coconut for breakfast

Gluten Free Flour-Blend Sweet or Savory Scones

Gluten Free Flour-Blend Sweet or Savory Scones
Gluten Free Flour-Blend Sweet or Savory Scones
photo by recipe author

 

Servings: 8-12
Preparation Time: 50 minutes

Scones

  • 1/2 cup coconut flour
  • 1/2 cup tapioca flour
  • 1 cup cashew meal or *almond flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup melted ghee, or butter, or coconut oil
  • 6 free-range eggs

Optional mix-in ideas

Some other flavor ideas

  • Cinnamon raisin
  • Lemon zest & poppy seed
  • Cranberry orange
  • Strawberry almond
  • Cherry & chocolate chip
  • Jalapeno cheddar
  • Pesto parmesan
  • Fig and rosemary
  • Blueberry
  • Ginger lemon
  • Raspberry
  • Apple cinnamon
  • Hazelnut chocolate
  • Maple walnut
  • Sausage & red pepper
  • Sundried tomato & garlic
  • Carrot, cinnamon, & raisin
  • Rhubarb and vanilla

Optional icing for sweet scones

In a bowl, simply stir together:

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

This recipe can be made into any flavor you desire: sweet or savory.

Preheat oven to 350° F.

Mix all of the basic ingredients with an electric mixer. Then add in any mix-ins you desire.

Spread the batter into a greased 9-inch pie plate and smooth the top. It will be thick.

Bake for 35 minutes or until browned. Check with a toothpick.

Cool slightly before serving. Spread with optional icing.

Store covered in the fridge.

Jenny from Hendersonville, TN won $50 for this recipe and photo! Submit your recipes and photos here!

Butternut Squash Hash Browns

Butternut Squash Hash Browns
Butternut Squash Hash Browns
photo by recipe author

 

Servings: 8
Preparation Time: 20 minutes

Preheat oven to 350 ° F.

Melt coconut oil and butter. Reserve two tablespoons of the melted butter/coconut oil.

Mix the rest of the oil mixture and all remaining ingredients with the shredded butternut squash. Form into patties and place on a baking sheet (makes about 16 patties).

Brush with reserved butter/coconut oil and bake in heated oven for 45 minutes – 1 hour.

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

Dairy Free Cranberry or Blueberry Lemon Scones

Dairy Free Cranberry or Blueberry Lemon Scones
Dairy Free Cranberry or Blueberry Lemon Scones
photo by recipe author

 

Servings: 10
Preparation Time: 25 minutes

Scones

Preheat oven to 450° F.

In a bowl stir together flour, sugar, baking powder, lemon peel, salt, and baking soda. Using a mixer or pastry blender, cut in shortening until mixture resembles coarse crumbs.

Add dried fruit; toss until well mixed.

Make a well in the center of the flour mixture. Add coconut milk all at once. Stir until just moistened.

Place dough on a lightly floured surface. Knead dough by folding and gently pressing for 10 – 12 strokes, or until dough is nearly smooth. Pat or lightly roll dough until 1/2 inch thick. Cut dough with a floured round cutter.

Place dough circles on an ungreased baking sheet. Bake about 10 minutes, or until golden. Remove biscuits from baking sheet; cool about 5 minutes.

After cooling drizzle scones with prepared Lemon Glaze if desired and serve warm.

To Make Lemon Glaze

In a small bowl combine 3/4 cup powdered sugar, 1 teaspoon fresh lemon zest, 1 teaspoon fresh lemon juice, and 3-4 teaspoons fresh coconut milk; enough to reach glazing consistency.

To Make Fresh Homemade Coconut Milk

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

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Tropical Traditions has tested this sugar for the presence of the herbicide glyphosate.

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

Coconut Cherry Banana Smoothie

Coconut Cherry Banana Smoothie
Coconut Cherry Banana Smoothie
photo by recipe author

 

Servings: 4
Preparation Time: 5 minutes

  • 3 cups coconut milk*
  • 3 cups baby spinach
  • 4 cups frozen cherries
  • 2 bananas
  • 6 dates
  • 1 teaspoon vanilla, optional

Blend coconut milk and spinach until smooth. Add remaining ingredients and blend until smooth.

Serve cold.

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

Featured Product

shredded-2-lb_1

Shredded Coconut. Buy here.

Tropical Traditions 100% natural Shredded Coconut, Coconut Flakes, and Coconut Chips are made from organic dried coconuts in the Philippines that are grown with no fertilizers or pesticides. This premium dried coconut contains no additives or preservatives, and is not sweetened. Unlike most dried coconut on the market, our dried coconut products are not treated with sulfites to keep them white.

They are a great addition to recipes and baking, or just for snacks! Note: The Shredded Coconut is a very small cut, suitable for baking, such as making macaroons. The Coconut Flakes are a larger shredded coconut cut, perfect for garnishing or toppings, such as the top of a coconut cream pie. The Coconut Chips are a much larger cut that can be used as a snack food. You can mix them with nuts and dried fruit, for example.

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

Creamy Coconut Oatmeal

Creamy Coconut Oatmeal
stock photo

Makes 2 generous servings or 3 smaller servings.

Combine milk, water, butter and coconut oil in a small saucepan. Bring to a boil over medium heat. Add oats; turn heat down slightly and simmer for one minute, stirring occasionally. Add more liquid as needed.

Remove from heat, add coconut cream concentrate, shredded coconut, and vanilla and cover. Let sit for 3 minutes. Remove lid, stir well and serve.

Top individual servings with your choice of toppings. Ex: maple syrup, slivered almonds, and just a little touch of heavy cream or some additional milk. This is also good with chopped dates.

This oatmeal makes a fast and filling breakfast, particularly if served with some fresh fruit on the side.

Recipe submitted by Mande, Clay Center, KS

Submit your recipe here!