Brian - Admin - Page 123

Easy Delicious Brownie Dessert

example photo shown

3 eggs
¼ teaspoon vanilla bean (optional)
½ cup organic palm oil shortening
2 tablespoons cocoa
½ cup organic coconut flour
1 cup organic whole sugar
¼ teaspoon Himalayan crystal salt
raw cream or whipped cream for top (optional)
coconut oil

Heat oven to 325 degrees F. Whip eggs with vanilla bean for approximately 30 seconds. Set aside.

In a separate bowl, mix palm oil shortening with cocoa. Mix coconut flour, whole sugar, and salt with whipped eggs and vanilla bean. Add egg mixture to palm oil shortening and cocoa mixture just until blended.

Pour batter into an 8×8 glass pan lightly coated with coconut oil to prevent sticking, and smooth batter so it is relatively even. Bake at 325 degrees F for 16-19 minutes, making sure it does not get overcooked. Serve hot with raw cream poured separately onto each piece. Enjoy!

Recipe submitted by Jonathan, Stevens, PA

Submit your recipe here!

Coconut Wild Blueberry Muffins

example photo shown

Filled with wonderful coconut, fruit and fiber. I eat them for quick energy before each of my workout sessions – and they only take minutes to make.

¼ cup white whole wheat flour
¼ cup flax meal
¼ cup almond flour
½ cup coconut flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon vanilla salt* or regular salt
½ cup (1 stick) unsalted butter
4 tablespoons virgin coconut oil
2 tablespoons coconut cream concentrate
¾ cup organic sugar
2 extra large (or large) eggs
2 teaspoons vanilla extract
1 ½ cups frozen wild blueberries

Preheat oven to 400 degrees. Grease 18 muffin tins with oil, or use muffin/cupcake papers. Set aside.

Mix the first 7 ingredients together in a bowl and set aside.

Over low heat slowly melt the butter, coconut oil, and coconut cream concentrate together. When melted (but not hot!) remove from heat and add sugar. Stir until dissolved. Beat in eggs one at a time until well blended and add vanilla extract. Add dry ingredients to egg mixture all at once; stir until well incorporated. Stir in frozen blueberries.

Fill muffin tins using a cookie or ice-cream scoop so each cup has exactly the same amount of batter – or a tablespoon if you don’t have a scoop – fill each muffin tin or paper 3/4 full.

Bake for 15-20 minutes, rotating pan at the 10 minute mark. Cool on wire racks. These freeze well, and defrost well.

* To make vanilla salt (lovely in all baked goods), save any vanilla beans used to make ice-cream. Wash thoroughly to remove any cream, and then pat dry. Roll in a clean dry paper towel, and allow to sit out for a few days until bone dry. Add to a small food processor or blender with sea salt, and process until the vanilla is in tiny pieces with the salt.

Recipe submitted by Lisa, Providence, RI

Submit your recipe here!

Almond Chocolate Chip Coconut Cookies

Prepared by Sarah Shilhavy
Photo by Jeremiah Shilhavy

2 ½ cups organic oats, processed
½ cup organic butter, softened
½ cup organic coconut oil
1 cup organic brown sugar
1 cup organic granulated sugar
2 organic eggs
1 teaspoon pure vanilla
1 cup organic whole wheat flour
1 cup organic unbleached flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup organic shredded coconut
1 cup almonds, chopped or whole
1 cup milk chocolate chips*
1 cup dark chocolate chips

Place the oats in a food processor or blender and process until the oats are in smaller pieces, but not until fine like flour.

Preheat oven to 375 degrees.

Cream butter & coconut oil. Add sugars, beat until fluffy. Beat in eggs and vanilla. Set aside.

Mix all dry ingredients (don’t forget to process the oats) and then add to creamed mixture. When combined, add coconut, almonds, and chocolate.

Roll dough into balls and place on cookie sheets. Bake in preheated oven for 6 minutes, flatten with spatula, and bake for 5 minutes longer.

Remove from oven, let cookies cool on pan for 2 minutes, then remove to wire rack and cool.

*You may use all dark chocolate if desired.

Recipe submitted by Tammy, New Gloucester, ME

Submit your recipe here!

Coconut Hush Puppies

example photo shown
original image source here

3 tablespoons rapadura sugar
½ cup boiling water
6 tablespoons expeller-pressed coconut oil
2-3 medium sized onions, chopped into small pieces
2 eggs
evaporated milk
Coconut oil, olive oil or palm shortening – for frying

Dry ingredients:

2 cups fresh home-ground cornmeal (yellow)
1 cup flour
1 cup shredded coconut
6 teaspoons baking powder, aluminum free
1 teaspoon salt
1 teaspoon kelp granules
1 teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon black pepper
¼ teaspoon cayenne pepper

Dissolve rapadura sugar in boiling water in a 2 cup heat-proof measuring cup.

In a large bowl, combine all dry ingredients together. Drizzle expeller-pressed coconut oil over dry ingredients and chop in with a pastry blender till mixture looks like coarse cornmeal. Stir in onions.

Add the eggs to the cooled sugar water in the 2 cup measuring cup and beat with a fork. Add enough evaporated milk to make 2 cups of liquid and beat some more. Stir into dry ingredients and let sit for 20 to 30 minutes, so the coconut and cornmeal can absorb the liquid.

Heat whatever oil you’re using to 450º F and drop batter in by spoonfuls…or use a melon baller.

Cook till a nice golden brown. This can be cooked in a skillet with coconut oil to make “hush puppy pancake-lets”. Also, this recipe without the last 4 dry ingredients and the chopped onions makes a good “regular” pancake mix…just add a bit more liquid so it will pour instead of “glomp” onto the skillet. Also, using coconut milk instead of evaporated milk will give a more coco-nutty flavor.

Recipe submitted by Priscilla, Palm Bay, Florida

Submit your recipe here!

Peanut Butter & Coconut Cookies (Gluten Free – Dairy Free – Egg Free)

1/3 cup unsweetened applesauce
1/4 tsp baking soda
1/2 cup unsalted peanut butter
1/4 cup agave syrup
1 cup shredded coconut (small cut)

Mix applesauce and baking soda together and add to the last three ingredients.

Make small balls and flatten with fork. If dough is too sticky add a little more shredded coconut to mix.

Bake at 350 until bottoms are brown. (Times vary with different ovens).

This amount of ingredients will make a small batch of cookies. Double the recipe for more.

Add different ingredients to change the taste up…a little vanilla, cinnamon, or my kids favorite….cocoa powder.

These are also good as a “no bake” dessert. Omit the baking soda, roll the dough in really small balls and roll in shredded coconut. Place in the fridge and now you have a no bake dessert that is so wonderful.

Recipe submitted by Kathy, San Jose, CA

Submit your recipe here!

Chocolate Chip Oatmeal Cookies

stock photo

2 ½ cups organic spelt or whole wheat pastry flour
1 cup organic rolled oats
1 teaspoon salt
1 ¼ cups organic chocolate chips
1 cup organic walnuts
1 tablespoon vanilla extract
2 tablespoons water
¾ cup organic virgin coconut oil (softened)
¾ cup maple syrup or honey

Preheat oven to 350°F degrees. Grease cookie sheet(s) with additional coconut oil. Set aside.

Mix all the dry ingredients in a large bowl. Mix the wet ingredients in separate bowl. Pour the wet ingredients into the dry ingredients and mix until well combined.

Roll dough into small balls, flatten and place on prepared cookie sheets. Bake in preheated oven for 18-24 minutes. Remove from sheets to wire rack to cool.

You can also add raisins if you like.

Recipe submitted by Fran, Toronto, Canada

Submit your recipe here!

Heavenly Hummus

¼ cup softened coconut cream concentrate
2 garlic cloves, chopped
1 ½ cups organic garbanzo beans (15 oz can, drained) or cooked Chana Dal
2 tablespoons melted virgin Coconut Oil
½ scant teaspoon Himalayan Salt
¼ cup water
Fresh squeezed lemon juice, optional

In a blender, pour in the softened Coconut Cream Concentrate, garlic – (before chopping the garlic, remember to slice the clove lengthwise and remove the center pith, especially if it is green, to avoid any bitterness!) and add cooked, drained chana dal or garbanzo beans (the chana dal makes a much more delicate tasting finished dish but the garbanzo beans are fine if you don’t have the exotic handy in your pantry). Next, pour in the melted coconut oil; sprinkle the Himalayan Salt over the center, then the water.

Turn on the blender to pulse it, stopping the motor and using a rubber spatula to move the lumpy bits to the center before turning it back on and process on and off until completely smooth.

You may add lemon juice to taste if you prefer your hummus lemony. Serve immediately. If you are going to serve this later you may have to add some water to bring the hummus back to the desired consistency.

Serve as you would hummus – with vegetable crudités, corn chips, as a sandwich spread, mixed in with spaghetti and topped with lentils, or just straight from the bowl with a spoon!

If your measuring of the coconut cream concentrate is on the generous side it will be too thick and you will have to compensate with additional water.

Hope you enjoy this as much as we do!

Recipe submitted by Francine, Ottsville, PA

Submit your recipe here!