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Coconut Grass-fed Beef Stroganoff

Coconut Grass-fed Beef Stroganoff recipe photo
Coconut Grass-fed Beef Stroganoff served with fettuccini pasta and parsley

Prepared by Marianita Shilhavy, Photo by Jeremiah Shilhavy

This version of the classic Russian dish can be divided into half for 2 meals. This recipe is good when you have company or when you want to make more than 1 meal at a time to save time.

The coconut flour is a great addition to the recipe for extra fiber. Coconut water vinegar adds flavor and tenderizes the meat, giving it a nice texture.

We used the grass-fed sirloin tip roast from our Galloway beef which was 3.8 lbs.

Servings: 10 – 12
Preparation time: 10 minutes

  • 3 tablespoons coconut oil
  • 5 cloves garlic, minced
  • 1 large onion, chopped
  • 3.8 lbs. sirloin tip roast, cut into strips
  • Salt and pepper to taste
  • 3 (8 oz) containers mushrooms, sliced
  • 1 tablespoon dill weed
  • 1/2 cup red wine
  • 1/2 cup beef or chicken stock
  • 2 tablespoons coconut water vinegar
  • 1 tablespoon Worcestershire sauce
  • 3 tablespoons coconut flour
  • 1 tablespoon tapioca flour/starch or cornstarch
  • 1 16 oz container sour cream
  • 1/2 cup chopped fresh parsley

Grease the bottom of the slow cooker pot with extra coconut oil. Set aside.

In a medium skillet heat the 3 tablespoons of coconut oil and sauté garlic and onion until browned and aromatic. About 1-2 minutes.

Place the beef strips in the slow cooker, season with salt and pepper to taste. Place onion and garlic on top of beef, then add mushrooms and dill weed. In a small bowl mix together red wine, stock, coconut water vinegar, Worcestershire sauce, tapioca and coconut flour. Pour over the beef. You can add more stock during cook time if desired.

Cover, and cook on high for 2 hours, then cook on low for 1 1/2 hours. During the last hour stir in sour cream and parsley, continue cooking until beef is tender and cooked through (each slow cooker will vary on cooking time). (You can also cook this on low for about double the time).

Serve over egg noodle or fettuccini pasta (use gluten-free if needed) with extra sour cream and topped with extra parsley if desired. Enjoy!

Recipe courtesy Marianita Shilhavy

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Gluten Free Marzipan Cake

Gluten Free Marzipan Cake recipe photo
Gluten Free Marzipan Cake

Photo by Recipe Author

Servings: 18
Preparation time: 15 minutes

Pre-heat oven to 350 degrees F.

Grease almond cake pan with extra coconut oil or palm shortening (I think a bread pan should work just fine, just won’t be as pretty).

Warm butter and coconut oil until it’s a little past softened (a bit melty).

Blend butter and coconut oil together and add remaining liquid ingredients and blend. Whisk in dry ingredients.

Pour batter into pan and bake for about 30 minutes. After 30 minutes place a piece of foil loosely on top – at this point it should be browned on the edges.

Bake the cake for another 25-30 minutes or until toothpick comes out clean and it doesn’t wiggle.

Allow cake to cool in pan and then invert and sprinkle with powdered sugar. If you get excited and try to invert it too soon, the cake will break. No one will blame you.

Recipe submitted by Ann, Omaha, NE

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Coconut Cream Cinnamon Oatmeal

Coconut Cream Cinnamon Oatmeal prepared using Coconut Cream Concentrate, Organic Cinnamon, and Organic Raw Canadian Honey recipe photo
Coconut Cream Cinnamon Oatmeal prepared using Coconut Cream Concentrate, Organic Cinnamon, and Organic Raw Canadian Honey

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 2
Preparation time: 2 minutes

Bring water to boil in a medium saucepan. Add oats and cook for 5 minutes, stirring occasionally.

After 5 minutes add honey, cinnamon, Coconut Cream Concentrate and seeds (if desired). Let simmer for 5 more minutes. Serve with extra honey and cinnamon to add to taste.

Recipe submitted by Victor, Mineral Wells, TX

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Chicken Adobo

Chicken Adobo with organic coconut oil and coconut water vinegar recipe photo
Chicken Adobo with organic brown rice and broccoli

Prepared by Marianita Shilhavy, Photo by Jeremiah Shilhavy

Servings: 6-8
Preparation time: 5 minutes

Melt coconut oil over medium heat in a large pan. Fry chicken lightly on both sides.

While chicken is frying whisk all the remaining ingredients together. Pour over chicken.

Place a lid on the pan and simmer the chicken for 30 minutes. Turn over once and simmer for another 30 minutes or until done.

Serve with rice and vegetables and garnish with spring onions if desired.

* Can eliminate if gluten free is needed, or find gluten free version.

Recipe courtesy Marianita Shilhavy

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Gluten Free Black Walnut Chocolate Chip Cookies

Gluten_free_black_walnut_chocolate_chip_cookies_photo_recipe
Gluten Free Black Walnut Chocolate Chip Cookies made with coconut flour

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 22 cookies
Preparation time: 10 minutes

Preheat oven to 350 F.

Over very low heat, melt butter and coconut oil, stirring until melted. Remove from heat and whisk in cocoa powder. Set aside.

In a mixing bowl blend eggs, sugar, vanilla and salt. Whisk in cocoa mixture. Sift in the coconut flour and whisk until there are no lumps. Stir in chocolate chips and nuts.

On a cookie sheet greased well with palm shortening, place tablespoon-sized mounds of the dough about an inch apart.

Bake in preheated oven for approximately 14-19 minutes.

Recipe submitted by Gail, Chicago, IL

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Coconut Flour Baking Powder Biscuits

coconut flour biscuits recipe photo
Coconut Flour Biscuits

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Preparation time: 5 minutes
Servings: 7

Preheat oven to 450 F.

Grease a baking sheet with coconut oil or shortening. Set aside.

Place the flours, baking powder, sugar and salt into a large mixing bowl. Add the shortening/butter and toss it to coat with the flour. Begin to cut the shortening into the flour, using your hands, pastry cutter, or two knives. This should take only a few seconds.

Add the milk all at once and stir to moisten all the flour and shortening. Dough should be very wet. Dust a surface with flour, turn the dough onto the surface and dust top with more flour. Knead the dough about seven times and fold over in half once.

Pat the folded dough into a circle about 1/2 to 3/4 inch thick. Cut the biscuits with a two inch cookie or biscuit cutter (or glass) and place on the prepared pan with a little space between the biscuits or touching.

Bake 10-15 minutes or until the tops are lightly browned. Enjoy!

* For a more coconut flavor use 1/2 cup of flour and decrease the wheat flour by 1/4 cup.

**If using salted butter decrease salt by about 1/4 teaspoon.

By Sarah Shilhavy

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Gluten Free Coconut Lime Torte

Gluten free coconut lime torte recipe photo
Gluten Free Coconut Lime Torte served with star anise and coconut milk sauce

Photo by Recipe Author

Servings: 10

Preparation Time: 10 minutes

  • 2 cups almond meal
  • 1/3 cup plus 2 tablespoons coconut flour
  • zest of 1 whole (unwaxed) lime
  • 1 cup sugar (or equivalent substitute)
  • 1 pinch salt
  • 1 teaspoon baking powder
  • 6 medium eggs
  • 1/2 cup olive oil (or melted coconut oil)
  • 1/2 cup fresh lime juice (about two limes)

For the glaze:

  • 1 cup powdered sugar
  • 2 tablespoons freshly-squeezed lime juice
  • 2 tablespoons water

1. Preheat oven to 350 degrees F and grease a 9″ round or springform pan.

2. Combine the almond meal, coconut flour, lime zest, sugar (or substitute), salt, and baking powder in an electric mixer or food processor and pulse a few times until any lumps are broken up.

3. Add the eggs one at a time, followed by the oil and lime juice. Continue to mix at high speed for a couple minutes to work some air into the batter–it should grow in size a bit.

4. Pour into a greased springform pan and place in the oven. The baking time will vary depending on your oven and the humidity in the environment. Start checking it about 30 minutes into baking. It will be ready when a toothpick inserted into the center comes out clean.

5. When ready to glaze, mix the powdered sugar, water, and lime juice together until smooth. Drizzle all over the cake and allow to set. Serve immediately after glazing.

Additional Serving Suggestions:

**Serve day-old cake in “cream” puddle of 1/2 cup coconut milk and 1/2 cup heavy cream simmered for a couple minutes with 4 star anise and 2 teaspoons of sugar.

**Serve slightly stale cake as French Toast using a batter of 1 whole egg, 3 tablespoons of heavy cream, and 3 tablespoons of cold-brewed tea (I used leftover black leaf & star anise tea, but feel free to get creative!). Soak a slice in the batter on each side and fry in 1 tablespoon of butter. Serve with warm syrup (simmer with star anise, if desired).

Recipe submitted by Alejandra, New York, NY

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Grass-fed Lamb Curry Stew

Grass-fed Lamb Curry Stew with coconut oil recipe photo
Grass-fed Lamb Curry Stew with coconut oil served with brown rice and cilantro

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

This is a mild lamb curry. If you make it again, you can add more heat (cayenne pepper) gradually to your taste.

Heat the oil in a Dutch oven or large pot and add chopped onion. Sauté the onion gently so that it becomes translucent but not browned. Add ginger, garlic, curry powder, half the wine and the entire can of tomatoes, with liquid.

Lower heat and let the sauce cook gently on low heat until the oil rises to the surface. Add lamb and remaining wine, and the first amounts of cumin, coriander and paprika.

Cover and simmer on lowest heat, stirring every 30 minutes or so and checking if more water is needed.

After 1 1/2 – 2 hours, add rest of cumin, coriander, and paprika.

Cook until lamb is very tender. If using garam masalla, add it at the end of cooking; turn off heat and cover pot.

Serve with basmati rice and chutney.

Recipe submitted by Simi, Los Angeles, CA

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