.<\/span><\/li>\r\n \t
  2. Meanwhile, prepare the Crunchy Coconut Granola Clusters<\/a>. <\/span><\/li>\r\n \t
  3. Grease a 9×5-inch loaf pan with oil, and then line it with parchment paper for easy removal.<\/span><\/li>\r\n \t
  4. Add the drained sunflower seeds, maple syrup, melted coconut oil, melted chocolate chips, cocoa powder, vanilla, and salt into a high-speed blender. <\/span><\/li>\r\n \t
  5. Blend the mixture until super smooth, stopping to scrape down the blender as needed. If you have a Vitamix, you can use the tamper stick to get the mixture moving.<\/span><\/li>\r\n \t
  6. Spoon the mixture into the prepared loaf pan.<\/span><\/li>\r\n \t
  7. Top with the granola clusters so they cover the entire top. Don\u2019t be shy; really pack them in (I like to press the granola pieces into the filling sticking up, for extra height). Press down gently to adhere.<\/span><\/li>\r\n \t
  8. Cover with wrap and place the pan into the freezer for around 5 hours, or overnight, until the chocolate fudge is firm throughout. <\/span><\/li>\r\n \t
  9. Run a knife around the edges to loosen the fudge from the pan<\/span> and then invert onto a cutting board, granola-side down. Peel away the parchment paper (it might be a bit tricky to remove, but this is normal). Flip the fudge granola-side up. Slice into squares and serve immediately.<\/span><\/li>\r\n \t
  10. Leftovers can be wrapped up and stored in an airtight container in the freezer for 3 to 6 weeks.<\/span><\/li>\r\n<\/ol>“,”foot_note”:”* Instead of using the Crunchy Coconut Granola Clusters, you can try store-bought granola or toasted nuts or seeds.\r\nA high-speed blender, such as a Vitamix, will yield the smoothest results. Some blenders might not be able to get the sunflower seeds smooth enough. I tried processing the filling in a food processor and it will work okay in a pinch, but the mixture didn\u2019t get as smooth as in the Vitamix.”}

Crunchy Coconut Granola Clusters

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{“head_note”:”This easy granola is inspired by a grain-free granola from Costco that I love. The ingredient list is short so I figured that I could make it at home quite easily. My version swaps cane sugar out for pure maple syrup and brown rice syrup, and the end result is very similar to my favourite store-bought brand, but I think even tastier! Be sure to use large-flake dried coconut and not shredded coconut in this recipe, as the large-flake coconut is, in part, what makes it cluster-like.”,”instructions”:”

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  1. Preheat the oven to 300\u00b0F (150\u00b0C) and line a large baking sheet with parchment paper.<\/li>\r\n \t
  2. In a medium pot, stir together the maple and brown rice syrup over medium heat. Just before the mixture begins to simmer, remove it from the heat. Stir in the vanilla.<\/li>\r\n \t
  3. To the pot, add the coconut, pepita, sunflower, and chia seeds, and salt. Stir well to combine. Keep stirring until the coconut is thoroughly coated in the syrup mixture.<\/li>\r\n \t
  4. Spoon the granola mixture onto the baking sheet and spread it out into a thin layer.<\/li>\r\n \t
  5. Bake the granola for 15 to 20 minutes, until lightly golden. Watch closely during the last 10 minutes of baking to avoid burning it.<\/li>\r\n \t
  6. Place the baking sheet onto a cooling rack and cool for 30 to 60 minutes before breaking the granola apart into clusters. <\/li>\r\n \t
  7. Once completely cool, store in an airtight container in the fridge for 1 to 2 weeks, or in the freezer for up to 1 month. <\/li>\r\n<\/ol>“,”foot_note”:””}