Brian - Admin - Page 102

Lime in the Coconut Flour Cookies – Gluten Free

Lime in the Coconut Flour Gluten Free Cookie recipe photo

Lime in the Coconut Flour Gluten Free Cookies

Photo by recipe author

Servings: 30
Preparation Time: 15 minutes

1 cup coconut flour
3/4 cup rice flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup whole sugar
2/3 cup softened butter or palm shortening
2 eggs
1/2 tablespoon grated lemon peel
1 tablespoon grated lime peel
2 tablespoons fresh lemon juice
3 tablespoons fresh lime juice
1 tablespoon water

Pre-heat oven at 375 degrees F.

Mix coconut flour, rice flour, baking soda, baking powder and salt together.

In a large mixing bowl beat the sugar, butter or shortening, eggs, lemon and lime peels, lemon and lime juices and water. Mix in flour mixture until well blended.

Shape dough into small balls with your hands and place on an un-greased cookie sheet. They don’t spread too much.

Bake 10-12 minutes or until set. Immediately remove from cookie sheet and cool on a wire rack.

Recipe submitted by Sarah, Oshawa, Canada

Submit your recipe here!

Coconut Lime Rice Pilaf

Photo by recipe author

Servings: 10-15
Preparation Time: 15 minutes

4 tablespoons virgin coconut oil
1 1/2 cups chopped onion (about 1 large)
3 cloves garlic, crushed
1/4 cup celery, finely chopped
3 cups uncooked brown rice
6 cups water
1 1/2 tablespoons finely shredded or grated lime peel
1 1/2 teaspoons salt
1 teaspoon ground black pepper
1/2 teaspoon paprika

Melt coconut oil in Dutch oven or regular saucepan and add in onions and garlic; cook until onions are tender. Pour in the rice, water, lime peel and spices. Cook until the rice is tender, about 45 minutes. Serve topped with grated lime peel and ground black pepper on top.

Variations:

For a more coconut-y flavor, you can add some coconut cream concentrate to the rice when you add the water.

For a spicy coconut rice, add in some chili powder when adding the spices.

You can also use lemon zest instead of lime zest in this recipe.

Recipe submitted by Rachel, Fort Wayne, IN

Submit your recipe here!

Apple Cinnamon Scones

Scones are always a tasty treat for breakfast, but they can be a bit of a hassle in the morning when all you want is a quick and easy breakfast. But these Apple Cinnamon Scones take the hassle out of making this breakfast treat. The dough can be prepared from 1 hour to a day in advance. I made mine the night before and in the morning all I had to do was cut, dip and then bake them. No mess, no hassle, and no need to rush around like crazy to get everything done on time.

They were very tasty, but too dry for my taste. It was that typical dry, slightly flaky scone texture. I guess some people like it that way but I don’t. If you don’t either, use more than 1 cup of grated apple (I found that 1 regular sized apple was more the 1 cup, so use about 1 and 1/2 apples or to taste) and add another egg. Depending on the total amount of flour you use (which will always vary if you’re measuring with cups) you may have to add a tad bit more milk during the mixing. I added about 1 tablespoon more.

Other then that, they were great! I liked the cinnamon sugar topping and also how the apples infused the scones. They’re healthy too! Made with whole wheat flour (I used whole wheat pastry flour) and coconut flour, these scones have extra fiber and tenderness from the coconut flour. All you’ll need next is some butter and jam.

Apple Cinnamon Scones

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Apple Cinnamon Scones

Servings: 8 Scones
Preparation Time: 15 minutes plus 1 hour to 1 day of chilling

1 cup grated or finely chopped tart apples (Granny Smith or Jonagold work well)
1/4 cup plus 2 tablespoons whole sugar
1 tablespoon ground cinnamon
1 cup Tropical Traditions Coconut Flour
1 cup whole wheat flour
1 1/2 tablespoons baking powder
1/2 tablespoon baking soda
1/2 teaspoon salt
6 tablespoons coconut oil, solid
1 egg, separated
1/2 cup whole milk, more if needed

In small bowl combine apples with 2 tablespoons sugar and 1 tablespoon cinnamon. Toss to coat apple pieces.

In medium bowl combine flours, baking powder, baking soda, 1/4 cup sugar, and salt. Cut in coconut oil until mixture is coarse and crumbly. Beat egg yolk with milk. Add to flour mixture.

With an electric mixer fitted with the paddle attachment, mix until a loose “dough” forms (approx. 2 minutes). Add an extra tablespoon or so of milk if needed. Mix in apple pieces. Dough will be loose and sticky.

Form dough into a flat 6-inch round disk and wrap in parchment paper. Place in a tightly sealed zip lock bag. Refrigerate 1 hour. Dough also holds well if made a day in advance and refrigerated.

Preheat oven to 375 degrees F. Grease a jelly roll or cookie sheet with coconut oil.

Cinnamon Sugar Topping

Left over egg white
1 tablespoon milk
2 tablespoons sugar
1 teaspoons ground cinnamon

Beat egg white with milk.

In shallow plate, combine sugar with cinnamon. Remove dough from fridge and cut into 8 equal wedges. Brush top and sides with egg mixture. Dip top of scone into sugar mixture. Place scones 2 inches apart on greased sheet.

Bake 25-30 minutes, until tops are slightly brown. Serve warm.

Recipe submitted by Tammy, Union City, TN

Preparation by Sarah Shilhavy

Submit your recipe here!

Double Chocolate Velvet Pancakes & Banana Love Sauce

Photo by recipe author

Servings: about 6
Preparation Time: 1 day of soaking and 15 minutes of prep

1 cup rolled oats
1 cups soft wheat berries
2 cups kefir, buttermilk or water with 2 tablespoons whey, lemon juice or vinegar
2 eggs
2 teaspoon vanilla extract
1 teaspoon salt
2 tablespoons coconut oil, melted
1/2 cup cocoa/cacao powder
1/3-1/2 cup honey or sugar (or other sweetener of choice)
1 tablespoon flax seed (optional)
1/2 teaspoon baking soda
2 teaspoon baking powder
dark chocolate chips

Pour the first 3 ingredients in your blender and blend for a few minutes. Leave at room temperature overnight or up to 24 hours for improved nutrition.

Oil and preheat your pan (preferably cast-iron) on medium heat (be careful not to let it smoke).

Add and blend eggs, vanilla, salt and coconut oil to the first mixture. Make sure a vortex forms (if needed, add 1 tablespoon or more of water till batter is churning) before adding in cocoa powder, coconut sugar, optional flax seed and blend till smooth. Finally, add baking soda and baking powder and blend in thoroughly but briefly.

Make your pancakes by simply pouring the batter from the blender onto your hot pan. Let it sit for a minute and then drop a small handful of chocolate chips on top to evenly distribute the chocolate love. When you see bubbles on the top and the edges firming up…flip it over and cook it for a couple minutes. Usually, the first side takes longer (4-5 minutes) than the second side (1-2 minutes).

Serve it on a fun plate and drizzle heavily with Banana Love Sauce.

Banana Love Sauce

4 frozen bananas, slightly thawed
1/4-1/2 cup cream
3-4 Tbsp peanut butter

Blend everything together in your food processor or blender. Start with 1/4 cup cream and if you want a thinner sauce, add more cream (I used 1/4 cup). You can prepare this the day before.

You can make the sauce while cooking the pancakes or prepare ahead of time and store in a covered container in the refrigerator. Drizzle in between pancakes for the best results.

Recipe submitted by Marillyn, Bloomingdale, IL

Submit your recipe here!

Coconut Sautéed Green Beans with Tomatoes

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 2 – 4
Preparation Time: 11 minutes

2 1/2 – 3 cups fresh green beans, ends trimmed and cut in half if very long
virgin coconut oil
2/3 cup cherry or grape tomatoes, halved
2 cloves garlic, minced
salt and lemon pepper (or black pepper) to taste
Grated Asiago or Parmesan cheese (optional)

Sauté the green beans in a few tablespoons of oil.

A few minutes or so before the desired degree of doneness, add more oil, if necessary, and the garlic and tomatoes. Sauté a few more minutes.

Remove pan from heat. Add salt and pepper and a good sprinkling of cheese, if desired. Serve warm or hot. (I haven’t tried them cold; they might also be good that way.)

This could probably work for other veggies such as broccoli.

Recipe submitted by Simi, Los Angeles, CA

Submit your recipe here!

Chewy Peanut Butter Coconut Granola Bars

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

1 cup whole sugar, less to taste
2/3 cup peanut butter (or part or all coconut peanut butter)
1/2 cup honey
1/2 cup (1 stick) butter, melted
2 teaspoons vanilla extract
3 cups thick rolled oats
1/3 cup Tropical Traditions organic coconut flour
1/2 cup organic flaked or shredded coconut
1/2 cup organic sunflower seeds
1/2 cup organic raisins
2 teaspoons organic sesame seeds
1 cup chocolate chips, optional

Preheat oven to 350 degrees F.

Combine sugar, peanut butter, honey, butter and vanilla in a large bowl until well combined.

Stir in remaining ingredients until well combine. Mixture will be like very wet granola. Press into a Texas sheet pan* greased with palm shortening or coconut oil.

Bake 20 – 25 minutes or until edges are nicely browned. Run a thin butter knife along the edges and cut while still warm. Let cool in the pan before removing. Bars will be fragile while hot but will firm up as they cool. Enjoy!

*If you do not have a Texas sheet pan you can use a regular jelly roll pan, a 15×10 glass baking dish or use both a 9×15 and a 8×8 baking pan.

Recipe submitted by Tabitha, Springville, CA

Submit your recipe here!

Classic Coconut Macaroons

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

This recipe makes a classic coconut macaroon. It’s a perfect addition to your Christmas cookie plate!

Servings: about 22 cookies
Preparation time: 10 minutes

3 cups shredded coconut
1 teaspoon almond or vanilla extract
1/8 teaspoon salt
2/3 cup honey, melted slightly if solid
4 egg whites
1 teaspoon cream of tartar

Preheat oven to 350 degrees F.

In a medium bowl, combine coconut, extract, and salt. Stir in honey until well combined.

Beat egg whites until stiff peaks from. Fold into coconut mixture along with cream of tarter.

Scoop mixture firmly into a cookie scoop and press unto a greased cookie sheet as you drop it (the idea is to compact the balls). Bake for 10 – 15 minutes, or until browned.

Cool cookies on cookie sheet and dip into chocolate glaze if desired (recipe below).

Chocolate Glaze

Classic Coconut Macaroons Chocolate dipped

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

3/4 cup chopped chocolate or chips, about 4.5 oz
1 1/2 tablespoons coconut oil
1 1/2 tablespoons butter
1 tablespoon brown rice syrup
1/4 teaspoon vanilla extract

Combine chocolate, coconut oil, butter and syrup in a double boiler and melt gently. Once mixture is smooth add vanilla.

Recipe courtesy Sarah Shilhavy

Submit your recipe here!

Honey Caramels with Chocolate, Almond and Coconut

Photo by recipe author

Servings: 16
Preparation Time: 3 minutes

1 cup honey
1 cup heavy whipping cream
1/2 cup coconut cream concentrate
1 teaspoon vanilla extract
1/2 teaspoon salt
3/4 cup sliced almonds
1/4 cup shredded, unsweetened coconut
1 cup semi-sweet chocolate chips or chopped chocolate chunks

Over medium-high heat in a saucepan, heat honey, cream, coconut cream concentrate, vanilla and salt.

Stir constantly using a whisk – mixture will bubble – you want it to bubble lightly – continue to stir until mixture reaches about 260 degrees on a candy thermometer.

Turn off heat and stir in almonds and coconut.

Grease 8×8 pan – pour in caramel mixture and allow to cool or put in refrigerator to cool faster.

Once cool, cut into desired shape and size and place on wax paper – melt chocolate and brush on top of caramels – allow chocolate to harden and they’re ready to eat!

Recipe submitted by Ann, Omaha, NE

Submit your recipe here!