Coconut Flour Peach Cobbler

Coconut Flour Peach Cobbler
Coconut Flour Peach Cobbler
photo by recipe author

 

Servings: 6
Preparation Time: 30 minutes

Filling:

  • 2 cups peach slices (about 4 large peaches, peeled and sliced)
  • 1/4 cup honey

Topping:

In a greased 2 quart baking dish, combine peaches and 1/4 cup honey.

In a bowl, stir together sugar, honey and coconut oil until smooth. Add in egg and vanilla and stir to combine.
Gently stir in almond flour, cassava flour, coconut flour, arrowroot starch, baking powder, salt and nutmeg until no lumps remain.

Pour batter over peaches and spread evenly over top.

Bake at 350° F for about 20-25 minutes or until topping is cooked through and slightly brown. Remove from oven and let cool about 10 minutes before serving.

Courtney from Weir, KS won $50 for this recipe and photo! Submit your recipes and photos here!

Grain Free Coconut Granola Bars

Grain Free Coconut Granola Bars
Grain Free Coconut Granola Bars
photo by recipe author

 

Servings: 16
Preparation Time: 45 minutes

Preheat the oven to 350° and line a 8×8 pan with parchment paper or use a silicone muffin pan. Set aside.

In a large bowl, combine nuts, coconut, cinnamon, salt, chocolate chips, and almond or coconut flour.

In a small bowl mix together coconut oil, honey/maple syrup, and almond butter.

Pour coconut oil mixture on the dry ingredients and mix until fully incorporated. Add the egg and stir again.

Pour mixture into the prepared pan and press down to make very firm, as evenly as possible. This is an important step to get them to hold together.

Bake for 30 minutes, the edges will be slightly brown.

Once removed from the oven, press down again using a spatula.

Store covered at room temperature.

Kristin from Easley, SC won $50 for this recipe and photo! Submit your recipes and photos here!

Chili + Dark Chocolate Cookies

Chili Dark Chocolate Cookies
Chili + Dark Chocolate Cookies
photo by recipe author

 

Servings: 18-20 cookies
Preparation Time: 15 minutes

  • 1 1/4 cups flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cayenne pepper
  • 1/4 cup + 2 tablespoons, Dutch processed cocoa
  • 1/2 cup coconut oil, room temperature
  • 1/2 cup whole cane sugar
  • 1/2 cup light brown sugar
  • 1 large egg
  • 1 cup chopped dark chocolate

Preheat oven to 350° F.

Line a baking sheet with parchment paper.

In a medium bowl, whisk flour, salt, baking soda, cocoa, and cayenne pepper. Set aside.

By hand, cream coconut oil and sugars together until smooth. Add egg, mix until combined.

Gradually add flour mixture, combine. Stir in the dark chocolate pieces.

Scoop dough by rounded tablespoons onto prepared baking sheet, about 2 inches apart.

Bake for 8-10 minutes, until cookies are set. They should still be soft in the center.

Remove from oven and allow to remain on baking sheet for 3 minutes. Move to a baking rack to finish cooling.

Recipe and photo by Orissa. Submit your recipes here for a chance to win $50!

Avocado Chocolate Coconut Fudge

Avocado Chocolate Coconut Fudge
Avocado Chocolate Coconut Fudge
photo by recipe author

 

Servings: 16 (2 inch squares)
Preparation Time: 1.5 hours

In small saucepan, add cocoa powder, coconut milk, sugar, and salt. Mix over medium-low heat, stirring until smooth and creamy.

Let come to low boil and continue stirring and cooking for about 5 minutes.

Add vanilla, stir again, and remove from heat.

Let mixture cool completely. (You can speed this up in fridge, but do not let it harden.)

While chocolate is cooling, whip (or blend) CCC, coconut oil and avocado in a mixing bowl (or blender), until creamy and smooth.

Add cooled chocolate mixture to avocado mixture and whip (or blend) again until very creamy and smooth, scraping sides as needed.

Line an 8×8 baking dish with parchment paper. Pour fudge into pan, spreading out evenly.

Chill fudge in fridge until firmly set (about an hour).

Cut into 2 inch squares. Serve.

Note: Keep stored in fridge.

Recipe by Lynelle. Photo by Orissa. Submit your recipes here for a chance to win $50!

Gluten Free Oh “Hoppy” Day Carrot Cookies

Gluten Free Oh Hoppy Day Carrot Cookies
Gluten Free Oh “Hoppy” Day Carrot Cookies
photo by recipe author

 

Servings: 7-10
Preparation Time: 25 minutes

Preheat your oven to 360° F.

Combine all ingredients into a bowl and stir together.

Flatten batter out on a baking sheet lined with parchment paper. Cut bunny shapes with cookie cutters.

Bake cookies for 10 – 15 minutes. Allow to cool before serving.

Gigi from Los Angeles, CA won $50 for this recipe and photo! Submit your recipes and photos here for a chance to win $50!

Chocolate Coconutty Bars

Chocolate Coconutty Bars
Chocolate Coconutty Bars
photo by recipe author

 

Servings: 35 square bars
Preparation Time: Approx. 15 minutes + cooling time

Turn stove on low. Melt chocolate, coconut cream concentrate and coconut oil in a pan.

Blend nuts in a food processor until fine.

Grind coconut chips (if you prefer it to be chewy, skip this step).

Mix oats, coconut chips and blended nuts together in a bowl.

When chocolates are all melted, put in dry ingredients and mix well. Put mixture in an 11 x 7 pan. Spread evenly and set aside to cool and harden, or pop in the fridge to speed this up.

When firm, slice into little squares.

Myra from Lewiston, ME won $50 for this recipe and photo! Submit your recipes and photos here!

Low-Carb Strawberry Icebox Bars

Low-Carb Strawberry Icebox Bars
Low-Carb Strawberry Icebox Bars
photo by recipe author

 

Servings: 12
Preparation Time: 30 minutes

Crust:

Filling:

Preheat oven to 350° F.

Crust instructions:

Mix dry ingredients in a bowl. Add coconut oil and mix well to get a sandy texture.

Scramble eggs, then add to sandy mixture along with ice water. Knead to mix thoroughly. Spread out into 9×12 baking dish. Bake 15-20 minutes until done, edges golden brown.

Remove from oven and let cool while making filling (about 10-15 minutes).

Filling instructions:

Put lemon juice in small bowl, sprinkle gelatin over it to hydrate.

In a small pot, bring water to boil, then add hydrated gelatin/lemon juice mixture, and stir to dissolve gelatin.

Add strawberries, honey, and salt to pot, and bring to boil. Reduce heat and simmer for 10 minutes or until strawberries are soft. Let cool for about 10 minutes, then pour over baked, cooled pie crust.

Transfer to fridge and let chill for at least 4 hours, or until set firm.

Serve with whipped cream, if desired.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Recipe by Lynelle. Photo by Orissa. Submit your creative coconut recipes here for a chance to win $50!

Strawberry Fat Bombs

Strawberry Fat Bombs
Strawberry Fat Bombs
photo by recipe author

 

Servings: 24
Preparation Time: 10 minutes

  • 3/4 cup strawberries, fresh or frozen
  • 8 ounce package cream cheese, softened
  • 1/2 cup coconut oil, softened (not melted)
  • 1 tablespoon vanilla extract

Put all ingredients in blender and blend until smooth.

Place 24 mini muffin cups on a cookie sheet.

Scrape mixture into plastic bag or pastry bag and fill mini muffin cups, or spoon mixture into mini muffin cups.

Freeze until solid – about 2 hours. Store in freezer in airtight container. Note: If you prefer a softer, creamier fat bomb, store in refrigerator.

Recipe by Lynelle. Photo by Orissa. Submit your recipes and photos here for a chance to win $50!