MCT Granola 3 Ways

MEET SELENA OF THE NUTRITIOUS KITCHEN

The Nutritious Kitchen is a wellness platform where down to earth living merges with science based nutrition. Selena is the soon to be dietitian behind TNK who believes in taking a WHOLEsome approach to living well; combing the elements of nourishment, movement and mindset. Her mission is to inspire others to view food & movement as ways to fuel the body and feed the soul. In her free time, you can find her on a sunrise run, climbing mountains, dancing through the kitchen or throwing on a face mask.

https://thenutritiouskitchen.co/

makes 12 squares gluten-free, grain-free, dairy-free

CRUST

• 3 cups Purely Elizabeth Cinnamon Peanut Butter Grain-Free Granola

CHEESECAKE FILLING

• 3/4 cup creamy peanut butter

• 1/2 cup full fat coconut milk (canned)*

• 1/4 cup almond-based cream cheese (Kite Hill)**

• 1 tbsp apple cider vinegar

•1/4 cup maple syrup

• 2 tbsp melted coconut oil

• sea salt, to taste

• extra granola for topping

Line an 8x8 baking pan with parchment paper and set aside. In a high powered blender, blend the granola crust ingredients until it forms into a crust (blend for at least 45 seconds – 1 minute). Press evenly and firmly into baking tray and top with granola.

In a large bowl, whisk together the cheesecake ingredients with a hand blender until a thick batter forms. Pour over crust, top with extra granola and store in the freezer for at least 1 hour before slicing into squares.

Serve chilled and keep stored in the freezer for freshness and shape.

*must use full fat canned coconut milk (do not sub lite) **for best results I recommend using Kite Hill Plain Cream Cheese

makes 2 parfaits gluten-free, grain-free, dairy-free

• 2 small peaches, sliced

• 1 tbsp coconut oil

•1 tbsp maple syrup

• sea salt, to taste

• cinnamon, to taste

• 1/2 cup Purely Elizabeth Vanilla Almond Butter Grain-Free Granola

• 2-4 tbsp coconut chips (optional)

• 10-12 oz almond-based

• Greek yogurt (Kite Hill or regular Greek)

In a skillet over medium heat, saute the peach slices with coconut oil until soft, about 4 minutes. Stir in the maple syrup, sea salt and cinnamon.

Layer yogurt, cooked peaches, granola and coconut chips in two small jars. Serve immediately or store in the fridge until ready to eat!

makes 6 medium pancakes gluten-free, dairy-free

• 1 cup gluten-free rolled oats

• 1/4 cup vanilla collagen powder

• 1 medium, overripe banana

• 1 tsp baking powder

• sea salt, to taste

• cinnamon, to taste

• 1/4 cup vanilla cashew milk (or almond)

• 1/2 cup fresh blueberries

• 1/3 cup Purely Elizabeth Vanilla Almond Butter Grain-Free Granola

TOPPING IDEAS:

• extra granola

• Kite Hill Greek Yogurt

• almond butter or cashew butter

• maple syrup

Add all ingredients except blueberries and granola to a high powered blender. Blend until a batter forms then mix in blueberries and granola.

Heat a skillet with a bit of coconut oil over medium high heat. Once pan heats up (about 20 seconds), pour some batter using a cookie scoop onto the pan, forming a pancake. Cook for about 2 minutes until bubble form and flip, cooking other side for about 1 minute.

Repeat with remaining batter until all pancakes are made. Top with yogurt, extra granola, nut butter or maple syrup.