Coconut Clusters Food

TOASTED COCONUT CLUSTERS

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, pour in coconut chips, pumpkin seeds, sunflower seeds, chia seeds, and coconut sugar. Combine completely.
• Add in warmed brown rice syrup and toss to coat all ingredients.
• Pour fully combined mixture on a parchment-lined baking sheet. Press down in a layer about 1/2" thick. You may find that 2 smaller baking sheets is better than trying to get it all to fit on one sheet.
• Once mixture is pressed down firmly, bake in preheated oven for 10-12 minutes until coconut is browned and toasty. Watch carefully, as the coconut does have a tendency to cool quickly and burn while you aren't watching. Pull out of the oven and let cool completely before breaking pieces apart. Store in air-tight container for 1-2 weeks.

SUPER SEED KETO COCONUT SEED CLUSTERS

Steps:

• Preheat the oven to 350 degrees F.
• Prepare a 8 x 8, 9 x 9 or any other size rectangular or circular size pan by lining it with parchment paper
• Add the coconut, seeds and salt to a medium-size mixing bowl and stir to combine the ingredients
• Pour coconut oil over the dry ingredients and stir everything well so that the coconut oil covers all the dry ingredients.
• If using, add any extract flavourings such as vanilla or maple
• Add the sweetener to the bowl and stir to make sure that the sweetener is covering all the sides of the coconut and the seeds
• Pour the mixture into the baking dish and press down slightly.
• Bake for 8-10 minutes or until the coconut begins to brown.
• Remove from the oven and using spatula or turner, press down on the mixture
• Let cool completely
• Once cooled, place it in the fridge to cool even further before breaking it into pieces

COCONUT CLUSTERS

Steps:

• Lightly oil an 11-by-17-inch baking sheet, and set aside. Combine sugar and 1/2 cup water in a medium saucepan set over medium-high heat. Cook until golden brown in color, about 11 minutes, swirling the pan occasionally. Remove pan from heat.
• Add the coconut, and gently fold in to caramel, using a wooden spoon.
• Working quickly and carefully, tilt the pan slightly; using a fork, transfer about 2 tablespoons coconut mixture to a baking sheet. Repeat, making about 14 more clusters. Let clusters cool completely, and store in an airtight container up to 2 days.

COCONUT CLUSTERS (DOG TREATS)

Steps:

• In a large bowl, combine flour, 1/4 cup applesauce, milk, and coconut.
• Slowly add in the oats, 1/2 cup at a time; you should get a mixture that sticks together when you squeeze a small amount in your hand (if not, add the additional tablespoon of applesauce).
• Use a cookie scooper to scoop about one tablespoon of mixture, then using wet hands, form into a ball or disk shape, and place on a parchment lined baking sheet.
• Refrigerate at least one hour.
• Keeps up to 2 weeks, refrigerated, or up to 3 months, frozen.

COCONUT CLUSTERS

Steps:

• Melt chocolate in microwave or in double boiler.
• Stir in peanuts and coconut.
• Drop by spoonfuls onto wax paper lined tray.
• Refrigerate until firm.

CHOCOLATE CASHEW COCONUT CLUSTERS

Steps:

• Preheat the oven to 325 degrees. Toast the cashews on a baking sheet in the preheated oven for 20 minutes, until uniformly golden brown. Cool the nuts to room temperature. Toast the coconut on a baking sheet in the preheated oven for 10 minutes, until lightly golden around the edges. Cool the coconut to room temperature. Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place the semisweet chocolate in the top half of the double boiler. Use a rubber spatula to stir the chocolate until completely melted and smooth, about 5 to 6 minutes. transfer the melted chocolate to a 4-quart bowl. Add the cashews and coconut. Use a rubber spatula to stir until the cashews and coconut are completely coated with chocolate.
• Immediately portion the mixture by heaping tablespoons (approximately 1 1/2 ounces) for each cluster, onto waxed paper. Allow the clusters to harden at room temperature for 1 hour, then refrigerate for 30 minutes, until firm enough to handle. Store the clusters in a tightly sealed plastic container in the refrigerator until ready to serve.

COCONUT CLUSTERS

Steps:

• Preheat oven to 250 F. Line a baking sheet with parchment paper, set aside.
• In a large bowl stir together apple sauce, maple syrup, nut butter, vanilla extract and salt. Add the coconut flakes, cashews, almonds and cranberries and stir again to combine.
• Using two spoons place small mounds of the mixture about 2-inches apart on prepared baking sheet. Bake for 40 minutes (until lightly golden around the edges), then turn off heat and leave pan inside the oven to cool completely.
• Store cooled coconut clusters in an airtight container at room temperature.

COCONUT CRANBERRY GRANOLA CLUSTERS

Steps:

• Preheat oven to 350° F. Line a baking sheet with parchment or a silpat, set aside.
• In a large bowl, combine rolled oats, shredded coconut, and dried cranberries. Sprinkle with the cinnamon, stir to combine.
• In a seperate bowl, whisk together the maple syrup and liquid coconut oil. Pour over the oat mixture and stir until everything is well coated.
• Pour oats onto the center of the prepared sheet tray. Using your hands or a rubber spatula, press the oat mixture into a tight, flattened rectangle. Make sure to press together as much as you can, this process is what is going to make the clusters of granola.
• Bake for 15 minutes. Rotate the pan in the oven, and bake for another 15 minutes until golden brown. Allow to cool before breaking into pieces.
• Store in an air tight container for up to 5-7 days.

COCONUT SEED CLUSTERS

Steps:

• oven to 325 F.
• all the ingredient together until well blended.
• teaspoons of coconut mixture on to baking sheet lined with parchment paper or a baking mat. Bake 13-20 minutes, until coconut is lightly browned. Remove from oven and set pan on a cooling rack for 10 minutes before removing clusters. These harden as they cool, so if they cool completely, may break when you remove them.