Coconut Oil

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!

Chicken in Zesty Lime-Cilantro Sauce

Chicken_in_Zesty_Lime_Cilantro_Sauce
Chicken in Zesty Lime-Cilantro Sauce
photo by recipe author

 

Servings: 4
Preparation Time: 30 minutes

  • 1 tablespoon coconut oil
  • 3 large cloves garlic, pressed or finely minced
  • 4 boneless, skinless chicken breast halves, cut into bite-size pieces
  • 1 cup coconut milk*
  • (1) 4 ounce can diced green chilies
  • 1/4 cup freshly squeezed lime juice
  • 1 tablespoon grated lime zest
  • 1 teaspoon garam masala or curry powder
  • 3 green onions, white and green parts, thinly sliced
  • 1/3 cup minced fresh cilantro leaves
  • salt and pepper, to taste
  • cooked rice of choice

Heat the coconut oil in a large skillet over medium heat. Add the garlic and saute, stirring continually, until it is fragrant but not browned, about one minute.

Add the chicken and sauté until it is lightly browned on all sides, about 7 minutes. Add the coconut milk, chilies, lime juice, lime zest, and garam masala or curry powder, scraping up any browned bits that have adhered to the pan.

Bring to a simmer and cook about 5 minutes, or until chicken is fully cooked. Turn off the heat and stir in the green onions and cilantro, mixing well.

Allow to sit for a minute or two, then finish with salt & pepper to taste. Serve over cooked rice.

Stephanie from Rio Rancho, NM won $50 for this recipe and photo! Submit your recipes and photos 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!

Coconut Shrimp with Pineapple Coconut Dipping Sauce

Coconut Shrimp with Pineapple Coconut Dipping Sauce
Coconut Shrimp with Pineapple Coconut Dipping Sauce
photo by recipe author

 

Servings: 4: 5-6 shrimp per person, or great for an appetizer
Preparation Time: 30 minutes

Pineapple Coconut Dipping Sauce:

Coconut Shrimp:

  • 4 – 6 cups coconut oil
  • ½ pound large fresh wild caught shrimp; peeled, deveined, and butterflied (keep them covered with a wet paper towel while assembling other ingredients)
  • 1 ½ cups all-purpose, coconut, or sprouted spelt flour (any combo will work)
  • 2 tablespoons whole cane sugar
  • ½ tablespoon cornstarch
  • ¼ teaspoon salt
  • 1 cup milk
  • 1 cup panko bread crumbs
  • ½ cup coconut flakes

Place ¾ cup flour on a plate, place remaining ¾ cup flour in a bowl with sugar, cornstarch, and salt. Stir milk into flour mixture. Let rest for 5 minutes.

Combine panko and coconut on a plate.

Assemble shrimp, flour, flour/milk mixture, panko/coconut mixture.

Heat oil to 350° in a heavy pan, dredge butterflied shrimp in flour, dip in flour/milk mixture and cover with panko/coconut.

Set aside on parchment paper or plate until all shrimp are battered.

Place shrimp in oil, 6 at a time, for 2-3 minutes, turning once. Remove to wire rack or paper towels.

Continue until all shrimp are cooked.

Cheryl from Oklahoma City, OK won $50 for this recipe and photo! Submit your recipes and photos here!

Summer’s Rainbow Pappardelle

Summer's Rainbow Pappardelle
Summer’s Rainbow Pappardelle
photo by recipe author

 

Servings: 6
Preparation Time: 30 minutes

  • 3 garlic cloves, crushed
  • 1 1/2 teaspoons salt
  • 3 tablespoons white wine vinegar
  • 1/3 cup coconut oil, plus more for drizzling
  • 1 1/2 pounds multicolored cherry tomatoes, halved (quartered if large)
  • 3 ears corn, shucked
  • 1 1/2 pounds medium zucchini
  • 8 to 9 ounces dried egg pappardelle
  • 1/4 pound sugar snap peas, strings discarded and peas halved diagonally
  • 1/2 cup thinly sliced red onion
  • 1 cup small basil leaves, chopped
  • 1/2 cup mint leaves, chopped
  • 1/3 cup chives, chopped

Bring an 8-quart pot of water to boil.

While the water is coming to boil, crush garlic through a press into a large bowl, add 1/2 teaspoon salt, stir together. Add vinegar, coconut oil, and 1 more teaspoon salt, toss to combine. Add tomatoes to the bowl, toss gently, set aside.

Cook the corn in boiling water for 4-6 minutes; remove with tongs and allow to cool.

Peel lengthwise ribbons from zucchini until you see seeds and rotate until you have peeled the entire zucchini. (Reserve seedy core of zucchini for use in a soup.) Set aside ribbons in a different bowl.

Cut cooled corn from cobs; add to tomatoes.

Cook the pasta until al dente. Just before its done, stir in zucchini ribbons and snap peas, cook 15 seconds. Drain and add pasta and peas to tomato mixture. Add onion (if using), then toss gently.

Now add herbs and toss gently again. Serve.

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

Coconut Oil Baba Ghanouj Dip

Coconut Oil Baba Ghanouj Dip
Coconut Oil Baba Ghanouj Dip
photo by recipe author

 

Servings: 6
Preparation Time: 1 hour

  • 1 large eggplant
  • 3 tablespoons Tahini
  • 4 cloves garlic, smashed
  • 1/2 lemon, juiced
  • 1 tablespoon Expeller Pressed Coconut Oil
  • 1 tablespoon Himalayan salt
  • 1 teaspoon cumin powder, optional
  • 1/4 teaspoon cayenne pepper flakes, optional
  • 1 tablespoon olive oil, for garnish
  • fresh or dried parsley flakes, for garnish

Preheat oven to 400° F.

Prick eggplant skin with fork or cut a shallow slit along the side of the eggplant (to prevent eggplant from exploding). Place eggplant on a baking dish in middle or top rack in oven, and cook until eggplant shrivels and is soft and mushy and skin is somewhat charred, about 40-50 minutes.

Once eggplant has cooled to touch, peel skin and scoop insides into a bowl and mash (with a fork or potato masher).

Add tahini, garlic, lemon juice, coconut oil, salt, cumin, and cayenne pepper. Mix well.

Scoop Coconut Oil Baba Ghanouj dip into a serving bowl and drizzle with olive oil and garnish with parsley. Serve with warm flatbread or enjoy with freshly sliced vegetables, like cucumber, bell peppers, or carrots.

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

Chewy Tropical Granola Bars

Chewy Tropical Granola Bars
Chewy Tropical Granola Bars
photo by recipe author

 

Servings: 24 small bars
Preparation Time: 20 minutes

Lightly toast the oats and coconut flakes in a pan, on medium heat. Add the flaxseed and combine well.

Melt the coconut cream concentrate and coconut oil in a separate pan. Add the honey and maple syrup. Mix well.

Pour dry ingredients into wet ingredients and mix. Turn stove off.

Transfer into a loaf pan lined with foil or parchment paper. Flatten evenly. Sprinkle with cinnamon.

Allow to chill in the refrigerator before cutting into desired size.

Myra from Lewiston, ME 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!