Easy Gluten Free Coconut Vanilla Almond Granola Recipe

This recipe for Gluten Free Granola is perfect for parfaits, or to add some crunch to your smoothie bowls. Honestly, I love it on its own as well with some almond milk and banana.

Dry Ingredients:

1. 2 1/2 cups of raw unsweetened organic coconut chips
2. 2 cups of gluten free rolled oats
3. 1 cup of raw sliced almonds
4. 1/2 cup of hemp hearts
5. 2 tablespoons of coconut sugar
6. 1 1/2 teaspoons of ground cinnamon
7. 1/2 teaspoon of fine sea salt

Wet Ingredients:

1. 1/3 cup and 1 tablespoon of coconut oil
2. 1/3 cup and 2 tablespoons of maple syrup
3. 2 tablespoons of any nut butter
4. 1 1/2 teaspoons of vanilla extract

1. Preheat the oven to 300 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper

2. Combine all the dry ingredients in a bowl.

3. In a small saucepan melt the coconut oil. Once it’s melted, take it off the heat and add the maple syrup, nut butter, and vanilla. Combine everything well and then pour it all over the dry ingredients.

4. Mix the wet and dry ingredients until all the dry ingredients are covered.

5. Spread evenly on the baking sheet. Place the baking sheet in the oven and bake for 15 minutes.

6. Take the granola out, stir it. Spread it out evenly again and place it back in the oven for 8-13 minutes. Granola should be golden but soft. The granola will harden as it cools.

The granola will keep for 3-4 weeks in an air tight container. Or for a couple of months if you freeze it in ziploc bags.

Delicious High Protein Smoothies Without Chalky Protein Powders!

I’ve posted one of these recipes on my Instagram account alexrinaldo, follow me if you’re not already! 😉 But, not everyone who reads my blog has Instagram… I know, shocking! So, I decided to post these recipes on my blog. I LOVE making smoothies, I make one literally everyday. It’s an easy, and quick way to have a nutritious and delicious meal, that you can take on the go. Lately, I’ve been making smoothies with egg whites, and I’m in love. I know this may sound gross, but it’s not. Egg whites don’t taste like anything, and these recipes do an excellent job of hiding the gloopy texture of egg whites. So, when you drink these smoothies, they have a nice creamy texture like a milkshake! Especially the banana, avocado smoothie!

Recipe #1: Banana Avocado Protein Shake 405 calories

Macro nutrients: 15.9 g of Fat, 38 g of Carbohydrates, 31 g of Protein

1. Put 1 cup of egg whites and 1/2 cup of unsweetened almond milk into the blender
2. Add 100 g of ripe avocado into the blender and blend until smooth
3. Put one whole banana (about 4 ounces or so) into the blender and then blend
4. Add some ice and then blend again until smooth. Then once it’s all done, pour into a glass or shaker cup and enjoy!

Recipe #1: Strawberry Avocado Protein Shake 370 calories

Macro nutrients: 17.2 g of Fat, 22.5 g of Carbohydrates, 31 g of Protein

1. Put 1 cup of egg whites and 1 cup of unsweetened almond milk into the blender
2. Add 100 g of ripe avocado into the blender and blend everything until smooth
3. Add 1 cup of frozen strawberries into the blender and then blend everything together
4. Once you have a smooth mixture, pour into a glass or shaker cup and enjoy!

Both of these recipes are delicious, and super easy to make! For the second recipe, you can literally use any frozen fruit that you like. I prefer frozen strawberries because the seeds don’t settle in your smoothie like blackberries for example, and they are relatively lower carb. I also enjoy using frozen raspberries as well because they are lower carb too. However, if you do change the fruit, it will change the calories of the shake and the amount of carbs in the shake. Let me know what you guys think in the comments section and if you’ve made any other versions of this shake, because I would love to hear your ideas too!