Brian - Admin - Page 119

Coconut Almond Breakfast Bars

2 cups almonds – chopped
½ teaspoon salt
4 cups unsweetened dried coconut
½ cup honey or maple syrup
2 eggs
Optional: handful of raisins or dried cranberries

Soak almonds with the salt in water overnight.

Preheat oven to 250 degrees F.

Once the almonds have finished soaking drain and bake on a cookie sheet for 2 ½ hours or until crispy. (I will soak and bake several pounds at a time and then keep in freezer until ready to use.) Once almonds have finished baking, heat oven to 350 F.

Mix remaining ingredients together along with the almonds and pat into a (8×11 or so) glass baking dish tightly.

Bake in preheated oven for 20 minutes or until edges are golden brown. Cool completely before chilling. Cut into squares and wrap individually or store in an air tight container. Enjoy!!

Recipe submitted by Steve, Port Royal, PA

Submit your recipe here!

Caramelized Plantains

2 tablespoons organic virgin coconut oil
1 ripe plantain, quartered lengthwise
2 tablespoons organic brown sugar
½ teaspoon cinnamon
¼ cup pecan or walnut halves
Toasted coconut flakes

In frying pan over medium-low heat, melt coconut oil. Stir in brown sugar and cinnamon; heat until bubbly. Lay plantain quarters in pan; sprinkle in nuts. Cook until plantain is caramelized on one side; turn over and finish cooking until caramelized and soft.

Transfer to dessert plates and top with organic vanilla ice cream and/or a drizzle of raw honey. Sprinkle with additional cinnamon, if desired or garnish with toasted coconut flakes.

(Bananas may be substituted for plantains, but be sure to use a slightly unripe banana and decrease cooking time.)

Recipe submitted by Angie, Spring, TX

Submit your recipe here!

Quick Chocolate Coconut Pudding/Fudge

4 tablespoons organic cocoa powder
4-6 teaspoons honey, or to taste
2 tablespoons water
2 teaspoons coconut cream concentrate
2 teaspoons virgin coconut oil (see note)*
coarsely chopped walnuts (optional)

Mix all ingredients well, except the nuts. Add nuts, if desired, and mix through.

This makes 2 small servings (it is very rich).

When eaten at room temperature, this is something like a rich pudding.

To make fudge: Double or triple recipe, pat into a pan and chill until firm; cut into squares. Depending on the temperature of the room, let it stay at room temperature a while before serving.

*First, a note regarding the coconut cream concentrate: when you open a fresh jar of this, it is separated into two layers: coconut oil on top and the cream, which is denser, below. If using a new jar, use about half oil and half coconut concentrate, for a total of 4 teaspoons. If the jar has already had the oil skimmed off the top, use 2 teaspoons of coconut concentrate from that jar, and add 2 teaspoons of virgin coconut oil.

Recipe submitted by Simi, Los Angeles, CA

Submit your recipe here!

Coconut Nut/Fruit Smoothie

Yields 4 cups

4 whole almonds
2 teaspoons sesame seeds
2 teaspoons flax seeds
1 tablespoon sunflower seeds
2 teaspoons pumpkin seeds
2 cups cultured milk (kefir, yogurt, etc.)
1-2 tablespoons coconut cream concentrate
1-1 ½ cups fruit of your choice

Cover the seeds with enough water to keep them covered when budded. Soak several hours at room temperature or in the refrigerator for 12-24 hrs. Pour seeds with water into blender and blend with remaining ingredients except fruit.

Add fruit to smoothie and blend until smooth. If using dried fruit instead of fresh, soak in water with the seeds.

If the smoothie is too thick, add just enough water or milk to enable the blender to blend freely.

Recipe submitted by Sandra, Highland, UT

Submit your recipe here!

Coconut Baking Powder Biscuits

example photo shown

2 cups organic flour*
3 teaspoons baking powder
½ teaspoon salt
5 tablespoons coconut oil, solid
¾ cup coconut milk (see below) or regular milk

Preheat oven to 450 degrees F.

In a medium bowl mix flour, baking powder, and salt together. Cut in coconut oil and blend w/fingertips until mixture resembles coarse crumbs.

With a fork, toss flour mixture while adding milk. Mix until a dough forms. Add more milk if needed. On a lightly floured surface, pat dough out until about ½ inch thick. Cut with floured biscuit cutter and place on ungreased baking sheets.

Bake in preheated oven for 10-12 minutes. Delicious!

For coconut milk mix approximately 2 teaspoons coconut cream concentrate with ¾ cup water or make homemade coconut milk.

*For best results use 100% all purpose flour or half and half with whole wheat flour.

Recipe submitted by Nancy, Castle Rock, CO

Submit your recipe here!

No-Bake Almond/Coconut Energy Morsels

1 cup assorted raw nuts (almonds, walnuts, cashews, pecans)
¼ cup almond meal
¼ cup dried unsweetened shredded coconut
¼ cup almond butter
¼ cup coconut oil
½ teaspoon vanilla extract
1 teaspoon raw honey
¼ teaspoon Himalayan salt
½ cup dried cranberries or cherries

Chop raw nuts so they are in small chunky pieces. Place in a bowl and mix in shredded coconut.

Lightly heat almond butter and coconut oil until melted, then add honey, vanilla and salt. Mix well. Mix almond meal into liquid mixture and fold in the nuts and coconut. Add dried berries last and mix well.

Form mixture into little morsels and store on plate in refrigerator. Wrap in wax paper to carry with you (in case the oil melts a bit in a warm climate) for an afternoon energy boost!

Recipe submitted by Linda, Brooklyn, NY

Submit your recipe here!

Amazing Coconut Pecan Bread Pudding

stock photo

4 large organic eggs, beaten
1 cup water
1 cup organic milk or cream
3 tablespoons liquid (warmed) virgin coconut oil, plus more for pan
1/3 cup coconut cream concentrate (warmed to soften)
1/2 cup organic whole sugar, or desired sweetener
3 tablespoons coconut flour
1/2 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups dried coconut (I use 1 cup flakes and 1/2 cup shreds)
3/4 cup pecan pieces
5 cups day-old bread broken into pieces

Optional: Add, according to your own preferences or what’s on hand

1 to 2 teaspoon ground cinnamon
1/2 cup organic raisins
Sliced almonds for part or all of, or in addition to, the pecans
1/2 cup fresh or dried or frozen cranberries
1/2 to 3/4 cup fresh or dried or frozen blueberries

Preheat oven to 350 degrees.

In a large mixing bowl, combine eggs, water and milk/cream, coconut oil, Coconut Cream Concentrate, organic whole sugar (or desired sweetener), coconut flour, salt, and vanilla. Beat until well mixed.

Fold in 1 cup of the dried coconut (reserving 1/2 cup of the flakes) and fruits or nuts of your choice, and the bread pieces. Mix only enough to evenly distribute ingredients and make sure all the bread is moistened with the mixture.

Pour mixture into oiled baking pan or casserole. Sprinkle the remaining 1/2 cup coconut flakes (and more nuts if desired) over the mixture.

Bake in a preheated oven for 10 minutes. Reduce oven temperature to 325 degrees and bake for another 50 minutes, or until the top springs back when lightly tapped. Enjoy plain or topped with your favorite topping.

Recipe submitted by Carol, Palm Bay, FL

Submit your recipe here!