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Coconut Crumble Topping

Coconut Crumble Topping Recipe photo
Coconut Crumble Topping
photo by recipe author

Servings: Covers a 9″ pie
Preparation Time: 5 minutes

Place all ingredients in a bowl.

Using hands, mix together.

Sprinkle over the top of your favourite pie/dessert.

Cook as per pie directions – rotating pie if needed to get even browning.

Double recipe for a thicker crumble or to cover a larger area.

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Poppy Seed Torte (Grain-free)

Coconut Chocolate Candy Recipe photo
Poppy Seed Torte (Grain-free)
photo by recipe author

Servings: 10
Preparation Time: 15 minutes

Recipe: 1. Preheat the oven to 300 degrees ºF. Grease a 9-inch springform pan and line the bottom with parchment paper.

2. Using a coffee or spice grinder, grind the poppy seeds in batches for about 25 seconds. (The seeds will become slightly sticky.) Combine with the baking powder in a large bowl.

3. In a saucepan over low heat, melt the butter, coconut cream concentrate, and honey together. Set aside to cool.

4. In a mixer fitted with a paddle, beat the egg yolks until slightly thickened. Add the sugar and vanilla. Slowly pour in the melted butter, honey, and coconut cream concentrate. Now add the poppy-seed mixture. Beat until well combined. Return the batter to the large bowl.

5. Clean mixer bowl and use a whisk attachment to beat the egg whites until they form soft peaks. Fold them gently into the batter until well combined and pour into the prepared pan. Bake for 45 to 50 minutes until top has set. Cool on a wire rack for at least an hour before unmolding. Dust with powdered sugar before serving.

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Coconut Chocolate Candy

Coconut Chocolate Candy Recipe photo
Coconut Chocolate Candy
photo by recipe author

Servings: 3-4
Preparation Time: 15 minutes

1. Place all ingredients in a double boiler or in a glass measuring cup in a pot of boiling water.

2. Melt ingredients, continually whisking until smooth.

3. Remove from heat and pour into silicon candy molds.

4. Place molds in fridge and let harden.

5.Keep any uneaten candy in the fridge or in a cool place.

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Coconut Flour Lemon Blueberry Waffles

Coconut Flour Lemon Blueberry Waffles Recipe photo
Coconut Flour Lemon Blueberry Waffles
photo by recipe author

Servings: 4
Preparation Time: 20 minutes

Preheat waffle iron to low heat.

Separate eggs, placing the yolks in a bowl and the whites in another.

Use a hand blender to whip egg whites until soft peaks begin to form. Set aside.

Combine applesauce, lemon zest, juice, vanilla and melted butter, mixing together with the egg yolks.

Sift in coconut flour and baking soda.

Fold in egg whites with the rest of the waffle batter being careful to not completely flatten the egg whites. Gently mix in blueberries.

Generously grease waffle iron with coconut oil or butter and drop a large spoonful of batter into the center. Do not fill iron completely with batter. Carefully remove waffles when they are done and repeat with remaining batter. (These waffles are very light so I suggest removing them carefully with a flat spatula).

Serve with a scoop of whipped cream or drizzle of maple syrup.

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Cinnamon Almond Walnut Pecan Coconut Raisin Trail Mix

Grain Free Vanilla Chocolate Fudge Marble Cake Recipe photo
Cinnamon Almond Walnut Pecan Coconut Raisin Trail Mix
photo by recipe author

Servings: 10
Preparation Time: 15 minutes

Toasted Cinnamon Nuts:

  • 3 cups nuts (see below)
  • 2 teaspoons
    ground cinnamon
  • 3/4 teaspoon
    salt
  • 1 cup toasted cinnamon almonds
  • 1 cup toasted cinnamon walnuts
  • 1 cup toasted cinnamon pecans
  • 2 cups raisins
  • 1/2 cup sunflower seeds
  • 1/2 cup
    pumpkin seeds
  • 1 and 1/2 cups toasted
    coconut flakes

Directions for the Toasted Cinnamon Nuts: (NOTE: the time to roast the nuts is NOT included in the prep time.)

Place the nuts in a bowl, sprinkle with water to get the nuts wet so the cinnamon will stick to the nuts. Add the cinnamon and salt. Stir together until the nuts are coated with the cinnamon and salt.

Arrange the nuts in a single layer on a large baking sheet. Bake at 250 degrees for 1 hour.

THEN:

Mix all ingredients together in a bowl.
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Grain Free Vanilla Chocolate Fudge Marble Cake

Grain Free Vanilla Chocolate Fudge Marble Cake Recipe photo
Grain Free Vanilla Chocolate Fudge Marble Cake
photo by recipe author

Servings: 8-10
Preparation Time: 15 minutes

CHOCOLATE FUDGE CAKE BATTER

VANILLA CAKE BATTER

{8 oz fresh raspberries to garnish}

Preheat oven to 350 degrees ºF. Generously grease a 9 in cake pan (springform pan works great too) with coconut oil or butter.

Slowly melt chocolate over low heat. Whip together remaining chocolate fudge batter ingredients with the chocolate and set aside.

In a large bowl, thoroughly mix together all wet vanilla cake ingredients. Sift in dry ingredients.
Blend again, scrape down sides of bowl and blend again. Pour batter into greased baking pan.
Use a spoon to drop chocolate fudge on top of vanilla cake. The top will be filled with chocolate! Using a toothpick, swirl together the two batters, you do not need to completely mix, just make a few swirls.

Bake for 35-40 minutes or until a tester of the center comes out clean.

Allow cake to cool completely on a cooling rack before removing from the pan.

Garnish with raspberries or whatever fresh berries you may find or even homemade whipped cream or ice cream. Store any left over cake in the refrigerator.

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Coconut Cream Lilikoi Butter

Coconut Cream Lilikoi Butter Recipe photo
Coconut Cream Lilikoi Butter
photo by recipe author

Servings: 1.5 cups
Preparation Time: 60-70 minutes

Simmer the lilikoi in a small saucepan at the lowest heat setting until it is reduced by one-third to one-half (about 45-60 minutes). Turn off the burner.

Stir in the coconut cream concentrate until dissolved. If the CCC is solidified, dip a metal 1/4 cup measure into hot water and then scoop. Add raw honey and mix.

Pour into sterilized half-pint jars. Refrigerate one jar to eat right away. Can the rest for later using the water bath method or freeze it.

Best served at room temperature as the coconut cream will solidify in the fridge.

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Chocolate Coconut Macaroons with Chocolate Glaze

Chocolate Coconut Macaroons with Chocolate Glaze Recipe photo
Chocolate Coconut Macaroons with Chocolate Glaze
photo by recipe author

Servings: 6-8
Preparation Time: 10 minutes

Macaroons:

Glaze:

Preheat oven to 250 degrees ºF. Line a baking sheet with parchment paper.

In a mixing bowl, sift together all dry macaroon ingredients, removing any clumps.

Add coconut milk and syrup string till a thick batter forms.

Firmly pack coconut batter into a 1 1/2 tablespoon cookie scoop by scooping and dragging along the sides of bowl. Drop onto baking sheet.

Bake for 40 minutes.

Transfer to a cooling rack to allow macaroons to harden.

Glaze:

Heat one cup water in a small saucepan. Place cacao butter in a heatproof bowl, and melt over simmering water. Remove from heat and whisk in remaining ingredients.

Allow the chocolate glaze to briefly cool and thicken, however, do not allow glaze to harden.

Dip macaroons in chocolate and place on frozen cookie sheet. This will quickly harden the glaze. Allow the macaroons and glaze to set before serving.

Chill macaroons in refrigerator for 30 minutes. Macaroons are best served chilled.

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

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

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