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Food & Recipe

Fourth of July Healthy Snacks

July 1, 2015 - 96 Comments

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Happy 1st of July! Omg, I can’t believe how fast time flies. I feel like New Years was not too long ago and we’ve already gone through half of 2015! Wow! I’m quite excited to be celebrating 4th of July back at home in Los Angeles. I love traveling, but it also feels so good to be back home with my friends and family including my lovely dogs.

Do you remember the spray painted mason jars and watermelon juice & parfait I did last year for 4th of July? I wanted to do another 4th of July inspired DIY. I’ve seen some very tasty looking cakes and wanted to recreate the ones I’ve seen but in a healthier way that’s still appetizing so I decided to take my coconut granola recipe into a new level!

Song_of_style_gluten_free_granola_flag_4th_of_july_DIY_20Ingredients:
-8 Cups of Gluten-Free Rolled Oats
-6 Tablespoon of Organic Raw Honey (More or less to your preference)
-3 Tablespoon of Vanilla Extract
-2 Tablespoon of Cinnamon
-2 1/2 Cups of Coconut Oil (not pictured)
-Organic Vanilla Greek Yogurt (any flavor)
-Strawberries
-Blueberries
-Cookie Sheet
-Parchment Paper
-Star Rubber Molds/Cookie Cutter

* Previous post about my coconut granola recipe here.


Instructions:
Preheat the oven to 350 degrees.
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In a large bowl combine all the dry ingredients.
You can separately heat the coconut oil and the honey in a small saucepan or save time and microwave it for about 10-15 seconds.
Combine all the ingredients into the bowl and stir until everything is evenly coated.
Song_of_style_gluten_free_granola_flag_4th_of_july_DIY_21You want to coat the star molds with a little bit of coconut oil beforehand to prevent the granola sticking onto it.
Stuff the molds with the granola mixture and gently pack it down all the way up to the rim with your fingers and keep it aside for now.
Song_of_style_gluten_free_granola_flag_4th_of_july_DIY_3Before putting it in the oven, I always line parchment paper on my baking sheet so the granola don’t stick to the pan. You want to evenly spread out the rest of the mixture onto the pan and make a rectangular shape, using a knife will help the edges more precise.

You will bake both batches for about 10mins.

Star molds will be done in about 15 mins since they’re small and you can take those out and let them cool off.
You will want to keep checking back for the larger rectangular ones since the edges are easy to burn. It should bake about 15-20mins. Once they’re perfectly toasty, pull them out and let it also rest for about 20 mins.
Once it’s cooled off, put them both in the freezer for another 15 mins.

(tick-tok)

Finally, those are ready to be pulled out of the freezer.
Slowly stretch the molds and let them loosen up a bit. Be careful not to use too much strength when you’re popping the granola stars out as they may break apart.

Now the fun part!
Song_of_style_gluten_free_granola_flag_4th_of_july_DIY_11 Song_of_style_gluten_free_granola_flag_4th_of_july_DIY_12
Let’s start with the flag. Gently slide the granola onto a another platter.  Dump a generous amount of yogurt on top and frost it like you are frosting a cake.
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Add rows of blueberries and thin sliced of strawberries like the flag and that’s all there is to it! Healthy and tasty!

Now, moving on to the stars.
Song_of_style_gluten_free_granola_flag_4th_of_july_DIY_2 Song_of_style_gluten_free_granola_flag_4th_of_july_DIY_
When you take the stars out of the mold it should look like this!
Song_of_style_gluten_free_granola_flag_4th_of_july_DIY_6 Song_of_style_gluten_free_granola_flag_4th_of_july_DIY_5
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Take out your finest plates and get creative with your designs! To add a little presentation, get a spoonful of yogurt and place a dollop on your plate. With the tip of your spoon, drag away from the center of the dollop to create an attractive comet shape tail. Practice makes perfect so if you don’t get it the first time, wipe it off and try again. Oh, add the berries for a nice finishing touch!
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For bigger parties you can fill the whole cookie sheet to make a ginormous flag. Hope you guys enjoy your 4th of July weekend and be safe!

Photos by Jennia and Christina Choi

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