recipe reviews for:

Coconut Granola

“A quick, easy, and very delicious recipe that can be eaten for cold cereal, topping on yogurt or even for a snack. Because it does a better job that honey, I use part maltose syrup (purchased at Asian markets) to help bind the ingredients together instead of using all honey. Virgin coconut oil has many healthy properties and enhances the taste of the granola, but if that cannot be found you can substitute it with any other oil. Enjoy!”

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Reviewed: Jul. 29, 2008

This is my first granola recipe I have ever made, and it was a good one. Nice crunchy clumps of granola, great flavour. I used sunflower seeds due to a nut allergy and used agave and brown rice syrup instead of sugar.

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Reviewer:

Heidi

	Cooking Level: Expert Home Town: North Vancouver, British Columbia, Canada
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Reviewed: Apr. 28, 2008

I totally love this granola! It has a good texture and a great taste. I substitute 1/4 cup almond butter for the coconut oil since I can't find coconut oil. I call it Coconut Almond Granola.

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Reviewer:

Becky


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Reviewed: May 27, 2007

I had to keep the granola in the oven longer to toast it properly, but beyond that followed the recipe. This is great granola, not too sweet, but wonderful flavor. I'll be making more of this - maybe using more coconut oil and less olive/vegetable oil.

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Reviewer:

jef


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Reviewed: Jan. 12, 2007

I had to tweak this a bit, mostly by doubling the batch of wet ingredients. I substituted the maltose syrup with honey as it was not an easy ingredient to find!

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Reviewer:

Erica


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