Featured: Cooking with CoCo

Here is a wonderful post from our friends over at Nina Dunedin!

Something new is brewing! We’d like to announce our collaboration with a fellow entrepreneur serving the world a product with love and integrity. Conscious Coconut sells fair trade organic coconut oil across the US, and for every tube that is sold she provides a child a meal through Feeding America. What better way to promote the sharing of food than to share recipes? We will begin a weekly program of recipes created by NINA utilizing Conscious Coconut coconut oil. Now, not only can you feed a child with a purchase of each tube, you can feed yourself.

This week we will be sharing the recipe for probably the most delicious and simultaneously nutritious granola we’ve ever had. As you know, we love our fermentables, so this recipe was inspired by our search to re-purpose the spent grain abundance from each beer we brew. For those of you that do not have access to spent grain, we have adjusted the recipe for 100% rolled oats.

Spent Grain Granola
2 Cup organic rolled oats
(May substitute for dried spent grain if it is accessible to you)
1/2 Cup sliced organic almonds
1/4 Cup chopped organic pecans (lightly toasted)
2 Tbl sesame seeds (we used black sesame)
1/4 C (heaping) organic coconut flakes
1/4 tsp ground cinnamon
Pinch of sea salt or coarse kosher salt
3 Tbl Concious Coconut oil
3 Tbl honey
(we used orange blossom, but recommend whatever is local to you)
3 Tbl packed brown sugar
1 drop Nielsen-Massey vanilla paste
(it’s the best! But if you can’t find it, 1/2 Tsp vanilla extract)

Recipe fills about 2 pint size mason jars, so you can share with a friend.

Preheat Oven to 325° F
Mix all dry ingredients (the first 7 ingredients) together in a large mixing bowl.
In a small saucepan, combine Coconut oil, honey, brown sugar, and vanilla. Heat over low-medium heat, stirring often, until sugar has dissolved.
Pour sugar syrup over dry mixture, and mix until evenly coated.
Prepare a baking sheet by lining with parchment.
Spread mixture over parchment evenly, but do not press down.
Bake for 10 minutes, removing pan 1/2 way to stir granola.
When granola has begun to turn golden brown, remove from oven and let cool completely on sheet tray.

For storage, portion into mason jars when cooled and close lid tightly to retain crunchy freshness.

Enjoy alone as a snack, breakfast, on ice cream, or a post yoga nosh.
We like it with organic greek yogurt, fresh berries, and chia seeds.