All the Best Fall ingredients go into this Homemade Granola Recipe! Layer it with Spiced Apples in a Maple Glaze, and top with Whipped Coconut Cream for a “Pie,” so delish you’ll never miss the Gluten, Dairy, or Refined Sugar.
Today I, along with several other fabulous bloggers, am honoring a dear, dear friend. Nora, from A Clean Bake, was one of the first people I was lucky enough to connect with after starting this ol’ blog. She is one of the sweetest, hardest working, most talented people I have ever known, and she’ll be getting married really soon. So, surprise! You are attending a virtual bridal shower 
Nora had to make a really tough decision earlier this year, when her health began to suffer. It’s not easy for a dessert blogger to cut gluten, dairy, and refined sugar completely out of her diet, but she’s been doing so much better ever since. I’m so proud of her and what she has done with A Clean Bake. I’m just amazed by her incredible talent, and ability to come up with the most mouthwatering dishes, completely free of so many of the ingredients I use every day and totally take for granted.
I don’t think I could do what she does. I mean, maybe I could eat that way, if I had to, but I do not think I could come up with all the recipes to blog about. I could probably count on one hand the number of dishes I’ve created this year that are gluten-free, and the same goes for dairy-free desserts. Heck, refined sugar?? Waving the white flag over here.
But Nora does all three with every blog post. Slow clap, Nora. Slow clap.
At first, the best I could come up with was this granola recipe. Don’t get me wrong, it’s seriously rockin’. It’s basically everything you could ever want in a granola, at this time of year. I’m talking maple, ginger, cinnamon, oats, pecans, pumpkin seeds, and cranberries. Right? I was thinking I’d make a big batch and then scarf it with a big bowl of lactose-laden Greek yogurt.
But then the wheels started turning. Soft, sweet slices of apple, kissed with cinnamon and slicked in a maple glaze. An airy dollop of whipped coconut cream…
The result was even better than I had expected. Such a treat. You won’t miss the pie crust one bit; the granola has so much more going on. And the coconut whipped cream is so rich yet light at the same time. The flavors all just work together like whoa. Happy dance!
Best Granola Recipe for Fall, & GF, DF Apple “Pie”
Yield: 4 servings, with lots of granola left over
All the best Fall ingredients go into this Homemade Granola Recipe! Layer it with Spiced Apples in a Maple Glaze, and top with Whipped Coconut Cream for a "Pie," so delish you'll never miss the Gluten, Dairy, or Refined Sugar.
Ingredients
For the Granola:
3 cups old fashioned oats (make sure they are "gluten-free")
3/4 cup pecan pieces
3/4 cup pepitas
3/4 teaspoons ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon ground ginger
1/4 cup coconut oil
1/4 cup pure maple syrup
2 egg whites
1 1/2 teaspoons honey
1 teaspoon vanilla bean paste (vanilla extract can be substituted)
1/4 cup dried cranberries
For the Apples:
4 fresh apples, peeled, cored, and sliced (I used Granny Smith)
1 tablespoon coconut oil
1/2 cup pure maple syrup
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
For the Whipped Coconut Cream:
1 13.66-ounce can coconut milk (I like Thai Kitchen brand)
1 tablespoon honey
Instructions
To Make the Granola:
Preheat the oven to 300 degrees F and line a baking sheet with parchment or a silicone mat.
Place the oats, pecans, pepitas, cinnamon, salt, and ginger in a large bowl and toss together.
In a large liquid measure, combine the oil, maple syrup, egg whites, honey, and vanilla, and pour over the oat mixture.
Stir together to coat, then spread the granola over the prepared baking sheet in an even layer.
Bake for 45 minutes or until fragrant and toasty. Cool completely, add the cranberries, and store in an airtight container.
To Make the Apples:
Heat the oil in a small skillet, then add the remaining ingredients.
Cook on medium heat until the apples are soft.
Layer the cooked apples over the granola and top with Whipped Coconut Cream.
To Make the Whipped Coconut Cream:
Place the can of coconut milk upside-down in the refrigerator overnight.
Turn the can right side up, then open the can and pour off the clear liquid. Reserve for another use (it's great in a smoothie).
Scoop the thick, white coconut cream from the bottom of the can into a small mixing bowl, add the honey, and whip for about 30-45 seconds, or until light and airy.
2.6
http://bakingamoment.com/best-granola-recipe-for-fall-gf-df-apple-pie/
Special thanks go out to Meriem of Culinary Couture for organizing this virtual shower. Thank you so much for inviting me to be a part; I wouldn’t have missed this for the world!
Paleo Lemon Cupcakes with Coconut Whipped Cream from Culinary Couture
Chocolate Peanut Butter Cookies from Pass The Cocoa
Mini Almond Butter & Jam Layer Cakes from The Pancake Princess
Pumpkin Maple Crème Brulee from Blahnik Baker
{Gluten and Dairy Free} Mocha Almond Cookie Cups from The Sweet Tooth Life
Pavlova Petit Fours {Gluten and Dairy Free) from Club Narwhal
Toasted Almond Granola Bars from Chez Catey Lou
Best Granola Recipe for Fall, and GF, DF, Apple “Pie” from Baking A Moment
Vanilla Dark Chocolate Macarons from Bethcakes
Vegan Oatmeal Cookie Milkshakes from ImmaEatThat
Chocolate Coconut Macaroons from Gotta Get Baked
There are some really great allergen-free dishes at this shower! I hope you’ll click over to every one, say hello, and pin/share! And please visit Nora at A Clean Bake to congratulate her
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Nora, I wish you all the best on your wedding day and always! You are such a sweet friend and so special. Your hubby-to-be is one lucky guy, and the two of you are going to have such a happy life together! Love and hugs and many, many blessings to you both.
Related posts:
Pumpkin Butter Alfajores
Sangria Poached Pears with Cinnamon Oat Crumble for #mysterydish
Coconut Cream Pie (Gluten and Dairy Free)