Recipe courtesy of Tamara Davis
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Coconut Yogurt with Gluten-Free Granola
Total:
73 hr 5 min
Active:
5 min
Yield:
about 2 cups granola, 8 ounces yogurt
Level:
Easy
Total:
73 hr 5 min
Active:
5 min
Yield:
about 2 cups granola, 8 ounces yogurt
Level:
Easy

Ingredients

Coconut Yogurt:

Directions

Special equipment: An immersion blender

Preheat the oven to 300 degrees F. Toast the oats until slightly golden, 10 to 15 minutes. 

Meanwhile, combine the pecans, almonds, pepitas and sunflower seeds, and set aside. Combine the apricots, raisins and cranberries, and set aside. Combine the cinnamon and cardamom, and set aside. (Keep the coconut separate from all other ingredients.) Combine the honey, maple syrup, cashew butter, lemon and orange zest and vanilla in a small saucepan; heat over medium heat, stirring, until homogeneous, and set aside. 

Once the oats are toasted, add the nut and spice mixtures, and continue baking until the nuts are golden, stirring the mixture occasionally for even cooking. Add the coconut, and stir. Add the honey mixture, stir together to evenly coat and cook until the color has darkened to a medium caramel color, 20 to 30 minutes more, stirring every 5 minutes. Mix in the apricot mixture, and cook for 5 more minutes. Let cool. Store in an airtight container. 

Serve the granola with the Coconut Yogurt.

Coconut Yogurt:

Blend the coconut milk and the contents of the probiotic capsule with an immersion blender. Place the mixture in a glass jar with a tight-fitting lid, and let incubate for 48 to 72 hours at 105 to 110 degrees F, either in the oven with the oven light on (oven off), in a warm location or in a yogurt maker. Refrigerate, and use as desired. 

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