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Soak rice in water for 12 hours. Drain.
Put all ingredients in a rice cooker. Cook as per directions of machine or simmer/steam on stove top until kernels are soft and tender. Fluff and serve. ENJOY!
Recipe submitted by Kimberly, Parma, ID
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Simmer all ingredients except chicken and green peppers together in a medium sized pot.
Meanwhile, heat coconut oil in a skillet. Sauté chicken, green peppers, and mushrooms and season with salt and pepper if desired. Add to soup and simmer until ginger flavor is strong.
You could also add carrots, or other colored peppers to add variety.
*To make Coconut Cream milk stir approximately 1 teaspoon of coconut cream concentrate to every 6 oz of water or make Homemade Coconut Milk.
Recipe submitted by Delight, Burns, OR
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The texture of this porridge is a bit unusual because of the coconut flour, but I wanted coconut fiber, and didn’t care for using flakes exclusively. This porridge has a very high fiber content and is extremely nutritious with the coconut, oats and chia. Savor the naturally rich, buttery, vanilla enhanced creamy coconut goodness of the original recipe as is or try the variations below. Enjoy!
In small saucepan, combine water, milk, vanilla and banana. Sift coconut flour into pot and mash with fork, until fairly smooth. Add remaining ingredients except butter and honey and bring to a boil over medium heat, stirring frequently. Reduce heat and continue cooking for about 10 minutes, until oats are tender. Add extra water or milk as needed to maintain desired thickness. Top with butter and honey. Makes 1 – 2 servings, and can be eaten hot or chilled. Delicious! Variations:
Enjoy in good health! Recipe submitted by Sophie, Prairie du Chien, WI
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Combine all ingredients except steak and boil briefly. Pour hot over the steak and marinate overnight or 24 hours in refrigerator.
When you are ready to cook, sear both sides of the steak in the oil over medium-high heat. Reduce to medium heat and cook for up to 30 minutes (6 minutes per side for rare), turning as needed.
Serve with Mango Chutney or your favorite sweet condiment. If you prefer less texture to your meat, pound the meat before marinating for fork tender steak.
*You could use this marinade for any steak you want.
Recipe submitted by Kay, Mustang, OK
Preheat oven to 350 F degrees. Bake squash sliced side down in a glass dish with 1/2 inch of water in bottom of dish. Cover dish and bake in preheated oven to 45-50 minutes. Remove skin once baked.
Heat oven to 325 F.
Mix remaining ingredients together with squash. Bake in covered glass casserole dish for 20 minutes. Serve warm right from the oven. Enjoy!
Recipe submitted by Natalie, Bloomington, IN
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Dairy Free
Melt coconut cream concentrate in warm water. Mix sugar, cocoa powder, corn starch and salt in a 2-quart sauce pan. Gradually add coconut cream and water mixture.
Cook and whisk or stir over medium heat until it boils. Must stir/whisk constantly. Boil one minute.
Remove from heat. Stir in coconut oil and vanilla. Chill thoroughly. ABSOLUTELY DELICIOUS.
Variation: For vanilla pudding, omit cocoa powder and reduce sugar to 1/3 cup. 1/3 cup honey could be substituted for sugar, but add at the end with the coconut oil and vanilla.
Recipe submitted by Tammy. Cape Girardeau, MO
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Gluten & Wheat Free!
Macaroon Crust (plus cookies):
Preheat oven to 300 degrees F. Grease spring-form pan with coconut oil and dust with coconut flour or line with wax paper or parchment.
In a medium bowl, beat egg whites, vanilla extract, almond extract, and cream of tartar until soft peaks form. Gradually beat in sugar and whip until stiff. Toss together coconut flour, salt, and coconut in a separate bowl; fold into egg whites. Use only enough to make a 1/2 inch crust in the bottom and sides of a 9-inch spring-form pan for cheesecake and make cookies (by heaping tablespoons) with the rest.
Bake 12-20 minutes, or until lightly browned. (Allow cookies to cool on the baking sheet before removing.) Makes enough for 1 crust and 20 cookies.
Cheesecake filling:
Preheat oven to 325 degrees F.
Beat cream cheese, sugar, coconut flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add pineapple juice concentrate and sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
Bake for 1 hour and 10 minutes or until center is almost set. Carefully run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with fresh sliced strawberries or canned cherry or blueberry pie filling.
Recipe submitted by Penny, North Pole, AK
Gluten-Free, Dairy-Free
You could also prepare batter as pancakes, if desired. I like the waffles because it’s much quicker and easier and no flipping those delicate nut flour pancakes! This recipe yields 4 standard-size waffles.
Preheat waffle iron according to manufacturer directions.
Combine first 7 ingredients in a medium sized mixing bowl. Beat well using an electric mixer or immersion blender. You could also mix batter in a blender. Fold chocolate chunks into batter.
Grease hot waffle iron. Pour batter slowly onto hot iron according to your waffle-maker’s capacity. Cook according to manufacturer directions. (I have a small waffle-maker that makes 2 standard-size square waffles at a time. Each grid holds about 1/3-cup batter. I cook my waffles exactly 2 minutes beginning when I close the lid.) Be careful not to overcook. Remove cooked waffles carefully. Repeat until all batter has been used.
Top as desired with chopped fresh fruit, nuts, toasted coconut, syrup, honey, etc. Chopped apple (or banana) and walnuts topped with a good drizzle of my recipe for Hot Fudge Sauce (Honey-Sweetened) are particularly delicious on these nutty-chocolatey waffles!
Recipe submitted by Jerri, Monroe, LA
