Coconut for breakfast

Rustic Apple Tart

Rustic Apple Tart
Rustic Apple Tart
photo by recipe author

 

Servings: 8
Preparation Time: 30 minutes

Crust:

Filling:

Crust:

Combine flour, sugar, salt, butter and coconut oil in a food processor for about 5 seconds. Sprinkle ice water over the flour mixture and process until the pastry just begins to come together, about 10 seconds; you should still be able to see small pieces of butter in it.

Transfer the pastry to a work surface, gather it together and pat into a disk. Wrap the pastry in plastic wrap or wax paper and refrigerate until chilled, or roll out pastry and use it right away.

Filling:

Peel, halve and core the apples, and slice them crosswise about ¼ inch thick. Set aside the larger center slices, and coarsely chop the edge and any broken slices.

In a small bowl combine sugar and cinnamon. Set aside.

Preheat the oven to 400° F.

On a lightly floured work surface, roll out the pastry to a 12-by-12-inch circle and transfer to a large rimmed baking sheet.

Spread the chopped apples over the pastry to within 1 inch of the edge. Drizzle the honey over the chopped apples. Decoratively arrange the apple slices on top.

Sprinkle the cinnamon sugar evenly over the apples and dot with the pieces of butter and coconut oil.

Fold the pastry edge up and over the apples to create a 1-inch border. Brush with milk.

Bake the tart for about 1 hour, until the pastry is nicely browned and crisp and all of the apples are tender.

Transfer the pan to a rack and let the tart cool. Serve warm or at room temperature.

Amalia from Milford, NE won $50 for this recipe and photo! Submit your recipes here!

Coconut Amaretto Matcha Tea Latte

Coconut Amaretto Matcha Tea Latte
Coconut Amaretto Matcha Tea Latte
photo by Orissa

 

Servings: 1
Preparation Time: 5 minutes

  • 1 1/2 cups milk or non-dairy milk*
  • 1 teaspoon organic matcha green tea powder
  • 1 teaspoon-1 tablespoon coconut oil
  • 1 teaspoon raw honey, optional
  • 1/4 teaspoon amaretto or sub with almond extract (vanilla extract can also be used if you do not have either amaretto or almond on hand)
  • sprinkle cinnamon, optional

Heat milk, coconut oil and matcha powder in a pan over medium heat until hot, but not boiling. Whisk vigorously until well combined and frothy.

Remove from heat, stir in remaining ingredients except cinnamon.

Pour into a large mug and sprinkle with cinnamon. Serve hot.

*Non-Dairy Homemade Coconut Milk or Home Made Coconut Cashew Milk:

Kelly from Monterey, CA won $25 for this recipe! Photo by Orissa. Submit your recipes and photos here!

Whole Wheat Waffles with Coconut Oil

Whole Wheat Waffles with Coconut Oil
Whole Wheat Waffles with Coconut Oil
photo by recipe author

 

Servings: 4
Preparation Time: 20 minutes

  • 2 large eggs
  • 1 1/2 cups yogurt
  • 1/2 cup filtered water
  • ¼ cup coconut oil, melted
  • 1 teaspoon vanilla
  • 1 ½ cups flour
  • 1/4 cup whole cane sugar
  • ¼ teaspoon baking soda
  • 2 teaspoons baking powder
  • pinch salt

In a medium large bowl combine eggs, yogurt and water and mix thoroughly. Slowly add in melted coconut oil stirring constantly until well-combined.

In a separate bowl mix dry ingredients thoroughly. Slowly add to wet ingredients until just combined.

Follow waffle maker directions for how to cook your waffles.

Jackie from Dexter, OR won $50 for this recipe and photo! Submit your recipes here!

Gluten Free Protein Breakfast Bites

Gluten Free Protein Breakfast Bites
Gluten Free Protein Breakfast Bites
photo by recipe author

 

Servings: 32-36
Preparation Time: 10 minutes

Preheat oven to 350º F.

Lightly grease a mini muffin pan with coconut oil.

Add all the dry ingredients into a food processor and pulse a few times to incorporate them.

In a separate bowl mix together remaining wet ingredients. Pour slowly into food processor and pulse until everything is well combined.

Fill mini muffin pans and press mixture until it is well compacted and just below the top of the pan. Bake for 12-15 minutes, until lightly brown.
Cool before removing from the pan.

Jennifer from Fishers, IN won $50 for this recipe and photo! Submit your recipes here!

Gluten Free Lemon Blueberry Scones

Gluten Free Lemon Blueberry Scones
Gluten Free Lemon Blueberry Scones
photo by recipe author

 

Servings: 8
Preparation Time: 35 minutes

Scones:

Lavender Glaze:

Make Your Own Almond Flour:

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

Make Your Own Coconut Milk:

**For the freshest coconut milk make homemade coconut milk. (See video at this link.)

In a small bowl, combine flax seed and warm water. Let rest about 5 minutes then stir gently.

In large mixing bowl, combine almond flour, arrowroot starch, coconut flour, baking soda, cream of tartar and salt. Cut in shortening and honey until you get pea-sized crumbles. Slowly add in flax seed mixture, lemon zest/juice and coconut milk until dough forms. If dough is too dry, add a little more milk – 1 teaspoon at a time. Fold in blueberries.

Line a baking sheet with parchment paper. Pat dough into a large circle on baking sheet about 1 inch thick – cut into triangles. Bake at 375° F for about 20-25 minutes or until cooked through and slightly brown. Remove from oven and let cool about 15 minutes to allow the scones to finish setting.

Meanwhile, combine glaze ingredients in a small blender or mixing bowl with whisk. Blend or whisk until smooth. Drizzle over cooled scones and serve.

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

Gluten Free Apple Almond Cinnamon Oatmeal Muffins

Gluten Free Apple Almond Cinnamon Oatmeal Muffins
Gluten Free Apple Almond Cinnamon Oatmeal Muffins
photo by recipe author

 

Servings: 18
Preparation Time: 30 minutes

Preheat oven to 350° F.

Grease 18 muffin cups with coconut oil.

Combine all dry ingredients and all wet ingredients separately. Then combine the wet with the dry.

Fill muffin cups halfway and bake for 20 to 25 minutes.

Top freshly baked muffins with a little maple syrup or raw honey, if preferred.

*Home Made Coconut Cashew Milk – recipe hereHomemade Coconut Milk – recipe here.

Kelly from Monterey, CA won $50 for this recipe and photo! Submit your recipes here!

Maple-Pecan-Coconut Granola

Maple-Pecan-Coconut Granola
Maple-Pecan-Coconut Granola
photo by recipe author

 

Servings: 30 (1/2 cup each)
Preparation Time: 20 minutes

Dry:

  • 8 cups rolled oats
  • 2 cups puffed brown rice cereal
  • 2 cups chopped pecans (almonds or walnuts)
  • 2 cups unsweetened shredded coconut
  • ½ to 1 cup brown sugar, depending on desired sweetness

Wet:

Optional:

  • 2 cups dried fruit such as raisins, chopped dates, dried cranberries, dried tart cherries, etc.

Pre-heat oven to 275° F.

In a large bowl, combine dry ingredients.

In a separate bowl, combine wet ingredients, whisk until smooth. Pour over dry ingredients and mix well.

Spread onto two large greased baking sheets. Bake for 45 minutes, stirring 3 times, once every 15 minutes. Turn oven off and let granola cool in oven for 8+ hours or overnight, until completely cooled.

Stir in optional dried fruit now, if desired. Break granola up and store in an airtight container.

Enjoy your granola with one of these homemade non-dairy milk recipes:

  • Coconut Milk recipe here.
  • Cashew Milk recipe here.

Brooke from Springfield, MO won $50 for this recipe and photo! Submit your recipes here!